| Autor: |
Torres Neto L; Technological Development Support Laboratory (LADETEC), Center for Food Analysis (NAL), Cidade Universitária, Rio de Janeiro 21941-598, RJ, Brazil.; Graduate Program in Food Science (PPGCAL), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro 21941-909, RJ, Brazil., Monteiro MLG; Technological Development Support Laboratory (LADETEC), Center for Food Analysis (NAL), Cidade Universitária, Rio de Janeiro 21941-598, RJ, Brazil.; Graduate Program in Food Science (PPGCAL), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro 21941-909, RJ, Brazil.; Graduate Program in Veterinary Hygiene (PPGHV), Faculty of Veterinary Medicine, Fluminense Federal University (UFF), Vital Brazil Filho, Niterói 24220-000, RJ, Brazil., da Silva BD; Technological Development Support Laboratory (LADETEC), Center for Food Analysis (NAL), Cidade Universitária, Rio de Janeiro 21941-598, RJ, Brazil.; Graduate Program in Food Science (PPGCAL), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro 21941-909, RJ, Brazil., Machado MAM; Technological Development Support Laboratory (LADETEC), Center for Food Analysis (NAL), Cidade Universitária, Rio de Janeiro 21941-598, RJ, Brazil.; Graduate Program in Food Science (PPGCAL), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro 21941-909, RJ, Brazil., Mutz YDS; Technological Development Support Laboratory (LADETEC), Center for Food Analysis (NAL), Cidade Universitária, Rio de Janeiro 21941-598, RJ, Brazil.; Graduate Program in Food Science (PPGCAL), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro 21941-909, RJ, Brazil., Conte-Junior CA; Technological Development Support Laboratory (LADETEC), Center for Food Analysis (NAL), Cidade Universitária, Rio de Janeiro 21941-598, RJ, Brazil.; Graduate Program in Food Science (PPGCAL), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro 21941-909, RJ, Brazil.; Graduate Program in Veterinary Hygiene (PPGHV), Faculty of Veterinary Medicine, Fluminense Federal University (UFF), Vital Brazil Filho, Niterói 24220-000, RJ, Brazil.; Graduate Program in Sanitary Surveillance (PPGVS), National Institute of Health Quality Control (INCQS), Oswaldo Cruz Foundation (FIOCRUZ), Rio de Janeiro 21040-900, RJ, Brazil. |
| Abstrakt: |
This study aimed to obtain and characterize an oil-in-water nanoemulsion (NE) loaded with an in vitro optimized bactericidal essential oil blend of 50% oregano, 40% thyme, and 10% lemongrass and to evaluate its potential at three different concentrations (0.5%, 1%, and 2%) in the inactivation of Escherichia coli , Staphylococcus aureus , and Salmonella enterica serotype Enteritidis inoculated in rainbow trout fillets stored at 4 °C for 9 days. Regarding the NE, the nanometric size (<100 nm) with low polydispersion (0.17 ± 0.02) was successfully obtained through ultrasound at 2.09 W/cm 2 . Considering the three concentrations used, S . Enteritidis was the most susceptible. On the other hand, comparing the concentrations used, the NE at 2% showed better activity, reducing S. Enteritidis, E. coli , and S. aureus by 0.33, 0.20, and 0.73 log CFU/g, respectively, in the trout fillets. Thus, this data indicates that this is a promising eco-friendly alternative to produce safe fish for consumption and reduce public health risks. |
