Characterization of controlled-release Eucalyptus citriodora oil/Zinc ions nanoparticles with enhanced antibacterial properties against E. coli O157:H7 in fruit juice

Li, Hong; Li, Changzhu; Shi, Ce; Hu, Wei; Cui, Haiying; Lin, Lin

doi:10.1016/j.foodres.2022.112138

Cited by 9 publications

(2 citation statements)

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“…Researchers have used a nanoprecipitation method to encapsulate ECO in corn zein solubilized protein and chelate zinc metal ions through electrostatic interactions to prepare antibacterial nanoparticles against Escherichia coli . This approach enhances the stability, controlled release capability, and antibacterial activity of the nanoparticles [ 211 ]. Angelica Sinensis Radix essential oil (AEO) is one of the main active components in Angelica Sinensis and has potential in improving hair loss and promoting hair growth.…”

Section: Nano-formulation Technology Improves the Physicochemical Pro...mentioning

confidence: 99%

Progress of nanopreparation technology applied to volatile oil drug delivery systems

Ye,

Yang,

Lin

et al. 2024

Heliyon

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Section: Nano-formulation Technology Improves the Physicochemical Pro...mentioning

confidence: 99%

Progress of nanopreparation technology applied to volatile oil drug delivery systems

Ye,

Yang,

Lin

et al. 2024

Heliyon

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“…Related foods include alfalfa sprouts, unpasteurized fruit juice, dried salami, wild game meat, lettuce, cheese, etc. This food is known to cause O-157 food poisoning [10][11][12]. In a school in Canada, unpasteurized milk was the cause of a food poisoning accident [13].…”

Section: Introductionmentioning

confidence: 99%

Survival Behavior of Escherichia coli O157:H7 during over 60-Day Aging of Camembert Cheeses Manufactured from Unpasteurized Raw Milk

Chon¹,

Seo²,

Lim³

et al. 2022

J. Dairy Sci. Biotechnol.

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Although many developed countries (USA, Canada, and several EU countries) allow raw milk cheese to be aged more than 60 days, these countries have strict standards for the aging conditions, such as temperature, of raw milk cheese. Spiking experiments were conducted with Camembert cheese made from raw milk, to assess the microbiological safety of raw milk cheese aged for more than 60 days. We spiked Escherichia coli O157:H7 into raw milk with different inoculation levels (high, medium, and low). Camembert cheese was prepared from the inoculated raw milk, then aged in an incubator for up to 9 weeks (63 days). There were no significant differences in pH and water activity (a W ) between uninoculated cheese and cheese samples inoculated with E. coli O157:H7 (p<0.05). The pH and a W of the Camembert cheese decreased throughout the storage period. In conclusion, E. coli O157:H7 did not affect the pH and a W of the cheese samples. Cell counts were conducted every week using the agar-plating method. Inoculated cells were completely eliminated, especially in Camembert cheese, after 60 days, and the reduction rate of cells was much faster in Camembert cheese.

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Surfactin and its Antibacterial Mechanism on Staphylococcus Aureus and Application in Pork Preservation

Dai,

Yan,

Yin

et al. 2024

Food Bioprocess Technol

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Characterization of controlled-release Eucalyptus citriodora oil/Zinc ions nanoparticles with enhanced antibacterial properties against E. coli O157:H7 in fruit juice

Cited by 9 publications

References 50 publications

Progress of nanopreparation technology applied to volatile oil drug delivery systems

Progress of nanopreparation technology applied to volatile oil drug delivery systems

Survival Behavior of Escherichia coli O157:H7 during over 60-Day Aging of Camembert Cheeses Manufactured from Unpasteurized Raw Milk

Surfactin and its Antibacterial Mechanism on Staphylococcus Aureus and Application in Pork Preservation

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