Antibacterial activity of pepermint oil in model food system

Deepika, H. (2011) Antibacterial activity of pepermint oil in model food system. [Student Project Report]

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Abstract

This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type:	Student Project Report
Additional Information:	Naturally occurring or minimally processed foods are highly prone to activity of various groups of microorganisms like bacteria, fungi etc., Among which the bacteria are the major group responsible for the contamination of foods. The consumption of the same contaminated food may lead to death. Hence the food safety is the prime importance in food industries. Current technologies for preservation and shelf life extension of food include chemical preservatives and other methodology. Unfortunately these steps do not eliminate undesirable pathogens from products or delay microbial spoilage entirely. Alternative preservation techniques such as novel non-thermal technologies and naturally derived antimicrobial ingredients are under investigation for their application to food products. Essential oils are naturally occurring terpenic mixtures produced from most plants, spices and herbs as antimicrobial secondary metabolites either as part of their normal growth and development or in response to pathogen attack or stress and are isolated from varies parts of plants. Peppermint oil is one such antimicrobial compound which is extracted from Mentha piperita can be used in preservation of foods. In the present study the activity of peppermint oil is tested against four different bacteria in three different food systems cabbage, barley and papaya pulp in different intervals of storage period. Different concentrations of the oil is used, where control samples showed marked increase in growth, compared to the MIC and in higher concentration the complete control of growth of bacteria can be achieved. Again it depends on the composition of the food need to be preserved.
Uncontrolled Keywords:	peppermint oil, food systems, bacteria
Subjects:	600 Technology > 08 Food technology > 30 Spices/Condiments 600 Technology > 08 Food technology > 18 Processed foods
Divisions:	Human Resource Development
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	07 Jul 2011 04:35
Last Modified:	28 Dec 2011 10:25
URI:	http://ir.cftri.res.in/id/eprint/10220

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