Torres Neto Luiz, Monteiro Maria Lucia Guerra, da Silva Bruno Dutra, Machado Maxsueli Aparecida Moura, Mutz Yhan da Silva, Conte-Junior Carlos Adam
Technological Development Support Laboratory (LADETEC), Center for Food Analysis (NAL), Cidade Universitária, Rio de Janeiro 21941-598, RJ, Brazil.
Graduate Program in Food Science (PPGCAL), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro 21941-909, RJ, Brazil.
Foods. 2024 May 17;13(10):1569. doi: 10.3390/foods13101569.
This study aimed to obtain and characterize an oil-in-water nanoemulsion (NE) loaded with an in vitro optimized bactericidal essential oil blend of 50% oregano, 40% thyme, and 10% lemongrass and to evaluate its potential at three different concentrations (0.5%, 1%, and 2%) in the inactivation of , , and serotype Enteritidis inoculated in rainbow trout fillets stored at 4 °C for 9 days. Regarding the NE, the nanometric size (<100 nm) with low polydispersion (0.17 ± 0.02) was successfully obtained through ultrasound at 2.09 W/cm. Considering the three concentrations used, . Enteritidis was the most susceptible. On the other hand, comparing the concentrations used, the NE at 2% showed better activity, reducing Enteritidis, , and by 0.33, 0.20, and 0.73 log CFU/g, respectively, in the trout fillets. Thus, this data indicates that this is a promising eco-friendly alternative to produce safe fish for consumption and reduce public health risks.
本研究旨在制备并表征一种水包油纳米乳液（NE），该乳液负载了经体外优化的杀菌精油混合物，其中含有50%牛至、40%百里香和10%柠檬草，并评估其在三种不同浓度（0.5%、1%和2%）下对接种于4℃储存9天的虹鳟鱼片的肠炎沙门氏菌、鼠伤寒沙门氏菌和鸡白痢沙门氏菌血清型的灭活潜力。关于纳米乳液，通过2.09 W/cm的超声成功获得了纳米尺寸（<100 nm）且低多分散性（0.17±0.02）的产品。考虑到所使用的三种浓度，肠炎沙门氏菌最易受影响。另一方面，比较所使用的浓度，2%的纳米乳液表现出更好的活性，在鳟鱼片中将肠炎沙门氏菌、鼠伤寒沙门氏菌和鸡白痢沙门氏菌分别减少了0.33、0.20和0.73 log CFU/g。因此，这些数据表明，这是一种有前景的环保替代品，可用于生产安全的食用鱼类并降低公共健康风险。
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