| Autor: |
Saiede Akbari, Mohsen Radi, Mehdi Hosseinifarahi, Sedigheh Amiri |
| Jazyk: |
angličtina |
| Rok vydání: |
2024 |
| Předmět: |
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| Zdroj: |
Scientific Reports, Vol 14, Iss 1, Pp 1-16 (2024) |
| Druh dokumentu: |
article |
| ISSN: |
2045-2322 |
| DOI: |
10.1038/s41598-024-67358-2 |
| Popis: |
Abstract In this study, the effect of Thymus vulgaris essential oil (TVO) nanoemulsion (NE, 500 mg/L) in combination with ultrasound (ultrasound-NE) on the microbial and physiological quality of green bell pepper was investigated. The TVO-NE droplet size and zeta potential were 84.26 nm and − 0.77 mV, respectively. The minimum inhibitory concentrations of the TVO and TVO-NE against E. coli and S. aureus were about 0.07 and 7 g/L, respectively. The NE-ultrasound treatment exhibited the lowest peroxidase activity and respiration rate with no detrimental effect on texture, total phenolic content, antioxidant activity, pH, and TSS. Although the NE-ultrasound treatment showed the highest weight loss and electrolytic leakage, it exhibited the best visual color and appearance. The NE-ultrasound treatment descended the total viable/mold and yeast counts significantly compared to control. Results showed that treating the bell peppers with NE-ultrasound can result in bell peppers with good postharvest quality and extended shelf life. |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
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