Next Article in Journal
Improvement of Scratch and Wear Resistance of Polymers by Fillers Including Nanofillers
Next Article in Special Issue
Effects of PLA Film Incorporated with ZnO Nanoparticle on the Quality Attributes of Fresh-Cut Apple
Previous Article in Journal
2D Transition Metal Dichalcogenides and Graphene-Based Ternary Composites for Photocatalytic Hydrogen Evolution and Pollutants Degradation
Previous Article in Special Issue
Synthesis of Polyhydroxybutyrate Particles with Micro-to-Nanosized Structures and Application as Protective Coating for Packaging Papers
Article Menu
Issue 3 (March) cover image

Export Article

Open AccessArticle
Nanomaterials 2017, 7(3), 65; doi:10.3390/nano7030065

Nanoemulsified D-Limonene Reduces the Heat Resistance of Salmonella Senftenberg over 50 Times

1
Food and Agricultural Engineering Department, Regional Campus of International Excellence “Campus Mare Nostrum” School of Agricultural Engineering, Technical University of Cartagena, Paseo Alfonso XIII 48, 30203 Cartagena, Spain
2
Institute of Plant Biotechnology, Regional Campus of International Excellence “Campus Mare Nostrum”, Technical University of Cartagena, 30202 Cartagena, Spain
*
Author to whom correspondence should be addressed.
Academic Editors: Graham Bonwick and Catherine S. Birch
Received: 24 January 2017 / Revised: 28 February 2017 / Accepted: 7 March 2017 / Published: 15 March 2017
(This article belongs to the Special Issue Nanomaterials in Food Safety)
View Full-Text   |   Download PDF [693 KB, uploaded 15 March 2017]   |  

Abstract

Salmonella Senftenberg is a pathogen agent causative of foodborne disease and it is considered the most heat-resistant serovar within this genus. Food industries use heat treatment and chemical antimicrobials in order to eliminate this microorganism in food, but consumers prefer natural antimicrobials as essential oils and their components. This study evaluates the combined effect of thermal treatments and different concentrations of D-limonene nanoemulsion on the inactivation of Salmonella (S.) Senftenberg. The results showed an important effect of the nanoemulsified D-limonene on the heat resistance of S. Senftenberg. The δ50 °C value was reduced by 85%, 96% and 98% when 0.1, 0.5 and 1 mM of nanoemulsified D-limonene was added to the heating medium. The effect was kept along all the heating temperatures researched and the shape of the survival curves did not change with the addition of the antimicrobial. The results obtained in this research could be very useful for food industries for optimizing or improving heat treatments applied to food. View Full-Text
Keywords: food; nanomaterials; safety; nanoemulsions; D-limonene; heat resistance; Salmonella Senftenberg; antimicrobial; combined effect food; nanomaterials; safety; nanoemulsions; D-limonene; heat resistance; Salmonella Senftenberg; antimicrobial; combined effect
Figures

Figure 1

This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).

Scifeed alert for new publications

Never miss any articles matching your research from any publisher
  • Get alerts for new papers matching your research
  • Find out the new papers from selected authors
  • Updated daily for 49'000+ journals and 6000+ publishers
  • Define your Scifeed now

SciFeed Share & Cite This Article

MDPI and ACS Style

Ros-Chumillas, M.; Garre, A.; Maté, J.; Palop, A.; Periago, P.M. Nanoemulsified D-Limonene Reduces the Heat Resistance of Salmonella Senftenberg over 50 Times. Nanomaterials 2017, 7, 65.

Show more citation formats Show less citations formats

Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Related Articles

Article Metrics

Article Access Statistics

1

Comments

[Return to top]
Nanomaterials EISSN 2079-4991 Published by MDPI AG, Basel, Switzerland RSS E-Mail Table of Contents Alert
Back to Top