NL2035330A - Method for cleaning fruits and vegetables using ultrasound combined with litsea cubeba essential oil nanoemulsion - Google Patents

Method for cleaning fruits and vegetables using ultrasound combined with litsea cubeba essential oil nanoemulsion Download PDF

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Publication number
NL2035330A
NL2035330A NL2035330A NL2035330A NL2035330A NL 2035330 A NL2035330 A NL 2035330A NL 2035330 A NL2035330 A NL 2035330A NL 2035330 A NL2035330 A NL 2035330A NL 2035330 A NL2035330 A NL 2035330A
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Prior art keywords
leon
vegetables
ultrasound
cleaning
fruits
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NL2035330A
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Dutch (nl)
Inventor
Liu Zhande
Shi Chao
Su Ruiying
Wang Jingzi
Zhang Ziruo
Guo Xinyi
Wang Yutang
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Northwest A & F Univ
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
    • A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
    • A23B7/154—Organic compounds; Microorganisms; Enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/015—Preserving by irradiation or electric treatment without heating effect
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/26—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by irradiation without heating
    • A23L3/30—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by irradiation without heating by treatment with ultrasonic waves
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • A23L3/3526—Organic compounds containing nitrogen
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
    • A23L5/32—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using phonon wave energy, e.g. sound or ultrasonic waves
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/57—Chemical peeling or cleaning of harvested fruits, vegetables or other foodstuffs
    • C—CHEMISTRY; METALLURGY
    • C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
    • C11D—DETERGENT COMPOSITIONS; USE OF SINGLE SUBSTANCES AS DETERGENTS; SOAP OR SOAP-MAKING; RESIN SOAPS; RECOVERY OF GLYCEROL
    • C11D1/00—Detergent compositions based essentially on surface-active compounds; Use of these compounds as a detergent
    • C11D1/38—Cationic compounds
    • C11D1/62—Quaternary ammonium compounds
    • C—CHEMISTRY; METALLURGY
    • C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
    • C11D—DETERGENT COMPOSITIONS; USE OF SINGLE SUBSTANCES AS DETERGENTS; SOAP OR SOAP-MAKING; RESIN SOAPS; RECOVERY OF GLYCEROL
    • C11D3/00—Other compounding ingredients of detergent compositions covered in group C11D1/00
    • C11D3/16—Organic compounds
    • C11D3/38—Products with no well-defined composition, e.g. natural products
    • C—CHEMISTRY; METALLURGY
    • C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
    • C11D—DETERGENT COMPOSITIONS; USE OF SINGLE SUBSTANCES AS DETERGENTS; SOAP OR SOAP-MAKING; RESIN SOAPS; RECOVERY OF GLYCEROL
    • C11D3/00—Other compounding ingredients of detergent compositions covered in group C11D1/00
    • C11D3/16—Organic compounds
    • C11D3/38—Products with no well-defined composition, e.g. natural products
    • C11D3/382—Vegetable products, e.g. soya meal, wood flour, sawdust
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • C11D2111/46—

Abstract

The present disclosure relates to a method for cleaning fruits and vegetables using ultrasound combined with LEON, comprising placing fruits and vegetables to be cleaned, in a LEON dispersion and carrying out ultrasound treatment. The technical solutiona of the 5 present disclosure overcomes the shortcoming of limited bactericidal effects of the ultrasound treatment in the prior art. Through the synergistic effect of ultrasound and LEON, the method has an excellent bactericidal effect on fruits and vegetables, and can keep the washed, fruits and, vegetables in good, quality. In 10 addition, the method provided by the present disclosure has the advantages of being safe, effective, fast, economical and environmentally friendly, and has a broad application prospect. (+ Fig. l) 15

Description

METHOD FOR CLEANING FRUITS AND VEGETABLES USING ULTRASOUND
COMBINED WITH LITSEA CUBEBA ESSENTIAL OIL NANOEMULSION
TECHNICAL FIELD
The present disclosure relates to the technical field of cleaning and antibacterial, particularly to a method for cleaning fruits and vegetables using ultrasound combined with Litsea cubeba essential oil nancemulsion (LEON).
BACKGROUND
Fresh-cut fruits and vegetables are attracting more and more attention worldwide because of their convenience, freshness and high nutritional value. However, it is highly susceptible to con- tamination by food-borne pathogens during processing and storage, so microbial cleaning, antibacterial and preservation of fruits and vegetables are particularly important. In addition, in the fresh-cut fruit and vegetable industry, the water consumption for washing, decontamination and rinsing of each ton of raw materials is as high as 40 cubic meters, and there is a potential hazard of cross-contamination of industrial wastewater.
At present, there are many methods for cleaning fresh-cut fruits and vegetables, and each method has advantages and disad- vantages. For example, the combination of chlorine-containing bac- tericides and water can effectively remove microorganisms on the surface of fruits and vegetables, but unpleasant odors and harmful by-products may be produced during the antibacterial process, which may cause secondary contamination of foods; the cost of or- ganic acids and bactericidal cleaning agents is relatively high, and the high-concentration organic acids have bad sensory odors, and there are problems such as uneven effectiveness for different fruit and vegetable products.
Ultrasound is generally regarded as an eco-friendly non- thermal processing technology and has been widely used in the field of food purification. However, a large amount of available data has shown that the ultrasound alone cannot exert sufficient antimicrobial activity and cannot guarantee the microbiological safety of products.
Plant essential oils have become a research hotspot because of their advantages such as nature, safety, strong antibacterial properties, biodegradability, and no bacterial resistance, etc.
However, essential oils have poor stability and strong volatility, and their direct application on the food surface will reduce their antibacterial effect; moreover, the strong smell of essential oils may also have a negative impact on the inherent flavor of fruits and vegetables.
Persons skilled in the art hope to develop a new method for cleaning fruits and vegetables, which is safe, effective, fast, economical and environmentally friendly without compromising the quality of fruits and vegetables, and can retain nutrients to the greatest extent while ensuring the bactericidal effect.
SUMMARY
An object of the present disclosure is to provide a method for cleaning fruits and vegetables using ultrasound (US) combined with LEON. Through the synergistic effect of ultrasound and LEON, the method has an excellent bactericidal effect on fruits and veg- etables, and can keep the washed fruits and vegetables in good quality and retain nutrients.
For this purpose, in the first aspect, the present disclosure provides a method for cleaning fruits and vegetables, comprising placing fruits and vegetables to be cleaned in a LEON dispersion and carrying out ultrasound treatment.
Further, the LEON comprises Litsea cubeba essential oil and a cationic quaternary ammonium salt.
Further, the cationic quaternary ammonium salt is cetylpyri- dinium chloride (CPC).
Further, the concentration of LEON in the LEON dispersion is 0.04-0.08 pL/mL; for example, 0.04 pL/mL, 0.06 uL/mL, 0.08 uL/mL, etc.
Further, the volume ratio of the Litsea cubeba essential oil is 8-12% in the LEON, for example, 8%, 9%, 10%, 113, 12%, etc.
In some embodiments, in the LEON, the volume ratio of the
Litsea cubeba essential oil to other components is 1:10.
Further, in the LEON, the volume of the Litsea cubeba essen- tial oil is in mL, the mass of the cationic quaternary ammonium salt is in mg, and the ratio of the volume of the Litsea cubeba essential oil to the mass of the cationic quaternary ammonium salt is 1:50-200, for example, 1:50, 1:80, 1:100, 1:120, 1:150, 1:180, 1:200, etc.
Further, a method for preparing the LEON comprises: mixing
Litsea cubeba essential oil with a cationic quaternary ammonium salt aqueous solution to prepare a coarse emulsion of LEON; carry- ing out ultrasound treatment of the coarse emulsion of LEON to ob- tain the LEON.
Further, the concentration of the cationic quaternary ammoni- um salt aqueous solution is 5-15 mg/mL.
In some embodiments, the method for preparing the LEON com- prises: preparing a 10 mg/mL cetylpyridinium chloride aqueous so- lution; mixing Litsea cubeba essential oil with the cetylpyridini- um chloride aqueous solution in a volume ratio of 1:10 to obtain a coarse emulsion of LEON; carrying out ultrasound treatment of the coarse emulsion of LEON to obtain the LEON. The conditions of ul- trasound treatment: ultrasound power of 70%, total ultrasound pow- er of 650 W, radius of ultrasound probes of 3 mm, ultrasound time of 10 min, ultrasound interval of 5 s.
Further, in the method for cleaning fruits and vegetables, the intensity of the ultrasound treatment is 115-345 W/cm®; for example, 115 W/cm®, 230 W/cm®, 345 W/cm® and so on.
Further, in the method for cleaning fruits and vegetables, the time of the ultrasound treatment is 3-9 min and the ultrasound interval is 5-10 s; for example, the time of the ultrasound treat- ment is 3 min, 6 min, 9 min, etc.
In some embodiments, in the method for cleaning fruits and vegetables, the concentration of LEON in the LEON dispersion is 0.04 pL/mL, and the intensity of the ultrasound treatment is 115- 345 W/cm®; for example, 115 W/cm® , 230 W/cm“, 345 W/cm’, etc.; the time of treatment is 3-9 min, for example, 3 min, 6 min, 9 min, etc.; or,
The concentration of LEON in the LEON dispersion is
0.06pL/mL, and the intensity of the ultrasound treatment is 115- 345 W/cm’; for example, 115 W/cm’, 230 W/cm®, 345 W/cm’, etc.; the time of treatment time 3-9 min, for example, 3 min, 6 min, 9 min etc.; or,
The concentration of LEON in the LEON dispersion is 0.08uL/mL, and the intensity of the ultrasound treatment is 115- 345 W/cm?; for example, 115 W/cm”, 230 W/cm’, 345 W/cm’, etc.; the time of treatment is 3-9 min, for example, 3 min, 6 min, 9 min, etc.
Further, in the method for cleaning fruits and vegetables, before placing the fruits and vegetables to be cleaned in a LEON dispersion, the method further comprises the following step: cleaning the surface of the fruits and vegetables to be cleaned with water to remove mud stains.
Compared with the prior art, the technical solutions of the present disclosure have the following notable progress.
During the research progress, the inventor searched and test- ed a variety of ingredients with bactericidal activity, and unex- pectedly discovered, the synergistic effect of LEON combined with ultrasound treatment not only has excellent bactericidal effects on fruits and vegetables, but also can keep the washed fruits and vegetables in good quality (including but not limited to chroma- ticity, skin hardness, soluble solids and acidity, etc.)
BRIEF DESCRIPTION OF THE DRAWINGS
Upon reading the e following detailed description of the pre- ferred embodiments, various advantages and benefits will become apparent to those of ordinary skill in the art. The accompanying drawings are only used for illustrating preferred embodiments and are not considered as limiting the present disclosure. In the ac- companying drawings:
FIG. 1 shows the effect of the method of the present disclo- sure on the skin hardness of Lycopersivonesculentum Mill.;
FIG. 2 shows the effect of the method of the present disclo- sure on the soluble solids of Lycopersivonesculentum Mill.;
FIG. 3 shows the effect of the method of the present disclo- sure on the acidity of Lycopersivonesculentum Mill. .
DETAILED DESCRIPTION OF THE EMBODIMENTS
Exemplary embodiments of the present disclosure will be de- scribed in more detail below with reference to the accompanying drawings. Although exemplary embodiments of the present disclosure 5 are shown in the drawings, it should be understood that the pre- sent disclosure may be embodied in various forms and should not be limited by the embodiments set forth herein. Rather, these embodi- ments are provided to understand the present disclosure more thor- oughly and fully convey the scope of the present disclosure to those skilled in the art.
Ultrasound has been widely used in the field of fruit and vegetable cleaning technology due to its advantages of eco- friendliness and non-thermal processing, etc. However, the ultra- sound treatment itself has no sufficient bactericidal activity and cannot ensure the microbial safety of products. During the re- search progress, the present disclosure attempts to achieve the technical effect of effectively sterilizing without damaging the quality of fruit and vegetable products and retaining nutritional components by combining ultrasound treatment with other treatment techniques.
During the process, various treatments and combinations thereof are tested. Among them, it is unexpectedly found that the combination of ultrasound and Litsea cubeba essential oil has a synergistic effect, and the synergistic effect is effectively en- hanced in the presence of CPC. Specifically, during the research progress, the MIC (minimum inhibitory concentration) of CPC to
Salmonella was detected and the result was 0.016 mg/mL; while in the method for cleaning fruits and vegetables provided by the pre- sent disclosure, the actual concentration of CPC acting on fruits and vegetables is far lower than its MIC to Salmonella. Thus, ac- cording to the technical solutions of the present disclosure, CPC does not exert a direct bactericidal effect; after further re- search, it is speculated that the enhancement of synergistic ef- fect by CPC may be caused by its improvement of the dispersion state of Litsea cubeba essential oil.
Example 1
This embodiment provides a kind of LEON, its preparation method is as follows:
Mix 100 mg of cetylpyridinium chloride (CPC) with 10 mL of ultrapure water, place on a magnetic stirrer and stir for 10 min at a speed of 1100 rpm. Mix 1 mL of Litsea cubeba essential oil with 10 mL of CPC solution, place it on a magnetic stirrer and stir for 30 min at a speed of 1100 rpm to prepare LEON liquid coarse emulsion. Take 10mL LEON coarse milk for ultrasound, the ultrasound power is 70% (the total ultrasound power is 650 W), the ultrasound probe radius is 3 mm, the ultrasound time is 10 min, and the ultrasound interval is 5 g, then LECN is made, and the prepared LEON is used for subsequent implementation example. The average particle size (Z-average), polydispersity index (PDI) and zeta potential of LEON liquid were detected, and the results are shown in Table 1.
Table 1 Characterization results of LEON
Sample ~~ Zaverage(nm) PDI Zetapotential (mV)
ECO 87%0.30 02#004 61020
Example 2
In this example, ultrasound combined with LEON is used to kill Salmonella, and the specific method is as follows.
Test group:
Mix 8 pL of LEON with 10 mL of Salmonella bacterial liquid (final concentration of the nanoemulsion is 0.08 uL/mL), carry out ultrasound antibacterial at an ultrasound intensity of 115 W/cm? 230 W/cm® and 345 W/cm” respectively; the radius of the ultrasound probe is 3 mm, the ultrasound time is 3, 6, and 9 min respective- ly, and the ultrasound interval is 5 s.
Dilute the above nancemulsion with PBS, and then spread on the plate for bacterial counting.
Control group 1: treatment with LEON alone.
Mix 8 pL of LEON with 10 mL of Salmonella bacterial liquid {final concentration of the nancemulsion is 0.08 uL/mL}, then place at room temperature for 3, 6, and 9 min respectively, dilute with PBS and spread on the plate for bacterial counting.
Control group 2: ultrasound treatment alone
Place 10 mL of Salmonella bacterial liquid in a beaker and carry out ultrasound antibacterial at an ultrasound intensity of 115 W/cm®, 230 W/cm® and 345 W/em? respectively; the radius of the ultrasound probe is 3 mm, the ultrasound time is 3, €, and 9 min respectively, and the ultrasound interval is 5 s. After completion of ultrasound treatment, dilute the nanoemulsion with PBS, and then spread on the plate for bacterial counting.
Statistical analysis of the reduction level of Salmonella is performed, and the results are shown in Table 2.
Table 2 The reduction of bacterial count in the treatment of
Salmonella by ultrasound combined with LEON
Ultrasound treatment alone (reduction of bacterial Synergistic treatment with ultrasound and
LEON treat- LEON {reduction of bacterial count, log count, log CFU/mL} ment alone CEU/mL}
Treat (reductionof ment bacterial time 115 W/cm’ 230 W/em? 345 W/cm® count, log 115 W/em® 230 W/em® 345 W/cm’ /min CFU/mL) 3 01740197 0.242010" 025:019° 06740075 12540115 1924016% 21810115 6 0.76+0.05°%: 0.51:026" 0.82+0.06°° 0.88:0.09" 1.89:0.09 4.70:0.26™ 5.54:0.07" 9 2.18+0.10°% 2.23:0.25" 2970.14 0.931013" 5.17:0.13® 544:0.13" 8.69:0.02™ a, b, c: Different letters in the same column indicate sig- nificant difference; A, B, C, D, E: Different letters in the same column indicate significant difference (P<0.05).
Example 3
In this example, ultrasound combined with LEON is used to clean Lycopersivonesculentum Mill., and specific steps are as fol- lows.
Wash Lycopersivonesculentum Mill. with ultrapure water to re- move mud stains, and soak them in ethanol for 15 min to remove the background bacteria on the surface of the Lycopersivonesculentum
Mill.. Place Lycopersivonesculentum Mill. on a clean bench to dry, and streak a 1x1 cm area on the surface of the Lycopersivones- culentum Mill. to inoculate Salmonella, after drying, divide them into groups randomly and carry out testing.
Test group:
Mix LEON with 60 mL of PBS evenly and place in a 100-mL beak- er (so that the final concentration of nanoemulsion is 0.04, 0.06, 0.08 pL/mL respectively), soak Lycopersivonesculentum Mill. in the beaker, and carry out ultrasound antibacterial at an ultrasound intensity of 115 W/cm®, 230 W/cm’ and 345 W/cm’ respectively; the radius of the ultrasound probe is 3 mm, the ultrasound time is 3, 6, and 9 min respectively, and the ultrasound interval is 5 s. Af- ter completion of ultrasound treatment, dilute with PBS, and then spread on the plate for bacterial counting.
Control group 1: treatment with LEON alone.
Mix LEON with 60 mL of PBS evenly and place in a 100-mL beak- er (so that the final concentration of nanoemulsion is 0.04, 0.06, 0.08 pL/mL respectively), soak Lycopersivonesculentum Mill. in the beaker, and place at room temperature for 3, 6, 9 min respective- ly, dilute with PBS, and then spread on the plate for bacterial counting.
Control group 2: ultrasound treatment alone
Soak Lycopersivonesculentum Mill. in PBS and place in a beak- er, carry out ultrasound antibacterial at an ultrasound intensity of 115 W/cm®, 230 W/cm® and 345 W/cm’ respectively; the radius of the ultrasound probe is 3 mm, the ultrasound time is 3, 6, and 9 min respectively, and the ultrasound interval is 5 s. After com- pletion of ultrasound treatment, dilute with PBS, and then spread on the plate for bacterial counting.
In addition, a non-treatment group is set as a blank control.
Statistical analysis of the reduction level of Salmonella is performed, and the results are shown in Table 3, wherein the aver- age bacterial count of Salmonella before treatment is 6.57 log
CUF/g.
Table 3 The reduction of bacterial count after cleaning of
Lycopersivonesculentum Mill. by ultrasound combined with LEON ment treat ment alone (reduc- alone (reduction of time/ ment tion of bacterial bacterial count, log {reduction of bacterial count, fog CFU/ml) min grou count, log CFU/mL) CFU/mL) p 115 230 345 004 006 00 0.044l/mL 0.06uL/mL 0.08uL/mL gut 115 230 345 115 230 345 115 23 345
Wi WwW WI uf lijm /m w/e W/c W/e W/e W/e Wc W/e OW m? em: com? mi L L m? m? m? m? m? m? m? Jc w/c mi om 3 022+ 045 04 05 019 017 07 0.234 0.09: 0.17 0.17¢ 0.34 067: 040 10 1.28 007° $02 7:0 6:0 0.0 0.1 Ot 028° 009° 009° 009° +01 019° 02 4x 402 £ 7508 ‚10° 27° 730¢ foie 0.0 CDE DE DE CPE 8C iad 0.1 gt
DE cD 855 1% c 8 6 050+ 051 07 08 021 023 07 0424 1372 122+ 054: 140 1702 062 21 270 0.29" 102 740 2:0 0.0 0.1 6: 021° 023° 012° 020° 02 014° +01 4x 401
FG 0995 05° 13° 95 re 0.1 £FG BC cD EFG ghee B gb 0.2 2
E DE 2E 35 9 0.564 095 18 19 045 046 08 1.39: 1.974 240t 155¢ 240 3.38 207 38 650 0.04° 40,1 8:0 440 +03 02 8 012° 009% 023 027° +02 0277 +03 Ot 02
H 0° 09° 11° 1% 5 0.1 F CDE C EF 3% B 820 0.1 0%
DE DE 15 5B
H a, b, c: Different letters in the same column indicate sig- nificant difference; A, B, C, D, E, F, G, H: Different letters in the same column indicate significant difference (P<0.05)
Based on the above test results, the technical effect of ul- trasound combined with LEON is greater than the sum of the tech- nical effects of ultrasound treatment alone and LEON treatment alone, indicating that the combination of ultrasound and LEON has a synergistic effect on antibacterial and has achieved unexpected technical effects.
Example 4
In this example, the effect of ultrasound combined with LEON on the chromaticity, skin hardness, soluble solids and acidity of
Lycopersivonesculentum Mill. after cleaning. The specific steps are as follows.
Wash Lycopersivonesculentum Mill. with ultrapure water to re- move mud stain; after drying, divide them into groups randomly and carry out testing.
Test group:
Mix LEON with 60 mL of PBS evenly and place in a 100-mL beak- er (so that the final concentration of nancemulsion is 0.08 upL/mL), soak Lycopersivonesculentum Mill. in the beaker, and carry out ultrasound antibacterial at an ultrasound intensity of 230
W/cm? (US10%+LEON) and 345 W/cm® (US153%+LEON) respectively; the ra- dius of the ultrasound probe is 3 mm, the ultrasound time is 9 min, the ultrasound interval is 5 s. After completion of ultra- sound treatment, take them out.
Control group 1: treatment with LEON alone.
Mix LEON with 60 mL of PBS evenly and place in a 100-mL beak- er (so that the final concentration of nanoemulsion is 0.08 uL/mL, used as the LEON group). Soak Lycopersivonesculentum Mill. in the beaker, and then place at room temperature for 9 min and take out.
Control group 2: ultrasound treatment alone
Soak Lycopersivonesculentum Mill. in PBS and place in a beak- er, carry out ultrasound antibacterial at an ultrasound intensity of 230 W/cm* (US10% group) and 345 W/cm® (US154 group) respective- ly; the radius of the ultrasound probe is 3 mm, the ultrasound time is 9 min, the ultrasound interval is 5 s. After completion of ultrasound treatment, take them out.
In addition, a non-treatment group is set as a blank control (Control group).
Place the Lycopersivonesculentum Mill. obtained from the above groups in a refrigerator at 4°C, and carry out the following tests on Days 0, 3, 6, 9 respectively. (1) Chromaticity: Measure the chromaticity values of L*, a*, and b* with a chromaticity meter; select 3 samples from each treatment group, and analyze them 4 times for each sample to de- tect the changes in chromaticity values. The test results of changes in the chromaticity values are shown in Table 4.
Table 4 Changes in chromaticity value of Lycopersivonesculen- tum Mill. after cleaning using ultrasound combined with LEON ty value treatment Ultrasound treatment alone LEON treat- Synergistic treatment with ultrasound and group ment alone LEON
CTT Bowe 3aswiem” T230wjem’ 34sWjem se t=0 34.840,54’ 34.2:030% 3594047) 355:037° 3644017" 35.0£0.08™" t=3 34.5:0.147° 31.240.10% 35.2:0.42% 34.410.06% 35.9:0.11* 35.1:0.28™" =6 34.1:0.16® 34.130.52% 35.2£0.22%® 34.2:048°% 35.6:0.21% 35.740.35% t=9 34.60.272 34.40.38" 35.240,02) 34.140,68” 35.610,37 34.1+,15% {a*/b*) =0 1.9810.04% 1.85:0.04™ 1.910.03% 1.52:0.05™ 1.87+0.04% 1.780.02% 3 2.01£0.01% 1930.04" 1.93:0.06"™° 1.85:0.01"* 1.87:0.03"" 1.80£0.05™ 1=6 1.9340.02% 1.95:0.03% 1.92+0.06% 1.89:0.02% 1.82:0.04° 1.82+0.04% t=9 1.97:0.06" 1.9820.01™ 1.91+0.02” 1.8820.05™ 1.86:0.01% 1.80+0.03%
B, B: Different letters in the same column indicate signifi- cant difference (P<0.05). (2) Skin hardness: Measure the skin hardness of fruits using a texture analyzer. Parameter setting: the test speed is set to 2 mm/s, the initial force is set to 5 g, the moving distance is 5 mm, and the probe diameter is 2 mm. The test results of changes in the skin hardness are shown in FIG. 1. (3) Soluble solids: Place Lycopersivonesculentum Mill. into a mortar and grind it, absorb the juice, and conduct analysis with a hand-held refractometer to determine the content of soluble sol- ids. The test results of soluble solids are shown in FIG. 2. (4) Acidity: Measure the acidity according to GB/T 12293- 1990. The test results of acidity are shown in FIG. 3.
Only preferred embodiments of the present disclosure are de- scribed above, but the scope of protection of the present disclo- sure is not limited thereto. Changes or modifications that can be easily conceived by those skilled in the art within the technical scope disclosed in the present disclosure shall fall within the protection scope of the present disclosure. Therefore, the protec- tion scope of the present disclosure should be subjected to the protection scope claimed in the appended claims.

Claims (10)

CONCLUSIESCONCLUSIONS 1. Werkwijze voor het reinigen van groenten en fruit, omvattende het in een LEON-dispersie plaatsen van te reinigen groenten en fruit en het uitvoeren van een ultrasone behandeling.1. Method for cleaning vegetables and fruit, comprising placing vegetables and fruit to be cleaned in a LEON dispersion and carrying out an ultrasonic treatment. 2. Werkwijze voor het reinigen van groenten en fruit volgens con- clusie 1, waarbij de LEON essentiële olie van Litsea cubeba en een kationisch quaternair ammoniumzout omvat.A method for cleaning fruits and vegetables according to claim 1, wherein the LEON comprises Litsea cubeba essential oil and a cationic quaternary ammonium salt. 3. Werkwijze voor het reinigen van groenten en fruit volgens con- clusie 1, waarbij het kationische quaternaire ammoniumzout cetyl- pyridiniumchloride is.A method for cleaning fruit and vegetables according to claim 1, wherein the cationic quaternary ammonium salt is cetylpyridinium chloride. 4. Werkwijze voor het reinigen van groenten en fruit volgens con- clusie 1, waarbij de volumeverhouding van de essentiële olie van Litsea cubeba 8-12% is in de LEON.4. Method for cleaning fruits and vegetables according to claim 1, wherein the volume ratio of the essential oil of Litsea cubeba is 8-12% in the LEON. 5. Werkwijze voor het reinigen van groenten en fruit volgens con- clusie 1, in de LEON is het volume van de essentiële olie van Lit- sea cubeba in ml, en is de massa van het kationische quaternaire ammoniumzout in mg, en de verhouding van het volume van de essen- tiële olie van Litsea cubeba tot de massa van het kationische qua- ternaire ammoniumzout is 1:50-200.5. Method for cleaning fruits and vegetables according to claim 1, in the LEON is the volume of the essential oil of Litsea cubeba in ml, and the mass of the cationic quaternary ammonium salt is in mg, and the ratio of the volume of the essential oil of Litsea cubeba to the mass of the cationic quaternary ammonium salt is 1:50-200. 6. Werkwijze voor het reinigen van groenten en fruit volgens con- clusie 1, waarbij een werkwijze voor het bereiden van de LEON om- vat: het mengen van essentiële olie van Litsea cubeba met een kationische quaternaire ammoniumzoutoplossing in water om een gro- ve emulsie van LEON te bereiden; het uitvoeren van een ultrasone behandeling van de grove emulsie van LEON om de LEON te verkrij-A method for cleaning fruits and vegetables according to claim 1, wherein a method for preparing the LEON comprises: mixing Litsea cubeba essential oil with a cationic quaternary ammonium salt solution in water to form a coarse emulsion from LEON to prepare; performing an ultrasonic treatment of the coarse emulsion of LEON to obtain the LEON gen.gene. 7. Werkwijze voor het reinigen van groenten en fruit volgens con- clusie 6, waarbij de concentratie van de kationische quaternaire ammoniumzoutoplossing in water 5-15 mg/ml is.A method for cleaning fruits and vegetables according to claim 6, wherein the concentration of the cationic quaternary ammonium salt solution in water is 5-15 mg/ml. 8. Werkwijze voor het reinigen van groenten en fruit volgens con- clusie 1, waarbij de intensiteit van de ultrasone behandeling 115- 345 W/cm’ is.8. Method for cleaning vegetables and fruit according to claim 1, wherein the intensity of the ultrasonic treatment is 115-345 W/cm'. 9. Werkwijze voor het reinigen van groenten en fruit volgens con- clusie 1, waarbij de tijd van de ultrasone behandeling 3-9 minuten is en het ultrasone interval 5-10 seconden is.A method for cleaning fruits and vegetables according to claim 1, wherein the ultrasonic treatment time is 3-9 minutes and the ultrasonic interval is 5-10 seconds. 10. Werkwijze voor het reinigen van groenten en fruit volgens con- clusie 1, waarbij voordat de te reinigen groenten en fruit in een LEON-dispersie worden geplaatst, de werkwijze verder de volgende stap omvat: het reinigen van het oppervlak van de te reinigen groenten en fruit met water om moddervlekken te verwijderen.10. Method for cleaning vegetables and fruit according to claim 1, wherein before the vegetables and fruit to be cleaned are placed in a LEON dispersion, the method further comprises the following step: cleaning the surface of the vegetables to be cleaned and sauté with water to remove mud stains.
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