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Mild heat treatment and biopreservatives for artisanal raw milk cheeses: reducing microbial spoilage and extending shelf-life through thermisation, plant extracts and lactic acid bacteria

2023Journal article Open access
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dc.contributor.authorSilva, Beatriz Nunes
dc.contributor.authorTeixeira, José António
dc.contributor.authorCadavez, Vasco
dc.contributor.authorGonzales-Barron, Ursula
dc.date.accessioned2014-07-31T15:45:42Z
dc.date.available2014-07-31T15:45:42Z
dc.date.issued2023
dc.description.abstractThe microbial quality of raw milk artisanal cheeses is not always guaranteed due to the possible presence of pathogens in raw milk that can survive during manufacture and maturation. In this work, an overview of the existing information concerning lactic acid bacteria and plant extracts as antimicrobial agents is provided, as well as thermisation as a strategy to avoid pasteurisation and its negative impact on the sensory characteristics of artisanal cheeses. The mechanisms of antimicrobial action, advantages, limitations and, when applicable, relevant commercial applications are discussed. Plant extracts and lactic acid bacteria appear to be effective approaches to reduce microbial contamination in artisanal raw milk cheeses as a result of their constituents (for example, phenolic compounds in plant extracts), production of antimicrobial substances (such as organic acids and bacteriocins, in the case of lactic acid bacteria), or other mechanisms and their combinations. Thermisation was also confirmed as an effective heat inactivation strategy, causing the impairment of cellular structures and functions. This review also provides insight into the potential constraints of each of the approaches, hence pointing towards the direction of future research.por
dc.description.sponsorshipThis work was supported by the Foundation for Science and Technology (FCT, Portugal) for financial support through national funds FCT/MCTES (PIDDAC) to CIMO (UIDB/00690/2020 and UIDP/00690/2020) and SusTEC (LA/P/0007/2020). The authors are also grateful to the EU PRIMA program and FCT for funding the ArtiSaneFood project (PRIMA/0001/2018). This study was supported by FCT under the scope of the strategic funding of the UIDB/04469/2020 unit and BioTecNorte operation (NORTE-01-0145-FEDER-000004) funded by the European Regional Development Fund under the scope of Norte2020—Programa Operacional Regional do Norte. B.N. Silva acknowledges the financial support provided by FCT through the Ph.D. grant SFRH/BD/137801/2018.
dc.identifier.citationSilva, Beatriz Nunes; Teixeira, José António; Cadavez, Vasco; Gonzales-Barron, Ursula (2023). Mild heat treatment and biopreservatives for artisanal raw milk cheeses: reducing microbial spoilage and extending shelf-life through thermisation, plant extracts and lactic acid bactéria. Foods. eISSN 2304-8158. 12:17, p. 1-18por
dc.identifier.doi10.3390/foods12173206
dc.identifier.eissn2304-8158
dc.identifier.urihttp://hdl.handle.net/10198/10006
dc.language.isoengpor
dc.peerreviewedyespor
dc.publisherMDPIpor
dc.subjectNatural preservativespor
dc.subjectInactivationpor
dc.subjectAntimicrobialpor
dc.subjectDairypor
dc.subjectFood safety
dc.subjectPathogens
dc.titleMild heat treatment and biopreservatives for artisanal raw milk cheeses: reducing microbial spoilage and extending shelf-life through thermisation, plant extracts and lactic acid bacteriapor
dc.typejournal article
dspace.entity.typePublication
oaire.citation.titleFoodspor
person.familyNameSilva
person.familyNameCadavez
person.familyNameGonzales-Barron
person.givenNameBeatriz Nunes
person.givenNameVasco
person.givenNameUrsula
person.identifierR-000-HDG
person.identifier.ciencia-id3A1B-9D91-31B4
person.identifier.ciencia-id441B-01AB-A12E
person.identifier.ciencia-id0813-C319-B62A
person.identifier.orcid0000-0002-7571-031X
person.identifier.orcid0000-0002-3077-7414
person.identifier.orcid0000-0002-8462-9775
person.identifier.ridA-3958-2010
person.identifier.scopus-author-id57207937268
person.identifier.scopus-author-id9039121900
person.identifier.scopus-author-id9435483700
rcaap.rightsopenAccesspor
rcaap.typearticlepor
relation.isAuthorOfPublicationc12f920a-966a-4627-b302-c91870f850ca
relation.isAuthorOfPublication57b410e9-f6b7-42ff-ab3d-b526278715eb
relation.isAuthorOfPublication17c6b98f-4fb5-41d3-839a-6f77ec70021a
relation.isAuthorOfPublication.latestForDiscovery57b410e9-f6b7-42ff-ab3d-b526278715eb

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