Skip to the main content

Short communication, Note

https://doi.org/10.17113/ftb.57.02.19.5957

Karakterizacija, antioksidacijska i antibakterijska aktivnost eteričnih ulja i inkapsuliranih u biorazgradivom materijalu nakon sušenja zamrzavanjem

Mariia Kokina ; University of Belgrade, Faculty of Agriculture, Department of Food Technology and Biochemistry, Nemanjina 6, 11080 Belgrade, Serbia
Ana Salević ; University of Belgrade, Faculty of Agriculture, Department of Food Technology and Biochemistry, Nemanjina 6, 11080 Belgrade, Serbia
Ana Kalušević ; Institute of Meat Hygiene and Technology, Kaćanskog 13, 11040 Belgrade, Serbia
Steva Lević ; University of Belgrade, Faculty of Agriculture, Department of Food Technology and Biochemistry, Nemanjina 6, 11080 Belgrade, Serbia
Milena Pantić ; University of Belgrade, Faculty of Agriculture, Department of Food Technology and Biochemistry, Nemanjina 6, 11080 Belgrade, Serbia
Dejan Pljevljakušić ; Institute for Medicinal Plants Research “Dr Josif Pančić”, Tadeuša Košćuška 1, 11000 Belgrade, Serbia
Katarina Šavikin ; Institute for Medicinal Plants Research “Dr Josif Pančić”, Tadeuša Košćuška 1, 11000 Belgrade, Serbia
Mark Shamtsyan ; Saint Petersburg State Institute of Technology (Technical University), Department of Technology of Microbiological Synthesis, Moskovsky Prospect 26, 190013 Saint Petersburg, Russia
Miomir Nikšić ; University of Belgrade, Faculty of Agriculture, Department of Food Technology and Biochemistry, Nemanjina 6, 11080 Belgrade, Serbia
Viktor Nedović ; University of Belgrade, Faculty of Agriculture, Department of Food Technology and Biochemistry, Nemanjina 6, 11080 Belgrade, Serbia


Full text: croatian pdf 1.050 Kb

page 282-289

downloads: 305

cite

Full text: english pdf 1.050 Kb

page 282-289

downloads: 443

cite


Abstract

U istraživanju je ispitan antimikrobni i antioksidacijski učinak uobičajenih i komercijalno dostupnih eteričnih ulja, kao alternativa sintetičkim konzervansima. Upotrijebljeni su sljedeći biljni izvori: lavanda (Lavandula angustifolia), čajevac (Melaleuca alternifolia), bergamot (Citrus bergamia) i paprena metvica (Mentha piperita). Antioksidacijska aktivnost eteričnih ulja ispitana je pomoću 2,2-difenil-1-pikrilhidrazil (DPPH) i 2,2′-azinobis (3-etilbenzotiazolin-6-sulfonska kiselina) (ABTS). Mikrodilucijska metoda pokazala je da su eterična ulja lavande i bergamota bila učinkovitija u inhibiciji rasta bakterija od drugih ispitanih ulja, uz minimalnu inhibicijsku koncentraciju od 5 μg/mL. U radu se također opisuje uspješnost primjene elektrostatske ekstruzije za inkapsulaciju eteričnih ulja u alginatne kuglice, što omogućuje zadržavanje sposobnosti neutralizacije slobodnih radikala eteričnih ulja tijekom vremena.

Keywords

alginat; eterična ulja; visoka hlapljivost; prirodni konzervansi

Hrčak ID:

223882

URI

https://hrcak.srce.hr/223882

Publication date:

30.6.2019.

Article data in other languages: english

Visits: 1.993 *