Prolongación de vida útil del queso fresco utilizando aceite esencial de orégano (Origanum vulgare L)

The aim of this article was to develop a review study on the preservation of fresh cheese using Origanum vulgare L oregano essential oil, taking into account the research project entitled prolongation of the shelf life of fresh cheese using oregano essential oil carried out for the Universidad Técnica Particular de Loja in Ecuador. The method used for this study is a literature review, which sought to analyse qualitative and social phenomena in order to contribute to the understanding of problems and/or facts of reality; thus, a literature review is carried out on previous articles that develop similar topics in academic databases such as Scopus, Dialnet, Redalyc, Google Scholar and Scielo. For the development of the literature review, the following inclusion and exclusion criteria are taken into account: on the one hand, the inclusion criteria specify the selection of articles that are published in the last five years; they must also be focused on the initial topic of food preservation using oregano oil. The findings of the study are that oregano oil is an effective natural preservative to prolong the shelf life of fresh cheese, thanks to its antibacterial and antioxidant properties; In addition, it can enhance the health benefits, protect and preserve the probiotic contents of the cheese.