Individual and combined effects of ZnO nanoparticles and cinnamon essential oil on Salmonella typhimurium in milk-based beverage

文献类型： 外文期刊

第一作者： Zhang, Yuanyuan

作者： Zhang, Yuanyuan;Lu, Feng;Liang, Ruohan;Pu, Xiaodan;Zhang, Xuzhi;Zhang, Yuanyuan;Lu, Feng;Liang, Ruohan;Pu, Xiaodan;Yang, Qianqian;Wang, Xiaoyang;Zhang, Xuzhi;Zhang, Dahai;Chen, Zhixiang

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关键词： Antibacterial substances; ZnO nanoparticles; Cinnamon essential oil; Antibacterial activity; Milk-based beverage

期刊名称：EUROPEAN FOOD RESEARCH AND TECHNOLOGY （ 影响因子：3.2； 五年影响因子：3.7 ）

ISSN： 1438-2377

年卷期： 2025 年 251 卷 7 期

页码：

收录情况： SCI

摘要： Antibacterial substances play a crucial role in extension of the shelf life by preventing food spoilage. In this study the individual and combined antibacterial activities of ZnO nanoparticles (ZnO NPs) and cinnamon essential oil (CEO) against Salmonella typhimurium (S. typhimurium) in milk-based beverages were assessed. This was done by determining bacterial growth curves using an electrical microbial growth analyzer. The minimum inhibitory concentrations (MICs) of ZnO NPs and CEO against S. typhimurium in milk-based beverages were 16.0 mg/mL and 320.0 nL/mL, respectively, demonstrating that CEO exhibited superior antibacterial activity compared to ZnO NPs. Furthermore, ZnO NPs and CEO exhibited a synergistic effect on S. typhimurium in this food matrix. The combination of 1/16 x MIC (1.0 mg/mL) of ZnO NPs and 1/8 x MIC (40.0 nL/mL) of CEO could completely inhibit bacterial growth over a time interval of 20 h. These findings show the antibacterial efficacy of ZnO NPs and CEO, either individually or in combination, on S. typhimurium in milk-based beverages, providing foundational data for their commercial application in the food industry.

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