Nanoemulsions of Mentha piperita L. essential oil in combination with mild heat, pulsed electric fields (PEF) and high hydrostatic pressure (HHP) as an alternative to inactivate Escherichia coli O157: H7 in fruit juices

The exploration of a series of different delivery systems of antimicrobial compounds in food products improves their antimicrobial efficacy and aids in the establishment of successful combined treatments for food preservation. The preparation of nanoemulsions of MPEO not only enhances the compound's stability, but also its antimicrobial efficacy (20% reduction in treatment time as compared with non-emulsified MPEO). Valuable synergistic effects that can be observed when combining n-MPEO with MHT, PEF, or HHP (up to 2.5- additional log10 reductions) reveal alternatives to traditional treatments that are successful because they help reduce treatment intensity, thereby helping to avoid adverse effects on juice quality without compromising food safety.