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This work aims to evaluate the synergetic antimicrobial effects of cold nitrogen plasma (CNP) and lemongrass oil against L. monocytogenes on pork loin. Their possible effects on the physicochemical properties of pork were investigated as well. Lemongrass oil displayed anticipant antibacterial activities against L. monocytogenes at high dose, which could damage the bacterial membrane, leading to the losses of intracellular constituents, including DNA, protein and ATP. Compared with control groups, the number of L. monocytogenes on pork samples was reduced by 2.80 log10 steps after synergy treatment of CNP (500 W, 120 s) and lemongrass oil (5 mg/mL, 30 min). With the assistance of CNP, the satisfactory antibacterial effect for L. monocytogenes on pork was achieved after treatment for low concentration of lemongrass oil. In addition, the potential impacts on sensory attributes of pork were also minimized via combined treatment. Practical applications Under low concentration, lemongrass oil achieved the desired antibacterial effect for L. monocytogenes on pork loin with the assistance of CNP. The potential impacts on sensory attributes of pork loin were minimized via synergetic treatment as well. The synergetic treatment provides a new way for application of plant essential oil in food preservation. [ABSTRACT FROM AUTHOR]

We herein evaluated the antibacterial effect of curry plant EO, a natural antibacterial agent, on B. cereus. The curry plant EO was encapsulated into liposomes to improve the chemical stability of EO and its active time. By a thin-film dispersion method, soy lecithin, in combination with cholesterol, were used to prepare liposomes at various curry plant EO concentrations. The optimal formula for preparing liposome is a curry plant EO concentration of 5.0 mg/ml. The average particle size of liposomes containing curry plant EO was 196.6 nm with a PDI of 0.218 and the entrapment efficiency was 56.34%. The optimal liposomes containing curry plant EO gave a zeta potential of −31.1 mV. Besides, liposome-encapsulated curry plant EO exhibited efficient antimicrobial activity for B. cereus in rice. Practical applications As a natural and safe antibacterial agent, curry plant EO shows an excellent antibacterial effect on B. cereus in rice. The concept in the present study may be useful in the future to deliver a variety of antimicrobials for the treatment of various infections caused by bacteria or other organisms. Hence, the antimicrobial agent has broad prospect in the field of food preservation. [ABSTRACT FROM AUTHOR]