PMID- 37804897
OWN - NLM
STAT- MEDLINE
DCOM- 20231127
LR  - 20231127
IS  - 1879-0003 (Electronic)
IS  - 0141-8130 (Linking)
VI  - 253
IP  - Pt 5
DP  - 2023 Dec 31
TI  - Antibacterial activity of juglone @ chitosan nanoemulsion against Staphylococcus 
      aureus and its effect on pork shelf life.
PG  - 127273
LID - S0141-8130(23)04170-3 [pii]
LID - 10.1016/j.ijbiomac.2023.127273 [doi]
AB  - Food poisoning caused by Staphylococcus aureus (S. aureus) contaminated meat has 
      received a lot of attention. Although juglone has anti-S. aureus properties, its 
      limited water solubility prevents it from being used in food manufacturing. 
      Juglone @ chitosan nanoemulsion (NJ) was produced for the first time in order to 
      increase its solubility. At the same time, it was applied to the pork model. 
      According to the findings, NJ's particle size was 119.30 nm, its polymer 
      dispersity index (PDI) value was 0.290, and its zeta potential was -57.3 mV. And 
      it's stable over a 7-day storage period. The cell shape and membrane integrity of 
      S. aureus were significantly damaged by NJ. At the same time, NJ showed extreme 
      vigor for biofilm removal. The inclusion of NJ coating significantly reduced S. 
      aureus, total volatile base nitrogen (TVB-N), total viable count (TVC), 
      thiobarbituric acid reactants (TBARS), and pH in the sample when using the pork 
      feeding model. NJ, meantime, halted the sensory evaluation's fall in meat score. 
      Additionally, NJ demonstrated good biocompatibility in mouse acute toxicity 
      tests. The aforementioned findings demonstrate that NJ is anticipated to become 
      an anti-S. aureus and a novel method for coating pork preservation.
CI  - Copyright (c) 2023. Published by Elsevier B.V.
FAU - Wan, Yangli
AU  - Wan Y
AD  - College of Food Science and Engineering, Northwest A&F University, Yangling, 
      Shaanxi 712100, China.
FAU - Wang, Ting
AU  - Wang T
AD  - College of Food Science and Engineering, Northwest A&F University, Yangling, 
      Shaanxi 712100, China.
FAU - Wang, Xiaowen
AU  - Wang X
AD  - College of Food Science and Engineering, Northwest A&F University, Yangling, 
      Shaanxi 712100, China.
FAU - Ma, Luyao
AU  - Ma L
AD  - College of Food Science and Engineering, Northwest A&F University, Yangling, 
      Shaanxi 712100, China.
FAU - Yang, Liu
AU  - Yang L
AD  - College of Food Science and Engineering, Northwest A&F University, Yangling, 
      Shaanxi 712100, China.
FAU - Li, Qianhong
AU  - Li Q
AD  - College of Food Science and Engineering, Northwest A&F University, Yangling, 
      Shaanxi 712100, China.
FAU - Wang, Xin
AU  - Wang X
AD  - College of Food Science and Engineering, Northwest A&F University, Yangling, 
      Shaanxi 712100, China. Electronic address: xinwang7516@nwsuaf.edu.cn.
LA  - eng
PT  - Journal Article
DEP - 20231005
PL  - Netherlands
TA  - Int J Biol Macromol
JT  - International journal of biological macromolecules
JID - 7909578
RN  - 9012-76-4 (Chitosan)
RN  - W6Q80SK9L6 (juglone)
RN  - 0 (Anti-Bacterial Agents)
SB  - IM
MH  - Swine
MH  - Animals
MH  - Mice
MH  - *Chitosan/pharmacology/chemistry
MH  - Food Preservation/methods
MH  - *Pork Meat
MH  - Staphylococcus aureus
MH  - *Red Meat/microbiology
MH  - Anti-Bacterial Agents/pharmacology
OTO - NOTNLM
OT  - Biofilm
OT  - Chitosan
OT  - Juglone
OT  - Nanoemulsion
OT  - Pork preservation
OT  - Staphylococcus aureus
COIS- Declaration of competing interest The authors declare no conflict of interest.
EDAT- 2023/10/08 02:42
MHDA- 2023/11/27 12:45
CRDT- 2023/10/07 19:24
PHST- 2023/08/10 00:00 [received]
PHST- 2023/09/20 00:00 [revised]
PHST- 2023/10/04 00:00 [accepted]
PHST- 2023/11/27 12:45 [medline]
PHST- 2023/10/08 02:42 [pubmed]
PHST- 2023/10/07 19:24 [entrez]
AID - S0141-8130(23)04170-3 [pii]
AID - 10.1016/j.ijbiomac.2023.127273 [doi]
PST - ppublish
SO  - Int J Biol Macromol. 2023 Dec 31;253(Pt 5):127273. doi: 
      10.1016/j.ijbiomac.2023.127273. Epub 2023 Oct 5.