ETERIČNA ULJA ZA BEZBEDNOST HRANE: FORMULISANJE DEZINFEKCIONIH PROIZVODA U OBLIKU RASPRŠIVAČA, JEDNOSTAVNIH ZA UPOTREBU, NAMENJENIH KORIŠĆENJU U RAZNIM FAZAMA PRIPREME HRANE
Sažetak
U radu se ispituju formulacije proizvoda u obliku jednostavnih raspršivača (sprejeva), lakih za upotrebu, koji sadrže esencijalna ulja cejlonskog cimeta Cinnamomum zeylanicum i eugenolnog bosiljka Ocimum gratissimum u cilju sprečavanja transmisije bolesti koje se prenose hranom. Eksperimentalni dizajn centralnog kompozitnog modela je omogućio razvoj stabilnih proizvoda sa optimalnim sadržajem esencijalnih ulja za efikasnu antimikrobnu aktivnost. Korišćeni eksperimentalni dizajn je omogućio minimalizovanje sadržaja alkohola koji je neophodan kako bi se omogućilo mešanje esencijalnih ulja u vodenoj fazi. (E)-cinamalaldehid je bio glavna komponenta esencijalnog ulja cejlonskog cimeta. Njegova niska toksičnost omogućila je formulisanje proizvoda bezbednog za zdravlje, uprkos velikoj varijaciji u hemijskom sastavu eteričnog ulja. Kuvana hrana obložena raspršivanjem tečnosti s 1% ovog esencijalnog ulja u kombinaciji sa bazičnom tinkturom od majčine dušice, bila je održiva 3 dana bez rashlađivanja u hladnjaku. Glavna komponenta eugenolnog bosiljka je bio eugenol, 1,8-cineol i metilhavikol. Sprejevi sa 1.5% ovog esencijalnog ulja bili su efikasni protiv Escherichia coli i Staphylococcus aureus. Ksantan guma se pokazala kao efikasno sredstvo za vezivanje esencijalnog ulja u testu ubrzanog starenja na 45° C.
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