caa a22 4500 463156560 CHVBK 20180406164736.0 cr unu---uuuuu 170326e20070601xx s 000 0 eng 10.1007/s00217-006-0404-z doi (NATIONALLICENCE)springer-10.1007/s00217-006-0404-z An exploitation of the antimicrobial potential of a fruit insoluble fibre by micronization [Elektronische Daten] [Pang-Kuei Hsu, Po-Jung Chien, Chi-Fai Chau] The potential antimicrobial activity of the insoluble fibre prepared from the pomace of Averrhoa carambola and the effects of micron technology on its antimicrobial activity were investigated. Particle sizes reduction (from >129 to 14.3μm) by micronization significantly increased the levels of measurable condensed tannins and antimicrobial effects. Antimicrobial assays revealed that the micronization treatment could increase the inhibitory and bactericidal activities of the micronized fibre (14.3μm) by 2-8-fold and ∼2-4-fold, respectively. The micronization treatment might therefore provide an opportunity to improve the antimicrobial activity of the fibre sample, particularly against the Bacillus cereus BCRC 10603 and Salmonella choleraesuis BCRC 12948. These results suggested that the supplementation of this micronized fibre, as a natural antimicrobial ingredient, in foods and diets might help inhibit adverse microbial growth in food products (as well as gastrointestinal tract), and hence increase the shelf life or improve the food safety. Springer-Verlag, 2006 Insoluble fibre nationallicence Carambola nationallicence Micronization nationallicence Antimicrobial activity nationallicence Ball-milling nationallicence Hsu Pang-Kuei Department of Food Science and Biotechnology, National Chung Hsing University, 250 Kuokuang Road, 40227, Taichung, Taiwan aut Chien Po-Jung Department of Food Science, Yuan Pei University of Science and Technology, 306 Yuan Pei Street, Hsinchu, Taiwan aut Chau Chi-Fai Department of Food Science and Biotechnology, National Chung Hsing University, 250 Kuokuang Road, 40227, Taichung, Taiwan aut European Food Research and Technology Springer-Verlag 225/2(2007-06-01), 199-204 1438-2377 225:2<199 2007 225 217 https://doi.org/10.1007/s00217-006-0404-z text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s00217-006-0404-z text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Hsu Pang-Kuei Department of Food Science and Biotechnology, National Chung Hsing University, 250 Kuokuang Road, 40227, Taichung, Taiwan aut NATIONALLICENCE 700 1- Chien Po-Jung Department of Food Science, Yuan Pei University of Science and Technology, 306 Yuan Pei Street, Hsinchu, Taiwan aut NATIONALLICENCE 700 1- Chau Chi-Fai Department of Food Science and Biotechnology, National Chung Hsing University, 250 Kuokuang Road, 40227, Taichung, Taiwan aut NATIONALLICENCE 773 0- European Food Research and Technology Springer-Verlag 225/2(2007-06-01), 199-204 1438-2377 225:2<199 2007 225 217 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer