کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
6391106 1628411 2015 7 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Preservative effectiveness of essential oils in vapor phase combined with modified atmosphere packaging against spoilage bacteria on fresh cabbage
ترجمه فارسی عنوان
اثربخشی نگهدارنده روغنهای ضروری در فاز بخار همراه با بسته بندی محیطی اصلاح شده در برابر باکتری های فاسد در کلم تازه
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
چکیده انگلیسی
This study was conducted to investigate the antibacterial effects of various essential oils (EOs) against pathogens using the disc volatilization method. Also, combined effects of EOs in vapor phase and MAP were evaluated for reducing levels of total mesophilic microorganisms on fresh cabbage. The vapor phase activities of EOs (thyme-1, oregano-1, lemongrass-1, and lemongrass-2 oils) observed strong inhibitory effects. The MAP results showed that 100% CO2 gas packaging reduced significantly levels of total mesophilic microorganisms on cabbage and radish sprouts, and their reduction level was 1.55 and 2.26 log10 CFU/g compared to control after 21 days of storage (p ≤ 0.05). Based on previous results, combined effects of EOs in vapor phase and MAP (100% CO2) showed that lemongrass-2 oil with 20 discs showed complete inactivation by <1.0 log10 CFU/g after 14 days of storage. These results could provide useful information for developing alternative preservation method to improve the freshness and shelf-life of fresh produce using natural antimicrobials.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Control - Volume 51, May 2015, Pages 307-313
نویسندگان
, , , ,