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Improved antimicrobial activity of immobilised essential oil components against representative spoilage wine microorganisms

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Improved antimicrobial activity of immobilised essential oil components against representative spoilage wine microorganisms

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dc.contributor.author García-Ríos, Estéfani es_ES
dc.contributor.author Ruiz Rico, María es_ES
dc.contributor.author Guillamón Navarro, José Manuel es_ES
dc.contributor.author Pérez-Esteve, Édgar es_ES
dc.contributor.author Barat Baviera, José Manuel es_ES
dc.date.accessioned 2019-05-10T20:31:05Z
dc.date.available 2019-05-10T20:31:05Z
dc.date.issued 2018 es_ES
dc.identifier.issn 0956-7135 es_ES
dc.identifier.uri http://hdl.handle.net/10251/120295
dc.description.abstract [EN] Wine, as a fermented drink, is considered a microbiologically safe beverage, but the growth of spoilage microorganisms can cause economic damage. As a new preservative process, the application of immobilised essential oil components (EOCs) is proposed in this study. EOCs were attached to the surface of three different commercial supports (silica particles, cellulose particles and cellulosic membrane) to avoid the disadvantages of using these compounds in their free form, such as volatility, low water solubility and intense aroma. The results showed that the treatment of spoilage microorganisms with antimicrobial particles (silica and cellulose) significantly reduced the viability and growth capacity of the target microorganisms. The covalent attachment of EOCs to particles led to a significant reduction in both the MIC values and viability compared with most free compounds. The enhanced antimicrobial activity of EOCs after their anchorage to a support was confirmed, resulting in MIC values of 10-90 fold lower than those of the free bioactive compounds. In addition, the filtration of microorganism suspensions through EOC-functionalised membranes showed remarkably antimicrobial activity. es_ES
dc.description.sponsorship Authors gratefully acknowledge the financial support from the Ministerio de Economia y Competitividad and FEDER-EU (Projects AGL2015-70235-C2-1-R and AGL2016-77505-C3-1-R, granted to JMB and JMG, respectively). The authors also thank the Electron Microscopy Service at the UPV for support. Authors thank Antonio Ruiz for technical assistance. es_ES
dc.language Inglés es_ES
dc.publisher Elsevier es_ES
dc.relation MINECO/AGL2015-70235-C2-1-R es_ES
dc.relation.ispartof Food Control es_ES
dc.rights Reconocimiento - No comercial - Sin obra derivada (by-nc-nd) es_ES
dc.subject Carvacrol es_ES
dc.subject Cellulose es_ES
dc.subject Eugenol es_ES
dc.subject Immobilisation es_ES
dc.subject Naturally-occurring antimicrobial es_ES
dc.subject Silica es_ES
dc.subject Thymol es_ES
dc.subject Vanillin es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title Improved antimicrobial activity of immobilised essential oil components against representative spoilage wine microorganisms es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1016/j.foodcont.2018.07.005 es_ES
dc.rights.accessRights Embargado es_ES
dc.contributor.affiliation Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments es_ES
dc.description.bibliographicCitation García-Ríos, E.; Ruiz Rico, M.; Guillamón Navarro, JM.; Pérez-Esteve, É.; Barat Baviera, JM. (2018). Improved antimicrobial activity of immobilised essential oil components against representative spoilage wine microorganisms. Food Control. 94:177-186. https://doi.org/10.1016/j.foodcont.2018.07.005 es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion https://doi.org/10.1016/j.foodcont.2018.07.005 es_ES
dc.description.upvformatpinicio 177 es_ES
dc.description.upvformatpfin 186 es_ES
dc.type.version info:eu repo/semantics/publishedVersion es_ES
dc.description.volume 94 es_ES
dc.relation.pasarela 366687 es_ES
dc.contributor.funder Ministerio de Economía, Industria y Competitividad es_ES


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