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Abstract Title:

Antimicrobial properties of basil and its possible application in food packaging.

Abstract Source:

J Agric Food Chem. 2003 May 21 ;51(11):3197-207. PMID: 12744643

Abstract Author(s):

Panuwat Suppakul, Joseph Miltz, Kees Sonneveld, Stephen W Bigger

Article Affiliation:

Centre for Packaging, Transportation and Storage, Victoria University, P.O. Box 14428, Melbourne City Mail Centre, Melbourne, 8001, Australia.

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.

Study Type : Review

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Sayer Ji
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