Utilizing a CRISPR-Cas9 targeted foodborne pathogen antimicrobial within livestock feed: A Market Research Perspective

Frazier, A. Nathan; Yang, Hua

doi:10.1016/j.jafr.2023.100758

Cited by 1 publication

(1 citation statement)

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“…E. coli and L. monocytogenes constitute prevalent foodborne pathogens. Their numbers, when above a certain threshold, can negatively impact consumer safety, thus making them ideal research subjects in bacteriostatic experiments [ 43 ]. In this study, the inhibitory effect of CENPs on E. coli and L. monocytogenes was investigated, with chitosan and pure CEO serving as control materials in the bacteriostatic tests.…”

Section: Resultsmentioning

confidence: 99%

Preparation and Investigation of Sustained-Release Nanocapsules Containing Cumin Essential Oil for Their Bacteriostatic Properties

Zhang,

Li,

Zhang

et al. 2024

Foods

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Cumin essential oil chitosan nanocapsules (CENPs) were prepared through the ionic gelation method by blending chitosan (CS) with cumin essential oil (CEO) in different proportions (1:0.8, 1:1, 1:2, 1:3, 1:4). Subsequently, these nanocapsules were characterized and evaluated for their antibacterial properties to determine the optimal cumin essential oil encapsulation and antibacterial efficacy. The outcomes demonstrated that the highest encapsulation efficiency of CENPs was 52%, achieved with a 1:3 CS/CEO ratio. At this point, the nanoparticles had the smallest particle size (584.67 nm) and a regular spherical distribution in the emulsion. Moreover, the CENPs could release the encapsulated CEOs slowly, leading to efficient inhibition of E. coli and L. monocytogenes over a relatively extended period (24–36 h) compared to the CS and CEO. This research offers a promising approach for the use of nanocapsules in food preservation.

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Section: Resultsmentioning

confidence: 99%