KR102003646B1 - Method of combined washing treatment of positively charged cinnamon leaf essential oil emulsion and organic acid for decreasing foodborne disease outbreaks in fresh-cut produce - Google Patents

Abstract

The present invention relates to a method of combined washing treatment of positively charged cinnamon leaf essential oil emulsion and organic acid for decreasing a foodborne disease outbreak in fresh-cut vegetables. A method of combined washing treatment of positively charged cinnamon leaf essential oil emulsion and organic acid is effective in initial hindrance with respect to phathogenic microorganisms polluted to fresh-cut vegetables such as Treviso and the effects last during the storage. Accordingly, the method can be usefully used to reduce a foodborne disease outbreak by effectively inhibiting microorganism growth which can occur during the storage and distribution of fresh-cut vegetables.

Description

[Field of the Invention] The present invention relates to a method for preparing a combination of a cationic oil emulsion and an organic acid to reduce the incidence of food poisoning,

The present invention relates to a method for cleaning a cationic oil-in-water emulsion and an organic acid-combined washing process for reducing the onset of food poisoning in fresh-cut vegetables.

Recently, as the consumption rate of fresh vegetables increases, the incidence of food poisoning due to pathogenic microbial contamination is also increasing steadily. In particular, the occurrence of Listeria monocytogenes contamination that can be grown under low temperature storage conditions is continuously reported, and a cleaning treatment technique is required to control the Listeria monocytogenes contamination. Chlorinated detergents have been mainly used to ensure the microbiological safety of freshly picked vegetables after harvest. However, because of the limitation of treatment concentration (50-200 ppm) and the problem of producing carcinogens such as trihalomethane when used as a cleaning agent, A new washing treatment method is required to replace them.

Recently, a number of studies on various cleaning technologies have been carried out. Among them, essential oil (EO) has been approved by the US Food and Drug Administration (FDA) as "generally recognized as safe (GRAS)" As a natural antimicrobial agent, it has high antimicrobial activity against various pathogenic microorganisms, and studies on the application of washing to fresh edible vegetables have been reported. In particular, cinnamon leaf essential oil (CLEO) has been evaluated as one of essential oils having excellent antibacterial properties because it contains 60% or more of eugenol as a main antibacterial ingredient (Non-Patent Document 1) The application of cleaning to In addition, since essential oils have very low solubility in water, they are used at a high concentration in most cases because they are deteriorated in antibacterial activity when used as a cleaning agent. However, the use of high concentrations may negatively affect the sensory quality of foods such as odor. Therefore, there is a need for a method capable of maintaining high antimicrobial activity even at low concentrations.

In addition, most microorganisms, including pathogenic microorganisms, are effectively controlled by cationic antimicrobial agents, since cell membranes are anionic regardless of gram positive / negative characteristics. To date, various microbial control effects of cationic antimicrobial agents have been confirmed. In particular, quaternary ammonium compounds have been reported to kill microorganisms by electrostatic action as a cationic surfactant, and cetylpyridinium chloride , CPC) is one of the quaternary ammonium components mainly used in medicine and food. Therefore, it is expected that a high-microbial control effect will be obtained when fresh oil is used in the vegetable cleaning by preparing emulsions of cationic surfactants such as cetylpyridinium chloride (CPC) and the like. However, There is no processing.

In the case of single-wash treatment, there are limitations in terms of microbial control effect, and therefore, two or more merging treatments are carried out for microbial control of fresh-sliced vegetables. In particular, organic acid is a natural antimicrobial agent approved as GRAS in the same way as essential oil, and it has been reported that when combined with other natural antimicrobial agents, it has high microbial control effect. However, there is no report on the effect of the combined washing treatment of the cationic essential oil emulsion and the organic acid developed in the present invention.

Therefore, in the present invention, a technique for preparing a cationic oil-based essential oil emulsion as a means for effectively controlling Listeria monocytogenes which is a causative agent of food poisoning in fresh-cut vegetables, and a combined washing treatment with an organic acid has been developed.

Journal of Food Protection, Vol. 70, No. 12, 2007, Pages 2757-2763

It is an object of one aspect of the present invention to provide a combined washing treatment method in which a cationic essential oil emulsion and an organic acid for reducing the occurrence of food poisoning of fresh-cut vegetables are applied to fresh-cut vegetables.

In order to achieve the above object,

One aspect of the present invention is a cosmetic composition comprising Cinnamon leaf essential oil (CLEO) emulsion; And an organic acid in combination.

In particular, the present invention relates to a method for reducing the occurrence of food poisoning in fresh-cut vegetables using cinnamon leaf essential oil (CLEO) prepared by using a cationic surfactant such as cetylpyridinium chloride (CPC) The present invention provides a combined cleaning treatment technique of an organic acid such as an emulsion and a lactic acid,

Specifically, a method of sequestering and washing the prepared cationic essential oil emulsion and organic acid to control the Listeria monocytogenes, which is known as a major food poisoning causative organism of fresh vegetables, to reduce the occurrence of food poisoning and to ensure microbiological safety to provide.

The cationic lavender essential oil emulsion and the organic acid combined washing treatment method according to the present invention are excellent in the initial inhibitory effect against the pathogenic microorganisms contaminated with fresh shrimp vegetables such as Treviso and the effect is maintained during storage, , It can be effectively used to reduce the occurrence of food poisoning by effectively inhibiting the growth of microorganisms that may occur during the distribution process. In addition, since the quality and freshness after harvesting can be maintained during storage, a cleaning treatment method capable of supplying high-quality fresh-leaf vegetables with high microbiological safety to consumers is provided.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a view showing a method for producing a cationic branched oil emulsion.
FIG. 2 is a view showing a method of washing a cationic oil-based essential oil emulsion and an organic acid with a fresh-cut vegetable.
FIG. 3 is a graph comparing antimicrobial effects confirmed by incorporating a cationic oil-based essential oil emulsion and various kinds of organic acids, respectively.
FIG. 4 is a graph showing the results of analysis of the sensory quality change of washed trevino combined with cationic lavender oil emulsion and lactic acid.

Hereinafter, the present invention will be described in detail.

One aspect of the present invention is a cosmetic composition comprising Cinnamon leaf essential oil (CLEO) emulsion; And an organic acid in combination.

At this time, the above-mentioned Cinnamon leaf essential oil (CLEO) emulsion can be prepared by mixing and stirring a base oil and a cationic surfactant.

In one aspect, the mixing ratio of the essential oil and the cationic surfactant may be 1 to 20: 1 by weight, 3 to 18: 1 by weight, 5 to 16: 1 by weight, 7 to 14: 1 by weight, 9 to 12: 1 by weight, or 10: 1 by weight, but are not particularly limited thereto.

In another aspect, the cationic surfactant is selected from the group consisting of cetylpyridinium chloride (CPC), benzalkonium chloride, benzethonium chloride, cetyltrimethylammonium bromide, tetraethylammonium bromide, Tetraethylammonium bromide (TEAB) may be used, but the present invention is not limited thereto.

In one aspect, the organic acid may be at least one selected from the group consisting of lactic acid, acetic acid, citric acid, and malic acid, It is preferable to use lactic acid which is the most excellent.

In another aspect, the merging treatment may be performed one or more cycles of primary washing with a cationic essential oil emulsion and secondary washing with an organic acid, and the number of cycles may be adjusted as needed.

In one aspect, the food poisoning bacterium may be Listeria monocytogenes.

In another aspect, the method for the death of food poisoning bacteria may be to kill the food poisoning bacteria by performing the method on fresh-leaf vegetables, and the method of the present invention can maintain the quality of vegetables. The fresh cut pieces may be any one selected from the group consisting of light green vegetables, root vegetables, fruit vegetables, citrus fruits, quasi-fruits, nuclear fruits, enteric fruits and nuts.

(CLEO) concentration of 0.005% (50 ppm, v / v) in the preparation of the emulsions of the cationic foliar essential oils was higher than that of sodium hypochlorite, which is a representative chlorine-based cleaning agent of the same concentration condition, to a higher concentration of Listeria monocytogenes log CFU / g) (Fig. 3). In addition, since the quality of the freshly picked vegetables may deteriorate when the water is washed for a long time, the treatment time for the combined washing treatment is 2 minutes.

The cationic lavender essential oil emulsion and the organic acid combined washing treatment method according to the present invention are excellent in the initial inhibitory effect against the pathogenic microorganisms contaminated with fresh shrimp vegetables such as Treviso and the effect is maintained during storage, , It can be effectively used to reduce the occurrence of food poisoning by effectively inhibiting the growth of microorganisms that may occur during the distribution process. In addition, since the quality and freshness after harvesting can be maintained during storage, a cleaning treatment method capable of supplying high-quality fresh-leaf vegetables with high microbiological safety to consumers is provided. This is supported by the following examples and experimental examples.

Hereinafter, the present invention will be described in detail with reference to Examples and Experimental Examples.

It is to be understood, however, that the present invention is not limited to the following examples and experimental examples.

≪ Example 1 > Preparation of combined washing solution and inoculation with pathogenic microorganisms

<1-1> Cationic The  Preparation of essential oil emulsion and lactic acid solution

(CLEO, Gooworl Co., Daegu, Korea) and cetylpyridinium chloride (CPC, Sigma-Aldrich Co., St. Louis, Mo., USA), which is a cationic emulsifier, And was prepared in the following manner.

First, a 5 ppm cetylpyridinium chloride (CPC) solution was prepared by stirring with a stirrer at 500 rpm for 1 minute, then added with CLEO equivalent to 50 ppm, and stirred at the same rate for 10 minutes To prepare a cationic branched oil emulsion. Lactic acid, which was the most effective by combining various organic acids (acetic acid, citric acid, lactic acid, malic acid) and emulsion of cationic leaves, was selected as the final combined organic acid. (FIG. 1).

<1-2> Listeria  Strain inoculation

In order to compare pathogenic microbial inhibitory effect of cationic lily essential oil emulsion and lactic acid solution washing treatment, Treviso samples were inoculated with Listeria strain, a representative food poisoning causative organism of freshly pickled vegetables. Before the inoculation, the Treviso samples were subjected to UV-C irradiation treatment on a sterile work bench after 70% ethanol spray pretreatment and tap water immersion treatment to sufficiently remove the remaining microorganisms. The strain used was inoculated into brain-heart leaching medium (BHI, Difco Co., Detroit, MI, USA) with Listeria monocytogenes (ATCC 15313, ATCC 19111, ATCC 19115, KCTC 13064) To activate the strain. The cell culture solution was washed twice with 0.1% sterile peptone water, and then the final inoculum solution was prepared to have a concentration of 8-9 log CFU / mL. Finally, the inoculum solution of Listeria monocytogenes on the surface of the Trevino- 6 log CFU / g.

< Example  2> Cationic The  Combination of essential oil emulsion and lactic acid solution

Cationic emulsion and lactic acid solution were combined and washed with a continuous washing method. The emulsion was first washed with a cationic essential oil emulsion for 2 minutes, then sequentially washed with 0.5% lactic acid solution for 2 minutes (Fig. 2). The treated Treviso samples were transferred to an aseptic workbench and dried for 30 minutes to remove excess water remaining on the surface. In order to compare the microbial inhibition effect of the combined washing process, a simple water washing treatment was carried out in the same manner. All treatments, including control, were packaged in low density polyethylene (LDPE) bags and stored in a refrigerator at 4 ° C.

In the present embodiment, each treatment concentration and washing treatment time applied in the cationic oil-in-water emulsion and lactic acid combined washing treatments are the washing treatment conditions that can maintain the appearance quality and freshness as early as during storage of the fresh-cut vegetables, The post-emergence pathogens can effectively inhibit the number of early pathogenic microorganisms in the vegetable and maintain the antimicrobial effect during the storage period.

< Experimental Example  1> Cationic The  Refinery Emulsion and Lactic Acid Solution Combined Washing After Storage Treviso  Inoculated Listeria Monosaitogenes  Analysis of number change and quality change

In order to select an organic acid to be subjected to the combined treatment with the above cationic essential oil emulsion, it is combined with a solution of four kinds of organic acids (acetic acid, citric acid, lactic acid, malic acid) The lactic acid was selected by analyzing the number change, and the results are shown in FIG.

FIG. 3 is a graph comparing antimicrobial effects confirmed by incorporating a cationic oil-based essential oil emulsion and various kinds of organic acids, respectively.

As shown in Fig. 3,

Compared with the water washing treatment (control), the decrease in the number of Listeria monocytogenes after washing with cationic essential oil emulsion and four kinds of organic acids acetic acid, citric acid, lactic acid and malic acid was 1.83, 2.09, 2.85 and 2.03 log CFU / g , The lactic acid was selected as the final combined organic acid by controlling the highest microbial count when the emulsion of lactic acid oil and lactic acid were combined.

In addition, in order to analyze the effect of washing with the lactic acid solution, which is an organic acid selected from the cationic essential oil emulsion, the change in the number of Listeria monocytogenes during storage after the combined washing treatment was measured, and the weight change rate and total color difference (E) and hue angle ([deg.]) Were analyzed to analyze the quality change of Treviso during the storage period after the combined washing process of the present invention.

Trebinso samples were subjected to the combined washing as described in Example 2, and then 2 g of the sample and 38 mL of 0.1% sterile peptone were placed in a sterilized bag and homogenized (MIX 2, AES Laboratoire, Combourg, France) And homogenized for 3 minutes. The homogenized samples were serially diluted 10 times with sterilized peptone water, and then 100 μL of each sample was dispensed into an oxford medium base (Difco Co.) for 3 cycles of microbial analysis and cultured at 37 ° C. for 48 hours . The number of microorganisms formed after culturing the microorganisms was counted and the number of microorganisms decreased by the log colony forming unit (CFU) / g was shown in Table 1.

As shown in Table 1,

The water wash treatment reduced the number of Listeria monocytogenes by 0.63-0.73 log CFU / g compared to the control, for 6 days of storage,

Washing with cationic oil emulsion and lactic acid combination treatment resulted in a higher microbial count control of 2.59-2.82 log CFU / g when compared to the water wash treatment by reducing the Listeria monocytogenes count by 3.24-3.45 log CFU / g during storage . These results indicate that the combined washing treatment method provided by the present invention is more effective in inhibiting microbial growth than a simple water washing treatment.

In order to analyze the quality change of washed Treviso, weight change rate, total color difference (ΔE) and hue angle (°) change were analyzed. During 6 days of storage, the weight change rate of Treviso was measured by measuring the initial weight of each Treviso sample, measuring the change in weight per storage day, and calculating the percentage of initial weight (%). To analyze the color change of Treviso during storage , Hunter values (L, a, b) were measured using a color difference meter (CR-300 Minolta Chroma Meter, Minolta Camera Co., Osaka, Japan), and then the following Equations (1) and The total color difference (ΔE) indicating the color difference between the samples and the hue angle (°) indicating the color change were calculated using the measurement results. The results are shown in Table 2 below.

The results of the analysis of the quality change of the washed Treviso (Table 2), the weight change rate, the total color difference and the hue angle value during the storage period were significantly different among all the treatment groups including the control group .

These results demonstrate that the combined cleaning treatment method provided by the present invention does not affect the weight and color quality of Treviso during storage and supports the processing technology that enables the freshness of vegetables to maintain high quality.

In order to analyze the sensory quality changes of the washed Trevise, we compared the appearance (AR), odor (OD), texture (OD) of the sample with 8 trained researchers (5, very good; 4; good; 3; moderate; 2; poor; 1, poor; goodness, HD, hardness, freshness, overall acceptability, Very poor), and the results are shown in FIG.

The sensory quality change of washed Treviso was analyzed during storage for 6 days (Fig. 4)

In the untreated control group, the lowest quality was obtained by obtaining scores of less than 4 points in all sensory quality indicators at the end of storage whereas the water washing treatment and the combined washing treatment obtained scores of 4 or more at the end of storage, Quality was maintained similar to after harvest. From these results, it can be concluded that the combined cleaning treatment method provided by the present invention is a treatment technology capable of maintaining not only microbiological safety but also high quality of fresh-cut vegetables.

Claims (10)

Cinnamon leaf essential oil (CLEO) emulsion; And
Comprising the step of co-treating lactic acid,
In the method for killed food poisoning bacteria,

The cationic branched oil emulsion is prepared by mixing a base oil and cetylpyridinium chloride (CPC) in a weight ratio of 1 to 20: 1,

Wherein the food poisoning bacterium is Listeria monocytogenes , and the merging treatment is performed one or more cycles of first washing with a cationic essential oil emulsion and second washing with lactic acid,
Wherein the food poisoning killing method is carried out on freshly picked vegetables to kill food poisoning bacteria.
delete delete delete delete delete delete delete The method according to claim 1,
Wherein said food poisoning killing method maintains the quality of vegetables.
The method according to claim 1,
Wherein the fresh-cut vegetable is any one selected from the group consisting of light leaf vegetables, root vegetables, fruit vegetables, causal strains, quasi-causal strains, nuclear foods, enteric foods and nuts.

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