明胶和薄荷油纳米乳剂对食源性致病菌的防护及其对虾类品质和保鲜效果的研究

IF 1.3 4区农林科学 Q4 FOOD SCIENCE & TECHNOLOGY

Journal of Aquatic Food Product Technology Pub Date : 2023-02-03 DOI:10.1080/10498850.2023.2174392

S. K. Das, K. Vishakha, Shatabdi Das, A. Ganguli

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引用次数: 1

摘要

摘要虾是易腐烂的食物，可以很快降解。研究了明胶基无毒抗菌化合物与薄荷油纳米乳液联合使用对虾在储存过程中质量和保质期的影响。所制备的纳米乳液具有令人满意的物理特性，如尺寸（115 ± 3.7 nm），多分散指数（0.632），ζ-电位（−24.76 mV）和白度指数（86.19）。该纳米乳液在体外对两种重要的食源性病原体大肠杆菌O157:H7和金黄色葡萄球菌具有抗菌和抗生物膜活性。纳米乳液涂层是保存虾的绝佳选择，因为它可以降低虾的整体微生物负荷、蛋白质氧化、黑变病、脂质氧化和pH值。

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Study of Gelatin and Peppermint Oil Nanoemulsion Coating Against Food-Borne Pathogens, as Well as Its Effect on Shrimp Quality and Preservation

ABSTRACT Shrimps are perishable food that can degrade quickly. The effects of a gelatin-based nontoxic antimicrobial compound combined with a peppermint oil nanoemulsion on the quality and shelf life of shrimp during storage were examined. The prepared nanoemulsion has satisfactory physical characteristics like size (115 ± 3.7 nm), polydispersity index (0.632), ζ-potential (−24.76 mV), and whiteness index (86.19). The nanoemulsion has antibacterial and antibiofilm activities in vitro against two important food-borne pathogens, Escherichia coli O157:H7 and Staphylococcus aureus. Nanoemulsion coating could be an excellent choice for preservation of shrimp as it reduces the overall microbial load, protein oxidation, melanosis, lipid oxidation, and pH of shrimp.

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来源期刊

Journal of Aquatic Food Product Technology 农林科学-食品科技

CiteScore

3.50

自引率

6.20%

发文量

审稿时长

7 months

期刊介绍： The Journal of Aquatic Food Product Technology publishes research papers, short communications, and review articles concerning the application of science and technology and biotechnology to all aspects of research, innovation, production, and distribution of food products originating from the marine and freshwater bodies of the world. The journal features articles on various aspects of basic and applied science in topics related to: -harvesting and handling practices- processing with traditional and new technologies- refrigeration and freezing- packaging and storage- safety and traceability- byproduct utilization- consumer attitudes toward aquatic food. The Journal also covers basic studies of aquatic products as related to food chemistry, microbiology, and engineering, such as all flora and fauna from aquatic environs, including seaweeds and underutilized species used directly for human consumption or alternative uses. Special features in the journal include guest editorials by specialists in their fields and book reviews covering a wide range of topics.