Antibacterial Activity of Emulsified Pomelo (Citrus grandis Osbeck) Peel Oil and Water-Soluble Chitosan on Staphylococcus aureus and Escherichia coli
作者： Guan-Wen Chen , Yu-Hsin Lin , Chia-Hua Lin , Hsiao-Chin Jen
DOI: 10.3390/MOLECULES23040840
关键词:
摘要: This study utilized pomelo steam distillation to isolate peel essential oil. The constituents were then analyzed through gas chromatography-mass spectrometry (GC-MS), and the antibacterial activity of oil emulsions at different homogenizer speed conditions concentrations water-soluble chitosan (degree acetylation, DA = 54.8%) against S. aureus E. coli was examined. Analysis composition identified a total 33 compounds with main constituent, limonene accounting for 87.5% (940.07 mg/g) total. emulsified homogenization 24,000 rpm, resulting in minimal inhibitory concentration (MIC) that 1.9 times lower than without homogenization. In addition, mixture 0.4% emulsion 0.03% had strongest synergetic effect on pH 7.4. comparison alone, MIC value this significantly 2.4 2.5 lower. Hence, suggests using develop novel natural food preservative, processability food, as well economic byproducts Taiwan Matou chitosan, could be increased.
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