| Abstrakt: |
A study conducted by the Research Institute of Food Science and Technology in Mashhad, Iran, investigated the antimicrobial properties of two essential oils, Oliveria decumbens and Pistacia atlantica gum, before and after thermal processing. The essential oils were found to have a promising effect against the main microorganisms that cause bread spoilage. The study concluded that Pistacia atlantica gum essential oil is recommended as a natural preservative in products that undergo high heat treatment, such as bread and bakery products. The research provides valuable insights into the potential use of essential oils as natural antimicrobial agents in food processing. [Extracted from the article] |
