Article Report #1

 
Name Gonzalez Ruiz Anahí Guadalupe

Date October 8th, 2020 Level 6 School CUCEI

Title of the article: Fungal Inactivation by Mexican Oregano ( Lippia berlandieri

Schauer) Essential Oil Added to Amaranth, Chitosan, or Starch Edible Films

Author(s): Raul Avila-Sosa, Erika Hernandez-Zamoran, Ingrid Lopez-Mendoza, Enrique

Palou, Maria Teresa Jimenez Munguia, Guadalupe Virginia Nevarez-Moorillon, And

Aurelio Lopez-Malo

Link: https://onlinelibrary.wiley.com/doi/abs/10.1111/j.1750-3841.2010.01524.x

Abstract (Summary)
This article talks about the properties of essence oil extracted by Mexican

oregano (Lippia berlandieri Schauer). One of the principal problems around of the

humanity, are the microorganism on the food. The principals’ treatments are antibiotic;

however, the treatment could be a big problem too. The most important studies, which

inspired the research of the plants, are about the chemical and activity of natural

antimicrobial from herbs, like an oregano. After to prepare the essence oil, this was

tested in vitro in bacteria and fungus on different concentrations, to corroborate the

theoretical information. The results show that when concentration increase, the

bacterial and fungal inhibition are more effective.

Vocabulary you learned:

Regarding, foodborne, shelf life, thickness, flow hood.

Did you like the article? Why or Why not?

Yes, because I very interested on this type of topics. I want to develop a treatment

based on plants that can be used instead of drugs.

This article was...Circle one.

easy to read        just right to read        a little difficult          too hard

Teacher’s name _____________________________________

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