Publication detail

Effect of encapsulation of antimicrobial activity of herbal extracts with lysozyme

MATOUŠKOVÁ, P. MÁROVÁ, I. BOKROVÁ, J. BENEŠOVÁ, P.

Original Title

Effect of encapsulation of antimicrobial activity of herbal extracts with lysozyme

Type

journal article in Web of Science

Language

English

Original Abstract

Resistance of microorganisms to antibiotics has increased. The use of natural components with antimicrobial properties can be of great significance to reduce this problem. Presented work is focused on study of encapsulation of selected plant and animal antimicrobial substances (herbs, spices, lysozyme and nisin) on their effect and stability. Antimicrobial components were packaged into liposomes and polysaccharide particles (alginate, chitosan, starch). Antimicrobial activity was tested against two gram-positive (Bacillus subtilis, Micrococcus luteus) and two Gram-negative (Escherichia coli, Serratia marcescens) bacteria.

Keywords

encapsulation, organic particles, liposomes, herbs, lysozyme, antimicrobial effect

Authors

MATOUŠKOVÁ, P.; MÁROVÁ, I.; BOKROVÁ, J.; BENEŠOVÁ, P.

Released

15. 9. 2016

Publisher

Food Technology and Biotechnology

Location

Chorvatsko, Zagreb

ISBN

1330-9862

Periodical

FOOD TECHNOLOGY AND BIOTECHNOLOGY

Year of study

54

Number

3

State

Republic of Croatia

Pages from

304

Pages to

316

Pages count

13

BibTex

@article{BUT126924,
  author="Petra {Skoumalová} and Ivana {Márová} and Jitka {Bokrová} and Pavla {Benešová}",
  title="Effect of encapsulation of antimicrobial activity of herbal extracts with lysozyme",
  journal="FOOD TECHNOLOGY AND BIOTECHNOLOGY",
  year="2016",
  volume="54",
  number="3",
  pages="304--316",
  issn="1330-9862"
}