A capstone project report submitted in partial fulfillment of the requirements for the degree of Bachelor of Science in Engineering Biosystems Engineering

Capstone Project (B.Sc.)-Asian Institute of Technology, 2016

Bacterial contamination causes great impact on food loss. EOs have been tested for the antibacterial activities, their applications in food are very limited because of the organoleptic properties of the essential oils. To solve this problem this research study has conducted an investigation on the antibacterial and antioxidant effects of essential oils. EOs, Cinnamon, Thymol and Clove oil were incorporated in pasteurized dairy milk as the natural emulsifying agent containing representative food and coconut milk as the food with non-emulsifying agent to exhibit the shelf life increment. Clove was exhibiting the highest inhibition mean diameter in the clear zone, 2.49±0.03 against Staphylococcus aureus, 2.95±0.05 Salmonella spp. And 2.27±0,04 E.Col in cm. Clove was found with 93.21±0.03% DPPH inhibition%. Increased shelf life was 5 days from Thymol incorporation and 4 days and 3 days by Clove and Cinnamon incorporation respectively for the EO incorporated pasteurized milk. Resulted shelf life increment was 2 weeks from thymol incorporated coconut milk and 1 week increment by Cinnamon and Clove incorporation. The best sensorial evaluation was resulted for Clove incorporated pasteurized milk and Cinnamon incorporation was the best in coconut milk.