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首页> 外文期刊>Food microbiology >Fat and fibre interfere with the dramatic effect that nanoemulsified D-limonene has on the heat resistance of Listeria monocytogenes
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Fat and fibre interfere with the dramatic effect that nanoemulsified D-limonene has on the heat resistance of Listeria monocytogenes

机译：脂肪和纤维干扰纳米乳化的D-柠檬烯对单核细胞增生性李斯特菌的耐热性的巨大影响

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摘要

The application of o-limonene in form of nanoemulsion has been proved to reduce dramatically the thermal resistance of Listeria monocytogenes in culture media. The present research shows very promising results on the application in food products. The thermal resistance of L. monocytogenes was reduced 90 times when 0.5 mM nanoemulsified D-limonene was added to apple juice. This is the biggest reduction in the heat resistance of a microorganism caused by an antimicrobial described ever. However, no effect was found in carrot juice. A carrot juice system was prepared in an attempt to unravel which juice constituents were responsible for the lack of effect. When fat and fibre were not included in the carrot juice system formulation, the thermal resistance of L. monocytogenes was, again, dramatically reduced in presence of nanoemulsified D-limonene, so these components were shown to interfere with the effect. Once this interaction with food constituents becomes solved, the addition of nanoemulsified antimicrobials would allow to reduce greatly the intensity of the thermal treatments currently applied in the food processing industry.
机译：业已证明，将邻柠檬烯以纳米乳液的形式应用可显着降低培养基中单核细胞增生李斯特菌的耐热性。本研究表明在食品中的应用非常有希望的结果。当向苹果汁中添加0.5 mM纳米乳化D-柠檬烯时，单核细胞增生李斯特氏菌的耐热性降低了90倍。这是有史以来由抗菌剂引起的微生物耐热性的最大降低。然而，在胡萝卜汁中未发现任何作用。制备了胡萝卜汁系统，以试图弄清哪些汁液成分是造成无效的原因。当胡萝卜汁体系配方中不包括脂肪和纤维时，在纳米乳化的D-柠檬烯的存在下，单核细胞增生李斯特氏菌的耐热性再次显着降低，因此显示这些成分会干扰这种作用。一旦与食品成分的相互作用得到解决，纳米乳化抗微生物剂的加入将大大降低目前食品加工业中使用的热处理强度。

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  • 来源
    《Food microbiology》 |2017年第4期|270-274|共5页
  • 作者

    Javier Mate; Paula M. Periago; Maria Ros-Chumillas; Coralin Grullon; Juan Pablo Huertas; Alfredo Palop;

  • 作者单位

    Dpto. Ingenieria de Alimentos y del Equipamiento Agricola, Campus de Excelencia International 'Campus Mare Nostrum', Escuela Tecnica Superior de Ingenieria Agronomica, Universidad Politecnica de Cartagena, Paseo Alfonso (ⅩⅢ) 48, 30203 Cartagena, Spain;

    Dpto. Ingenieria de Alimentos y del Equipamiento Agricola, Campus de Excelencia International 'Campus Mare Nostrum', Escuela Tecnica Superior de Ingenieria Agronomica, Universidad Politecnica de Cartagena, Paseo Alfonso (ⅩⅢ) 48, 30203 Cartagena, Spain,Instituto de Biotecnalogia Vegetal, Campus de Excelencia International Regional 'Campus Mare Nostrum', Universidad Politecnica de Cartagena, Spain;

    Dpto. Ingenieria de Alimentos y del Equipamiento Agricola, Campus de Excelencia International 'Campus Mare Nostrum', Escuela Tecnica Superior de Ingenieria Agronomica, Universidad Politecnica de Cartagena, Paseo Alfonso (ⅩⅢ) 48, 30203 Cartagena, Spain;

    Dpto. Ingenieria de Alimentos y del Equipamiento Agricola, Campus de Excelencia International 'Campus Mare Nostrum', Escuela Tecnica Superior de Ingenieria Agronomica, Universidad Politecnica de Cartagena, Paseo Alfonso (ⅩⅢ) 48, 30203 Cartagena, Spain;

    Dpto. Ingenieria de Alimentos y del Equipamiento Agricola, Campus de Excelencia International 'Campus Mare Nostrum', Escuela Tecnica Superior de Ingenieria Agronomica, Universidad Politecnica de Cartagena, Paseo Alfonso (ⅩⅢ) 48, 30203 Cartagena, Spain;

    Dpto. Ingenieria de Alimentos y del Equipamiento Agricola, Campus de Excelencia International 'Campus Mare Nostrum', Escuela Tecnica Superior de Ingenieria Agronomica, Universidad Politecnica de Cartagena, Paseo Alfonso (ⅩⅢ) 48, 30203 Cartagena, Spain,Instituto de Biotecnalogia Vegetal, Campus de Excelencia International Regional 'Campus Mare Nostrum', Universidad Politecnica de Cartagena, Spain;

  • 收录信息 美国《科学引文索引》(SCI);美国《化学文摘》(CA);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    Nanoemulsions; D-limonene; Heat resistance; Listeria monocytogenes; Antimicrobial effect; Synergistic effect;

    机译：纳米乳液;D-柠檬烯;耐热性;李斯特菌;抗菌作用;协同效应;

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