Development of Hydrogel Beads Containing Essential Oil and Their Application for Shelf Life Extension of Chilled Stir Fried Pork with Casil (Ocimum sanctum Linn.) Leaves on Rice

การพัฒนาเม็ดไฮโดรเจลที่มีน้ำมันหอมระเหย และการประยุกต์เพื่อยืดอายุการเก็บรักษาข้าวกระเพราหมูแช่เย็น

Name: Kittikoon Torpol

ThaSH: Frozen foods

Classification :.DDC: 664.02853

ThaSH: Frozen foods -- Preservation

ThaSH: Food -- Preservation

Abstract: This study was aimed to develop hydrogel beads which had antimicrobial activity from natural essential oils. Antimicrobial activity of essential oils from garlic (Allium sativum L.) and holy basil ( Ocimum sanctum L.) was evaluated using liquid compared with vapor phases. The GC-MS analysis identified diallyl disulfide and diallyl trisulfide as main components in garlic essential oil while eugenol, caryophyllene, and methyl eugenol are main components in holy basil essential oil. Individually, garlic essential oil was highly effective in the vapour phase, showing the complete inhibition (P <0.05) against Bacillus cereus and Staphylococcus aureus, followed by Salmonella typhimurium and Pseudomonas fluorescens, but had no effect on Escherichia coli, Lactobacillus plantarum or Listeria monocytogenes. The combined essential oils from garlic and holy basil at a 1: 1 ratio at 30 μL can delay the growth of all tested bacteria with complete inhibition against B. cereus and S. aureus. Minimum bactericidal concentration (MBC) of the combined oil was <0.4% (v/v) for all tested strains, except P. fluorescens, which shown a higher MBC value up to 1.5% (v/v). Development of hydro gel beads was conducted in order to obtain the beads which provided the maximum encapsulation and release efficiency. The central composite design (CCD) was used. Chitosan (0.2-0.7% w/v), pectin (3.5-5.5% w/v), calcium chloride (CaCh) (5.0-20.0% w/v) were dependent factors. Chitosan coated pectin hydrogel beads preparation method was selected based on encapsulation and release properties. The optimal bead consisted of 0.3-0.6% w/v chitosan, 3.9-5.1% w/v pectin and 8.0-17.0% w/v CaCh, which had a high encapsulation efficiency (61.15-79.06%) and high cumulative release efficiency (30.75-37.81 %) after storage at 5 °C for 15 days. Optimal hydrogel beads were packed into a cellulose bag to evaluate antimicrobial activity by the disc volatilization method. The hydrogel beads (4.4 g) inhibited B. cereus, Cl. perfringens, E. coli, P. fluorescens, L. monocytogenes and S. aureus but did not affect Lb. plantarum and S. Typhimurium. Then, antimicrobial efficiency of hydro gel beads in cellulose bag was investigated in chilled stir fried pork with basil leaves on rice. Results found that hydrogel beads could delay microorganism growth. The sample containing hydrogel beads had number of Total Plate Count (TPC) less than that of sample without hydrogel beads (P<0.05) since on 6 days of storage at 4-6 °C. Furthermore, sample without hydrogel beads had number ofTPC >106 CFU/g on 10 days, whereas sample with hydrogel showed TPC <106 CFU/g after 25 days of storage. Sensory evaluation of samples was compared using triangle test with 12 trained panelists. It found that the sample without hydrogel beads was significant different in appearance and odor attributes from control ( control sample was kept in freezing temperature) (P<0.05) on 5 days, while the sample with hydrogel beads was significant different from control (P<0.05) on 8 days. The microbiological and sensory evaluation results indicated that hydrogel beads helped extend the shelf life for 3 day of storages. The experiments suggested that hydrogel bead containing garlic essential oils mixed with holy basil essential oils could be used to control the growth of pathogens or spoilage microorganisms of chilled stir fried pork with basil leaves on rice and could be applied to other foods

Chiang Mai University. Library

Address: CHIANG MAI

Email: cmulibref@cmu.ac.th

Name: Wichittra Daengprok

Role: Chairman

Name: Sujinda Sriwattana

Role: Member

Name: Pairote Wiriyacharee

Role: Member

Name: Witoon Prinyawiwatkul

Role: Member

Name: Jurmkwan Sangsuwan

Role: Member

Created: 2018

Modified: 2023-01-18

Issued: 2023-01-18

วิทยานิพนธ์/Thesis

application/pdf

CallNumber: Th 664.02853 K62D 2018

eng

DegreeName: Doctor of Philosophy

Level: Doctoral Degree

Descipline: Agro-Industrial Product Development

Grantor: Chiang Mai University

©copyrights Chiang Mai University

ลำดับที่.	ชื่อแฟ้มข้อมูล	ขนาดแฟ้มข้อมูล	จำนวนเข้าถึง	วัน-เวลาเข้าถึงล่าสุด
1	561351006.pdf	107.55 MB	14	2026-05-26 18:16:01

ใช้เวลา

0.052681 วินาที