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Preparation of edible antimicrobial packaging
Kozubová, Petra ; Dzurická, Lucia (referee) ; Skoumalová, Petra (advisor)
This bachelor’s thesis is focused on preparation and characterization of eatable packaging. Eatable packaging consists of two components, antimicrobial component and base of packaging. The task of eatable packaging is to protect product against antimicrobial attack and to extend durability of the product. As antimicrobial components were used water and oil extracts of several herbs (mint, nettle, lavender, cinnamon, cloves, vanilla, ginger and rhinoceros). Oil extracts were also encapsulated into liposomes for better application. Firstly, concentrations of polyphenoles and antioxidants of extracts were determined. Oil extract of clove contained the highest concentration of both determined substances. Encapsulation efficiency, stability and size of liposomes were tested too. All prepared liposomes were stable and relatively of the same size. Also high encapsulation efficiency was observed. Next, antimicrobial activity of prepared extracts and liposome particles against yeast Candida glabrata and two bacteria strains Escherichia coli and Staphycococcus epidermidis was tested and the high antimicrobial activity reported mainly all tested liposomes. Then alginate, chitosan and carboxymethylcellulose and their combinations respectively were used as bases of packaging. Created film had to meet several parameters, especially suitable sensory properties such as pleasant taste and smell, as well as invisibility, gloss, affordability and suitable manipulability. Combination of 2% carboxymethylcellulose and 1% alginate in a ration of 2:1 with liposomes of mint as antimicrobial component achieved the best results.
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Preparation of edible antimicrobial packaging
Kozubová, Petra ; Dzurická, Lucia (referee) ; Skoumalová, Petra (advisor)
This bachelor’s thesis is focused on preparation and characterization of eatable packaging. Eatable packaging consists of two components, antimicrobial component and base of packaging. The task of eatable packaging is to protect product against antimicrobial attack and to extend durability of the product. As antimicrobial components were used water and oil extracts of several herbs (mint, nettle, lavender, cinnamon, cloves, vanilla, ginger and rhinoceros). Oil extracts were also encapsulated into liposomes for better application. Firstly, concentrations of polyphenoles and antioxidants of extracts were determined. Oil extract of clove contained the highest concentration of both determined substances. Encapsulation efficiency, stability and size of liposomes were tested too. All prepared liposomes were stable and relatively of the same size. Also high encapsulation efficiency was observed. Next, antimicrobial activity of prepared extracts and liposome particles against yeast Candida glabrata and two bacteria strains Escherichia coli and Staphycococcus epidermidis was tested and the high antimicrobial activity reported mainly all tested liposomes. Then alginate, chitosan and carboxymethylcellulose and their combinations respectively were used as bases of packaging. Created film had to meet several parameters, especially suitable sensory properties such as pleasant taste and smell, as well as invisibility, gloss, affordability and suitable manipulability. Combination of 2% carboxymethylcellulose and 1% alginate in a ration of 2:1 with liposomes of mint as antimicrobial component achieved the best results.
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Antimikrobiální vlastnosti rostlinných látek
Žižlavská, Barbora
This diploma thesis deals with the antimicrobial properties of herbal substances. Characteristics of these substances, including mechanism of action on microorganisms and their industrial use, is presented in the theoretical part. The aim of microbiological analysis was to determine the extent of diluted (10%) and concentrated essential oils isolated from clove (Syzygium aromaticum), cinnamon (Cinnamomum), and thyme (Thymus vulgaris) against bacteria (Escherichia coli, Enterococcus faecalis, Enterococcus faecium) and yeast (Yarrowia lipolytica, Candida tropicalis and Saccharomyces cerevisiae). To determine them, the disc diffusion method was used. The results confirmed an antimicrobial effect of tested essential oils. Concentrated thyme essential oil had the hightest inhibitory activity on all used microbial strains.
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Stabilita šťávy zeleného ječmene pomocí silic vybraných rostlinných druhů
Juříčková, Jana
Bachelor theses is themed Stabilization of juice a young barley with the use of essential oils of different plant species is focusing on the substances contained in a young barley, its cultivation and process of juice production and a use of essential oils for juice stabilization. The theoretical part it is dealing with cultivation and processing of a young barley then the different plant species and preservative properties of the essential oils. The practical part is focused on barley cultivation in laboratory conditions processing and a use of essential oils. Essential oils are from the conservation point of view a very valuable material and they are beginning to more widely use. In this project were used essential oils of different plant species and it fennel (Foeniculum), cinnamon (Cinnamonum), lemon balm (Melissa) and mint (Mentha). After adding the essential oils at the samples was carried out sensory evaluation and processing of the results.
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