Show simple item record

dc.contributor.authorGuerra-Rosas, María Inés
dc.contributor.authorMorales-Castro, Juliana
dc.contributor.authorCubero Márquez, Miguel Angel
dc.contributor.authorSalvia Trujillo, Laura
dc.contributor.authorMartín Belloso, Olga
dc.date.accessioned2020-07-28T10:28:29Z
dc.date.available2020-07-28T10:28:29Z
dc.date.issued2017
dc.identifier.issn0956-7135
dc.identifier.urihttp://hdl.handle.net/10459.1/69389
dc.description.abstractThe antimicrobial activity against Escherichia coli and Listeria innocua of nanoemulsions containing oregano, thyme, lemongrass or mandarin essential oils and high methoxyl pectin was assessed during a long-term storage period (56 days). On one hand, a higher antimicrobial activity was detected against E. coli compared to L. innocua regardless the EO type. Transmission Electron Microscopy (TEM) images showed a significant damage in the E. coli cells for both the cytoplasm and cytoplasmic membrane, led to cell death. The antimicrobial activity of the nanoemulsions was found to be strongly related to the EO type rather than to their droplet size. The lemongrass-pectin nanoemulsion had the smallest droplet size (11 ± 1 nm) and higher antimicrobial activity reaching 5.9 log reductions of the E. coli population. Nevertheless, the freshly made oregano, thyme and mandarin EO-pectin nanoemulsion led to 2.2, 2.1 or 1.9 E. coli log-reductions, respectively. However, the antimicrobial activity decreased significantly during storage regardless the EO type, which was related to the loss of volatile compounds over time according to our results. The current work provides valuable information in order to make progress in the use of nanoemulsions containing EOs as decontaminating agents in food products.
dc.description.sponsorshipThis study was supported by the Ministerio de Ciencia e Innovación throughout the project ‘Improving quality and functionality of food products by incorporating lipid nanoparticles into edible coatings’ (AGL2012-35635). Prof. Olga Martín-Belloso thanks the Institució Catalana de Recerca i Estudis Avançats for the Academia 2008 Award. Doctoral student María Inés Guerra Rosas thanks the Consejo Nacional de Ciencia y Tecnología from México, for the doctoral scholarship granted number 251520.
dc.format.mimetypeapplication/pdf
dc.language.isoeng
dc.publisherElsevier
dc.relationMICINN/PN2008-2011/AGL2012-35635
dc.relation.isformatofVersió postprint del document publicat a: https://doi.org/10.1016/j.foodcont.2017.02.008
dc.relation.ispartofFood Control, 2017, vol. 77, p. 131-138
dc.rightscc-by-nc-nd (c) Elsevier, 2017
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/3.0/es
dc.subjectNanoemulsions
dc.subjectEssential oils
dc.subjectStability
dc.subjectAntimicrobial properties
dc.titleAntimicrobial activity of nanoemulsions containing essential oils and high methoxyl pectin during long-term storage
dc.typeinfo:eu-repo/semantics/article
dc.date.updated2020-07-28T10:28:29Z
dc.identifier.idgrec025570
dc.type.versioninfo:eu-repo/semantics/acceptedVersion
dc.rights.accessRightsinfo:eu-repo/semantics/openAccess
dc.identifier.doihttps://doi.org/10.1016/j.foodcont.2017.02.008


Files in this item

Thumbnail
Thumbnail
Thumbnail
Thumbnail

This item appears in the following Collection(s)

Show simple item record

cc-by-nc-nd (c) Elsevier, 2017
Except where otherwise noted, this item's license is described as cc-by-nc-nd (c) Elsevier, 2017