Encapsulación de Aceites Esenciales de Clavo para su Aplicación en la Industria Alimentaria
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Author/sHernández Sánchez, Pilar
Discipline/sCiencias de la Alimentación
Subject/sTecnología de los Alimentos
Aceites y Grasas Vegetales
Essential oils and extracts of various species of edible and medicinal plants, herbs, and spices constitute very potent biological active agents. They have a complex composition, containing from a few to several hundred constituents, mainly hydrocarbons and oxygenated compounds. Both, hydrocarbons and oxygenated compounds are responsible for odors and flavors, generated by aromatic plants as secondary metabolites (Ebrahimi et al., 2008). Clove oil (CO) is an essential oil contained in the dried flower buds, leaves and stem of the tree Syzygiu aromaticum (Eastern Hemisphere) or Eugenia caryophyllata and Eugenia aromaticum (Western hemisphere) (Schmid, 1972). It has been used for centuries as an anesthetic for toothaches, headaches and joint pain (Shelef, 1983; Soto et al., 1995). Clove has received attention as an ideal fish anesthetic (Ackerman et al., 2002; Wagner et al., 2003; Hoskonen and Pirhonen, 2004; Roubach et al, 2005) and it has been used as a fragrant and flavoring agent in...