Antioxidant and antimicrobial active paper based on Zataria (Zataria multiflora) and two cumin cultivars (Cuminum cyminum)

被引：60

作者：

Akrami, F. ^{[2
]}

Rodriguez-Lafuente, A. ^{[1
]}

Bentayeb, K. ^{[1
]}

Pezo, D. ^{[1
]}

Ghalebi, S. R. ^{[2
]}

Nerin, C. ^{[1
]}

机构：

[1] Univ Zaragoza, Dept Analyt Chem, Aragon Inst Engn Res I3A, Zaragoza 50018, Spain

[2] Shahid Sadoughi Univ Med Sci, Fac Hlth, Dept Food Hyg & Safety, Yazd, Iran

来源：

LWT-FOOD SCIENCE AND TECHNOLOGY | 2015年 / 60卷 / 02期

关键词：

Active packaging; Antioxidant; Antimicrobial; Zataria multiflora; Cuminum cyminum; NATURAL ESSENTIAL OILS; FLUORESCENCE DETECTION; FOOD PACKAGINGS; PHASE; BACTERIAL; GENERATION; CAPACITY;

D O I：

10.1016/j.lwt.2014.09.051

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The antioxidant and antimicrobial properties of Zataria multiflora and Iranian and European Cumin were evaluated, first as pure extracts and later as active agents incorporated in paper, manufactured at laboratory scale as an active packaging material. Two different procedures were used for quantifying the antioxidant properties and microbiological studies versus Staphylococcus aureus, Listeria innocua, Pseudomonas sp., Salmonella enterica subsp. enterica and Escherichia coli were carried out. All bacteria were inhibited when exposed to the atmosphere generated from 4% to 6% (w/w) of Zataria essential oil in the active coating. Zataria showed the best antioxidant properties. The compounds responsible for the antimicrobial and antioxidant properties are analyzed and discussed. (C) 2014 Elsevier Ltd. All rights reserved.

引用

页码：929 / 933

页数：5

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