Antibacterial effect of ultrasound combined with Litsea cubeba essential oil nanoemulsion on Salmonella Typhimurium in kiwifruit juice

IF 5 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

International journal of food microbiology Pub Date : 2024-09-01 DOI:10.1016/j.ijfoodmicro.2024.110898

Runyang Sun , Yimeng Li , Ruiying Su , Xiaolin Cai , Yajing Kong , Tongyu Jiang , Shuai Cheng , Hui Yang , Luyi Song , Fahad Al-Asmari , Manal Y. Sameeh , Xin Lü , Chao Shi

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引用次数: 0

Abstract

This study investigated the antibacterial effect of ultrasound (US) combined with Litsea cubeba essential oil nanoemulsion (LEON) on Salmonella Typhimurium in kiwifruit juice and effect on the quality and sensory properties of kiwifruit juice. In this study, LEON prepared by ultrasonic emulsification method had a good particle size distribution and high stability. The US+LEON treatment significantly (P < 0.05) improved antibacterial efficacy, compared to the control, and would not destroy the nutritional components containing ascorbic acid, flavonoids, total phenol and total soluble solids. Meanwhile, US+LEON treatment enhanced 2, 2-diphenyl-1-picrylhydrazyl (DPPH), 2, 2′-azino-bis-(3-ethylbenzothiazoline-6 sulfonic acid) (ABTS) radical scavenging capacity and ferric ion reducing antioxidant power (FRAP). In terms of sensory properties, US and LEON had a significant (P < 0.05) effect on the odor and overall morphology of kiwifruit juice. The enhance of antibacterial efficacy and the retention of nutrients by combined treatments shows that US+LEON is a promising antibacterial method that will provide new ideas for the processing and safety of fruit juices, and the US parameters and LEON concentration should be adjusted to reduce the effect on food sensory properties in future studies.

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超声波与立枯草精油纳米乳液对猕猴桃汁中鼠伤寒沙门氏菌的抗菌作用

本研究探讨了超声波（US）结合立方体香精油纳米乳液（LEON）对猕猴桃汁中鼠伤寒沙门氏菌的抗菌效果，以及对猕猴桃汁质量和感官特性的影响。本研究中，超声乳化法制备的 LEON 具有良好的粒度分布和较高的稳定性。US+LEON 处理显著（P

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来源期刊

International journal of food microbiology 工程技术-食品科技

CiteScore

10.40

自引率

5.60%

发文量

322

审稿时长

65 days

期刊介绍： The International Journal of Food Microbiology publishes papers dealing with all aspects of food microbiology. Articles must present information that is novel, has high impact and interest, and is of high scientific quality. They should provide scientific or technological advancement in the specific field of interest of the journal and enhance its strong international reputation. Preliminary or confirmatory results as well as contributions not strictly related to food microbiology will not be considered for publication.