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The bachelor thesis deals with the mapping of the different possibilities of using essential oils in food. In first part, there are described families, which are very important according to their ability of essential oil production, followed by characterization of essential oil composition and compounds and the end methods of extraction. Further, the great attention is dedicated to antimicrobial and antioxidant effects of essential oils. Essential oils are generally regarded as safe, natural and very effective agent against yeasts, molds and bacteria and also against to food spoilage and oxidation (rancidity of fats). The last part of thesis is formed as tabular summary of twenty most used essential oils and their characteristics, means from which plants and plant parts is extracted, the main component and for what purposes it is used. Significant families regarding with uses in the food industry are: Lamiaceae and Apiaceae. |
