ArticleFood chemistry: X2026
Mechanism of ultrasonic pre-treatment in enhancing carvacrol preservation: An integrated strategy validated by molecular dynamics simulation and application in chilled pork.
Article in Food chemistry: X, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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6 authors.
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Abstract
In this study, ultrasound pre-treatment (P-US) was proposed to reduce the binding between carvacrol (CAR) and myoglobin (MB) and the enhancing effect of ultrasound on CAR in the chilled pork preservation was investigated. P-US MB enhanced the CAR antibacterial activity in CAR-MB. During this process, MB structure was modified, leading to CAR-MB structural stability decreased, free CAR escaped, CAR-MB binding sites exposed and MB fluorophore quenched. The most pronounced effects were observed at 350 W for 30 min (group B-4). AAMD simulations corroborated these findings by revealing that P-US induced significant structural perturbations in MB and reduced its binding affinity for CAR, particularly with CAR-(P-US) MB treated. In preservation experiments, the combination of P-US with CAR addition inhibited bacteria proliferation, and extended the shelf life from 3d to 10d. Therefore, ultrasound represents a promising method to disrupt interactions between functional compounds and food ingredients, enhancing the meat products preservation effect.
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