Antimicrobial properties of basil and its possible application in food packaging

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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

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.

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Item type	Article
URI	https://vuir.vu.edu.au/id/eprint/1047
DOI	10.1021/jf021038t
Official URL	http://pubs.acs.org/doi/abs/10.1021/jf021038t
Subjects	Historical > RFCD Classification > 250000 Chemical Sciences Historical > Faculty/School/Research Centre/Department > School of Engineering and Science
Keywords	Ocimum basilicum, basil, antimicrobial activity, antimicrobial packaging
Citations in Scopus	281 - View on Scopus
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