Antimicrobial properties of basil and its possible application in food packaging

被引：233

作者：

Suppakul, P

Miltz, J ^{[1
]}

Sonneveld, K

Bigger, SW

机构：

[1] Technion Israel Inst Technol, Dept Food Engn & Biotechnol, IL-32000 Haifa, Israel

[2] Victoria Univ, Ctr Packaging Transportat & Storage, Melbourne City Mail Ctr, Melbourne, Vic 8001, Australia

[3] Victoria Univ, Sch Mol Sci, Melbourne City Mail Ctr, Melbourne, Vic 8001, Australia

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 2003年 / 51卷 / 11期

关键词：

Ocimum basilicum; basil; antimicrobial activity; antimicrobial packaging;

D O I：

10.1021/jf021038t

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

Basil (Ocimum basilicum L.) is a popular culinary herb, and its essential oils have been used extensively for many years in food products, perfumery, and dental and oral products. Basil essential oils and their principal constituents were found to exhibit antimicrobial activity against a wide range of Gram-negative and Gram-positive bacteria, yeast, and mold. The present paper reviews primarily the topic of basil essential oils with regards to their chemical composition, their effect on microorganisms, the test methods for antimicrobial activity determination, and their possible future use in food preservation or as the active (antimicrobial), slow release, component of an active package.

引用

页码：3197 / 3207

页数：11

共 118 条

[31]

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[32] INHIBITORY EFFECTS OF SPICES ON GROWTH AND TOXIN PRODUCTION OF TOXIGENIC FUNGI [J].