The antibacterial activity of clove oil/chitosan nanoparticles embedded gelatin nanofibers against Escherichia coli O157:H7 biofilms on cucumber
The antibacterial activity of clove oil/chitosan nanoparticles embedded gelatin nanofibers against Escherichia coli O157:H7 biofilms on cucumber
复制标题
DOI：
10.1016/j.ijfoodmicro.2017.11.019
复制
发表时间：
2018-02-02
影响因子：
5.4
通讯作者：
Lin, Lin
中科院分区：
文献类型：
--
作者：
Cui, Haiying;Bai, Mei;Lin, Lin
本研究的目的是评价负载菜籽油的壳聚糖纳米粒（CO@CNPs）和明胶电纺纳米纤维对大肠杆菌O 157：H7（E. coli O 157：H7）的抗菌活性。coil O 157：H7）在黄瓜上的生物膜。采用离子交联法，当煤油（CO）初始浓度为2.5 mg/mL时，制备出最佳的CO@CNPs。CO@CNPs对大肠杆菌有较强的抗菌活性。coil O 157：H7生物膜。处理8h后，E.当CO@CNPs以30%（w/v）施用时，实现了大肠杆菌O 157：H7群体。随后，制备的CO@CNPs被成功地纳入明胶纳米纤维通过静电纺丝。9 mg/mL明胶/CO@CNPs处理24 h后，E.大肠杆菌O 157：H7生物被膜的体外降解率约为99.99%。此外，还研究了明胶/CO@CNPs纳米纤维在黄瓜上防治大肠杆菌的效果。还评估了大肠杆菌O 157：H7生物膜。在12 ℃下，6 mg/mL和9 mg/mL明胶/CO@ CNP纳米纤维处理4天后，E.大肠杆菌O 157：H7生物被膜。感官评价结果表明，明胶/CO@CNPs纳米纤维处理黄瓜的色泽和风味保持时间均大于4 d。
This study aims to evaluate the antibacterial activity of clove oil-loaded chitosan nanoparticles (CO@CNPs) and gelatin electrospun nanofibers against Escherichia coli O157:H7 (E. coil O157:H7) biofilms on cucumbers. The optimal CO@CNPs were prepared when the initial concentration of clove oil (CO) was 2.5 mg/mL according to the ionic crosslinking method. CO@CNPs showed high antibacterial activity against E. coil O157:H7 biofilms. After 8 h treatment, almost 99.98% reduction in E. coli O157:H7 population was achieved when CO@CNPs were applied at 30% (w/v). Subsequently, the prepared CO@CNPs were incorporated successfully within gelatin nanofibers by electrospinning. After 9 mg/mL gelatin/CO@CNPs treatment for 24 h, the population of E. coli O157:H7 biofilm reduced by about 99.99% in vitro. Further, the application of gelatin/CO@CNPs nanofibers on cucumber against E. coli O157:H7 biofilm was evaluated as well. After 6 mg/mL and 9 mg/mL gelatin/CO@CNPs nanofibers treatment at 12 degrees C for 4 days, 4.28 and 4.97 log(10) reductions of E. coli O157:H7 biofilm in population were observed, respectively. Finally, the sensory evaluation results implied that the gelatin/CO@CNPs nanofibers treatment could maintain the color and flavor of cucumber well for > 4 days.