豆蔻和柠檬香蜂草纳米乳对火鸡肉中单核增生李斯特菌的天然抗菌策略。

IF 5.2 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

International journal of food microbiology Pub Date : 2025-10-02 DOI:10.1016/j.ijfoodmicro.2025.111473

Mabrouk Sobhy , Tamer Elsamahy , Tariq Aziz , Ashwag Shami , Fahad Al-Asmari , Fakhria A. Al-Joufi , Esraa A. Abdelkarim , Mahmoud Salah , Haiying Cui , Lin Lin

{"title":"豆蔻和柠檬香蜂草纳米乳对火鸡肉中单核增生李斯特菌的天然抗菌策略。","authors":"Mabrouk Sobhy , Tamer Elsamahy , Tariq Aziz , Ashwag Shami , Fahad Al-Asmari , Fakhria A. Al-Joufi , Esraa A. Abdelkarim , Mahmoud Salah , Haiying Cui , Lin Lin","doi":"10.1016/j.ijfoodmicro.2025.111473","DOIUrl":null,"url":null,"abstract":"<div><div>The growing demand for safe and natural alternatives to synthetic food preservatives has driven interest in essential oil-based nanoformulations. This study aimed to develop and characterize a nanoemulsion containing cardamom and lemon balm essential oils (CEO-LBEO-NE), evaluate its antimicrobial efficacy against <em>Listeria monocytogenes</em>, elucidate its mechanism of action through assessment of membrane damage and intracellular leakage, and examine its application on turkey meat with attention to microbial safety, shelf life, and potential sensory impact. The CEO-LBEO-NE was synthesized using ultrasonication and characterized by dynamic light scattering (DLS) and transmission electron microscopy (TEM), revealing an average droplet size of 121.4 nm and a polydispersity index of 0.214. Antibacterial activity was assessed through agar-well diffusion, MIC/MBC determination, time-kill assays, and application on inoculated turkey meat. The CEO-LBEO-NE was compared with individual CEO, LBEO, and their conventional emulsion (CEO-LBEO-E) to assess relative antimicrobial performance. CEO-LBEO-NE demonstrated significantly higher antibacterial activity compared to CEO, LBEO, and their conventional emulsion (<em>p</em> < 0.05), with MIC and MBC values of 6.25 mg/mL and 12.5 mg/mL, respectively. Mechanistic studies revealed a significant (<em>p</em> < 0.0001) increase by 12.4-fold in nucleic acid leakage, a 7.4-fold increase in protein release (<em>p</em> < 0.0001), and a significant (<em>p</em> = 0.0007) rise in extracellular potassium ion concentration from 1.42 ± 0.2 to 4.11 ± 0.46 ppm in the CEO-LBEO-NE group compared to the control, confirming pronounced bacterial membrane disruption, along with pronounced morphological disruption of L. <em>monocytogenes</em> cells. The surface coating of turkey meat using CEO-LBEO-NE significantly (<em>p</em> = 0.0136) reduced bacterial load and extended shelf life under refrigerated storage. Additionally, sensory analysis revealed insignificant variation in meat pH, color, the formation of methemoglobin and lipid oxidation compared to control (<em>p</em> < 0.005) after treatment using CEO-LBEO-NE. These findings highlight the potential of CEO-LBEO-NE as a sustainable, natural antilisterial agent to improve food safety.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"444 ","pages":"Article 111473"},"PeriodicalIF":5.2000,"publicationDate":"2025-10-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Cardamom and lemon balm nanoemulsion as a natural antimicrobial strategy against Listeria monocytogenes in Turkey meat\",\"authors\":\"Mabrouk Sobhy , Tamer Elsamahy , Tariq Aziz , Ashwag Shami , Fahad Al-Asmari , Fakhria A. Al-Joufi , Esraa A. Abdelkarim , Mahmoud Salah , Haiying Cui , Lin Lin\",\"doi\":\"10.1016/j.ijfoodmicro.2025.111473\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><div>The growing demand for safe and natural alternatives to synthetic food preservatives has driven interest in essential oil-based nanoformulations. This study aimed to develop and characterize a nanoemulsion containing cardamom and lemon balm essential oils (CEO-LBEO-NE), evaluate its antimicrobial efficacy against <em>Listeria monocytogenes</em>, elucidate its mechanism of action through assessment of membrane damage and intracellular leakage, and examine its application on turkey meat with attention to microbial safety, shelf life, and potential sensory impact. The CEO-LBEO-NE was synthesized using ultrasonication and characterized by dynamic light scattering (DLS) and transmission electron microscopy (TEM), revealing an average droplet size of 121.4 nm and a polydispersity index of 0.214. Antibacterial activity was assessed through agar-well diffusion, MIC/MBC determination, time-kill assays, and application on inoculated turkey meat. The CEO-LBEO-NE was compared with individual CEO, LBEO, and their conventional emulsion (CEO-LBEO-E) to assess relative antimicrobial performance. CEO-LBEO-NE demonstrated significantly higher antibacterial activity compared to CEO, LBEO, and their conventional emulsion (<em>p</em> < 0.05), with MIC and MBC values of 6.25 mg/mL and 12.5 mg/mL, respectively. Mechanistic studies revealed a significant (<em>p</em> < 0.0001) increase by 12.4-fold in nucleic acid leakage, a 7.4-fold increase in protein release (<em>p</em> < 0.0001), and a significant (<em>p</em> = 0.0007) rise in extracellular potassium ion concentration from 1.42 ± 0.2 to 4.11 ± 0.46 ppm in the CEO-LBEO-NE group compared to the control, confirming pronounced bacterial membrane disruption, along with pronounced morphological disruption of L. <em>monocytogenes</em> cells. The surface coating of turkey meat using CEO-LBEO-NE significantly (<em>p</em> = 0.0136) reduced bacterial load and extended shelf life under refrigerated storage. Additionally, sensory analysis revealed insignificant variation in meat pH, color, the formation of methemoglobin and lipid oxidation compared to control (<em>p</em> < 0.005) after treatment using CEO-LBEO-NE. These findings highlight the potential of CEO-LBEO-NE as a sustainable, natural antilisterial agent to improve food safety.</div></div>\",\"PeriodicalId\":14095,\"journal\":{\"name\":\"International journal of food microbiology\",\"volume\":\"444 \",\"pages\":\"Article 111473\"},\"PeriodicalIF\":5.2000,\"publicationDate\":\"2025-10-02\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"International journal of food microbiology\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S0168160525004180\",\"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}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"International journal of food microbiology","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0168160525004180","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

摘要

对合成食品防腐剂的安全和天然替代品的需求日益增长，推动了对基于精油的纳米配方的兴趣。本研究旨在研制一种含有小豆豆和柠檬香蜂草精油的纳米乳液（CEO-LBEO-NE）并对其进行表征，评价其对单核增生李斯特菌的抑菌效果，通过对膜损伤和细胞内渗漏的评估来阐明其作用机制，并从微生物安全性、保质期和潜在感官影响等方面考察其在火鸡肉上的应用。采用超声法合成了CEO-LBEO-NE，并通过动态光散射（DLS）和透射电镜（TEM）对其进行了表征，结果表明，CEO-LBEO-NE的平均粒径为121.4 nm，多分散性指数为0.214。通过琼脂孔扩散、MIC/MBC测定、时效测定和应用等方法对接种后的火鸡肉进行抑菌活性评价。将CEO-LBEO- ne与单个CEO、LBEO及其常规乳剂（CEO-LBEO- e）进行比较，评价其相对抗菌性能。与CEO、LBEO及其常规乳剂相比，CEO-LBEO- ne表现出显著更高的抗菌活性(p

本文章由计算机程序翻译，如有差异，请以英文原文为准。

查看原文本刊更多论文

Cardamom and lemon balm nanoemulsion as a natural antimicrobial strategy against Listeria monocytogenes in Turkey meat

The growing demand for safe and natural alternatives to synthetic food preservatives has driven interest in essential oil-based nanoformulations. This study aimed to develop and characterize a nanoemulsion containing cardamom and lemon balm essential oils (CEO-LBEO-NE), evaluate its antimicrobial efficacy against Listeria monocytogenes, elucidate its mechanism of action through assessment of membrane damage and intracellular leakage, and examine its application on turkey meat with attention to microbial safety, shelf life, and potential sensory impact. The CEO-LBEO-NE was synthesized using ultrasonication and characterized by dynamic light scattering (DLS) and transmission electron microscopy (TEM), revealing an average droplet size of 121.4 nm and a polydispersity index of 0.214. Antibacterial activity was assessed through agar-well diffusion, MIC/MBC determination, time-kill assays, and application on inoculated turkey meat. The CEO-LBEO-NE was compared with individual CEO, LBEO, and their conventional emulsion (CEO-LBEO-E) to assess relative antimicrobial performance. CEO-LBEO-NE demonstrated significantly higher antibacterial activity compared to CEO, LBEO, and their conventional emulsion (p < 0.05), with MIC and MBC values of 6.25 mg/mL and 12.5 mg/mL, respectively. Mechanistic studies revealed a significant (p < 0.0001) increase by 12.4-fold in nucleic acid leakage, a 7.4-fold increase in protein release (p < 0.0001), and a significant (p = 0.0007) rise in extracellular potassium ion concentration from 1.42 ± 0.2 to 4.11 ± 0.46 ppm in the CEO-LBEO-NE group compared to the control, confirming pronounced bacterial membrane disruption, along with pronounced morphological disruption of L. monocytogenes cells. The surface coating of turkey meat using CEO-LBEO-NE significantly (p = 0.0136) reduced bacterial load and extended shelf life under refrigerated storage. Additionally, sensory analysis revealed insignificant variation in meat pH, color, the formation of methemoglobin and lipid oxidation compared to control (p < 0.005) after treatment using CEO-LBEO-NE. These findings highlight the potential of CEO-LBEO-NE as a sustainable, natural antilisterial agent to improve food safety.

求助全文

通过发布文献求助，成功后即可免费获取论文全文。去求助

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.