Heat resistance of Listeria monocytogenes in sterile distilled water in the presence of nanoemulsion of D-limonene
- Maté Sánchez-Val, Javier Alejandro
- Periago Bayonas, Paula María
- Palop Gómez, Alfredo
Verlag: Universidad Politécnica de Cartagena
ISBN: 978-84-608-5399-2
Datum der Publikation: 2016
Seiten: 24-26
Kongress: Workshop on Agri-Food Research for young researchers (4. 2015. Cartagena)
Art: Konferenz-Beitrag
Zusammenfassung
Nanoemulsions of oil essentials prevent microbial growth and even improving antimicrobial effect than when applied directly. Currently, there are no many studies where nanoemulsified essential oils have been combined with other factors of stress for the microorganism. This study demonstrates an interesting combined effect when applied heat and D-limonene nanoemulsion greatly reducing the value D significantly. These results could be of interest in the food industry to decrease thermal treatments and avoid the deterioration of the food due to the heat.