Influence of the combination of cinnamon essential oil nanoemulsions and epsilon-polylysine on microbial community and quality of pork during refrigerated period and radio frequency cooking

Xu, Yuanmei; Yang, Gaoji; Xu, Jian-Zhong; Guan, Xiangyu; Li, Rui; Wang, Shaojin

doi:10.1016/j.ijfoodmicro.2022.109911

Cited by 21 publications

(1 citation statement)

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“…Xu et al investigated the effects of ε‐PL on the microbial community and quality of pork during cold storage and radiofrequency cooking. They found that ε‐PL could inhibit the growth of TBC of raw pork, which was consistent with the conclusions made in this present study (Xu et al, 2022).…”

Section: Resultssupporting

confidence: 93%

Outcomes of 1‐MCP combined with aerosolization of ε‐polylysine antimicrobials on storage quality of flat peach

Shao

Jia

Peng

et al. 2022

Journal of Food Safety

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Fruit decay and deterioration in overall quality are the main problems of preserving peaches after they are harvested. In this article, the outcomes of 1‐MCP combined with polylysine atomization on Xinjiang flat peaches were evaluated. Distilled water atomization treatment, 1,000 mg/L polylysine atomization treatment for 10 min and 1,000 mg/L polylysine atomization treatment for 20 min were employed. Results showed that the combined treatment using 1‐MCP and polylysine helped to delay the fruit decay rate, respiration, ethylene production, respiration intensity, organic acids, soluble solids, hardness, and microorganisms. Furthermore, reactive oxygen metabolism of O2− and OH− was inhibited. A combined treatment can effectively improve the antioxidant capacity during almond storage, and thus improve shelf life. Therefore, 1‐MCP combined with polylysine atomization treatment is necessary to control fruit rotting and to extent the storage life.

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Section: Resultssupporting

confidence: 93%