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Ben-Fadhel Y, Aragones M, Martinez C, Salmieri S, Allahdad Z, Lacroix M. Food grade nanoemulsion development to control food spoilage microorganisms on bread surface. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2023; 60:742-751. [PMID: 36712218 PMCID: PMC9873879 DOI: 10.1007/s13197-022-05660-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 11/23/2022] [Accepted: 12/19/2022] [Indexed: 12/29/2022]
Abstract
In this study, the effect of emulsifier mixture and their concentrations on the development of nanoemulsion was studied. The impact of sonication and microfluidization processing conditions on the physicochemical properties and in vitro antimicrobial activity was also evaluated. The optimal nanoemulsion formulation was then evaluated on bread surface against B. subtilis. Results showed that a hydrophilic-lipophilic balance HLB = 12 and emulsifier: oil ratio of 1:1 allowed the formation of stable nanoemulsion. Also, both microfluidization and sonication allowed the formation of nanoscale-emulsion. Sonication treatment for 10 min allowed a maintain the total flavonoid content and a slight reduction of total phenol content. Furthermore, employing sonication resulted to the lowest polydispersity index suggesting more stable nanoemulsion. Nanoscale-emulsion showed a good in vitro antimicrobial activity against L. monocytogenes and E. coli. The application of nanoemulsion on bread surface inoculated with B. subtilis showed a delay of the decay. Supplementary Information The online version contains supplementary material available at 10.1007/s13197-022-05660-5.
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Affiliation(s)
- Yosra Ben-Fadhel
- INRS Armand-Frappier Health Biotechnology Research Centre, Research Laboratories in Sciences, Applied to Food (RESALA), Canadian Irradiation Center (CIC), Institute of Nutrition and Functional Foods (INAF), 531 Boulevard Des Prairies, Laval, QC H7V 1B7 Canada
| | - Melinda Aragones
- INRS Armand-Frappier Health Biotechnology Research Centre, Research Laboratories in Sciences, Applied to Food (RESALA), Canadian Irradiation Center (CIC), Institute of Nutrition and Functional Foods (INAF), 531 Boulevard Des Prairies, Laval, QC H7V 1B7 Canada
| | - Carolina Martinez
- INRS Armand-Frappier Health Biotechnology Research Centre, Research Laboratories in Sciences, Applied to Food (RESALA), Canadian Irradiation Center (CIC), Institute of Nutrition and Functional Foods (INAF), 531 Boulevard Des Prairies, Laval, QC H7V 1B7 Canada
| | - Stephane Salmieri
- INRS Armand-Frappier Health Biotechnology Research Centre, Research Laboratories in Sciences, Applied to Food (RESALA), Canadian Irradiation Center (CIC), Institute of Nutrition and Functional Foods (INAF), 531 Boulevard Des Prairies, Laval, QC H7V 1B7 Canada
| | - Zahra Allahdad
- INRS Armand-Frappier Health Biotechnology Research Centre, Research Laboratories in Sciences, Applied to Food (RESALA), Canadian Irradiation Center (CIC), Institute of Nutrition and Functional Foods (INAF), 531 Boulevard Des Prairies, Laval, QC H7V 1B7 Canada
| | - Monique Lacroix
- INRS Armand-Frappier Health Biotechnology Research Centre, Research Laboratories in Sciences, Applied to Food (RESALA), Canadian Irradiation Center (CIC), Institute of Nutrition and Functional Foods (INAF), 531 Boulevard Des Prairies, Laval, QC H7V 1B7 Canada
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Santos J, Jiménez M, Calero N, Undabeytia T, Muñoz J. A comparison of microfluidization and sonication to obtain lemongrass submicron emulsions. Effect of diutan gum concentration as stabilizer. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.108424] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
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Design of biosystems to provide healthy and safe food—part B: effect on microbial flora and sensory quality of orange juice. Eur Food Res Technol 2019. [DOI: 10.1007/s00217-018-03228-2] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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Maherani B, Khlifi MA, Salmieri S, Lacroix M. Microemulsion‐based biopreservatives and γ‐irradiation as combined treatments to provide healthy and safe orange juice. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.13909] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
Affiliation(s)
- Behnoush Maherani
- Research Laboratories in Sciences Applied to Food, Canadian Irradiation Center INRS‐Institut Armand‐Frappier, Institute of Nutraceutical and Functional Foods Laval Canada
| | - Mohamed Ali Khlifi
- Research Laboratories in Sciences Applied to Food, Canadian Irradiation Center INRS‐Institut Armand‐Frappier, Institute of Nutraceutical and Functional Foods Laval Canada
| | - Stéphane Salmieri
- Research Laboratories in Sciences Applied to Food, Canadian Irradiation Center INRS‐Institut Armand‐Frappier, Institute of Nutraceutical and Functional Foods Laval Canada
| | - Monique Lacroix
- Research Laboratories in Sciences Applied to Food, Canadian Irradiation Center INRS‐Institut Armand‐Frappier, Institute of Nutraceutical and Functional Foods Laval Canada
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