The antibacterial activity of clove oil/chitosan nanoparticles embedded gelatin nanofibers against Escherichia coli O157:H7 biofilms on cucumber

• Published in: International journal of food microbiology Vol. 266; pp. 69 - 78
• Main Authors: Cui, Haiying, Bai, Mei, Rashed, Marwan M.A., Lin, Lin
• Format: Journal Article
• Language: English
• Published: Netherlands Elsevier B.V 02.02.2018; Elsevier BV
• Subjects: Antibacterial activity; antibacterial properties; Bacteria; biofilm; Biofilms; Chitosan; Chitosan nanoparticles; Clove oil; cloves; color; Crosslinking; Cucumber; Cucumbers; E coli; Escherichia coli; Escherichia coli O157; Escherichia coli O157:H7; Essential oils; flavor; Flavors; Gelatin; Nanofibers; Nanoparticles; Sensory evaluation; Vegetables; Clove oil; Chitosan nanoparticles; Biofilms; Nanofibers; Cucumber; Escherichia coli O157:H7
• ISSN: 0168-1605; 1879-3460; 1879-3460
• DOI: 10.1016/j.ijfoodmicro.2017.11.019

This study aims to evaluate the antibacterial activity of clove oil-loaded chitosan nanoparticles (CO@CNPs) and gelatin electrospun nanofibers against Escherichia coli O157:H7 (E. coli O157:H7) biofilms on cucumbers. The optimal CO@CNPs were prepared when the initial concentration of clove oil (CO) was 2.5mg/mL according to the ionic crosslinking method. CO@CNPs showed high antibacterial activity against E. coli O157:H7 biofilms. After 8h treatment, almost 99.98% reduction in E. coli O157:H7 population was achieved when CO@CNPs were applied at 30% (w/v). Subsequently, the prepared CO@CNPs were incorporated successfully within gelatin nanofibers by electrospinning. After 9mg/mL gelatin/CO@CNPs treatment for 24h, the population of E. coli O157:H7 biofilm reduced by about 99.99% in vitro. Further, the application of gelatin/CO@CNPs nanofibers on cucumber against E. coli O157:H7 biofilm was evaluated as well. After 6mg/mL and 9mg/mL gelatin/CO@CNPs nanofibers treatment at 12°C for 4days, 4.28 and 4.97 log10 reductions of E. coli O157:H7 biofilm in population were observed, respectively. Finally, the sensory evaluation results implied that the gelatin/CO@CNPs nanofibers treatment could maintain the color and flavor of cucumber well for >4days. •The clove oil-loaded chitosan nanoparticles (CO@CNPs) were prepared.•The gelatin nanofibers containing CO@CNPs was prepared by electrospinning.•The gelatin nanofibers can eliminate E. coli O157:H7 biofilms.•The gelatin nanofibers can maintain sensory quality of cucumber.