A dihydrocoumarin nanoemulsion was prepared by using Tween 80 as the surfactant, anhydrous ethanol as the co-surfactant, and dihydrocoumarin as the oil phase at a mass ratio of 6:2:1 and water content of 80%. The nanoemulsion obtained was clear and transparent. Staining and transmission electron microscopy (TEM) characterization results revealed that the nanoemulsion was of the O/W type. Uniformly dispersed nanoparticles were observed under TEM, with an average particle size of 68.50 nm. The minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of the dihydrocoumarin nanoemulsion were estimated as 2.00 and 4.00 mg/mL, respectively. The antibacterial effects of the nanoemulsion and its impact on the quality of red cabbage during storage were investigated. The results showed that the MBC group effectively eliminated Salmonella. After 8 days of storage at 4 and 25 ℃, the Salmonella count in the MBC group was reduced by 3.59 and 4.86 lg colony forming units/g, respectively. Additionally, both the MIC and MBC groups exhibited significantly reduced color changes and weight losses, compared with the control group. In summary, the dihydrocoumarin nanoemulsion has significant effects on the inhibition of Salmonella on the surface as well as quality preservation of red cabbage during storage. These findings provide new strategies for vegetable preservation.
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