Research Repository

Antimicrobial properties of basil and its possible application in food packaging

Suppakul, Panuwat, Miltz, Joseph, 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

Full text for this resource is not available from the Research Repository.


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: Historical > RFCD Classification > 250000 Chemical Sciences
Historical > Faculty/School/Research Centre/Department > School of Engineering and Science
Related URLs:
Depositing User: Ms Phung T Tran
Date Deposited: 17 Oct 2008 03:40
Last Modified: 16 Jan 2015 00:23
ePrint Statistics: View download statistics for this item
Citations in Scopus: 227 - View on Scopus

Repository staff only

View Item View Item

Search Google Scholar