{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,5,1]],"date-time":"2026-05-01T14:05:13Z","timestamp":1777644313275,"version":"3.51.4"},"reference-count":40,"publisher":"SAGE Publications","issue":"3","license":[{"start":{"date-parts":[[2024,11,22]],"date-time":"2024-11-22T00:00:00Z","timestamp":1732233600000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/journals.sagepub.com\/page\/policies\/text-and-data-mining-license"}],"funder":[{"name":"Coordena\u00e7\u00e3o de Aperfei\u00e7oamento de Pessoal de N\u00edvel Superior \u2013 Brazil (CAPES) - Finance Code 001"},{"DOI":"10.13039\/501100001807","name":"Funda\u00e7\u00e3o de Amparo \u00e0 Pesquisa do Estado de S\u00e3o Paulo","doi-asserted-by":"crossref","award":["2016\/04871-4"],"award-info":[{"award-number":["2016\/04871-4"]}],"id":[{"id":"10.13039\/501100001807","id-type":"DOI","asserted-by":"crossref"}]},{"DOI":"10.13039\/501100003593","name":"Conselho Nacional de Desenvolvimento Cient\u00edfico e Tecnol\u00f3gico","doi-asserted-by":"publisher","award":["140510\/2023\u20130"],"award-info":[{"award-number":["140510\/2023\u20130"]}],"id":[{"id":"10.13039\/501100003593","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["journals.sagepub.com"],"crossmark-restriction":true},"short-container-title":["Food sci. technol. int."],"published-print":{"date-parts":[[2026,4]]},"abstract":"<jats:p>\n                    <jats:italic toggle=\"yes\">Salmonella<\/jats:italic>\n                    outbreaks 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 phase of the product, leading to an improvement in quality. This study aimed to investigate the antimicrobial potential of EOs from\n                    <jats:italic toggle=\"yes\">Thymus vulgaris<\/jats:italic>\n                    EO (TvEO) and the combination of\n                    <jats:italic toggle=\"yes\">T. vulgaris<\/jats:italic>\n                    and\n                    <jats:italic toggle=\"yes\">Cymbopogon citratus<\/jats:italic>\n                    EO (TvCcEO) in dark chocolate against\n                    <jats:italic toggle=\"yes\">S.<\/jats:italic>\n                    Typhimurium ATCC 14028, as well as their influence on the technological properties during storage. The findings indicate that the EOs had no significant impact on the reduction of the target microorganism. Furthermore, the polymorphic transition from unstable crystals to the most stable form was detected in the chocolate control sample and chocolate with TvEO from 21 days of storage, while the transition in chocolate with TvCcEO was detected from 30 days of storage. Moreover, the addition of EOs reduced the chocolate's tensile strength and retarded the development of fat bloom from 62 days of storage. Therefore, these findings could prove valuable for future research investigating the potential of EOs in chocolate with the aim of delaying fat bloom development or inhibiting microbial growth.\n                  <\/jats:p>","DOI":"10.1177\/10820132241300732","type":"journal-article","created":{"date-parts":[[2024,11,22]],"date-time":"2024-11-22T03:14:13Z","timestamp":1732245253000},"page":"279-288","update-policy":"https:\/\/doi.org\/10.1177\/sage-journals-update-policy","source":"Crossref","is-referenced-by-count":1,"title":["Effect of essential oils on the antibacterial activity and technological properties of dark chocolate"],"prefix":"10.1177","volume":"32","author":[{"given":"Julyana Laura Medeiros","family":"Vaughan","sequence":"first","affiliation":[{"name":"Universidade Estadual de Campinas"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-7013-3819","authenticated-orcid":false,"given":"Lara Aguiar","family":"Borges","sequence":"additional","affiliation":[{"name":"Universidade Estadual de Campinas"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-1791-0361","authenticated-orcid":false,"given":"Maristela da Silva","family":"do Nascimento","sequence":"additional","affiliation":[{"name":"Universidade Estadual de Campinas"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Ana Paula Badan","family":"Ribeiro","sequence":"additional","affiliation":[{"name":"Universidade Estadual de Campinas"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Priscilla","family":"Efraim","sequence":"additional","affiliation":[{"name":"Universidade Estadual de Campinas"}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"179","published-online":{"date-parts":[[2024,11,22]]},"reference":[{"key":"e_1_3_3_2_1","doi-asserted-by":"publisher","DOI":"10.1016\/B978-0-12-416641-7.00058-4"},{"key":"e_1_3_3_3_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2008.10.007"},{"key":"e_1_3_3_4_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jep.2007.12.003"},{"key":"e_1_3_3_5_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2024.113986"},{"key":"e_1_3_3_6_1","volume-title":"Food and Drug Administration. 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