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Antimicrobial effects of onion (Allium cepa L.) peel extracts produced via subcritical water extraction against Bacillus cereus strains as compared with ethanolic and hot water extraction
- Antimicrobial effects of onion (Allium cepa L.) peel extracts produced via subcritical water extraction against Bacillus cereus strains as compared with ethanolic and hot water extraction
- Kim W.J.; Lee K.A.; Kim K.-T.; Chung M.-S.; Cho S.W.; Paik H.-D.
- Ewha Authors
- SCOPUS Author ID
- Issue Date
- Journal Title
- Food Science and Biotechnology
- vol. 20, no. 4, pp. 1101 - 1106
- SCIE; SCOPUS; KCI
- In this study, the antimicrobial effects of an onion peel extract prepared using subcritical water extraction (SWE) were assessed for possible development into new bio-functional materials. The extraction temperatures were controlled to 110 and 160°C. At 0.15, 0.3, 0.6, and 1.2 mg extract/mL of broth, the growth inhibition and bactericidal activity of SWE extracts against Bacillus cereus KCCM 40935 and KCCM 11341 were compared with those of ethanol and hot-water extracts. In the case of B. cereus KCCM 40935, it appeared that over 0.6 mg/mL of SWE (110°C) extract exerted a bactericidal effect, and 1.2 mg/mL of SWE (160°C) extract exerted a bacteriostatic effect during culturing, and also that B. cereus KCCM 11341 was more resistant than B. cereus KCCM 40935. Furthermore, our results demonstrated that the death time of 10 7 CFU/mL of B. cereus KCCM 40935 treated with SWE (110°C) extract at 1.2 mg/mL was 60 min at maximum in 0.8% NaCl. Additionally, the cells damaged by SWE extract were observed with a SEM. It was suggested that an extract of onion peels prepared via SWE (110°C) could be used as a functional biomaterial for the food or pharmaceutical industries. © 2011 The Korean Society of Food Science and Technology and Springer Netherlands.
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