Combination effects of ultrasound and citral nanoemulsion against Shigella flexneri and the preservation effect on fresh-cut carrots

Combination effects of ultrasound and citral nanoemulsion against Shigella flexneri and the preservation effect on fresh-cut carrots

This present study evaluated the effect of ultrasound (US), citral nanoemulsion (CLON) and combined treatments on the inactivate effectiveness of Shigella flexneri in phosphate-buffered saline (PBS) and on the surface of fresh-cut carrots. In this study, CLON was produced by ultrasonic nanoemulsific...

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Veröffentlicht in:Food control 2024-01, Vol.155, p.110069, Article 110069
Hauptverfasser: Song, Luyi, Yang, Hui, Cheng, Shuai, Zhang, Zhen, Zhang, Lechi, Su, Ruiying, Li, Yuxi, Zhan, Xiangjun, Yang, Baowei, Lin, Lin, Shi, Chao
Format: Artikel
Sprache:eng
Schlagworte:
Antibacterial activity
antibacterial properties
bacteria
Cell membrane
cell membranes
citral
Citral nanoemulsion
color
electron microscopy
emulsifying
flow cytometry
food safety
fresh produce
Fresh-cut carrots
hardness
lipid peroxidation
malondialdehyde
microbiological quality
nanoemulsions
oxidative stress
permeability
reactive oxygen species
Shigella flexneri
ultrasonics
Ultrasound
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Zusammenfassung:This present study evaluated the effect of ultrasound (US), citral nanoemulsion (CLON) and combined treatments on the inactivate effectiveness of Shigella flexneri in phosphate-buffered saline (PBS) and on the surface of fresh-cut carrots. In this study, CLON was produced by ultrasonic nanoemulsification. Results demonstrated that US + CLON treatment significantly (P 
ISSN:0956-7135
DOI:10.1016/j.foodcont.2023.110069