The DOI matches its Crossref record; 2 of the 2 references it cites were found in a registry or an index.
Antimicrobial Properties of Basil and Its Possible Application in Food Packaging
Abstract
Basil (Ocimum basilicum L.) is a popular culinary herb, and its essential oils have been used extensively for many years in food products, perfumery, and dental and oral products. Basil essential oils and their principal constituents were found to exhibit antimicrobial activity against a wide range of Gram-negative and Gram-positive bacteria, yeast, and mold. The present paper reviews primarily the topic of basil essential oils with regards to their chemical composition, their effect on microorganisms, the test methods for antimicrobial activity determination, and their possible future use in food preservation or as the active (antimicrobial), slow release, component of an active package.
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Citations
Cites
Antimicrobial activity of essential oils and other plant extracts
Hammer, K. A., Carson, C. F., & Riley, T. V. (1999) · Journal of Applied Microbiology · doi:10.1046/j.1365-2672.1999.00780.x · Cited by 2,560
Antibacterial activity of some essential oil components against five foodborne pathogens
Kim, J., Marshall, M. R., & Wei, C.-I. (1995) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf00059a013 · Cited by 892
Cited by
Hussain, A. I., Anwar, F., Hussain Sherazi, S. T., & Przybylski, R. (2008) · Food Chemistry · doi:10.1016/j.foodchem.2007.12.010 · Cited by 1,131
Antibacterial and Antifungal Activities of Spices
Liu, Q., Meng, X., Li, Y., Zhao, C.-N., Tang, G.-Y., & Li, H.-B. (2017) · International Journal of Molecular Sciences · doi:10.3390/ijms18061283 · Cited by 435
Biodegradable Antimicrobial Food Packaging: Trends and Perspectives
Motelica, L., Ficai, D., Ficai, A., Oprea, O. C., Kaya, D. A., & Andronescu, E. (2020) · Foods · doi:10.3390/foods9101438 · Cited by 389
Active and Intelligent Packaging for the Food Industry
Pereira de Abreu, D. A., Cruz, J. M., & Paseiro Losada, P. (2012) · Food Reviews International · doi:10.1080/87559129.2011.595022 · Cited by 356
Oussalah, M., Caillet, S., Saucier, L., & Lacroix, M. (2006) · Meat Science · doi:10.1016/j.meatsci.2005.11.019 · Cited by 307
Metadata
- Authors
- Suppakul, P., Miltz, J., Sonneveld, K., & Bigger, S. W.
- Venue
- Journal of Agricultural and Food Chemistry
- Publisher
- American Chemical Society (ACS)
- Published
- 2003-04-24
- Volume
- 51
- Issue
- 11
- Pages
- 3197-3207
- ISSN
- 0021-8561 (ISSN-L)
- 1520-5118
- OpenAlex
- W1998778362
- Cited by
- 390
- References
- 2
- FWCI
- 13.69
- Type
- journal article
- Language
- en
- Open access
- closed
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- Suppakul, P., Miltz, J., Sonneveld, K., & Bigger, S. W. (2003). Antimicrobial Properties of Basil and Its Possible Application in Food Packaging. Journal of Agricultural and Food Chemistry. https://doi.org/10.1021/jf021038t
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Bibliographic data: Semantic Scholar, OpenAlex, Crossref.
Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.
