食品与机械2017，Vol.33Issue(3)：110-114,120,6.DOI:10.13652/j.issn.1003-5788.2017.03.024
牛至精油-白藜芦醇乳液的制备及抑菌活性研究
Preparation and antimicrobial activity of oregano essential oil and resveratrol emulsion
李群英 1廖红梅 1方正 1梁丽2
作者信息
- 1. 江南大学食品学院,江苏无锡214122
- 2. 江南大学食品科学与技术国家重点实验室,江苏无锡214122
- 折叠
摘要
Abstract
Emulsions were prepared with sodium caseinate as emulsifier,inulin and gum Arabic as stabilizer,oregano essential oil as oil phase embedding resveratrol,to avoid the shortage of strong aromatic odor of oregano essential oil,low solubility of resveratrol and poor stability of them.Antimicrobial activities of oregano essential oil (OEO),resveratrol,OEO-resveratrol and their emul sions against Salmonella typhimurium as well as antimicrobial effects during storage at 4 ℃ and 25 ℃ were investigated.Application in fresh cut cabbages was also preliminarily studied.The results showed that OEO and resveratrol had a synergistic inhibition effect on S.typhimurium,and 2.0％ inulin and gum Arabic could improve the bacteriostatic activities of them.Emulsions could reduce the decomposition rate of OEO and resveratrol and protect their bioactivities during storage,and emulsions still showed inhibitory effect on S.typhimurium stored at 4 2 for 20 days and at 25 ℃ for 12 days.S.typhimurium on fresh cuts cabbage showed reductions from the control of 1.52 (OEO-resveratrol),2.04 (sodium caseinate),2.67 (sodium caseinate-inulin) and 2.98 lg CFU/g (sodium caseinate-gum Arabic) stored at 8 ℃ for 4 days,respectively.关键词
牛至精油/白藜芦醇/包埋/抑菌作用/鼠伤寒沙门氏菌Key words
oregano essential oil/resveratrol/encapsulation/antimicrobial activity/Salmonella typhimurium引用本文复制引用
李群英,廖红梅,方正,梁丽..牛至精油-白藜芦醇乳液的制备及抑菌活性研究[J].食品与机械,2017,33(3):110-114,120,6.
