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Table Of Contents

1 INTRODUCTION AND OBJECTIVE
1.1 Introduction
1.2 Objective
2 REVIEW OF LITERATURE
2.1 Medicinal Plants (Herbs)
2.1.1 Andrographis paniculata (Burm.f.) Wall. ex Nees (King of bitters)
Figure 1 Andrographis paniculata (Burm.f.) Wall. ex Nees (King of bitter)
2.1.2 Curcuma zedoaria (Christm.) Roscoe (Zedoary)
2.1.3 Gracinia mangostana L. (Mangosteen)
2.1.4 Hibiscus sabdariffa L. (Roselle)
2.1.5 Musa sapientum L. (Banana)
2.1.6 Nelumbo nucifera Gaertn. (Lotus)
2.1.7 Piper betle L. (Betel leaf or Betelvine)
2.1.8 Punica granatum L. (Pomegranate)
2.1.9 Psidium guajava L. (Guava)
2.2.1 In Vitro Test of Antimicrobial Activity
Essential Oils in Food System
their Extracts in Thailand against Foodborne Phathogens
2.3 Methods for Evaluation the Efficacy of Food Antimicrobial
2.3.1 In vitro Methods
2.3.2 Application Methods
2.3.3 Combination Studies
2.4 Active Packaging Technologies and its Applications
2.4.1 Oxygen Scavenging System
2.4.2 Moisture-Absorbing and Controlling System
2.4.3 Ethanol Generating Systems
2.4.4 Antimicrobial Migrating and Non-migrating Systems
2.5 Antimicrobial Biodegradable Films and Coating
2.5.1 Edible Films and Coating History
2.5.2 Developing the Antimicrobial Packaging Systems
3 MATERIALS AND METHODS
3.1 Material
3.1.1 Medicinal Plants
3.1.2 Bacterial Strains
3.1.3 Culture Media
3.1.4 Chemical Agents
3.1.5 Equipment
3.2 Methods
3.2.1 Stock Culture Preparation and Condition
3.2.2 Preparation of Medicinal Plants
3.2.3 Preparation of Crude Extracts
3.2.4 Determination of the Antimicrobial Activity
3.2.6 Studying the Cytotoxicity of the Ethanolic Extracts
Extracts in a Model Food System
4 RESULTS
4.1.2 Antimicrobial properties of Curcuma zedoaria (Christm.) Roscoe
4.1.3 Antimicrobial properties of Garcina mangostana L
4.1.4 Antimicrobial properties of Hibiscus sabdariffa L
4.1.5 Antimicrobial properties of Musa sapientum L
4.1.6 Antimicrobial properties of Nelumbo nucifera Gaertn
4.1.7 Antimicrobial properties of Piper betle L
4.1.8 Antimicrobial properties of Psidium guajava L
4.1.9 Antimicrobial properties of Punica granatum L
Interfering Substances by Time-Killing Analysis
4.2.2 Time Killing Analysis of Curcuma zedoaria (Christm.) Roscoe
4.2.3 Time Killing Analysis of Garcinia mangostana L
4.2.4 Time Killing Analysis of Hibiscus sabdariffa L
4.2.5 Time Killing Analysis of Musa sapientum L
4.2.6 Time Killing Analysis of Nelumbo nucifera Gaertn
4.2.7 Time Killing Analysis of Piper betle L
4.2.8 Time Killing Analysis of Psidium guajava L
4.2.9 Time Killing Analysis of Punica granatum L
with Interfering Substances
extract in the presence of interfering substances
the presence of interfering substances
presence of interfering substances
4.3.6 The effect of interfering substances on the growth of test organisms
incorporated Alginate-Tapioca starch based edible film
Alginate-Tapioca starch based edible film
5 DISCUSSION
Minimum Bactericidal Concentration (MBC)
5.1.1 Dried leaves of Andrographis paniculata (Burm.f.) Wall. ex Nees
5.1.2 Dried rhizomes Curcuma zedoaria (Christm.) Roscoe
5.1.7 Dried leaves of Piper betle L
5.1.8 Dried leaves of Psidium guajava L
5.1.9 Dried pericap of Punica granatum L
5.2 Effect of the Extraction Method on the Antimicrobial Activity
5.3 Influence of the Gram type on the Antimicrobial Activity
Determined by Time Killing Analysis
5.6 Artificial Antimicrobial Coated Surface
Alginate-Tapioca Starch Based Edible Films
Model Food System
6 CONCLUSIONS
7 SUMMARY
8 ZUSAMMENFASSUNG
9 REFERENCE
10 ERKLÄRUNG
11 CURRICULUM VITAE
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Tepsorn Dissertation

Tepsorn Dissertation

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Published by: Isma Angger Pambayun on May 31, 2012
Copyright:Attribution Non-commercial

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