Synergistic antimicrobial potential of essential oil nanoemulsion and ultrasound and application in food industry: A review

IF 6.3 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Innovative Food Science & Emerging Technologies Pub Date : 2024-11-09 DOI:10.1016/j.ifset.2024.103867

Qian-Jun Shen , Jinyue Sun , Jia-Neng Pan, Ting Yu, Wen-Wen Zhou

{"title":"Synergistic antimicrobial potential of essential oil nanoemulsion and ultrasound and application in food industry: A review","authors":"Qian-Jun Shen , Jinyue Sun , Jia-Neng Pan, Ting Yu, Wen-Wen Zhou","doi":"10.1016/j.ifset.2024.103867","DOIUrl":null,"url":null,"abstract":"<div><div>Essential oils such as those from clove or oregano are considered as Generally Recognized as Safe (GRAS) food ingredients and natural sanitizers to control the growth of microorganisms. However, their utilization in food industry is seriously limited since their poor water solubility and toxicological effects at high doses. Generally, appropriate preparing method to make them into nanoemulsion as sanitizers has great potential to overcome these drawbacks. As a non-thermal technology, ultrasound is able to inactivate microorganisms. And the synergistic hurdle technology of ultrasound and essential oil nanoemulsion has acquired importance within the food industry because it is reasonably effective and environmentally-friendly. This paper reviews the preparation method and physicochemical properties of plant essential oil nanoemulsion and focuses on the research progress on the synergistic antimicrobial effect of nanoemulsion and ultrasound and their application in food industry, hoping to provide further research with detailed information and potential utilization of the technique.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"98 ","pages":"Article 103867"},"PeriodicalIF":6.3000,"publicationDate":"2024-11-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Innovative Food Science & Emerging Technologies","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S1466856424003060","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}

引用次数: 0

Abstract

Essential oils such as those from clove or oregano are considered as Generally Recognized as Safe (GRAS) food ingredients and natural sanitizers to control the growth of microorganisms. However, their utilization in food industry is seriously limited since their poor water solubility and toxicological effects at high doses. Generally, appropriate preparing method to make them into nanoemulsion as sanitizers has great potential to overcome these drawbacks. As a non-thermal technology, ultrasound is able to inactivate microorganisms. And the synergistic hurdle technology of ultrasound and essential oil nanoemulsion has acquired importance within the food industry because it is reasonably effective and environmentally-friendly. This paper reviews the preparation method and physicochemical properties of plant essential oil nanoemulsion and focuses on the research progress on the synergistic antimicrobial effect of nanoemulsion and ultrasound and their application in food industry, hoping to provide further research with detailed information and potential utilization of the technique.

查看原文本刊更多论文

精油纳米乳液与超声波的协同抗菌潜力及在食品工业中的应用：综述

丁香或牛至等精油被认为是公认安全（GRAS）的食品配料和天然消毒剂，可控制微生物的生长。然而，由于丁香和牛至的水溶性较差，且高剂量会产生毒性影响，因此它们在食品工业中的应用受到严重限制。一般来说，将其制成纳米乳液作为消毒剂的适当制备方法具有克服这些缺点的巨大潜力。作为一种非热技术，超声波能够灭活微生物。超声波与精油纳米乳液的协同增效技术在食品工业中具有重要意义，因为它既合理有效又环保。本文综述了植物精油纳米乳液的制备方法和理化性质，重点介绍了纳米乳液与超声波的协同抗菌作用及其在食品工业中应用的研究进展，希望能为进一步的研究提供详细信息和该技术的潜在用途。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

Innovative Food Science & Emerging Technologies 工程技术-食品科技

CiteScore

12.00

自引率

6.10%

发文量

259

审稿时长

25 days

期刊介绍： Innovative Food Science and Emerging Technologies (IFSET) aims to provide the highest quality original contributions and few, mainly upon invitation, reviews on and highly innovative developments in food science and emerging food process technologies. The significance of the results either for the science community or for industrial R&D groups must be specified. Papers submitted must be of highest scientific quality and only those advancing current scientific knowledge and understanding or with technical relevance will be considered.