Antimicrobial Effect of Plant Essential Oil Nanoemulsion Against Meat Spoilage Bacteria and Pathogenic Bacteria: A Review

GUO Wei; LIU Miaomiao; PAN Yue; FENG Mingxing; YAO Xianqi; ZHANG Huan; HUANG Junrong; CAO Yungang

doi:10.13386/j.issn1002-0306.2022110175

Volume 44 Issue 18

Sep. 2023

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Science and Technology of Food Industry > 2023 > 44(18): 468-475. > DOI: 10.13386/j.issn1002-0306.2022110175

GUO Wei, LIU Miaomiao, PAN Yue, et al. Antimicrobial Effect of Plant Essential Oil Nanoemulsion Against Meat Spoilage Bacteria and Pathogenic Bacteria: A Review[J]. Science and Technology of Food Industry, 2023, 44(18): 468−475. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022110175.

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Antimicrobial Effect of Plant Essential Oil Nanoemulsion Against Meat Spoilage Bacteria and Pathogenic Bacteria: A Review

1.
College of Food Science and Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China
2.
Department of Life Science, Yuncheng University, Yuncheng 044000, China
3.
Linyi Jinluo Wenrui Food Company Limited, Linyi 276036, China

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Received Date: November 15, 2022
Available Online: June 27, 2023

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Abstract

Abstract

Plant essential oil is a class of natural bacteriostatic agents that could effectively inhibit numerous meat spoilage and pathogenic bacteria, which has broad application prospects in the meat industry. As a nanoscale embedding system, nanoemulsion is efficient in improving the water solubility, stability and antibacterial activity of essential oil, and has become a research hotspot in the field of meat preservation. In this review, the construction methods (emulsification methods and emulsifiers), basic characteristics (stability and bioavailability) of plant essential oil nanoemulsion are introduced. The antibacterial activity and influencing factors (essential oil types, emulsification methods, emulsifiers, emulsion particle size and microbial species) of plant essential oil nanoemulsion were discussed. And the internal mechanism of plant essential oil nanoemulsion improving the antibacterial activity of pure essential oils through targeted binding, sustained release, and passive transportation were explored. The review may provide a theoretical reference for the further research, development and utilization of plant essential oil nanoemulsions in meat preservation field.
- plant essential oil,
- nanoemulsions,
- meat spoilage and pathogenic bacteria,
- antibacterial effect,
- influencing factors

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