期刊论文

Guo, Jiajing;Shan, Y

英文

Food Microbiology

0740-0020

2024

119

104459

10.1016/j.fm.2023.104459

This work was financially supported by the National Natural Science Foundation of China (32201960, 32073020), the Science and Technology Innovation Program of Hunan Province (2022RC1150), Hunan Provincial Natural Science Foundation of China (2023JJ40364), the Agricultural Science and Technology Innovation Fund of Hunan (2023CX49, 2022CX133, 2022CX43), National Key Research and Development Program of China (2022YFD2100804), Strategic Research and Consulting Project of Chinese Academy of CRediT authorship contribution statement Wenbin Xiao: Writing - original draft, Conceptualization, Data curation, Formal analysis, Investigation, Methodology, Project administration, Resources, Software, Validation, Visualization, Writing - review & editing. Zhipeng Gao: Conceptualization, Data curation, acquisition, Methodology, Project administration, Validation, Visualization, Writing - original draft, Writing - review & editing. Ting Liu: Supervision, Validation, Visualization. Weiming Zhong: Validation, Visualization.

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Lemon essential oil (LEO) is a common natural antibacterial substance, and encapsulating LEO into nanoemulsions (NEs) can improve their stability and broaden its application. Our study aimed to investigate the bacterial inhibitory effect of LEO-NEs against Escherichia coli (E. coli). Results showed that the minimum inhibitory concentration (MIC) of LEO-NEs was 6.25mg/mL, and the time-kill curve showed that E. coli were significantly killed by LEO-NEs after 5h of treatment at 1MIC. Flow-cytometry analysis showed that LEO-NEs adversely affected the cell-membrane depolarisation, cell-membrane int...