Preparation and characterization of a novel green cinnamon essential oil nanoemulsion for the enhancement of safety and shelf-life of strawberries

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

International journal of food microbiology Pub Date : 2024-10-18 DOI:10.1016/j.ijfoodmicro.2024.110935

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Abstract

This study aimed to optimize a novel green CEO nanoemulsions (CEO NEs) and explore its physicochemical properties and the effect on the shelf-life of strawberries during storage at environmental temperature (20–25 °C). We used CEO as oil phase and tea saponin (TS) as a natural surfactant to formulate the novel green CEO NEs, and its potential as an antimicrobial agent was also investigated. The results showed that CEO NEs had a droplet size about 170 nm with uniform distribution and regularly spherical. These CEO NEs exhibited excellent storage stability, thermal stability, pH stability and centrifugal stability. The antimicrobial test indicated that the minimal inhibitory concentration and the minimal bactericidal (fungicidal) concentration of CEO NEs against Escherichia coli, Botrytis cinerea and Aspergillus flavus were 17.81 μg/mL and 35.62 μg/mL, 35.62 μg/mL and 71.25 μg/mL, 2.23 μg/mL and 4.45 μg/mL, respectively, which were significantly lower than those of pure CEO (333.75 μg/mL and 667.5 μg/mL, 667.5 μg/mL and 1335 μg/mL, 41.72 μg/mL and 83.44 μg/mL). More interestingly, after soaking strawberries in CEO NEs for 2 min, the shelf-life of strawberries can be extended to 7 days at environmental temperature, and a lower rate of weight loss and mildew were showed in the group of CEO NEs than other control groups, especially the strawberries in ultrapure water group went bad first, obviously shranked, and contaminated by molds after 3 days. The above results indicate that CEO NEs prepared in this study has great potential as a new green antimicrobial agent in fruit preservation.

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用于提高草莓安全性和货架期的新型绿色肉桂精油纳米乳液的制备和表征。

本研究旨在优化一种新型绿色 CEO 纳米乳液（CEO NEs），并探讨其理化性质及其对草莓在环境温度（20-25 °C）下储存期间货架期的影响。我们以 CEO 为油相、茶皂素（TS）为天然表面活性剂配制了新型绿色 CEO 纳米乳液，并研究了其作为抗菌剂的潜力。结果表明，CEO NEs 的液滴大小约为 170 nm，分布均匀，呈规则球形。这些 CEO NEs 具有良好的储存稳定性、热稳定性、pH 稳定性和离心稳定性。抗菌测试表明，CEO NEs 对大肠杆菌、灰霉病菌和黄曲霉的最小抑菌浓度和最小杀菌（杀真菌）浓度分别为 17.81 μg/mL 和 35.62 μg/mL。62 μg/mL、35.62 μg/mL和71.25 μg/mL、2.23 μg/mL和4.45 μg/mL，分别显著低于纯CEO的浓度（333.75 μg/mL和667.5 μg/mL、667.5 μg/mL和1335 μg/mL、41.72 μg/mL和83.44 μg/mL）。更有趣的是，草莓在 CEO NEs 中浸泡 2 分钟后，在环境温度下的保质期可延长至 7 天，而且 CEO NEs 组的草莓比其他对照组的草莓失重率和霉变率更低，尤其是超纯水组的草莓在 3 天后首先变质、明显萎缩并受到霉菌污染。上述结果表明，本研究制备的 CEO NEs 作为一种新型绿色抗菌剂在水果保鲜方面具有很大的潜力。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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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.