EVALUATION OF THE ANTIFUNGAL AND BIOTECHNOLOGICAL POTENTIAL OF ESSENTIAL OILS AS PRESERVATIVE AGENTS IN THE BAKING INDUSTRY

The article seeks to evaluate the antifungal and biotechnological potentialof oregano and thyme oils as preservative agents in the baking industry. It's aqualitative-quantitative, exploratory, experimental and bibliographic study. The assayswere made with a disk diffusion method in agar, using 1%, 25%, 50% and 100%concentrations against the fungus. The sensory analysis were made with theordination test and the oils toxicity was made with literature review. The resultsshowed the best inhibition in oregano oil, with 25% of concentration. In sensoryanalysis, the synergistic and oregano samples were the best following theparameters. At the end, was perceptive the potential utilization of essential oils asnatural preservatives, being more safe and sustainable then synthetic preservatives.