Monolaurin, an extract from coconut oil could be used as a microbial agent in foods, according to a study.
Monolaurin is known for its antimicrobial properties. If used in combination with other antimicrobial agents, monolaurin can present an effective barrier to microorganisms.
Researchers from Zhejiang University in China studied the use of monolaurin as a nontraditional preservative in food products by combining it with commonly used antimicrobials in various concentrations and testing it on bacterial strains and on food components such as soy protein and water-soluble starch. They found that monolaurin combined with ethylenediaminetetraacetic acid (EDTA)，a binding agent, was effective against Esherichia coli and Bacillus subtilis but not Staphylococcus aureus. But when combined with the antimicrobial nisin, monolaurin was synergistically effective against all three bacteria.
They also found that monolaurin’s antibacterial effectiveness was reduced by fat or starch but was not affected by protein.
[Source]
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Chapter: Food ::
8 December 2009
