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Issue 9, 2016
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Co-loaded proteinase K/thyme oil liposomes for inactivation of Escherichia coli O157:H7 biofilms on cucumber

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Abstract

E. coli O157:H7 is a bacterium frequently found on vegetable surfaces, such as cucumber, that can pose a significant threat to consumers. In the present work, proteinase K (PK) and thyme oil (TO) were used to inactivate E. coli O157:H7 biofilms. Both PK and TO were encapsulated in liposomes to improve their chemical stability and to allow for a controlled release. The optimal PK/TO-loaded liposomes (particle size of 170.4 nm, polydispersity index of 0.309, zeta potential of −29.8 mV and entrapment efficiency of 33.2%) were engineered. The antibacterial activities of the PK/TO liposomes against E. coli O157:H7 biofilms in vitro and on the cucumber were observed. Compared to free PK, free TO, and free PK/TO and TO liposome treatments, PK/TO-liposomes exhibited a higher antibiofilm activity and longer action duration. Specifically, the counts of viable E. coli O157:H7 on cucumbers were reduced by 1.23, 2.32 and 2.44 Logs after treatment with 400 mg mL−1 of PK/TO liposomes for 3 d, at 5, 15 and 25 °C, respectively. Colorimetric analysis and sensory tests showed that the PK/TO-liposome treatment had almost no impact on food quality after 1 d.

Graphical abstract: Co-loaded proteinase K/thyme oil liposomes for inactivation of Escherichia coli O157:H7 biofilms on cucumber

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Publication details

The article was received on 11 Aug 2016, accepted on 15 Aug 2016 and first published on 16 Aug 2016


Article type: Paper
DOI: 10.1039/C6FO01201A
Citation: Food Funct., 2016,7, 4030-4040

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    Co-loaded proteinase K/thyme oil liposomes for inactivation of Escherichia coli O157:H7 biofilms on cucumber

    H. Cui, C. Ma and L. Lin, Food Funct., 2016, 7, 4030
    DOI: 10.1039/C6FO01201A

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