Amanda Vieira de Barros

• Application of the essential oil of Ocimum Basilicum l. as a natural food conservative

  Open Access•Guilherme Wagner Costa dos Santos, Amanda Vieira de Barros et al.•ARTICLE•Cuadernos de Educación y Desarrollo•2025

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  Preservatives of natural origin have been gaining prominence due to the demand for healthier foods. Essential oils (EOs) have been studied as promising alternatives to prevent the colonization of pathogenic microorganisms in food. The EO of Ocimum basilicum stands out because it is commonly used as a spice and because it contains different secondary metabolites with bioactive properties. In view of this, the research aims to carry out a narrative…

• Phytochemical profile, antibacterial and antibiofilm activity of spice plants against important food pathogens

  Amanda Vieira de Barros, Isabela Maria Fortaleza Neves Bomfim et al.

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  The spice plants are commonly used to flavor foods, but their nutritional value and antibacterial potential arouse interest in the application of these plants in alternative methodologies for the development of natural preservatives. The study aimed to characterize chemically and evaluate the antibacterial and antibiofilm potential of the essential oils of spicy plants against strains of food interest. The highest concentration of Camphor (37.00%…

• Application of the essential oil of Ocimum Basilicum l. as a natural food conservative

  Open Access•Guilherme Wagner Costa dos Santos, Amanda Vieira de Barros et al.•ARTICLE•Cuadernos de Educación y Desarrollo•2025

  Añadir item

  Preservatives of natural origin have been gaining prominence due to the demand for healthier foods. Essential oils (EOs) have been studied as promising alternatives to prevent the colonization of pathogenic microorganisms in food. The EO of Ocimum basilicum stands out because it is commonly used as a spice and because it contains different secondary metabolites with bioactive properties. In view of this, the research aims to carry out a narrative…

• Phytochemical profile, antibacterial and antibiofilm activity of spice plants against important food pathogens

  Amanda Vieira de Barros, Isabela Maria Fortaleza Neves Bomfim et al.

  Añadir item

  The spice plants are commonly used to flavor foods, but their nutritional value and antibacterial potential arouse interest in the application of these plants in alternative methodologies for the development of natural preservatives. The study aimed to characterize chemically and evaluate the antibacterial and antibiofilm potential of the essential oils of spicy plants against strains of food interest. The highest concentration of Camphor (37.00%…

Chemistry (2 obras) · Essential oil (2 obras) · Essential Oils and Antimicrobial Activity (2 obras) · Food Science (2 obras) · Medicine (2 obras) · Traditional medicine (2 obras) · Allium sativum (1 obra) · Antibacterial activity (1 obra) · Antimicrobial (1 obra) · Bacteria (1 obra)