期刊
NANOMATERIALS
卷 7, 期 3, 页码 -出版社
MDPI AG
DOI: 10.3390/nano7030065
关键词
food; nanomaterials; safety; nanoemulsions; D-limonene; heat resistance; Salmonella Senftenberg; antimicrobial; combined effect
类别
资金
- Ministry of Economy and Competitiveness (MINECO) of the Spanish Government
- European Regional Development Fund (ERDF) [AGL2013-48993-C2-1-R, DPI2011-28112-C04-04]
- MINECO [BES-2014-070946]
Salmonella Senftenberg is a pathogen agent causative of foodborne disease and it is considered the most heat-resistant serovar within this genus. Food industries use heat treatment and chemical antimicrobials in order to eliminate this microorganism in food, but consumers prefer natural antimicrobials as essential oils and their components. This study evaluates the combined effect of thermal treatments and different concentrations of D-limonene nanoemulsion on the inactivation of Salmonella (S.)Senftenberg.The results showed an important effect of the nanoemulsified D-limonene on the heat resistance of S. Senftenberg. The delta(50 degrees C) value was reduced by 85%, 96% and 98% when 0.1, 0.5 and 1 mM of nanoemulsified D-limonene was added to the heating medium. The effect was kept along all the heating temperatures researched and the shape of the survival curves did not change with the addition of the antimicrobial. The results obtained in this research could be very useful for food industries for optimizing or improving heat treatments applied to food.
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