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- Title
Antibacterial Activity of Emulsified Pomelo (Citrus grandis Osbeck) Peel Oil and Water-Soluble Chitosan on Staphylococcus aureus and Escherichia coli.
- Authors
Chen, Guan-Wen; Lin, Yu-Hsin; Lin, Chia-Hua; Jen, Hsiao-Chin; Rigano, Daniela
- Abstract
This study utilized pomelo steam distillation to isolate pomelo peel essential oil. The constituents were then analyzed through gas chromatography-mass spectrometry (GC-MS), and the antibacterial activity of the essential oil emulsions at different homogenizer speed conditions and concentrations of water-soluble chitosan (degree of acetylation, DA = 54.8%) against <italic>S. aureus</italic> and <italic>E. coli</italic> was examined. Analysis of the essential oil composition identified a total of 33 compounds with the main constituent, limonene accounting for 87.5% (940.07 mg/g) of the total. The pomelo peel oil was emulsified through homogenization at 24,000 rpm, resulting in a minimal inhibitory concentration (MIC) for <italic>E. coli</italic> that was 1.9 times lower than that of the essential oil without homogenization. In addition, a mixture of 0.4% essential oil emulsion and 0.03% water-soluble chitosan had the strongest synergetic antibacterial effect on <italic>S. aureus</italic> and <italic>E. coli</italic> at pH 7.4. In comparison with chitosan alone, the MIC value of this mixture was significantly 2.4 and 2.5 times lower. Hence, this study suggests using a mixture of emulsified pomelo peel oil and water-soluble chitosan to develop a novel natural food preservative, and that the processability of food, as well as the economic value of the byproducts of the Taiwan Matou pomelo and chitosan, could be increased.
- Subjects
GRAPEFRUIT; ESSENTIAL oils; ANTIBACTERIAL agents; CHITOSAN; NATURAL foods; FOOD preservatives
- Publication
Molecules, 2018, Vol 23, Issue 4, p840
- ISSN
1420-3049
- Publication type
Article
- DOI
10.3390/molecules23040840