Nanodispersion enhances antimicrobial efficacy of lipophilic essential oil compounds in laboratory medium and food models
Başlık çevirisi mevcut değil.
- Tez No: 402760
- Danışmanlar: DR. SALAM A. IBRAHIM
- Tez Türü: Doktora
- Konular: Biyomühendislik, Gıda Mühendisliği, Bioengineering, Food Engineering
- Anahtar Kelimeler: Belirtilmemiş.
- Yıl: 2015
- Dil: İngilizce
- Üniversite: North Carolina A&T State University
- Enstitü: Yurtdışı Enstitü
- Ana Bilim Dalı: Belirtilmemiş.
- Bilim Dalı: Belirtilmemiş.
- Sayfa Sayısı: 170
Özet
Özet yok.
Özet (Çeviri)
Foodborne disease is an important environmental health issue that affects tens of millions of people and kills thousands. To control foodborne pathogens, the food industry is interested in expanding the use of natural ingredients which do not have the side effects of currently used chemical preservatives. The objectives of this study were: (a) to evaluate the effectiveness of certain essential oils (EOs) and the combination of low concentrations of copper (Cu) and lactic acid (LA) to control E. coli O157:H7 in brain heart infusion medium (BHI), (b) to investigate the antimicrobial efficacy of nanodispersed (ND) eugenol against E. coli O157:H7 in BHI, and (c) to investigate the antibacterial activity of nanodispersed (ND) eugenol against E. coli O157:H7 in ground beef and carrot juice during refrigerated storage. Antibacterial activities of Cu (25 and 50ppm) - LA (0.1, 0.15, and 0.2%v/v), armoise, and clove EOs (0.006, 0.0125, 0.025, 0.05, 0.1, and 0.2%) eugenol in free, emulsion, and ND forms were tested against E. coli O157:H7 in BHI. Antibacterial efficacy of ND eugenol (0.1, 0.2, 0.4, and 0.5%v/w) against E. coli cocktail was tested in ground beef and carrot juice. When Cu (50ppm) and LA (0.2%) were added together into BHI, the bacterial growth was significantly inhibited (p < 0.05). Armoise (0.15% v/v) and clove bud (0.1% v/v) EOs caused ~6 log reduction on growth of E. coli O157:H7 in BHI. Eugenol addition into BHI at ≤ 0.05%v/v concentration in emulsion or ND forms caused more reduction than free eugenol at the same concentration. ND eugenol significantly inhibited the growth of E. coli O157:H7 in carrot juice (≥ 0.1%v/v) and ground beef (0.5%v/w) during refrigerated storage. Due to its strong antimicrobial activity, ND eugenol can cause at least 5-log reduction in carrot juice at low concentrations.
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