Department of Food Engineering, Faculty of Engineering, Sakarya University, Serdivan 54187, Turkey.
Sakarya University Research, Development, and Application Center (SARGEM), Serdivan 54187, Turkey.
Molecules. 2022 Oct 27;27(21):7298. doi: 10.3390/molecules27217298.
The present study aimed to characterize the physical properties of nanoemulsion-based sodium alginate edible coatings containing myrtle ( L.) essential oil and to determine its inhibitory effects on in fresh Kasar cheese during the 24-day storage at 4 °C. The GC-MS analysis showed that the main components of myrtle essential oil were 1,8-cineol (38.64%), α-pinene (30.19%), d-limonene (7.51%), and α-ocimene (6.57%). Myrtle essential oil showed an inhibitory effect on all tested strains and this effect significantly increased after ultrasonication. Minimum inhibitory and minimum bactericidal concentrations of myrtle essential oil nanoemulsion were found to be 4.00-4.67 mg/mL and 5.00-7.33 mg/mL, respectively. The antibacterial activity of myrtle essential oil nanoemulsion against was confirmed by the membrane integrity and FESEM analyses. Nanoemulsion coatings containing myrtle essential oil showed antibacterial activity against with no adverse effects on the physicochemical properties of cheese samples. Nanoemulsion coatings containing 1.0% and 2.0% myrtle essential oil reduced the population in cheese during the storage by 0.42 and 0.88 log cfu/g, respectively. These results revealed that nanoemulsion-based alginate edible coatings containing myrtle essential oil have the potential to be used as a natural food preservative.
本研究旨在表征含有桃金娘（L.）精油的纳米乳液型海藻酸钠食用涂层的物理性质，并确定其在 4°C 下储存 24 天期间对新鲜 Kasar 奶酪中 的抑制作用。GC-MS 分析表明，桃金娘精油的主要成分是 1,8-桉叶素（38.64%）、α-蒎烯（30.19%）、d-柠檬烯（7.51%）和α-罗勒烯（6.57%）。桃金娘精油对所有测试的 菌株都表现出抑制作用，这种作用在超声处理后显著增加。桃金娘精油纳米乳液的最小抑菌和最小杀菌浓度分别为 4.00-4.67mg/mL 和 5.00-7.33mg/mL。桃金娘精油纳米乳液对 细胞膜完整性和 FESEM 分析证实了其对 的抗菌活性。含有桃金娘精油的纳米乳液涂层对 表现出抗菌活性，而对奶酪样品的理化性质没有不良影响。含有 1.0%和 2.0%桃金娘精油的纳米乳液涂层在储存期间分别将奶酪中的 减少了 0.42 和 0.88 log cfu/g。这些结果表明，含有桃金娘精油的纳米乳液基海藻酸钠可食用涂层具有作为天然食品防腐剂的潜力。
