Comparison of Cinnamon Essential Oils from Leaf and Bark with Respect to Antimicrobial Activity and Sensory Acceptability in Strawberry Shake
In: Journal of Food Science, Jg. 83 (2018-01-25), S. 475-480
Online
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Zugriff:
Cinnamon leaf and bark essential oils have long been used as natural preservatives and flavoring agents in foods. This study determined antimicrobial effects of leaf and bark of cinnamon essential oils (CEOs) against 2 foodborne pathogens, Salmonella Typhimurium (S.T.) and Listeria monocytogenes (L.m.), at 2 initial bacterial levels (4- and 9-log CFU/mL) in strawberry shakes. The antimicrobial study of CEOs at 0.1% and 0.5% in strawberry shakes against S.T. and L.M. showed a significant difference (P
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Comparison of Cinnamon Essential Oils from Leaf and Bark with Respect to Antimicrobial Activity and Sensory Acceptability in Strawberry Shake
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Autor/in / Beteiligte Person: | Hettiarachchy, Navam ; Marcy, J. A. ; Brnawi, Wafaa I. ; Seo, Han-Seok ; Kumar‐Phillips, Geetha ; Horax, Ronny |
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Zeitschrift: | Journal of Food Science, Jg. 83 (2018-01-25), S. 475-480 |
Veröffentlichung: | Wiley, 2018 |
Medientyp: | unknown |
ISSN: | 0022-1147 (print) |
DOI: | 10.1111/1750-3841.14041 |
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