Anti-microbial, anti-browning and anti-mycotoxigenic activities of some essential oil extracts in apple juice
2008
Eissa, H.A. | Abd-Elfattah, S.M. | Abu-Seif, F.A.,National Research Centre, Cairo (Egypt). Dept. of Food Technology
Five essential oils (EO) extracted from lemon grass (Cymbopogon citratus), basil (Ocimum basilicum), rosemary (Rosmariinus officinalis), sage (Salvia officinalis), and clove (Eugenia aromatica), were investigated for their inhibitory effect against polyphenoloxidase (PPO) enzymatic browning, microbial activity, as well as effect on food spoilage and mycotoxin producing fungi, Aspergillus flavus and Aspergillus dchraceus. Lemon grass, clove and rosemary extracts used in the study proved to be efficient extractives against food spoilage and mycotoxin producing fungi and in reducing both the enzymatic browning (PPO) and microbial counts during the preservation of apple juice by refrigeration at 4 deg C, indicating the potential applicability of each essential oil as a food preservative
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