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Antimicrobial properties of basil and its possible application in food packaging

Suppakul, Panuwat and Miltz, Joseph and Sonneveld, Kees and Bigger, Stephen W (2003) Antimicrobial properties of basil and its possible application in food packaging. Journal of agricultural and food chemistry, 51 (11). pp. 3197-3207. ISSN 1520-5118 Online 0021-8561 Print

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Abstract

Basil (Ocimum basilicum L.) is a popular culinary herb, and its essential oils have been used extensively for many years in food products, perfumery, and dental and oral products. Basil essential oils and their principal constituents were found to exhibit antimicrobial activity against a wide range of Gram-negative and Gram-positive bacteria, yeast, and mold. The present paper reviews primarily the topic of basil essential oils with regards to their chemical composition, their effect on microorganisms, the test methods for antimicrobial activity determination, and their possible future use in food preservation or as the active (antimicrobial), slow release, component of an active package.

Item Type: Article
Uncontrolled Keywords: Ocimum basilicum, basil, antimicrobial activity, antimicrobial packaging
Subjects: RFCD Classification > 250000 Chemical Sciences
Faculty/School/Research Centre/Department > School of Engineering and Science
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Depositing User: Ms Phung T Tran
Date Deposited: 17 Oct 2008 03:40
Last Modified: 16 Jan 2015 00:23
URI: http://vuir.vu.edu.au/id/eprint/1047
DOI: 10.1021/jf021038t
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Citations in Scopus: 110 - View on Scopus

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