Abstract Benzoic acids preservatives may be converted to benzene in soft drinks. The use of alternative antimicrobial compounds, specifically nisin and natamycin, would reduce benzene formation. Initially, doses of nisin and natamycin were tested against Lactobacillus plantarum lactic bacteria and Zygosaccharomyces bailii yeast. Using 167 UI/mL of nisin and 0.017% w/v of natamycin no microbial growth was reached on lemon-flavored soft drinks. The benzene formation was analyzed in a standard formulation (380 mg/L of sodium benzoate and 180 mg/L of potassium sorbate) and nisin and natamycn formulation (167 UI/mL of nisin and 0.017% w/v of natamycin). The soft drinks were stored without UV exposure at 20 °C and with UV sunlight exposure at 30 °C, for 120 days at PET bottles. The initial benzene content was 1.29 μg/kg for standard and 0.09 μg/kg for nisin and natamycin formulation; these values increased to 11.00 μg/kg and 0.18 μg/kg, respectively. The sensory attributes did not differ from each formulation, either initially or after 120 days of storage. The lower benzene concentrations obtained using nisin and natamycin suggest that these compounds are attractive alternatives to benzoic acids, keeping the sensory quality and microbial stability during shelf life.

Introduction: The phenolic compounds present in olive leaves (Olea europaea L.) confer benefits to the human health. Objectives: To review the scientific literature about the benefits of the polyphenols of olive leaves to human health. Method: Literature review in the LILACS-BIREME, SciELO and MEDLINE databases for publications in English, Portuguese and Spanish with the descriptors "Olea europaea", "olive leaves", "olive leaf", "olive leaves extracts", "olive leaf extracts", "phenolic compounds", "polyphenols", "oleuropein", "chemical composition", and "health". There were identified 92 articles, but only 38 related to the objectives of the study and 9 articles cited in the works were included due to their relevance. Results and discussion: The phenolic compounds present in olive leaves, especially the oleuropein, are associated to antioxidant, antihypertensive, hypoglycemic, hypocholesterolemic and cardioprotective activity. Furthermore, studies associate the oleuropein to an anti-inflammatory effect in trauma of the bone marrow and as a support in the treatment of obesity.

Introducción: Los compuestos fenólicos presentes en las hojas del olivo (olea europaea l.) conferir beneficios para la salud humana. Objetivos: Revisar la literatura científica sobre los beneficios de los polifenoles de hojas de olivo para la salud humana. Método: Revisión de la literatura en las bases de datos lilacs-bireme, scielo y medline para publicaciones en inglés, portugués y español con los descriptores "olea europaea", "hojas de olivo", "hoja de olivo", "hojas de olivo extractos", "los extractos de hoja de olivo", "compuestos fenólicos", "polifenoles", "oleuropeína", "composición química", y "salud". Se identificaron 92 artículos, pero sólo 38 en relación con los objetivos del estudio y 9 artículos citados en las obras se incluyeron debido a su relevancia. Resultados y discusión: Los compuestos fenólicos presentes en las hojas del olivo, especialmente la oleuropeína, se asocian a antioxidante, antihipertensivo, hipoglucemiante, actividad hipocolesterolémico y cardioprotector. además, los estudios asocian la oleuropeína a un efecto anti-inflamatorio en trauma de la médula ósea y como soporte en el tratamiento de la obesidad.