文章基本信息

标题：Antimicrobial Activity and Preliminary Characterization of k-Carrageenan Films Containing Cinnamon Essential Oil
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作者：Shoukui He ; Yifei Wang ; Ye Sun 等
期刊名称：Advance Journal of Food Science and Technology
印刷版ISSN：2042-4868
电子版ISSN：2042-4876
出版年度：2015
卷号：9
期号：7
页码：523-528
出版社：MAXWELL Science Publication
摘要：k-Carrageenan (CA) based films containing Cinnamon Essential Oil (CEO) at 0.025, 0.05, 0.1, 1 and 2%, respectively (v/v) levels were evaluated their physical and antimicrobial properties. The addition of 1 and 2% CEO significantly (p Escherichia coli (inhibition zone diameter was 1.59 mm) and Staphylococcus aureus (inhibition zone diameter was 12.64 mm), possibly by damaging cell membrane. Wrapping of pork slices with CA-based films reduced Total Viable Count (TVC) by 0.71-2.82 logarithm units at the end of 4°C storage, when compared with the control. The lowest TVC value (6.90 log CFU/g) was detected in samples wrapped with CA-2% CEO film. This study pointed to the effectiveness of CA-based films for antimicrobial purposes in pork preservation.
关键词：Antimicrobial activity ; carrageenan film ; cinnamon essential oil ; physical property ; ;