Heat resistance of Listeria monocytogenes in sterile distilled water in the presence of nanoemulsion of D-limonene

• Autores: Fernando Javier Mate Sánchez, Paula María Periago Bayonas, Alfredo Palop Gómez
• Localización: Proceedings of the 4th. Workshop on Agri-Food Research. WIA.15 / coord. por Javier Calatrava Leyva; Francisco Artés Hernández (aut.), Marcos Egea Gutíerrez-Cortines (aut.), Juan Antonio Fernández Hernández (aut.), Alain Baille (aut.), 2016, ISBN 978-84-608-5399-2, págs. 24-26
• Idioma: inglés
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• Resumen

  • 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.