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Preparation and testing of application forms for natural antimicrobial substances

By Klára Vajglová

Abstract

The goal of this bachelor thesis was the study of antimicrobial and antioxidant effects of some herbal extracts: cloves, nettle, sage, chamomile, rosemary, elderberry, lavender and also lysozyme. Further, herbal extracts effect on Gram positive and Gram negative bacteria were compared. In the theoretical part were briefly characterized lysozyme, polyphenols, flavonoids and selected strains of microorganisms. In the experimental section characterization of herbs with antimicrobial and antioxidant effect was proved. Particles containing herbal extracts were prepared and encapsulation efficiency was determined. In some of tested herbs encapsulation efficiency of up to 80% was reached. Stability of the prepared liposomes was tested in the model digestive conditions and after 1 week and 1 month incubation period in model foods. Antimicrobial activity was tested on selected representatives of Gram negative and Gram positive bacteria. Gram positive bacteria were more sensitive to herbal extracts and liposomes containing encapsulated herbs, while lysozyme exhibited higher effect to Gram negative bacteria. Prepared particles with encapsulated antimicrobial extracts are especially suitable for use in the food industry

Topics: potravinářství; lysozym; food processing; Antimicrobial activity; bylinné extrakty; Antimikrobiální aktivita; lysozyme; herbal extracts
Publisher: Vysoké učení technické v Brně. Fakulta chemická
Year: 2015
OAI identifier: oai:invenio.nusl.cz:214113
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