2019
DOI: 10.1016/j.ijfoodmicro.2019.108266
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Antimicrobial influence of nanoemulsified lemon essential oil and pure lemon essential oil on food-borne pathogens and fish spoilage bacteria

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Cited by 148 publications
(88 citation statements)
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“…The antibacterial properties of lemon EOs have been studied by other authors, although few studies were published compared to other natural extracts [ 48 , 49 , 50 ]. The obtained results were in accordance with previous reported data for lemon essential oil [ 7 , 38 ], showing an inhibitory activity against different target strains by negatively affecting the lag time, growth rate and final growth level. Caputo et al [ 51 ] studied the antimicrobial activity of citrus water extracts obtained by conventional extraction methods and MAE against ten different sanitary relevant bacteria.…”
Section: Resultssupporting
confidence: 92%
See 1 more Smart Citation
“…The antibacterial properties of lemon EOs have been studied by other authors, although few studies were published compared to other natural extracts [ 48 , 49 , 50 ]. The obtained results were in accordance with previous reported data for lemon essential oil [ 7 , 38 ], showing an inhibitory activity against different target strains by negatively affecting the lag time, growth rate and final growth level. Caputo et al [ 51 ] studied the antimicrobial activity of citrus water extracts obtained by conventional extraction methods and MAE against ten different sanitary relevant bacteria.…”
Section: Resultssupporting
confidence: 92%
“…Shakir et al reported [ 37 ] concentrations of limonene of 65.2867 wt.% and 59.156 wt.% in the EO obtained from lemon (Citrus limon) peels by HD and MAHD, respectively, in accordance with our results (65.082 wt.%) but using longer extraction times. Yazgan et al [ 38 ] found a similar limonene concentration of 52.85 wt.% in lemon ( Citrus limonum ) plant EOs by HD using an industrial type of Clavenger device for four h. Dao et al [ 36 ] reported α-citral as the main component found in EO from lemon ( Citrus aurantifolia L.) leaves by MAHD, reaching a content of 27.982 wt.%, followed by β-citronellol and D-limonene at 20.06 wt.% and 15.732 wt.%, respectively.…”
Section: Resultsmentioning
confidence: 99%
“…Yazgan et al. [ 31 ] detected the main components of lemon essential oil were d ‐limonene, p ‐cymene, β‐pinene with percentages of 52.85%, 14.36%, and 13.69%, respectively. Karoui and Marzouk [ 37 ] explained as limonene was the major volatile compound of bitter orange peel (90.25%) and juice (91.61%).…”
Section: Resultsmentioning
confidence: 99%
“…The Gram-positive bacterium Enterococcus faecalis is an important foodborne pathogen [ 1 ] capable of causing endocarditis, sepsis, and meningitis in both animals and humans [ 2 , 3 , 4 ]. Reports suggest that E. faecalis is the third-most common cause of hospital-acquired bacterial infection, accounting for 15% of catheter-associated urinary tract infections and 5%–15% of infective endocarditis cases [ 5 , 6 , 7 ].…”
Section: Introductionmentioning
confidence: 99%