Fully dilutable Thymus vulgaris essential oil:acetic or propionic acid microemulsions are potent fruit disinfecting solutions

被引：39
作者：
Almasi, Laleh [1 ,2 ]
Radi, Mohsen [1 ,2 ]
Amiri, Sedigheh [1 ,2 ]
Torri, Luisa [3 ]
机构：
[1] Islamic Azad Univ, Yasooj Branch, Dept Food Sci & Technol, Yasuj, Iran
[2] Islamic Azad Univ, Yasooj Branch, Young Researchers & Elite Club, Yasuj, Iran
[3] Univ Gastron Sci, Piazza Vittorio Emanuele 9, I-12042 Pollenzo Bra, Italy
来源：
FOOD CHEMISTRY | 2021年 / 343卷
关键词：
Thymus vulgaris essential oil; Microemulsion; Nanoemulsion; Antimicrobial activity; Cosurfactants; ESCHERICHIA-COLI O157-H7; ANTIMICROBIAL ACTIVITY; ESSENTIAL OIL; LISTERIA-MONOCYTOGENES; NANOEMULSION; SOLUBILIZATION; INHIBITION; SURFACTANT;
D O I：
10.1016/j.foodchem.2020.128411
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
The aim of this study was to evaluate the effect of acetic (AA) or propionic (PA) acid as a cosurfactant on the microemulsion (ME) characteristics of Thymus vulgaris essential oil (TVO). The results showed that addition of propylene glycol to TVO/AA or PA:T80/water MEs gave dilutable systems with particles similar to 59 nm in diameter. Plain TVO showed the highest antimicrobial activity against E. coli, S. aureus, and S. typhi in in vitro antimicrobial tests, followed closely by AA/PA-MEs. The antimicrobial activity of AA/PA-MEs used as a washing solution on cucumber and strawberry samples was remarkably greater than those of free TVO, TVO nanoemulsions, and chlorhexidine solutions against E. coli and S. aureus. The sensory properties of the samples were not changed by the use of AA/PA-MEs at 0.05 or 0.1% TVO. The results introduce dilutable TVO:AA/PA-MEs for incorporation of TVO in aqueous systems for use as a fruit/vegetable disinfecting agent.
引用
收藏
页数：10
相关论文
共 40 条
  • [1] Food grade microemulsion systems: Canola oil/lecithin:n-propanol/water
    Abbasi, Soleiman
    Radi, Mohsen
    [J]. FOOD CHEMISTRY, 2016, 194 : 972 - 979
  • [2] Microstructure transitions derived from solubilization of lutein and lutein esters in food microemulsions
    Amar, I
    Aserin, A
    Garti, N
    [J]. COLLOIDS AND SURFACES B-BIOINTERFACES, 2004, 33 (3-4) : 143 - 150
  • [3] Amiri S, 2013, AGRO FOOD IND HI TEC, V24, P72
  • [4] [Anonymous], 2004, SENS AN METH TRIANGL
  • [5] Application of an oregano oil nanoemulsion to the control of foodborne bacteria on fresh lettuce
    Bhargava, Kanika
    Conti, Denise S.
    da Rocha, Sandro R. P.
    Zhang, Yifan
    [J]. FOOD MICROBIOLOGY, 2015, 47 : 69 - 73
  • [6] Effect of 1-butanol on the microstructure of lecithin/water/tripalmitin system
    Caboi, F
    Lazzari, P
    Pani, L
    Monduzzi, M
    [J]. CHEMISTRY AND PHYSICS OF LIPIDS, 2005, 135 (02) : 147 - 156
  • [7] Antimicrobial agents from plants: antibacterial activity of plant volatile oils
    Dorman, HJD
    Deans, SG
    [J]. JOURNAL OF APPLIED MICROBIOLOGY, 2000, 88 (02) : 308 - 316
  • [8] Fanun M, 2009, SURFACTANT SCI SER, V144, P87
  • [9] FDA U. S., 2016, FOOD DRUGS PROP GLYC
  • [10] Study on food-grade vitamin E microemulsions based on nonionic emulsifiers
    Feng, Jun-Li
    Wang, Zheng-Wu
    Zhang, Juan
    Wang, Zhong-Ni
    Liu, Feng
    [J]. COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS, 2009, 339 (1-3) : 1 - 6
1234