PDF(Pubmed)
Abstract：
The study highlighted the potential of sesame seed coat (SSC), typically discarded during sesame paste processing, as a valuable resource for valorization through extracting bioactive compounds. It examined the phenolic composition and antioxidant activity of SSC, and evaluated its antibacterial properties against foodborne pathogens such as Listeria monocytogenes, Escherichia coli O157:H7, and Salmonella Typhimurium. Additionally, SSC underwent nanoemulsion coating, analyzed using dynamic light scattering and scanning electron microscopy, to enhance its application as a natural preservative. The research specifically focused on incorporating SSC nanoemulsion into milk to determine its effectiveness as a preservative. SSC demonstrated considerable antioxidant activity and phenolic content, with catechin identified as the predominant polyphenol. GC-MS analysis revealed seven major compounds, led by oleic acid. Notably, SSC effectively inhibited L. monocytogenes in broth at 100 mg/ml. The application of SSC and its nanoemulsion resulted in changes to bacterial morphology and a significant reduction in bacterial counts in milk, highlighting its potential as an effective natural antibacterial agent. The findings of this study highlight the potential use of SSC as a valuable by-product in the food industry, with significant implications for food preservation.
摘要：
这项研究强调了芝麻种皮(SSC)的潜力，通常在芝麻酱加工过程中丢弃，作为通过提取生物活性化合物进行增值的宝贵资源。它检查了SSC的酚类组成和抗氧化活性，并评估了其对食源性病原体如单核细胞增生李斯特菌的抗菌特性，大肠杆菌O157:H7和鼠伤寒沙门氏菌。此外,SSC进行了纳米乳液涂层，使用动态光散射和扫描电子显微镜进行分析，以增强其作为天然防腐剂的应用。该研究特别关注将SSC纳米乳液掺入牛奶中以确定其作为防腐剂的有效性。SSC表现出相当大的抗氧化活性和酚类含量，儿茶素被确定为主要的多酚。GC-MS分析显示七种主要化合物，以油酸为首。值得注意的是,SSC在100mg/ml时可有效抑制肉汤中的单核细胞增生李斯特菌。SSC及其纳米乳液的应用导致牛奶中细菌形态的改变和细菌数量的显著减少,突出了其作为一种有效的天然抗菌剂的潜力。这项研究的结果强调了SSC作为食品工业中一种有价值的副产品的潜在用途，对食品保存有重大影响。
