College of Food Science, Southwest University, Chongqing, China.
National Demonstration Center for Experimental Food Science and Technology Education, Southwest University, Chongqing, China.
Crit Rev Food Sci Nutr. 2020;60(15):2526-2531. doi: 10.1080/10408398.2019.1650249. Epub 2019 Aug 9.
The combination of levulinic acid and sodium dodecyl sulfate (SDS) in recent years has shown considerable promise as an antimicrobial intervention. Both ingredients have been designated by the U.S. Food and Drug Administration (FDA) as Generally Recognized as Safe (GRAS) for being used as a flavoring agent and multipurpose food additive, respectively. The use of levulinic acid and SDS alone has limited antimicrobial efficacy on tested microorganisms, and synergism between levulinic acid and SDS has been observed. The postulated mechanism of action of the synergistic effect is presented. The antimicrobial efficacy of levulinic acid plus SDS remains high even when organic materials are present. The other features, including penetration, foamability, and being readily soluble, extend its potential applications to disinfection of difficult-to-access areas and control of foodborne pathogens both in a planktonic state and in a biofilm. These features indicate that the levulinic acid plus SDS combination may have the potential to be applied within the food processing environment on a large scale.
近年来，乙酰丙酸与十二烷基硫酸钠（SDS）的组合作为一种抗菌干预手段显示出了相当大的前景。美国食品和药物管理局（FDA）已分别将这两种成分指定为“一般认为安全”（GRAS），可分别用作调味剂和多用途食品添加剂。乙酰丙酸和 SDS 单独使用时对测试微生物的抗菌效果有限，并且已经观察到乙酰丙酸和 SDS 之间存在协同作用。提出了协同作用的作用机制。即使存在有机物质，乙酰丙酸加 SDS 的抗菌效果仍然很高。其他特性，包括渗透性、起泡性和易于溶解，将其潜在应用扩展到难以到达的区域的消毒以及控制浮游状态和生物膜状态下的食源性病原体。这些特性表明，乙酰丙酸加 SDS 的组合有可能在食品加工环境中大规模应用。
