期刊
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
卷 379, 期 -, 页码 -出版社
ELSEVIER
DOI: 10.1016/j.ijfoodmicro.2022.109845
关键词
Essential oil; Antibacterial activity; Ready -to -eat pakchoi; Sensorial properties
资金
- National Key Research and Development Program of China [2018YFD0700303]
- Post-graduate Research & Practice Innovation Program of Jiangsu Province [KYCX22_2392]
- Jiangsu Province Key Laboratory Project of Advanced Food Manufacturing Equipment and Technology [FMZ202003]
- National First-Class Discipline Program of Food Science and Technology [JUFSTR20180205]
- Postgraduate Research & Practice Innovation Program of Jiangsu Province [KYCX22_2392]
The combination of garlic essential oil, ginger essential oil, and litsea cubeba essential oil showed significant antibacterial activity against E. coli, S. aureus, and P. aeruginosa, and improved the shelf life of ready-to-eat pakchoi.
The mixture of garlic essential oil (GEO), ginger essential oil (GIEO) and litsea cubeba essential oil (LCEO) was prepared and its effect on the antibacterial activity of E. coli, S. aureus and P. aeruginosa, as well as properties of ready-to-eat pakchoi during storage were assessed. GEO, GIEO or LCEO treatment significantly enhanced the accumulation of reactive oxygen species (ROS) levels, resulting in disruption of the permeability of cell mem-brane, the leakage of cytoplasmic contents, and the alteration of the secondary structure of bacterial proteins. Meanwhile, GEO, GIEO or LCEO treatment repressed the key enzyme in tricarboxylic acid (TCA) and Hexose monophosphate pathway (HMP) cycle of E. coli, S. aureus and P. aeruginosa. Essential oil treatments (p < 0.05) could significantly prolong the shelf life of pakchoi, total bacterial count (TBC) values and chlorophyll content of GEO/GIEO/LCEO sample were 3.47 log cfu/g and 0.82 mg/g, respectively, after storage for 7 days. E. coli, S. aureus and P. aeruginosa counts in GEO/GIEO/LCEO samples decreased by 56.76 %, 70.10 %, 73.95 % compared to CK (no essential oil) samples. The comprehensive results from the sensory (flavor and color) and microbial analysis (especially TBC) showed that GEO/GIEO/LCEO could extend the shelf life of ready-to-eat pakchoi from 4 d to 7 d. As compared with GEO, GIEO or LCEO individually, the combination of GEO, GIEO and LCEO exhibited synergistic effect and more pronouncedly antibacterial activity to improve quality of ready -to-eat pakchoi.
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