Antimicrobial properties of basil and its possible application in food packaging

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

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.

Dimensions Badge

Altmetric Badge

Item type Article
URI https://vuir.vu.edu.au/id/eprint/1047
DOI https://doi.org/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 254 - View on Scopus
Download/View statistics View download statistics for this item

Search Google Scholar

Repository staff login