The Property and Preparation of Natural Compound Carvacrol and Carvarol complexes
學生姓名:
黃毓棻
指導教授:
劉昌樹
學 號:
10332023
學期:
104上
摘 要:
Carvacrol is a phenolic monoterpene constituent of essential oils produced by numerous aromatic plants, and is generally recognized as a safe food additive. Carvacrol has been used as a flavoring agent and antimicrobial, but it is highly insoluble in water and easily decomposed and evaporated when exposed to the air, light and heat. In this study, the mechanism of bacterial inactiviation by carvacrol and the influence of genetic and environmental factors in its antimicrobial activity have been discussed. Two materials Chitosan and beta-cyclodextrin have been used in preparation for Carvacrol complexes to improving the property of Carvacol. Genetic and environmental factor influenced cell resistance to carvacrol, gene rpoS and sigB deleteon decreased carvacrol resistance in Escherichia coli and Listeria monocytogenes, and heat shock induced cross-protection to carvacrol treatment. Beta-cyclodextrin improved aqueous solubility and reduced volatility of carvacrol. The beta-cyclodextrin-carvarol complex inhibited S. typhimurium and E. coli with a lower concentration than free carvacrol, probably by increasing carvacrol aqueous solubility. The loading of carvacrol into chitosan particles was successful. The release of carvacrol form chitosan nanoparticles reached plateau level on day 30, with release amounts of 53% in acetate buffer (pH3). The individual particles of carvacrol-loaded chitosan exhibited a spherical shape with an average diameter of 40-80nm, and the beta-cyclodextrin-carcarol inclusion complexe were 441 nm and 899 nm with
Different preparation method.
Different preparation method.
10332023-3-黃毓棻-劉昌樹.pdf