Food Control, Volume 39, Issue 1, Pages 97-99 , 01/05/2014

Antibacterial activity of essential oils and their main components enhanced by atmospheric RF plasma

Narumol Matan, Mudtorlep Nisoa, Nirundorn Matan

Abstract

The antibacterial activity of low concentration clove oil, sweet basil oil, and lime oil (5-20μlml<sup>-1</sup>) and their main components (eugenol, β-ocimene, and d-limonene) at the same concentration was enhanced by atmospheric RF plasma at 20W and 40W for 10min to effectively control the growth of Escherichia coli, Salmonella typhimurium, and Staphylococcus aureus on chicken egg. Number of colony germination after plasma treatment was evaluated. Results showed that growth of E.coli, S. thyphimurium, and S.aureus on eggshell mixed with clove oil (10μlml<sup>-1</sup>) or its main component (eugenol at 5μlml<sup>-1</sup>) was completely inhibited after using plasma treatment at 40W. Without the plasma treatment, all essential oils and all their main components at concentrations of 5-20μlml<sup>-1</sup> could not inhibit bacterial growth. Thus, this study has demonstrated the good potential of using atmospheric RF plasma treatment to enhance the antibacterial activity of essential oil at a relatively low concentration. © 2013 Elsevier Ltd.

Document Type

Article

Source Type

Journal

Keywords

AntibacterialAtmospheric pressure plasmaEnhancementEssential oil

ASJC Subject Area

Biochemistry, Genetics and Molecular Biology : BiotechnologyAgricultural and Biological Sciences : Food Science

Funding Agency

Thailand Toray Science Foundation


Bibliography


Matan, N., Nisoa, M., & Matan, N. (2014). Antibacterial activity of essential oils and their main components enhanced by atmospheric RF plasma. Food Control, 39(1) 97-99. doi:10.1016/j.foodcont.2013.10.030

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