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Enhanced antimicrobial activity of essential oil components immobilized on silica particles

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Enhanced antimicrobial activity of essential oil components immobilized on silica particles

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dc.contributor.author Ruiz Rico, María es_ES
dc.contributor.author Pérez-Esteve, Édgar es_ES
dc.contributor.author Bernardos Bau, Andrea es_ES
dc.contributor.author Sancenón Galarza, Félix es_ES
dc.contributor.author Martínez-Máñez, Ramón es_ES
dc.contributor.author Marcos Martínez, María Dolores es_ES
dc.contributor.author Barat Baviera, José Manuel es_ES
dc.date.accessioned 2018-06-08T04:25:33Z
dc.date.available 2018-06-08T04:25:33Z
dc.date.issued 2017 es_ES
dc.identifier.issn 0308-8146 es_ES
dc.identifier.uri http://hdl.handle.net/10251/103615
dc.description.abstract [EN] The antimicrobial activity of essential oils components (EOCs) is well-known. However, their high volatility and powerful aroma limit their application in the formulation of a wide range of food products. In this context, the antimicrobial activity of carvacrol, eugenol, thymol and vanillin grafted onto the surface of three silica supports with different morphologies, textural properties and chemical reactivities (fumed silica, amorphous silica and MCM-41) was evaluated herein. Materials characterization revealed a good immobilization yield and all the devices showed a micro-scale particle size. Sensory evaluation revealed that sensory perception of EOCs decreases after covalent immobilization. Moreover, immobilization greatly enhanced the antimicrobial activity of the essential oil components against Listeria innocua and Escherichia coli compared to free components. The incorporation of EOCs immobilized on silica particles into pasteurized milk inoculated with L. innocua demonstrated their effectiveness not only for in vitro conditions, but also in a real food system. es_ES
dc.description.sponsorship Authors gratefully acknowledge the financial support from the Ministerio de Economia, Industria y Competitividad and FEDER funds (Projects AGL2015-70235-C2-1-R, AGL2015-70235-C2-2-R and MAT2015-64139-C4-1-R (MINECO/FEDER)) and the Generalitat Valenciana (Project PROMETEOII/2014/047). M.R.R. is grateful to the Ministerio de Education, Cultura y Deporte for her grant (AP2010-4369). The authors also thank the Electron Microscopy Service at the UPV for support.
dc.language Inglés es_ES
dc.publisher Elsevier es_ES
dc.relation MINECO/AGL2015-70235-C2-1-R es_ES
dc.relation MINECO/MAT2015-64139-C4-1-R es_ES
dc.relation GV/PROMETEOII/2014/047 es_ES
dc.relation MECD/AP2010-4369 es_ES
dc.relation.ispartof Food Chemistry es_ES
dc.rights Reconocimiento - No comercial - Sin obra derivada (by-nc-nd) es_ES
dc.subject Carvacrol es_ES
dc.subject Eugenol es_ES
dc.subject Thymol es_ES
dc.subject Vanillin es_ES
dc.subject Immobilization es_ES
dc.subject Silica support es_ES
dc.subject Listeria innocua es_ES
dc.subject Milk es_ES
dc.subject Electron Microscopy Service of the UPV
dc.subject.classification INGENIERIA DE LA CONSTRUCCION es_ES
dc.subject.classification QUIMICA INORGANICA es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.subject.classification QUIMICA ORGANICA es_ES
dc.subject.classification QUIMICA ANALITICA es_ES
dc.title Enhanced antimicrobial activity of essential oil components immobilized on silica particles es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1016/j.foodchem.2017.04.118 es_ES
dc.rights.accessRights Abierto es_ES
dc.date.embargoEndDate 2018-10-15 es_ES
dc.contributor.affiliation Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments es_ES
dc.contributor.affiliation Universitat Politècnica de València. Departamento de Química - Departament de Química es_ES
dc.description.bibliographicCitation Ruiz Rico, M.; Pérez-Esteve, É.; Bernardos Bau, A.; Sancenón Galarza, F.; Martínez-Máñez, R.; Marcos Martínez, MD.; Barat Baviera, JM. (2017). Enhanced antimicrobial activity of essential oil components immobilized on silica particles. Food Chemistry. 233:228-236. doi:10.1016/j.foodchem.2017.04.118 es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion https://doi.org/10.1016/j.foodchem.2017.04.118 es_ES
dc.description.upvformatpinicio 228 es_ES
dc.description.upvformatpfin 236 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 233 es_ES
dc.identifier.pmid 28530570
dc.relation.pasarela 336693 es_ES
dc.contributor.funder Generalitat Valenciana (GV) es_ES
dc.contributor.funder Ministerio de Educación (MECD) es_ES
dc.contributor.funder Ministerio de Economía, Industria y Competitividad (MINECO) es_ES


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