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首页> 外文期刊>Food microbiology >Oregano essential oil-based natural antimicrobial packaging film to inactivate Salmonella enterica and yeasts/molds in the atmosphere surrounding cherry tomatoes
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Oregano essential oil-based natural antimicrobial packaging film to inactivate Salmonella enterica and yeasts/molds in the atmosphere surrounding cherry tomatoes

机译：牛至精油基天然抗菌包装膜，用于灭活樱桃番茄周围环境中的沙门氏菌和酵母菌/霉菌

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摘要

This study investigated the effectiveness of a polyvinyl alcohol (PVA) film containing the natural antimicrobial oregano essential oil (OEO) as an active packaging application for decreasing the microbial growth. The film exerted an antimicrobial effect via the atmosphere surrounding the food rather than direct contact, thereby preserving the quality of cherry tomatoes. A packaging film containing microencapsulated OEO was developed. The loading content increased gradually (104.29-234.29 μg OEO/mg film) with the amount of OEO incorporated (1%, 2%, and 3%), where the PVA films containing 2% OEO had the highest loading efficiency (91.64%), followed by 1% OEO (90.96%) and 3% OEO (88.38%). The antimicrobial activities of the films were evaluated by applying it to fresh cherry tomatoes at 4 °C and 22 °C for 7 days. The large 2% OEO film as well as both the small and large 3% OEO films had strong antimicrobial effects against Salmonella enterica, molds and yeasts, and mesophilic aerobic bacteria. The changes in the hardness, weight, and color of the cherry tomatoes during storage did not differ significantly. The films could be utilized as a packaging material for fresh produce with antimicrobial effects because of the controlled atmosphere surrounding the food rather than by direct contact.
机译：这项研究调查了含有天然抗微生物牛至精油（OEO）的聚乙烯醇（PVA）膜作为减少微生物生长的活性包装应用的有效性。该膜通过食物周围的气氛而不是直接接触发挥抗菌作用，从而保持了樱桃番茄的品质。开发了包含微囊化的OEO的包装膜。负载量逐渐增加（104.29-234.29μgOEO / mg薄膜），其中掺入的OEO量分别为（1％，2％和3％），其中包含2％OEO的PVA薄膜具有最高的负载效率（91.64％） ，其次是1％的OEO（90.96％）和3％的OEO（88.38％）。通过将其在4℃和22℃下在新鲜的樱桃番茄上施用7天来评估膜的抗菌活性。较大的2％OEO膜以及较小和较大的3％OEO膜对肠沙门氏菌，霉菌和酵母菌以及嗜温性好氧细菌都有很强的抗菌作用。储存期间樱桃番茄的硬度，重量和颜色变化没有明显差异。由于食品周围的气氛受到控制而不是直接接触，因此该薄膜可用作具有抗菌作用的新鲜农产品的包装材料。

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  • 来源
    《Food microbiology》 |2017年第8期|114-121|共8页
  • 作者

    Sang-Jo Kwon; Yoonjee Chang; Jaejoon Han;

  • 作者单位

    Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul, 02841, Republic of Korea;

    Institute of Control Agents for Microorganisms, Korea University, Seoul, 02841, Republic of Korea;

    Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul, 02841, Republic of Korea, Department of Food Bioscience and Technology, College of Life Sciences and Biotechnology, Korea University, Seoul, 02841, Republic of Korea;

  • 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

    Antimicrobial packaging; Controlled atmosphere; Oregano essential oil; Microencapsulation;

    机译：抗菌包装;控制气氛;牛至精油;微囊化;

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