Wang Yanshuo, Sun Dianjun, Zhang Yinghan, Zhou Yichong, Jin Ruyi, Peng Xiaoli, Li Jian
China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing 100048, China.
College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China.
Foods. 2025 Jan 7;14(2):152. doi: 10.3390/foods14020152.
Carvacrol, a natural plant compound with antibacterial, antioxidant, and various biological activities, serves as the basis for developing a micro-emulsion fruit and vegetable cleaner. The study found that carvacrol demonstrated a minimum inhibitory concentration (MIC) ranging between 0.25 and 0.5 mg/mL against four foodborne pathogenic bacteria and three spoilage fungi. The formulated cleaner, containing 67 mg/mL of carvacrol, demonstrated superior characteristics (a particle size of 228 nm, an absolute zeta potential of 21.4 mv, and a stability coefficient of 91.2%). Remarkably, the cleaner remained stable when stored at room temperature for at least 3 months. Its efficacy against pesticides ranged from 76% to 91%. The cleaning effectively inhibited microbial colonies and the decay rate of cherry tomatoes during storage at 4 °C. Furthermore, the cleaning treatment was found to minimize changes in color and hardness. Overall, this study provides evidence that a fruit and vegetable cleaner based on carvacrol enhances the safety of the food industry effectively.
香芹酚是一种具有抗菌、抗氧化及多种生物活性的天然植物化合物，是开发微乳液果蔬清洗剂的基础。研究发现，香芹酚对四种食源性病原体细菌和三种腐败真菌的最低抑菌浓度（MIC）在0.25至0.5毫克/毫升之间。配制的清洗剂含有67毫克/毫升的香芹酚，具有优异的特性（粒径为228纳米，绝对zeta电位为21.4毫伏，稳定性系数为91.2%）。值得注意的是，该清洗剂在室温下储存至少3个月仍保持稳定。其对农药的去除效果在76%至91%之间。该清洗方法有效地抑制了4℃储存期间樱桃番茄上的微生物菌落和腐烂率。此外，还发现清洗处理可使颜色和硬度的变化最小化。总体而言，本研究证明基于香芹酚的果蔬清洗剂能有效提高食品行业的安全性。
