Ros-Chumillas María, Garre Alberto, Maté Javier, Palop Alfredo, Periago Paula M
Food and Agricultural Engineering Department, Regional Campus of International Excellence "Campus Mare Nostrum" School of Agricultural Engineering, Technical University of Cartagena, Paseo Alfonso XIII 48, 30203 Cartagena, Spain.
Institute of Plant Biotechnology, Regional Campus of International Excellence "Campus Mare Nostrum", Technical University of Cartagena, 30202 Cartagena, Spain.
Nanomaterials (Basel). 2017 Mar 15;7(3):65. doi: 10.3390/nano7030065.
Senftenberg is a pathogen agent causative of foodborne disease and it is considered the most heat-resistant serovar within this genus. Food industries use heat treatment and chemical antimicrobials in order to eliminate this microorganism in food, but consumers prefer natural antimicrobials as essential oils and their components. This study evaluates the combined effect of thermal treatments and different concentrations of -limonene nanoemulsion on the inactivation of () Senftenberg. The results showed an important effect of the nanoemulsified -limonene on the heat resistance of Senftenberg. The δ value was reduced by 85%, 96% and 98% when 0.1, 0.5 and 1 mM of nanoemulsified -limonene was added to the heating medium. The effect was kept along all the heating temperatures researched and the shape of the survival curves did not change with the addition of the antimicrobial. The results obtained in this research could be very useful for food industries for optimizing or improving heat treatments applied to food.
森夫滕贝格是一种食源性疾病的病原体，被认为是该属中耐热性最强的血清型。食品工业使用热处理和化学抗菌剂来消除食品中的这种微生物，但消费者更喜欢天然抗菌剂，如精油及其成分。本研究评估了热处理和不同浓度的柠檬烯纳米乳液对森夫滕贝格菌（ ）灭活的联合作用。结果表明，纳米乳化柠檬烯对森夫滕贝格菌的耐热性有重要影响。当向加热介质中添加0.1、0.5和1 mM的纳米乳化柠檬烯时，δ值分别降低了85%、96%和98%。在所有研究的加热温度下，这种效果都得以保持，并且添加抗菌剂后存活曲线的形状没有改变。本研究获得的结果对于食品工业优化或改进应用于食品的热处理可能非常有用。
