Improving Antibacterial Activity of Edible Films Based on Chitosan by Incorporating Thyme and Clove Essential Oils and EDTA

The objectives of this study were to study the antibacterial effect of thyme and clove essential oils as well as their synergistic effect with chelating agent (EDTA) from chitosan-based edible films against gram-positive and gram-negative bacteria. Thyme and clove essential oils were incorporated in...

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Veröffentlicht in:Journal of applied sciences (Asian Network for Scientific Information) 2008-08, Vol.8 (16), p.2895-2900
Hauptverfasser: Hashem Hos, Mohammad, Hadi Razav, Seyed, Mohammad A, Seyed, Ahmad Shah, Seyed, Ghorbani H, Azade
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container_issue 16
container_start_page 2895
container_title Journal of applied sciences (Asian Network for Scientific Information)
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creator Hashem Hos, Mohammad
Hadi Razav, Seyed
Mohammad A, Seyed
Ahmad Shah, Seyed
Ghorbani H, Azade
description The objectives of this study were to study the antibacterial effect of thyme and clove essential oils as well as their synergistic effect with chelating agent (EDTA) from chitosan-based edible films against gram-positive and gram-negative bacteria. Thyme and clove essential oils were incorporated into chitosan-based edible films at 0.5, 1 and 1.5% v/v both alone and in combination with EDTA at 5 mmol. Films containing thyme essential oil revealed larger inhibitory zones than those of containing clove essential oil. EDTA enhanced antimicrobial effects of essential oils against both gram-positive and gram-negative bacteria. The results of this study showed that thyme and clove essential oils in combination with EDTA have a good potential for using with chitosan to make antimicrobial edible films and coatings for various food applications.
doi_str_mv 10.3923/jas.2008.2895.2900
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subjects Eugenia
Thymus
title Improving Antibacterial Activity of Edible Films Based on Chitosan by Incorporating Thyme and Clove Essential Oils and EDTA
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