Antibacterial and physical effects of modified chitosan based-coating containing nanoemulsion of mandarin essential oil and three non-thermal treatments against Listeria innocua in green beans

作者：Severino Renato; Khanh Dang Vu; Donsi Francesco; Salmieri Stephane; Ferrari Giovanna^*; Lacroix Monique

来源：International Journal of Food Microbiology, 2014, 191: 82-88.

DOI：10.1016/j.ijfoodmicro.2014.09.007

• Antimicrobial coating
• Nanoemulsion of mandarin oil
• UV-C
• gamma-Irradiation
• Ozonated water
• Listeria innocua

The antimicrobial activity against Listeria innocua of three different combined non-thermal treatments, along with the impact on color and texture on green bean samples, was evaluated. In this study a bioactive coating formulation based on modified chitosan containing 0.05% nanoemulsion of mandarin essential oil was tested in combination with gamma-irradiation, UV-C and ozonated water treatments, and the results in terms of antimicrobial activity, color and texture changes, were evaluated during 14 days storage. The combined coating and gamma-irradiation treatment gave promising results, showing 33 log CFU/g initial microbial reduction, and exhibiting a strong synergistic antimicrobial effect. The treatment based on UV-C and coating formulation allowed a 3 log CFU/g reduction of initial L innocua population on samples, showing a good residual antimicrobial activity and preventing loss of firmness and color changes during storage. The combined treatment of coating and ozonated water did not show any synergistic or additive antimicrobial effect, but they showed an impact on firmness and color. In conclusion UV-C and gamma-irradiation treatments, in combination with the bioactive coating, represent an effective approach to control the growth of L. innocua on vegetable foods.

• 出版日期2014-11-17