Affordable Access

Publisher Website

Antimicrobial effect of various combinations of plant extracts

Authors
Journal
Food Microbiology
0740-0020
Publisher
Elsevier
Publication Date
Volume
18
Issue
1
Identifiers
DOI: 10.1006/fmic.2000.0376

Abstract

Abstract The combined extracts of corni fructus, cinnamon and Chinese chive were used to evaluate its antimicrobial activity on common foodborne micro-organisms, including bacteria, yeasts and moulds. The combined extract (8:1:1, v/v/v) showed an entire antimicrobial spectrum and outstanding inhibitory effect. The combined extract was very stable under heat treatment. The inhibitory effect of the combined extract was greater with more acidic pH values but lowered with increased pH values. With addition of metal ions, the antimicrobial activity of the combined extract was slightly affected. With addition of food additives, its antimicrobial activity was slightly enhanced, except for citric acid. When the combined extract used in food products, the expected antimicrobial effect in dumplings, guava juice and green and black tea was observed. Conclusively, in addition to be used as seasoning, the combined extract is suitable for incorporating in various food products where a naturally antimicrobial additive is desired.

There are no comments yet on this publication. Be the first to share your thoughts.

Statistics

Seen <100 times
0 Comments

More articles like this

Evaluation of Antimicrobial activity of Various Me...

on International Journal of Life-... September 2016

In vitro antimicrobial effects of various combinat...

on Antimicrobial Agents and Chemo... May 1998
More articles like this..