小豆油的化学生物学特性及其对铜绿假单胞菌接种胡萝卜的保鲜作用

IF 2.5 3区 农林科学 Q3 FOOD SCIENCE & TECHNOLOGY
Miroslava Kačániová, Zhaojun Ban, Li Li, Alessandro Bianchi, Margarita Terentjeva, Anis Ben Hsouna, Rania Ben Saad, Joel Horacio Elizondo-Luevano, Stefania Garzoli
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引用次数: 0

摘要

微生物腐败和污染对真空烹调蔬菜等最低限度加工食品的保质期和安全性构成了重大挑战。由于其抗菌特性,精油已成为有前途的天然防腐剂。本研究通过体外和原位实验,对豆蔻精油(Elettaria cardamomum Maton var. minuscula挥发油)进行了化学表征,并评价了其对多种微生物的抑菌效果。通过结晶紫染色和MALDI-TOF质谱分析评估ECMEO的抗生物膜活性,特别是对形成生物膜的铜绿假单胞菌。此外,还测试了对桔斑蝶的杀虫活性,并研究了与温和热处理对微生物生长的协同效应。GC-MS分析表明,ECMEO的主要成分为α-松油酯(40.9%)和1,8-桉叶油脑(36.2%)。精油对多种细菌和酵母菌具有较强的抑菌作用,最低抑菌浓度在0.33 ~ 0.56 mg/mL之间。在气相实验中,ECMEO有效地抑制了微生物的生长,并显著降低了真空密封的真空胡萝卜中的细菌数量,包括抑制铜绿假单胞菌的生物膜。温热配合施用对细菌生长有协同抑制作用。此外,ECMEO对桃蚜具有一定的杀虫活性。这些结果表明,ECMEO是一种很有前景的天然防腐剂,可以提高真空烹调蔬菜的微生物安全性和延长其保质期,在食品保鲜和作物保护方面具有潜在的应用前景。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

Chemical and Biological Properties of Elettaria cardamomum Maton var. minuscula Essential Oil and Its Effect as Preservative to Shelf-Life Storage of Sous Vide Carrot Inoculated With Pseudomonas aeruginosa

Chemical and Biological Properties of Elettaria cardamomum Maton var. minuscula Essential Oil and Its Effect as Preservative to Shelf-Life Storage of Sous Vide Carrot Inoculated With Pseudomonas aeruginosa

Microbial spoilage and contamination pose significant challenges to the shelf life and safety of minimally processed foods such as sous vide vegetables. Essential oils have emerged as promising natural preservatives due to their antimicrobial properties. In this study, Elettaria cardamomum Maton var. minuscula essential oil (ECMEO) was chemically characterized and its antimicrobial efficacy evaluated against various microorganisms through both vitro and in situ experiments. The antibiofilm activity of ECMEO, specifically against biofilm-forming Pseudomonas aeruginosa, was assessed using crystal violet staining and MALDI-TOF MS profiling. Additionally, insecticidal activity against Megabruchidius dorsalis was tested, and synergistic effects with mild thermal treatment on microbial growth were investigated. GC–MS analysis identified α-terpinyl acetate (40.9%) and 1,8-cineole (36.2%) as major components of ECMEO. The essential oil exhibited strong antimicrobial effects against several bacteria and yeasts, with minimum inhibitory concentrations between 0.33 and 0.56 mg/mL. ECMEO effectively inhibited microbial growth in vapor-phase assays and significantly reduced bacterial counts in vacuum-sealed sous vide carrots, including suppression of P. aeruginosa biofilms. Combined application with mild heat showed synergistic inhibition of bacterial growth. Furthermore, ECMEO demonstrated insecticidal activity against M. dorsalis. These findings suggest ECMEO is a promising natural preservative for enhancing microbial safety and extending the shelf life of sous vide vegetables, with potential applications in food preservation and crop protection.

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来源期刊
CiteScore
5.30
自引率
12.00%
发文量
1000
审稿时长
2.3 months
期刊介绍: The journal presents readers with the latest research, knowledge, emerging technologies, and advances in food processing and preservation. Encompassing chemical, physical, quality, and engineering properties of food materials, the Journal of Food Processing and Preservation provides a balance between fundamental chemistry and engineering principles and applicable food processing and preservation technologies. This is the only journal dedicated to publishing both fundamental and applied research relating to food processing and preservation, benefiting the research, commercial, and industrial communities. It publishes research articles directed at the safe preservation and successful consumer acceptance of unique, innovative, non-traditional international or domestic foods. In addition, the journal features important discussions of current economic and regulatory policies and their effects on the safe and quality processing and preservation of a wide array of foods.
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