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微纳米气泡水处理进料气体的影响：对“范·雷蒂夫”番石榴果实上的[具体微生物1]和[具体微生物2]的抗菌效果

Impacts of feed gases for micro-nano bubble water treatments: Antimicrobial efficacy against and on 'Fan Retief' guava fruit.

作者信息

Malahlela Harold K, Belay Zinash A, Mphahlele Rebogile R, Engelbrecht Lize, Theron Janica C, Caleb Oluwafemi J

机构信息

Department of Food Science, Faculty of AgriSciences, Stellenbosch University, Matieland, South Africa.

AgriFood BioSystems and Technovation Research, Africa Institute for Postharvest Technology, Faculty of AgriSciences, Stellenbosch University, Matieland, South Africa.

出版信息

Food Sci Biotechnol. 2025 May 20;34(12):2959-2970. doi: 10.1007/s10068-025-01897-w. eCollection 2025 Aug.

DOI:10.1007/s10068-025-01897-w
PMID:40655282
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC12240903/
Abstract

ABSTRACT

Microbes on fresh produce are often controlled by chlorine-based sanitizers, due to there is growing demand for safe alternatives. This work investigated effects of micro-nano bubble (MNB) water generated using air, oxygen (O), or ozone (O) against bacteria contaminants encountered along the fresh produce value chain.  (ATCC 25922) and  (ATCC 25923) broth were treated with distilled water (DW), sodium hypochlorite (NaOCl, 200 mg/L, 5 min), air-MNB, O-MNB, and O-MNB for 30- and 60-min. Scanning-transmission electron microscopy confirmed that the bacterial survival population was reduced via various types of cell damage under O-MNB.  was more resistant than  to the MNB treatments. This could be due to the thicker layer of peptidoglycan surrounding the cell membrane protecting against oxidative species. On guava fruits, O-MNB-60 min lowered  counts immediately after treatment (p < 0.05). MNB water offers a new paradigm for fruit decontamination.

SUPPLEMENTARY INFORMATION

The online version contains supplementary material available at 10.1007/s10068-025-01897-w.

摘要

摘要

由于对安全替代品的需求不断增加，新鲜农产品上的微生物通常由氯基消毒剂控制。这项工作研究了使用空气、氧气（O）或臭氧（O）产生的微纳米气泡（MNB）水对新鲜农产品价值链中遇到的细菌污染物的影响。用蒸馏水（DW）、次氯酸钠（NaOCl，200mg/L，5分钟）、空气-MNB、O-MNB和O-MNB处理（ATCC 25922）和（ATCC 25923）肉汤30分钟和60分钟。扫描透射电子显微镜证实，在O-MNB作用下，细菌存活数量通过各种类型的细胞损伤而减少。比更耐MNB处理。这可能是由于围绕细胞膜保护免受氧化物质侵害的肽聚糖层更厚。在番石榴果实上，O-MNB处理60分钟后立即降低了计数（p<0.05）。MNB水为水果去污提供了一种新的范例。

补充信息

在线版本包含可在10.1007/s100

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/94f5/12240903/bbe876595fe3/10068_2025_1897_Fig6_HTML.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/94f5/12240903/95fbb679b76b/10068_2025_1897_Fig1_HTML.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/94f5/12240903/a3e4a4ab1b0b/10068_2025_1897_Fig2_HTML.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/94f5/12240903/7d5067174534/10068_2025_1897_Fig3_HTML.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/94f5/12240903/976c734c5d1f/10068_2025_1897_Fig4_HTML.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/94f5/12240903/785f0def7451/10068_2025_1897_Fig5_HTML.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/94f5/12240903/bbe876595fe3/10068_2025_1897_Fig6_HTML.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/94f5/12240903/95fbb679b76b/10068_2025_1897_Fig1_HTML.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/94f5/12240903/a3e4a4ab1b0b/10068_2025_1897_Fig2_HTML.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/94f5/12240903/7d5067174534/10068_2025_1897_Fig3_HTML.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/94f5/12240903/976c734c5d1f/10068_2025_1897_Fig4_HTML.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/94f5/12240903/785f0def7451/10068_2025_1897_Fig5_HTML.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/94f5/12240903/bbe876595fe3/10068_2025_1897_Fig6_HTML.jpg

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