참고문헌 (55)

1. Anses ( 2011 ). Listeria Monocytogenes. Available at: https://www.anses.fr/fr/system/files/MIC2011sa0171FiEN.pdf 

2. Balasundram N. Sundram K. Samman S. ( 2006 ). Phenolic compounds in plants and agri-industrial by-products: antioxidant activity, occurrence, and potential uses. Food Chem. 99 191 – 203 . 10.1016/j.foodchem.2005.07.042 

   상세보기

3. Berton-Carabin C. C. Ropers M.-H. Genot C. ( 2014 ). Lipid oxidation in oil-in-water emulsions: involvement of the interfacial layer. Compr. Rev. Food Sci. Food Saf. 13 945 – 977 . 10.1111/1541-4337.12097 

   상세보기

4. Blaszyk M. Holley R. A. ( 1998 ). Interaction of monolaurin, eugenol and sodium citrate on growth of common meat spoilage and pathogenic organisms. Int. J. Food Microbiol. 39 175 – 183 . 10.1016/S0168-1605(97)00134-7 9553796 

   상세보기

5. Bonnin E. Saulnier L. Brunel M. Marot C. Lesage-Meessen L. Asther M. ( 2002 ). Release of ferulic acid from agroindustrial by-products by the cell wall-degrading enzymes produced by Aspergillus niger I-1472. Enzyme Microb. Technol. 31 1000 – 1005 . 10.1016/S0141-0229(02)00236-3 

   상세보기

6. Borges A. Ferreira C. Saavedra M. J. Simões M. ( 2013 ). Antibacterial activity and mode of action of ferulic and gallic acids against pathogenic bacteria. Microb. Drug Resist. 19 256 – 265 . 10.1089/mdr.2012.0244 23480526 

   상세보기

7. Bouarab-Chibane L. Forquet V. Clement Y. Lanteri P. Bordes C. Bouajila J. ( 2018 ). Effect of interactions of plant phenolics with bovine meat proteins on their antibacterial activity. Food Control 90 189 – 198 . 10.1016/j.foodcont.2018.03.006 

   상세보기

8. Brewer M. S. ( 2011 ). Natural antioxidants: sources, compounds, mechanisms of action, and potential applications. Compr. Rev. Food Sci. Food Saf. 10 221 – 247 . 10.1111/j.1541-4337.2011.00156.x 27803764 

   상세보기

9. Buchanan R. L. Gorris L. G. M. Hayman M. M. Jackson T. C. Whiting R. C. ( 2017 ). A review of Listeria monocytogenes : an update on outbreaks, virulence, dose-response, ecology, and risk assessments. Food Control 75 1 – 13 . 10.1016/j.foodcont.2018.01.004 

   상세보기

10. Burt S. ( 2004 ). Essential oils: their antibacterial properties and potential applications in foods a review. Int. J. Food Microbiol. 94 223 – 253 . 10.1016/j.ijfoodmicro.2004.03.022 15246235 

    상세보기

11. Catherine A. A. Deepika H. Negi P. S. ( 2012 ). Antibacterial activity of eugenol and peppermint oil in model food systems. J. Essent. Oil Res. 24 481 – 486 . 

    상세보기

12. Cava-Roda R. M. Taboada-Rodríguez A. Valverde-Franco M. T. Marín-Iniesta F. ( 2012 ). Antimicrobial activity of vanillin and mixtures with cinnamon and clove essential oils in controlling Listeria monocytogenes and Escherichia coli O157:H7 in milk. Food Bioproc. Tech. 5 2120 – 2131 . 10.1007/s11947-010-0484-4 

    상세보기

13. Chang Y. McLandsborough L. McClements D. J. ( 2012 ). Physical properties and antimicrobial efficacy of thyme oil nanoemulsions: influence of ripening inhibitors. J. Agric. Food Chem. 60 12056 – 12063 . 23140446 

    상세보기

14. Chen C. Y. Nace G. W. Irwin P. L. ( 2003 ). A 6x6 drop plate method for simultaneous colony counting and MPN enumeration of Campylobacter jejuni , Listeria monocytogenes , and Escherichia coli . J. Microbiol. Methods 55 475 – 479 . 10.1016/S0167-7012(03)00194-5 14529971 

    상세보기

15. Daglia M. ( 2012 ). Polyphenols as antimicrobial agents. Curr. Opin. Biotechnol. 23 174 – 181 . 10.1016/j.copbio.2011.08.007 21925860 

    상세보기

16. de Levie R. ( 2012 ). Advanced Excel for Scientific Data Analysis , 3rd Edn. Lake Forest, CA : Brunswick . 

17. Donsì F. Annunziata M. Vincensi M. Ferrari G. ( 2012 ). Design of nanoemulsion-based delivery systems of natural antimicrobials: effect of the emulsifier. J. Biotechnol. 159 342 – 350 . 10.1016/j.jbiotec.2011.07.001 21763730 

    상세보기

18. Donsì F. Ferrari G. ( 2016 ). Essential oil nanoemulsions as antimicrobial agents in food. J. Biotechnol. 233 106 – 120 . 10.1016/j.jbiotec.2016.07.005 27416793 

    상세보기

19. FAO ( 2010 ). Fats and Fatty Acids in Human Nutrition. Report of an Expert Consultation. Rome : FAO . 

20. Gaysinsky S. Davidson P. M. Bruce B. D. Weiss J. ( 2005a ). Growth inhibition of Escherichia coli O157:H7 and Listeria monocytogenes by carvacrol and eugenol encapsulated in surfactant micelles. J. Food Prot. 68 2559 – 2566 . 10.4315/0362-028X-68.12.2559 16355826 

    상세보기

21. Gaysinsky S. Davidson P. M. Bruce B. D. Weiss J. ( 2005b ). Stability and antimicrobial efficiency of eugenol encapsulated in surfactant micelles as affected by temperature and pH. J. Food Prot. 68 1359 – 1366 . 10.4315/0362-028X-68.7.1359 16013371 

    상세보기

22. Gaysinsky S. Taylor T. M. Davidson P. M. Bruce B. D. Weiss J. ( 2007 ). Antimicrobial efficacy of eugenol microemulsions in milk against Listeria monocytogenes and Escherichia coli O157:H7. J. Food Prot. 70 2631 – 2637 . 10.4315/0362-028X-70.11.2631 18044447 

    상세보기

23. Ghosh V. Mukherjee A. Chandrasekaran N. ( 2014 ). Eugenol-loaded antimicrobial nanoemulsion preserves fruit juice against, microbial spoilage. Colloids Surf. B Biointerfaces 114 392 – 397 . 10.1016/j.colsurfb.2013.10.034 24252231 

    상세보기

24. Guillier L. Nazer A. I. Dubois-Brissonnet F. ( 2007 ). Growth response of Salmonella typhimurium in the presence of natural and synthetic antimicrobials: estimation of MICs from three different models. J. Food Prot. 70 2243 – 2250 . 17969604 

    상세보기

25. Gutierrez J. Barry-Ryan C. Bourke P. ( 2008 ). The antimicrobial efficacy of plant essential oil combinations and interactions with food ingredients. Int. J. Food Microbiol. 124 91 – 97 . 10.1016/j.ijfoodmicro.2008.02.028 18378032 

    상세보기

26. Gutiérrez-Larraínzar M. Rúa J. Caro I. de Castro C. de Arriaga D. García-Armesto M. R. ( 2012 ). Evaluation of antimicrobial and antioxidant activities of natural phenolic compounds against foodborne pathogens and spoilage bacteria. Food Control 26 555 – 563 . 10.1016/j.foodcont.2012.02.025 

    상세보기

27. Gyawali R. Ibrahim S. A. ( 2014 ). Natural products as antimicrobial agents. Food Control 46 412 – 429 . 10.1016/j.foodcont.2014.05.047 

    상세보기

28. Haba E. Bouhdid S. Torrego-Solana N. Marqués A. M. Espuny M. J. García-Celma M. J. ( 2014 ). Rhamnolipids as emulsifying agents for essential oil formulations: antimicrobial effect against Candida albicans and methicillin-resistant Staphylococcus aureus . Int. J. Pharm. 476 134 – 141 . 10.1016/j.ijpharm.2014.09.039 25269010 

    상세보기

29. Hammer K. A. Carson C. F. ( 2011 ). “ Antibacterial and antifungal activities of essential oils ,” in Lipids and Essential Oils as Antimicrobial Agents , ed. Thormar H. ( Chichester : Wiley ), 255 – 306 . 

30. Hammer K. A. Carson C. F. Riley T. V. ( 1999 ). Influence of organic matter, cations and surfactants on the antimicrobial activity of Melaleuca alternifolia (tea tree) oil in vitro. J. Appl. Microbiol. 86 446 – 452 . 10.1046/j.1365-2672.1999.00684.x 10196749 

    상세보기

31. Han J. Washington C. ( 2005 ). Partition of antimicrobial additives in an intravenous emulsion and their effect on emulsion physical stability. Int. J. Pharm. 288 263 – 271 . 10.1016/j.ijpharm.2004.10.002 15620866 

    상세보기

32. Hao Y. Y. Brackett R. E. Doyle M. P. ( 1998 ). Inhibition of Listeria monocytogenes and Aeromonas hydrophila by plant extracts in refrigerated cooked beef. J. Food Prot. 61 307 – 312 . 9708301 

    상세보기

33. Inra and Anses ( 2013 ). Etude d’impacts des chartes d’engagements volontaires de progrès nutritionnel sur les volumes de nutriments mis sur le marché: étude actualisée. Rapport Oqali. 

34. Juven B. J. Kanner J. Schved F. Weisslowicz H. ( 1994 ). Factors that interact with the antibacterial action of thyme essential oil and its active constituents. J. Appl. Bacteriol. 76 626 – 631 . 10.1111/j.1365-2672.1994.tb01661.x 8027009 

    상세보기

35. Lambert R. J. W. Pearson J. ( 2000 ). Susceptibility testing: accurate and reproducible minimum inhibitory concentration (MIC) and non-inhibitory concentration (NIC) values. J. Appl. Microbiol. 88 784 – 790 . 10.1046/j.1365-2672.2000.01017.x 10792538 

    상세보기

36. Li W. Chen H. He Z. Han C. Liu S. Li Y. ( 2015 ). Influence of surfactant and oil composition on the stability and antibacterial activity of eugenol nanoemulsions. LWT-Food Sci. Technol. 62 39 – 47 . 10.1016/j.lwt.2015.01.012 

    상세보기

37. Mahmood M. E. Al-Koofee D. A. F. ( 2013 ). Effect of temperature changes on critical micelle concentration for tween series surfactant. Glob. J. Sci. Front. Res. Chem. 13 1 – 7 . 10189273 

38. Ozdal T. Capanoglu E. Altay F. ( 2013 ). A review on protein-phenolic interactions and associated changes. Food Res. Int. 51 954 – 970 . 10.1016/j.foodres.2013.02.009 29022834 

    상세보기

39. Pernin A. Dubois-Brissonnet F. Roux S. Masson M. Bosc V. Maillard M. N. ( 2018 ). Phenolic compounds can delay the oxidation of polyunsaturated fatty acids and the growth of Listeria monocytogenes : structure-activity relationships. J. Sci. Food Agric. 98 5401 – 5408 . 10.1002/jsfa.9082 29675999 

    상세보기

40. Pernin A. Guillier L. Dubois-Brissonnet F. ( 2019 ). Inhibitory activity of phenolic acids against Listeria monocytogenes: deciphering the mechanisms of action using three different models. Food Microbiol. 80 18 – 24 . 10.1016/j.fm.2018.12.010 30704593 

    상세보기

41. Rattanachaikunsopon P. Phumkhachorn P. ( 2010 ). Assessment of factors influencing antimicrobial activity of carvacrol and cymene against Vibrio cholerae in food. J. Biosci. Bioeng. 110 614 – 619 . 10.1016/j.jbiosc.2010.06.010 20638331 

    상세보기

42. Reiners J. Nicklaus S. Guichard E. ( 2000 ). Interactions between b-lactoglobulin and flavour compounds of different chemical classes. Impact of the protein on the odour perception of vanillin and eugenol. Lait 80 347 – 360 . 10.1051/lait:2000130 

    상세보기

43. Roman O. Heyd B. Broyart B. Castillo R. Maillard M. N. ( 2013 ). Oxidative reactivity of unsaturated fatty acids from sunflower, high oleic sunflower and rapeseed oils subjected to heat treatment, under controlled conditions. LWT-Food Sci. Technol. 52 49 – 59 . 10.1016/j.lwt.2012.12.011 

    상세보기

44. Sznitowska M. Janicki S. Dabrowska E. A. Gajewska M. ( 2002 ). Physicochemical screening of antimicrobial agents as potential preservatives for submicron emulsions. Eur. J. Pharm. Sci. 15 489 – 495 . 10.1016/S0928-0987(02)00034-9 12036725 

    상세보기

45. Takahashi H. Kashimura M. Koiso H. Kuda T. Kimura B. ( 2013 ). Use of ferulic acid as a novel candidate of growth inhibiting agent against Listeria monocytogenes in ready-to-eat food. Food Control 33 244 – 248 . 10.1016/j.foodcont.2013.03.013 

    상세보기

46. Takahashi H. Takada K. Tsuchiya T. Miya S. Kuda T. ( 2015a ). Listeria monocytogenes develops no resistance to ferulic acid after exposure to low concentrations. Food Control 47 560 – 563 . 10.1016/j.foodcont.2014.07.062 

    상세보기

47. Takahashi H. Takahashi T. Miya S. Yokoyama H. Kuda T. ( 2015b ). Growth inhibition effects of ferulic acid and glycine sodium acetate on Listeria monocytogenes in coleslaw and egg salad. Food Control 57 105 – 109 . 10.1016/j.foodcont.2015.03.037 

    상세보기

48. Terjung N. Myriam L. Gibis M. Löffler M. Gibis M. Hinrichs J. ( 2012 ). Influence of droplet size on the efficacy of oil-in-water emulsions loaded with phenolic antimicrobials. Food Funct. 3 290 – 301 . 10.1039/c2fo10198j 22183117 

    상세보기

49. Tornuk F. Cankurt H. Ozturk I. Sagdic O. Bayram O. Yetim H. ( 2011 ). Efficacy of various plant hydrosols as natural food sanitizers in reducing Escherichia coli O157:H7 and Salmonella Typhimurium on fresh cut carrots and apples. Int. J. Food Microbiol. 148 30 – 35 . 10.1016/j.ijfoodmicro.2011.04.022 21592604 

    상세보기

50. Trinh Thi Thanh N. Bensadi K. Dumas E. Gharsallaoui A. Gouin S. Ly-Chatain M. H. ( 2013 ). Comparison of the antibacterial activity of Vietnamese Cinnamon essential oil and its chemotype (trans-cinnamaldehyde) in tryptone soya broth (TSB) and in an oil in water emulsion containing TSB: consequences for its use in food preservation. Food Sci. Eng. Technol. 60 482 – 487 . 

51. Ultee A. Bennik M. H. J. Moezelaar R. ( 2002 ). The phenolic hydroxyl group of carvacrol is essential for action against the food-borne pathogen Bacillus cereus . Appl. Environ. Microbiol. 68 1561 – 1568 . 10.1128/AEM.68.4.1561 11916669 

    상세보기

52. Van Langendonck N. Bottreau E. Bailly S. Tabouret M. Marly J. Pardon P. ( 1998 ). Tissue culture assays using Caco-2 cell line differentiate virulent from non-virulent Listeria monocytogenes strains. J. Appl. Microbiol. 85 337 – 346 . 9750307 

    상세보기

53. Van Tassell M. L. Takhar S. R. Miller M. J. ( 2015 ). Use of a miniature laboratory fresh cheese model for investigating antimicrobial activities. J. Dairy Sci. 98 8515 – 8524 . 10.3168/jds.2015-9967 26454301 

    상세보기

54. Weiss J. Loeffler M. Terjung N. ( 2015 ). The antimicrobial paradox: why preservatives loose activity in foods. Curr. Opin. Food Sci. 4 69 – 75 . 10.1016/j.cofs.2015.05.008 

    상세보기

55. Wu J. E. Lin J. Zhong Q. ( 2014 ). Physical and antimicrobial characteristics of thyme oil emulsified with soluble soybean polysaccharide. Food Hydrocoll. 39 144 – 150 . 10.1016/j.foodhyd.2013.12.029 10.1016/j.foodhyd.2013.12.029 

    상세보기