ProdAl Scarl, Competence Center on Agro-Food Productions, via Ponte don Melillo, 84084 Fisciano, SA, Italy; Research Laboratories in Sciences Applied to Food, Canadian Irradiation Center, INRS-Institut Armand-Frappier, Institute of Nutraceutical and Functional Foods, 531, Boulevard des Prairies, Laval, Québec, Canada, H7V 1B7.
Research Laboratories in Sciences Applied to Food, Canadian Irradiation Center, INRS-Institut Armand-Frappier, Institute of Nutraceutical and Functional Foods, 531, Boulevard des Prairies, Laval, Québec, Canada, H7V 1B7.
Int J Food Microbiol. 2014 Nov 17;191:82-8. doi: 10.1016/j.ijfoodmicro.2014.09.007. Epub 2014 Sep 16.
The antimicrobial activity against Listeria innocua of three different combined non-thermal treatments, along with the impact on color and texture on green bean samples, was evaluated. In this study a bioactive coating formulation based on modified chitosan containing 0.05% nanoemulsion of mandarin essential oil was tested in combination with γ-irradiation, UV-C and ozonated water treatments, and the results in terms of antimicrobial activity, color and texture changes, were evaluated during 14 days storage. The combined coating and γ-irradiation treatment gave promising results, showing 3.3 log CFU/g initial microbial reduction, and exhibiting a strong synergistic antimicrobial effect. The treatment based on UV-C and coating formulation allowed a 3 log CFU/g reduction of initial L. innocua population on samples, showing a good residual antimicrobial activity and preventing loss of firmness and color changes during storage. The combined treatment of coating and ozonated water did not show any synergistic or additive antimicrobial effect, but they showed an impact on firmness and color. In conclusion UV-C and γ-irradiation treatments, in combination with the bioactive coating, represent an effective approach to control the growth of L. innocua on vegetable foods.
本研究评估了三种不同组合的非热处理（结合γ-辐照、UV-C 和臭氧水）对无毒李斯特菌的抗菌活性，以及对绿豆样品颜色和质地的影响。在这项研究中，测试了一种基于改性壳聚糖的生物活性涂层配方，其中含有 0.05%的甜橙精油纳米乳液，与γ-辐照、UV-C 和臭氧水联合处理，并在 14 天的储存期内评估了抗菌活性、颜色和质地变化的结果。联合涂层和γ-辐照处理的效果令人满意，初始微生物减少了 3.3 log CFU/g，表现出强烈的协同抗菌作用。基于 UV-C 和涂层配方的处理可使初始 L. innocua 种群减少 3 log CFU/g，显示出良好的残留抗菌活性，并防止在储存过程中硬度和颜色变化的损失。涂层和臭氧水的联合处理没有显示出任何协同或附加的抗菌效果，但它们对硬度和颜色有影响。总之，UV-C 和γ-辐照处理与生物活性涂层相结合，是控制蔬菜食品中无毒李斯特菌生长的有效方法。
