Formulating essential oil microemulsions as washing solutions for organic fresh produce production

Geraniol-Loaded Polymeric Nanoparticles Inhibit Enteric Pathogens on Spinach during Posttreatment Refrigerated and Temperature Abuse Storage

“…We previously demonstrated the entrapment of geraniol into polymeric nanoparticles resulted in cotransport of the lipophilic dye Nile Red and geraniol into E. coli O157:H7 membranes (Yegin et al, 2016). While free geraniol in the current experiment was able to inhibit the growth of pathogens, entrapment of plant EOCs provides for enhanced delivery of antimicrobial(s) to bacterial pathogenic and/or spoilage microbes for produce disinfection (Hill et al, 2013b;Zhang et al, 2014).…”

“…Due in part to their hydrophobicity and volatility, their utility in aqueous foods or in produce washing systems is limited. Nevertheless, encapsulation of EOCs with water-dispersible compounds has been reported by multiple researchers to assist in delivering plant EOCs to microbes in liquid and solid foods (Gaysinsky et al, 2007;Zhang et al, 2008Zhang et al, , 2014Donsì et al, 2011;Gomes et al, 2011;Casco et al, 2015). Our research group recently developed and characterized polymeric nanoparticles formed from the tri-block copolymer Pluronic ® F-127 loaded with the rose oil component geraniol at 0.2 wt.%; geraniolloaded polymeric nanoparticles (GPNs) were inhibitory to E. coli O157:H7 and Salmonella growth in liquid medium incubated at 35°C.…”

Effect of the lemon essential oils on the safety and sensory quality of salted sardines ( Sardina pilchardus Walbaum 1792)

“…The EOs were mixed with surfactant solutions of soybean lecithin and sucrose octanoate ester (SOE) (5:5 mass ratio) prepared in water at a final concentration of 40% (w/w) (Zhang, Critzer, Davidson, & Zhong, 2014). Two EO micro-emulsions (0.3% and 1% v/v) were prepared and stored at room temperature until their use.…”

“…Subsequently, they were transferred in glass jars (known as "arbanelle") of 3 l volume capacity and divided into three aliquots of 1.5 kg representing two experimental trials, SR1 and SR2 carried out with 25 ml of lemon EO micro-emulsion at 0.3 and 1.0% (v/v), respectively, and the control trial performed without EO addition. The EO micro-emulsion was applied on sardine surface by a sprayer (Zhang et al, 2014). The sardines were disposed "head-tail" in layers (Aponte et al, 2010) and spaced out with salt, provided by "Salt Cucchiara srl" company (Marsala, Italy).…”

Inhibition of bacterial human pathogens on tomato skin surfaces using eugenol‐loaded surfactant micelles during refrigerated and abuse storage

“…At the critical micelle concentration, a surfactant will self‐assemble into thermodynamically favored aggregates, such as micelles and liposomes (McClements, ). Previous studies have shown encapsulation of EOCs in surfactant micelles improved the dispersion of EOCs in aqueous fluids, resulting in improved inhibition of foodborne pathogens in foods, including fresh produce (Kang & Song, ; Park et al, ; Pérez‐Conesa, Cao, Chen, McLandsborough, & Weiss, ; Ruengvisesh, Loquercio, Castell‐Perez, & Taylor, ; Zhang, Critzer, Davidson, & Zhong, ).…”