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The Effect Of Lecithin On Inactivation By Eugenol Of Escherichia Coli O157:H7, Sasha Marie Wilkinson
The Effect Of Lecithin On Inactivation By Eugenol Of Escherichia Coli O157:H7, Sasha Marie Wilkinson
Masters Theses
Many essential oils and their components are known to have antimicrobial activity. However, their strong aroma, flavor, and hydrophobic nature make them difficult to incorporate into food products. New methods to improve antimicrobial activity at reduced concentrations and/or reduce the influence of food components on antimicrobial activity are needed. In this study, the objective was to combine the emulsifier soy lecithin with eugenol in an attempt to enhance the activity of the latter against the foodborne pathogen Escherichia coli O157:H7.
Eugenol was added to a pH 7.2 sodium phosphate buffer (PBS), PBS with 0.03% (v/v) tryptic soy broth (TSB), PBS …
Development And Characterization Of Antimicrobial Food Coatings Based On Chitosan And Essential Oils, Shuang Chi
Development And Characterization Of Antimicrobial Food Coatings Based On Chitosan And Essential Oils, Shuang Chi
Masters Theses
The objectives of this research were (1) to evaluate antimicrobial effects of essential oils incorporated in chitosan edible films against Listeria monocytogenes and Escherichia coli O157:H7, (2) to evaluate effectiveness of the films on a meat product, (3) to characterize physical properties of chitosan films enriched with essential oils, and (4) to determine whether the addition of oregano essential oil to bologna can influence consumer liking of the product.
Anise, basil, coriander, and oregano essential oils were tested for antimicrobial activity by paper disc diffusion test with concentration of 1 to 24 ml/disc. Chitosan films incorporated with those essential oils …