Vieira Ana Isabel, Guerreiro Adriana, Antunes Maria Dulce, Miguel Maria da Graça, Faleiro Maria Leonor
University of Algarve, FCT, Center for Biomedical Research, Edf. 8, Campus de Gambelas, 8005-139 Faro, Portugal.
University of Algarve, FCT, Meditbio, Edf. 8, Campus de Gambelas, 8005-139 Faro, Portugal.
Foods. 2019 Feb 4;8(2):57. doi: 10.3390/foods8020057.
Edible coatings supplemented with essential oil components have been investigated to control spoilage microorganisms. In this study, the survival of and serovar Typhimurium on apples treated with edible coatings based on sodium alginate (2%) (ECs) and supplemented with essential oil components, namely eugenol (Eug) at 0.2% or in combination with 0.1% (v/v) of Eug and citral (Cit) at 0.15% was determined. Both bacterial pathogens were exposed on apples treated with ECs supplemented with Eug or Eug + Cit and challenged with gastrointestinal fluids and their survival was examined. Both pathogens were able to survive on the surface of 'Bravo de Esmolfe' apple. The use of ECs in fresh-cut fruits impaired the survival of both bacterial populations over 72 h at 4 °C. The exposure of the pathogens on apples with ECs supplemented with Eug and Cit and challenged with gastrointestinal fluids significantly reduced their survival. This study evidences that the use of alginate edible coating enriched with Eug or the combination of Eug and Cit can contribute to the safer consumption of minimally processed fruits.
人们已经研究了添加精油成分的可食用涂层来控制腐败微生物。在本研究中，测定了肠炎沙门氏菌和鼠伤寒沙门氏菌在以2%海藻酸钠为基础的可食用涂层（ECs）处理的苹果上的存活情况，该涂层添加了精油成分，即0.2%的丁香酚（Eug）或0.2%丁香酚与0.15%柠檬醛（Cit）的组合（v/v）。两种病原菌均暴露于添加了Eug或Eug + Cit的ECs处理的苹果上，并用胃肠液进行挑战，并检测它们的存活情况。两种病原菌都能在“Bravo de Esmolfe”苹果表面存活。在鲜切水果中使用ECs会在4℃下72小时内损害两种细菌群体的存活。病原菌暴露于添加了Eug和Cit的ECs处理的苹果上并用胃肠液进行挑战后，其存活率显著降低。本研究表明，使用富含Eug或Eug与Cit组合的海藻酸钠可食用涂层有助于更安全地食用最少加工的水果。
