کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
10144917 | 1646320 | 2019 | 34 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Combined antibacterial activities of essential oil compounds against Escherichia coli O157:H7 and their application potential on fresh-cut lettuce
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کلمات کلیدی
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
پیش نمایش صفحه اول مقاله
چکیده انگلیسی
This study evaluated the antimicrobial activities of combined use of essential oil (EO) compounds against E. coli O157:H7, using the Fractional Inhibitory Concentration (FIC) index and time-kill assay. The mechanisms of enhanced antimicrobial efficacies in EO combinations were evaluated using flow cytometry, and their application potentials as decontamination rinse were assessed using fresh-cut lettuce. Thymol (Thy), carvacrol (Car), trans-cinnamaldehyde (TC), eugenol (Eug) and vanillin (Van) displayed minimum inhibitory concentrations (MICs) in a range of 0.63-2.5â¯mg/mL, whereas citral (Cit) and linalool (Lin) were ineffective (MICâ¯>â¯10â¯mg/mL). FIC indices (1.00-2.00) suggested additive interactions of all EO combinations, and time kill assay showed enhanced bactericidal activities in Thy/Eug, Car/Eug and TC/Eug combinations. The stronger antimicrobial efficacy in EO combination was attributed to increased membrane damages. Application of Thy/Eug and Car/Eug on fresh-cut lettuce as decontamination rinse caused a significant (Pâ¯<â¯0.05) decrease in bacterial count, compared to water rinse, but resulted in color-darkening and texture-softening in treated lettuce.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Control - Volume 96, February 2019, Pages 112-118
Journal: Food Control - Volume 96, February 2019, Pages 112-118
نویسندگان
Wenqian Yuan, Constance Hui Min Teo, Hyun-Gyun Yuk,