Combined effect of a positively charged cinnamon leaf oil emulsion and organic acid on the inactivation of Listeria monocytogenes inoculated on fresh-cut Treviso leaves

摘要

This study was performed to examine the inhibitory effect of combined treatments with a positively charged cinnamon leaf oil (P-CL) emulsion and various organic acids against Listeria monocytogenes inoculated on fresh-cut Treviso leaves. Combined treatments with a P-CL emulsion and an organic acid exhibited a higher inhibitory effect than treatment with each alone or NaOCl. The highest inhibitory effect was achieved by combined treatment with the P-CL emulsion and lactic acid (LA), which showed a 2.85-log reduction compared to distilled water washing. In addition, the inhibitory effect of the combined treatment was maintained during 6 days of subsequent storage, and showed a 3.24-3.39-log reduction compared to unwashed samples. Treviso leaves treated with the P-CL emulsion and LA also maintained their sensorial properties, including appearance, odor, hardness, freshness, and overall acceptability, during subsequent storage. Therefore, combined treatment with a P-CL emulsion and LA can be used to effectively ensure the microbial safety and organoleptic quality of fresh-cut Treviso leaves.