D-柠檬烯纳米乳对牛肉中食源性致病菌的影响（英文）

由于良好的抗菌活性和稳定的性能,D-柠檬烯纳米乳被广泛报道。研究D-柠檬烯纳米乳对伤寒杆菌,乙型副伤寒杆菌和痢疾志贺氏菌在37℃下培养24 h的抑菌活性,并在4℃牛肉中于第1 d、2 d、3 d分别检测对伤寒沙门氏菌,痢疾杆菌来评价其抑制效果。利用超声乳化法制备D-柠檬烯纳米乳。在最小抑菌浓度(MIC)实验中,D-柠檬烯纳米乳对三种受试菌的最小抑菌浓度为2.5 mg/m L。在牛肉试验中,基于MIC,D-柠檬烯纳米乳在牛肉中的添加浓度分别为40 mg/m L,20 mg/m L和10 mg/m L,20 mg/m L和10 mg/m L稀释液,结果两种受试菌最好的抑制浓度和时间均相同,分别是40 mg/m L和24 h。该研究表明D-柠檬烯纳米乳应用于食品中可能是食品安全的有效解决方案。

Effect of D-limonene Nanoemulsion Against Foodborne Pathogens in Raw Beef

With the well antimicrobial activities and stable property, D-limonene nanoemulsion is widely reported. This study investigated the antimicrobial activities of D-limonene nanoemulsion against Salmonella typhi, Salmonella typhi vice B and Shigella dysenteriae in broth at 37℃ for 24 h and against Salmonella typhi, Shigella dysenteriae in beef meat during storage at 4℃ for 1 d, 3 d and 5 d. D-limonene nanoemulsion was prepared by a ultrasonic emulsification method. It was found that the minimal inhibitory concentration (MIC) of D-limonene nanoemulsion against three pathogens was 2.5 mg/mL. Besides, the application of D-limonene nanoemulsion concentration in raw beef meat were 40 mg/mL, 20 mg/mL and 10 mg/mL, diluted 20 mg/mL and 10 mg/mL based on the MIC, and 40 mg/mL concentration showed the best antimicrobial effect significantly in beef at 4℃ for 24 h. The study suggested that the application of D-limonene nanoemulsion in food might be an effective solution in the safety of food.