Effect of essential oils on the antibacterial activity and technological properties of dark chocolate

Julyana Laura Medeiros Vaughan, Lara Aguiar Borges, Maristela da Silva do Nascimento, Ana Paula Badan Ribeiro, Priscilla Efraim, Department of Food Engineering and Technology, School of Food Engineering, Universidade Estadual de Campinas, São Paulo

Food Science and Technology International

Published online on November 22, 2024

Abstract

Food Science and Technology International, Volume 32, Issue 3, Page 279-288, April 2026.
Salmonellaoutbreaks associated with chocolate consumption are periodically reported. To address this issue, essential oils (EOs) have been proposed to be effective against foodborne pathogens. In addition, EOs constituents appear to modify the lipid ...