Pimenta dioica: a review on its composition, phytochemistry, and applications in food technology

Recently, the utilisation of essential oils extracted from spices has been garnering interest due to their phytochemical constituents which could be extracted using various techniques. Studies have demonstrated antimicrobial activities from essential oils against foodborne pathogens, and thus, their...

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Veröffentlicht in:	International food research journal 2021-10, Vol.28 (5), p.893-904
Hauptverfasser:	Jarquín-Enríquez, L, Ibarra-Torres, P, Jimenez-Islas, H, Flores-Martinez, N L
Format:	Artikel
Sprache:	eng
Schlagworte:	Antiinfectives and antibacterials Antimicrobial agents Aroma Bioactive compounds Biocompatibility Biodegradability Biodegradable materials Biodegradation Biological activity Biomaterials Biomedical materials Carbohydrates Chemical composition Chemical compounds Composite materials Controlled release Essential oils Eugenol Flavonoids Food Food science Food technology Glycosides Microorganisms Nanotechnology Oils & fats Packaging Pathogens Pharmaceuticals Phenolic compounds Phenols Phytochemicals Pimenta dioica Polyphenols Preservatives Seeds Spices
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