标题：ANTIMICROBIAL EFFECTS OF SOY PROTEIN BASED EDIBLE FILM CONTAINING OREGANO (OREGANUM HERACLEOTICUM L.) AND THYME (THYMUS VULGARIS L.) ESSENTIAL OILS AGAINST FOODBORNE PATHOGENS /
摘要：In this present study, antibacterial effects of soy protein edible coatings incorporated with different concentrations (1, 2, 3, 4 or 5%) of essential oils from oregano (Oreganum heracleoticum L.) or thyme (Thymus vulgaris L.) essential oils (EOs) were determined against Listeria monocytogenes, Salmonella Enteritidis and Bacillus cereus. Oregano and thyme essential oils showed inhibition against all test organisms even at minimum concentration (1.0%) applied into the film formulation. Soy protein coating solution without addition of essential oil had no inhibitory effect against none of the pathogenic bacteria tested. Data from antibacterial activity test reveal that soy protein films without addition of essential oil had no inhibitory effect against none of the pathogenic bacteria tested. Greater antimicrobial activity of soy edible films containing essential oils was demonstrated against S. Enteritidis followed by L. monocytogenes and B. cereus. The results of this study indicated that the oregano or thyme incorporated soy protein edible films could be a promising application for control of pathogens in food.
