Shokri Samira, Yeganegi Marzieh, Alikord Mahsa, Rezagholizade-Shirvan Alieh
Nutritional Health Research Center, Lorestan University of Medical Sciences, Khorramabad, Iran.
Bioprocessing and Biodetection Laboratory, Department of Food Science and Engineering, University of Tehran, Karaj 31587-77871, Iran.
Food Chem X. 2025 Jul 29;29:102849. doi: 10.1016/j.fochx.2025.102849. eCollection 2025 Jul.
The aim of this study is to evaluate the antimicrobial activity of 7 plant extracts with minimum inhibitory (MIC) and minimum bactericidal/fungicidal concentration (MBC/MFC) against , and and the application of the chitosan edible coating incorporated with extract in apple. The results showed thyme and chamomile extracts presented the lowest MIC (0.39 and 0.78 μg/mL, respectively) and MBC (0.78 and 1.56 μg/mL, respectively) values against all tested microorganisms. To investigate the microstructural changes of chitosan-based (Ch) coatings caused by the addition of free extract (Ex), analyses of total soluble solids, pH, lesion diameter, and organoleptic properties were conducted. The results showed a decay inhibition of 40 % and 80 % after 7 days for Ch and Ch + Ex, respectively. In addition, thyme extract coatings showed the maximum inhibitory effect and the best effect on fruit quality and decay, and are suitable antimicrobial agents for active packaging in fruits.
本研究的目的是评估7种植物提取物对大肠杆菌、金黄色葡萄球菌和白色念珠菌的最低抑菌浓度（MIC）和最低杀菌/杀真菌浓度（MBC/MFC），以及含有提取物的壳聚糖可食用涂层在苹果中的应用。结果表明，百里香和洋甘菊提取物对所有测试微生物的MIC值最低（分别为0.39和0.78μg/mL），MBC值也最低（分别为0.78和1.56μg/mL）。为了研究添加游离提取物（Ex）对壳聚糖基（Ch）涂层微观结构变化的影响，对总可溶性固形物、pH值、病斑直径和感官特性进行了分析。结果表明，Ch和Ch + Ex在7天后的腐烂抑制率分别为40%和80%。此外，百里香提取物涂层显示出最大的抑制效果，对果实品质和腐烂的影响最佳，是水果活性包装的合适抗菌剂。
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