學生姓名:
蘇立銘
指導教授:
蕭心怡
學 號:
00539014
學期:
108上
摘 要:
Cranberry juice has abundant phytochemicals and phenolic acids. However, its antibacterial activity has not been very clear yet, especially in its application. This study aims to determine its antibacterial activity as a food preservative and dietary supplement for urinary tract infection. The results showed that its inhibitory capacity is higher than organic acid, common food preservative and the cranberry juice at higher pH value. In the other hands, it showed a great antibacterial activity against Listeria monocytogenes, Escherichia coli and Salmonella typhimurium both on its agar diffusion assay, minimal inhibitory concentration and the bacterial counts reduce in the ready-to-eat foods. Furthermore, its higher appreciation in sensory analysis make it have a great potential to be commercialized as an alternative food preservative to keep the food quality and extend the shelf life. As for its application in preventing urinary tract infection, it still cannot completely kill the uropathogenic E. coli, which may lead to further infections to the patient. Therefore, it’s important to enhance its antibacterial activity. The result indicated that cranberry extract combined with medium-chain fatty acids and essential oils will have a better effect on killing uropathogenic E. coli, and the best combination is 20% cranberry extract plus 1.0 mM caprylic acid, lauric acid and with carvacrol, respectively. In conclusion, cranberry juice has a potential as food preservative and medicine for urinary tract infection if added with other oils.
Abstracts.pdf