Fat and fibre interfere with the dramatic effect that nanoemulsified d-limonene has on the heat resistance of Listeria monocytogenes

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• 作者：Javier Maté ; ^a ; Paula M. Periago^a ; ^b ; Marí ; a Ros-Chumillas^a ; Coralin Grulló ; n^a ; Juan Pablo Huertas^a ; Alfredo Palop^a ; ^b ; ^{alfredo.palop@upct.es}
• 关键词：Nanoemulsions ; d-limonene ; Heat resistance ; Listeria monocytogenes ; Antimicrobial effect ; Synergistic effect
• 刊名：Food Microbiology
• 出版年：2017
• 出版时间：April 2017
• 年：2017
• 卷：62
• 期：Complete
• 页码：270-274
• 全文大小：593 K
• 卷排序：62

文摘

Nanoemulsified d-limonene reduced L. monocytogenes heat resistance 90 times in apple juice. Nanoemulsified d-limonene also reduced L. monocytogenes heat resistance in a fat and fibre free carrot juice system. Food fat and fibre interfere with the effect of nanoemulsified d-limonene.