title: Antibacterial and physical effects of modified chitosan based-coating containing nanoemulsion of mandarin essential oil and three non-thermal treatments against Listeria innocua in green beans.
abstract: The antimicrobial activity against Listeria innocua of three different combined non-thermal treatments, along with the impact on color and texture on green bean samples, was evaluated. In this study a bioactive coating formulation based on modified chitosan containing 0.05% nanoemulsion of mandarin essential oil was tested in combination with γ-irradiation, UV-C and ozonated water treatments, and the results in terms of antimicrobial activity, color and texture changes, were evaluated during 14 days storage. The combined coating and γ-irradiation treatment gave promising results, showing 3.3 log CFU/g initial microbial reduction, and exhibiting a strong synergistic antimicrobial effect. The treatment based on UV-C and coating formulation allowed a 3 log CFU/g reduction of initial L. innocua population on samples, showing a good residual antimicrobial activity and preventing loss of firmness and color changes during storage. The combined treatment of coating and ozonated water did not show any synergistic or additive antimicrobial effect, but they showed an impact on firmness and color. In conclusion UV-C and γ-irradiation treatments, in combination with the bioactive coating, represent an effective approach to control the growth of L. innocua on vegetable foods.
authors.affiliation: ProdAl Scarl, Competence Center on Agro-Food Productions, via Ponte don Melillo, 84084 Fisciano, SA, Italy; Research Laboratories in Sciences Applied to Food, Canadian Irradiation Center, INRS-Institut Armand-Frappier, Institute of Nutraceutical and Functional Foods, 531, Boulevard des Prairies, Laval, Québec, Canada, H7V 1B7.
authors.forename: Renato
authors.initials: R
authors.lastname: Severino
authors.affiliation: Research Laboratories in Sciences Applied to Food, Canadian Irradiation Center, INRS-Institut Armand-Frappier, Institute of Nutraceutical and Functional Foods, 531, Boulevard des Prairies, Laval, Québec, Canada, H7V 1B7.
authors.forename: Khanh Dang
authors.initials: KD
authors.lastname: Vu
authors.affiliation: Department of Industrial Engineering, University of Salerno, via Ponte don Melillo, 84084 Fisciano, SA, Italy.
authors.forename: Francesco
authors.initials: F
authors.lastname: Donsì
authors.affiliation: Research Laboratories in Sciences Applied to Food, Canadian Irradiation Center, INRS-Institut Armand-Frappier, Institute of Nutraceutical and Functional Foods, 531, Boulevard des Prairies, Laval, Québec, Canada, H7V 1B7.
authors.forename: Stephane
authors.initials: S
authors.lastname: Salmieri
authors.affiliation: ProdAl Scarl, Competence Center on Agro-Food Productions, via Ponte don Melillo, 84084 Fisciano, SA, Italy; Department of Industrial Engineering, University of Salerno, via Ponte don Melillo, 84084 Fisciano, SA, Italy. Electronic address: gferrari@unisa.it.
authors.forename: Giovanna
authors.initials: G
authors.lastname: Ferrari
authors.affiliation: Research Laboratories in Sciences Applied to Food, Canadian Irradiation Center, INRS-Institut Armand-Frappier, Institute of Nutraceutical and Functional Foods, 531, Boulevard des Prairies, Laval, Québec, Canada, H7V 1B7. Electronic address: Monique.Lacroix@iaf.inrs.ca.
authors.forename: Monique
authors.initials: M
authors.lastname: Lacroix
mesh_terms: D000900:Anti-Bacterial Agents / Q000494:pharmacology*; D048271:Chitosan / Q000494:pharmacology*; D015169:Colony Count, Microbial; D004655:Emulsions; D007887:Fabaceae / Q000187:drug effects / Q000382:microbiology; D005516:Food Microbiology / Q000379:methods*; D005519:Food Preservation / Q000379:methods; D008087:Listeria / Q000187:drug effects*; D009822:Oils, Volatile / Q000494:pharmacology*; D014675:Vegetables / Q000187:drug effects* / Q000382:microbiology* / Q000592:standards
chemical_list: D000900:Anti-Bacterial Agents; D004655:Emulsions; D009822:Oils, Volatile; D048271:Chitosan
keywords: Antimicrobial coating; Listeria innocua; Nanoemulsion of mandarin oil; Ozonated water; UV-C; γ-Irradiation