期刊
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
卷 266, 期 -, 页码 69-78出版社
ELSEVIER SCIENCE BV
DOI: 10.1016/j.ijfoodmicro.2017.11.019
关键词
Clove oil; Chitosan nanoparticles; Nanofibers; Escherichia colt O157:H7; Biofilms; Cucumber
资金
- National Natural Science Foundation of China [31470594]
- Natural Science Foundation of Jiangsu Province [BK20170070, BK20140013]
- Jiangsu Province Foundation for talents of six key industries [NY-013]
- Innovation Fund Designated for Graduate Students of Jiangsu Province [SJLX16-0443]
- Jiangsu University Research Fund [11JDG050]
This study aims to evaluate the antibacterial activity of clove oil-loaded chitosan nanoparticles (CO@CNPs) and gelatin electrospun nanofibers against Escherichia coli O157:H7 (E. coil O157:H7) biofilms on cucumbers. The optimal CO@CNPs were prepared when the initial concentration of clove oil (CO) was 2.5 mg/mL according to the ionic crosslinking method. CO@CNPs showed high antibacterial activity against E. coil O157:H7 biofilms. After 8 h treatment, almost 99.98% reduction in E. coli O157:H7 population was achieved when CO@CNPs were applied at 30% (w/v). Subsequently, the prepared CO@CNPs were incorporated successfully within gelatin nanofibers by electrospinning. After 9 mg/mL gelatin/CO@CNPs treatment for 24 h, the population of E. coli O157:H7 biofilm reduced by about 99.99% in vitro. Further, the application of gelatin/CO@CNPs nanofibers on cucumber against E. coli O157:H7 biofilm was evaluated as well. After 6 mg/mL and 9 mg/mL gelatin/CO@CNPs nanofibers treatment at 12 degrees C for 4 days, 4.28 and 4.97 log(10) reductions of E. coli O157:H7 biofilm in population were observed, respectively. Finally, the sensory evaluation results implied that the gelatin/CO@CNPs nanofibers treatment could maintain the color and flavor of cucumber well for > 4 days.
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