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Sun R, Li Y, Su R, Cai X, Kong Y, Jiang T, Cheng S, Yang H, Song L, Al-Asmari F, Sameeh MY, Lü X, Shi C. Antibacterial effect of ultrasound combined with Litsea cubeba essential oil nanoemulsion on Salmonella Typhimurium in kiwifruit juice. Int J Food Microbiol 2025; 426:110898. [PMID: 39241544 DOI: 10.1016/j.ijfoodmicro.2024.110898] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2024] [Revised: 08/14/2024] [Accepted: 08/30/2024] [Indexed: 09/09/2024]
Abstract
This study investigated the antibacterial effect of ultrasound (US) combined with Litsea cubeba essential oil nanoemulsion (LEON) on Salmonella Typhimurium in kiwifruit juice and effect on the quality and sensory properties of kiwifruit juice. In this study, LEON prepared by ultrasonic emulsification method had a good particle size distribution and high stability. The US+LEON treatment significantly (P < 0.05) improved antibacterial efficacy, compared to the control, and would not destroy the nutritional components containing ascorbic acid, flavonoids, total phenol and total soluble solids. Meanwhile, US+LEON treatment enhanced 2, 2-diphenyl-1-picrylhydrazyl (DPPH), 2, 2'-azino-bis-(3-ethylbenzothiazoline-6 sulfonic acid) (ABTS) radical scavenging capacity and ferric ion reducing antioxidant power (FRAP). In terms of sensory properties, US and LEON had a significant (P < 0.05) effect on the odor and overall morphology of kiwifruit juice. The enhance of antibacterial efficacy and the retention of nutrients by combined treatments shows that US+LEON is a promising antibacterial method that will provide new ideas for the processing and safety of fruit juices, and the US parameters and LEON concentration should be adjusted to reduce the effect on food sensory properties in future studies.
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Affiliation(s)
- Runyang Sun
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China; Northwest A&F University ShenZhen Research Institute, Shenzhen, Guangdong 518057, China
| | - Yimeng Li
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China; Northwest A&F University ShenZhen Research Institute, Shenzhen, Guangdong 518057, China
| | - Ruiying Su
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Xiaolin Cai
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Yajing Kong
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Tongyu Jiang
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Shuai Cheng
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Hui Yang
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Luyi Song
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Fahad Al-Asmari
- Department of Food and Nutrition Sciences, College of Agricultural and Food Sciences, King Faisal University, Al Ahsa 31982, Saudi Arabia
| | - Manal Y Sameeh
- Department of chemistry, Al-Leith University College, Umm Al Qura University, Makkah 25100, Saudi Arabia
| | - Xin Lü
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Chao Shi
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China; Northwest A&F University ShenZhen Research Institute, Shenzhen, Guangdong 518057, China.
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Abdo EM, Shaltout OES, Mansour HM. Natural antioxidants from agro-wastes enhanced the oxidative stability of soybean oil during deep-frying. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114321] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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Process Parameters Optimization of Gallic Acid Removal from Water by MIEX Resin Based on Response Surface Methodology. Processes (Basel) 2020. [DOI: 10.3390/pr8030273] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023] Open
Abstract
In this work, the response surface methodology was used to optimize the process parameters of gallic acid adsorption on magnetic ion exchange (MIEX) resin. Based on Box-Behnken Design, a quadratic polynomial model equation including solution pH, gallic acid concentration, MIEX resin dosage and adsorption time was established. The reliability of the established regression equation was tested by variance analysis. Based on the regression equation, the technical parameters for gallic acid adsorption on MIEX resin were optimized and the effects of interaction between variables on the removal of gallic acid were analyzed. The results showed that the established regression equation was reliable and could effectively predict the removal of gallic acid. The optimal technical parameters were determined to be a pH of 9.17, a gallic acid concentration of 8.07 mg/L, a resin dosage of 0.98 mL/L and an adsorption time of 46.43 min. The removal efficiency of gallic acid was 97.93% under the optimal parameters. The interaction between pH and adsorption time had the most significant effect on the removal of gallic acid. The results of this study demonstrated that MIEX resin can remove gallic acid efficiently and relatively quickly under the condition of optimal technical parameters.
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Montes A, Hanke F, Williamson D, Guamán-Balcázar M, Valor D, Pereyra C, Teipel U, Martínez de la Ossa E. Precipitation of powerful antioxidant nanoparticles from orange leaves by means of supercritical CO2. J CO2 UTIL 2019. [DOI: 10.1016/j.jcou.2019.03.021] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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