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Limonene nanoemulsified with soya lecithin reduces the intensity of non-isothermal treatments for inactivation of Listeria monocytogenes.
Garre, Alberto; Espín, Jennifer F; Huertas, Juan-Pablo; Periago, Paula M; Palop, Alfredo.
Afiliación
  • Garre A; Food Microbiology, Wageningen University & Research, P.O. Box 17, 6700 AA, Wageningen, The Netherlands.
  • Espín JF; Dpto. Ingeniería Agronómica, Instituto de Biotecnología Vegetal, Campus de Excelencia Internacional Regional "Campus Mare Nostrum", Escuela Técnica Superior de Ingeniería Agronómica, Universidad Politécnica de Cartagena, Cartagena, Spain.
  • Huertas JP; Dpto. Ingeniería Agronómica, Instituto de Biotecnología Vegetal, Campus de Excelencia Internacional Regional "Campus Mare Nostrum", Escuela Técnica Superior de Ingeniería Agronómica, Universidad Politécnica de Cartagena, Cartagena, Spain.
  • Periago PM; Dpto. Ingeniería Agronómica, Instituto de Biotecnología Vegetal, Campus de Excelencia Internacional Regional "Campus Mare Nostrum", Escuela Técnica Superior de Ingeniería Agronómica, Universidad Politécnica de Cartagena, Cartagena, Spain.
  • Palop A; Dpto. Ingeniería Agronómica, Instituto de Biotecnología Vegetal, Campus de Excelencia Internacional Regional "Campus Mare Nostrum", Escuela Técnica Superior de Ingeniería Agronómica, Universidad Politécnica de Cartagena, Cartagena, Spain. alfredo.palop@upct.es.
Sci Rep ; 10(1): 3656, 2020 02 27.
Article en En | MEDLINE | ID: mdl-32107438
ABSTRACT
Consumers' demands for ready-to-eat, fresh-like products are on the rise during the last years. This type of products have minimal processing conditions that can enable the survival and replication of pathogenic microorganisms. Among them, Listeria monocytogenes is of special concern, due to its relatively high mortality rate and its ability to replicate under refrigeration conditions. Previous research works have shown that nanoemulsified essential oils in combination with thermal treatments are effective for inactivating L. monocytogenes. However, previous research works were limited to isothermal conditions, whereas actual processing conditions in industry are dynamic. Under dynamic conditions, microorganism can respond unexpectedly to the thermal stress (e.g. adaptation, acclimation or increased sensitivity). In this work, we assess the combination of nanoemulsified D-limonene with thermal treatments under isothermal and dynamic conditions. The nanoemulsion was prepared following an innovative methodology using soya lecithin, a natural compound as well as the essential oil. Under isothermal heating conditions, the addition of the antimicrobial enables a reduction of the treatment time by a factor of 25. For time-varying treatments, dynamic effects were relevant. Treatments with a high heating rate (20 °C/min) are more effective than those with a slow heating rate (1 °C/min). This investigation demonstrates that the addition of nanoemulsified D-limonene can greatly reduce the intensity of the thermal treatments currently applied in the food industry. Hence, it can improve the product quality without impacting its safety.
Asunto(s)

Texto completo: 1 Bases de datos: MEDLINE Asunto principal: Glycine max / Viabilidad Microbiana / Lecitinas / Limoneno / Calor / Listeria monocytogenes Idioma: En Revista: Sci Rep Año: 2020 Tipo del documento: Article País de afiliación: Países Bajos

Texto completo: 1 Bases de datos: MEDLINE Asunto principal: Glycine max / Viabilidad Microbiana / Lecitinas / Limoneno / Calor / Listeria monocytogenes Idioma: En Revista: Sci Rep Año: 2020 Tipo del documento: Article País de afiliación: Países Bajos