Preparation and antibacterial performance of cinnamon essential oil nanoemulsion on milk foodborne pathogens

被引：14

作者：

Mahmoudzadeh, Peyman ^{[1
]}

Aliakbarlu, Javad ^{[1
]}

Moradi, Mehran ^{[1
]}

机构：

[1] Urmia Univ, Dept Food Hyg & Qual Control, Fac Vet Med, Orumiyeh, Iran

来源：

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY | 2022年 / 75卷 / 01期

关键词：

Cinnamon; Essential oil; Nanoemulsion; E. coli O157:H7; Listeria monocytogenes; Dairy food; IN-WATER NANOEMULSIONS; ANTIMICROBIAL ACTIVITY; LISTERIA-MONOCYTOGENES; ESCHERICHIA-COLI; PHASE INVERSION; EMULSIFICATION; FORMULATION; EFFICACY; MICROEMULSIONS; MEMBRANE;

D O I：

10.1111/1471-0307.12817

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The objectives of the current study were to prepare and characterise cinnamon essential oil nanoemulsion (NCEO) and investigate its antibacterial activity in vitro and milk. The average size of NCEO droplets was 66.6 nm. NCEO was overall more effective than free essential oil on Listeria monocytogenes in milk stored at 7 degrees C/6 days, whereas Escherichia coli was more sensitive to essential oil than NCEO in milk samples stored at 7 and 37 degrees C. The type of bacterial strain, NCEO concentration and storage temperature appear to have various impacts on the antibacterial activity of NCEO in milk.

引用

页码：106 / 114

页数：9

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