91勛圖

Abstract

Present work deals with antimicrobial efficiency of essential oil vapours, Negative air ions (NAI) as well as their combination for food preservation applications. Antimicrobial activity of the volatile compounds (essential oils) in vapour phase could be highly effective against food borne pathogens and spoilage microorganisms at comparatively lower concentrations (MICs) than the liquid phase. The antimicrobial effect of the small charged air ions facilitating the application of air ionisation mainly in food processing and intensive care unit have the potential to control food spoilage and hospital acquired infections, respectively. The mechanisms of action as well as pilot level applications of both essential oil vapour and NAI have been investigated. A novel possibility lies in the combination of volatile compounds with charged air ions. In vitro studies show marked enhancement in antimicrobial efficiency by combination of both the agents, thereby conceiving a novel tool for food preservation. The same can be used to design a system for exposure of perishable products in order to deactivate the spoilage microorganisms as well as in the development of antimicrobial food packaging.

Biography