Dept. of Food Science and Technology, Seoul Women's Univ., Seoul, 139-774, Republic of Korea.
Dept. of Food Science and Technology, Chungnam Natl. Univ., Daejeon, 305-764, Republic of Korea.
J Food Sci. 2013 Oct;78(10):E1551-E1559. doi: 10.1111/1750-3841.12244. Epub 2013 Sep 11.
Nanoemulsions containing lemongrass oil (LO) were developed for coating plums and the effects of the nanoemulsion coatings on the microbial safety and physicochemical storage qualities of plums during storage at 4 and 25 °C were investigated. The emulsions used for coating were produced by mixing a carnauba wax-based solution (18%, w/w) with LO at various concentrations (0.5% to 4.0%, w/w) using dynamic high pressure processing at 172 MPa. The coatings were evaluated for their ability to inhibit the growth of Salmonella Typhimurium and Escherichia coli O157:H7 and their ability to preserve various physicochemical qualities of plums. Uniform and continuous coatings on plums, formed with stable emulsions, initially inhibited S. Typhimurium and E. coli O157:H7 by 0.2 to 2.8 and 0.8 to 2.7 log CFU/g, respectively, depending on the concentration of LO and the sequence of coating. The coatings did not significantly alter the flavor, fracturability, or glossiness of the plums. The antimicrobial effects of the coatings against S. Typhimurium and E. coli O157:H7 were demonstrated during storage at 4 and 25 °C. The coatings reduced weight loss and ethylene production by approximately 2 to 3 and 1.4 to 4.0 fold, respectively, and also retarded the changes in lightness and the concentration of phenolic compounds in plums during storage. The firmness of coated plums was generally higher than uncoated plums when stored at 4 °C and plum respiration rates were reduced during storage. Coatings containing nanoemulsions of LO have the potential to inhibit Salmonella and E. coli O157:H7 contamination of plums and may extend plum shelf life.
含有柠檬草油的纳米乳液被开发用于李子的涂层，研究了纳米乳液涂层在 4 和 25°C 下储存时对李子的微生物安全性和理化储存品质的影响。用于涂层的乳液是通过在 172 MPa 的动态高压处理下将巴西棕榈蜡基溶液（18%，w/w）与不同浓度（0.5%至 4.0%，w/w）的柠檬草油混合制成的。评估了涂层抑制肠炎沙门氏菌和大肠杆菌 O157:H7生长的能力及其保持李子各种理化品质的能力。均匀且连续的涂层形成于李子表面，这些涂层由稳定的乳液组成，最初抑制肠炎沙门氏菌和大肠杆菌 O157:H7 的效果分别为 0.2 至 2.8 和 0.8 至 2.7 log CFU/g，具体取决于柠檬草油的浓度和涂层的顺序。涂层不会显著改变李子的风味、易碎性或光泽度。涂层对肠炎沙门氏菌和大肠杆菌 O157:H7 的抗菌效果在 4 和 25°C 下储存时得到了证明。涂层使李子的失重和乙烯生成量分别减少了约 2 至 3 倍和 1.4 至 4.0 倍，还延缓了李子在储存过程中亮度和酚类化合物浓度的变化。当在 4°C 下储存时，涂覆李子的硬度通常高于未涂覆的李子，并且李子的呼吸速率在储存过程中降低。含有柠檬草油纳米乳液的涂层具有抑制李子中肠炎沙门氏菌和大肠杆菌 O157:H7 污染的潜力，并可能延长李子的货架期。
