The Effect Of Different Ripening Time On Acidity (Ph), Number Of Microorganism, And Lactic Acid Bacteria Of Goat’s Milk Cheese (Pengaruh Lama Pemeraman Yang Berbeda Terhadap Keasaman (Ph), Jumlah Mikroba Dan Bakteri Asam Laktat Keju Susu Kambing). International Journal Of Pharma Sciences And Research 2(3): 104-109įADLILAH, U., T.

Antimicrobial Property Of Piper Betel Leaf Against Clinical Isolates Of Bacteria. Zahedan Journal Of Research In Medical Sciences 16(8): 34-42ĭATTA, A., S. Physical, Antioxidant And Antimicrobial Characteristics Of Carboxymethyl Cellulose Edible Film Cooperated With Clove Essential Oil. Food And Bioprocess Technology 5(6): 2120-2131ĭASHIPOUR, A., R. Antimicrobial Activity Of Vanillin And Mixtures With Cinnamon And Clove Essential Oils In Controlling Listeria Monocytogenes And Escherichia Coli O157: H7 In Milk. New Age International, New Delhi, 460pĬAVA-RODA, R. Postharvest Biology And Technology 113: 29-39ĬASIDA, L. Chitosan Coating With Trans-Cinnamaldehyde Improves Structural Integrity And Antioxidant Metabolism Of Fresh-Cut Melon. International Journal Of Food Microbiology 94(3): 223-253ĬARVALHO, R. Essential Oils: Their Antibacterial Properties And Potential Applications In Foods-A Review. Physiology Of Lightly Processed Fruits And Vegetables. Surface Treatments And Edible Coatings In Food Preservation. Postharvest Biology And Technology 9(2): 151-163īALDWIN, E. Improving Storage Life Of Cut Apple And Potato With Edible Coating. Food And Chemical Toxicology 46(2): 446-475īALDWIN, E., M.

Biological Effects Of Essential Oils–A Review. Critical Reviews In Food Science And Nutrition 47(3): 319-333īAKKALI, F., S.

Discoloration In Raw And Processed Fruits And Vegetables. The incorporation of 0.7 % (w/v) lemongrass and lemon 3 % (w/v) in coating formulation maintained the sensory scores (aroma and appearance) of fresh-cut apples during nine days of storage.ĪDAMS, J. The results of the research showed that the application of 0.7% lemongrass oil on 1 % CMC gave the best result in inhibiting the bacterial growth and prolong the storage life of fresh-cut apples cv. Measurements of weight loss, total titratable acidity (TTA), reducing sugar, microbial growth and sensory quality were determined at 0, 3, 6, 9, 12 and 15 days of storage (4 ± 1 ☌, 75 ± 10 % RH). In this research, antimicrobial effects of carboxymethyl cellulose based-edible film containing different concentrations of essential oils (0.7 % cinnamon, 0.7 % lemongrass, 3 % lemon, and 0.1 % betel, w/v) as antibacterial agents on fresh-cut apples cv. For fresh products, this means healthy fresh food, convenient, and microbiologically safe food items produced with environmentally friendly methods. The fast-paced lifestyle of modern consumers warrants the need for a quick and minimally processed food.

Journal of essential oil research