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Combination of different antifungal agents in oil-in-water emulsions to control strawberry jam spoilage

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Combination of different antifungal agents in oil-in-water emulsions to control strawberry jam spoilage

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dc.contributor.author Ribes-Llop, Susana es_ES
dc.contributor.author Fuentes López, Ana es_ES
dc.contributor.author Talens Oliag, Pau es_ES
dc.contributor.author Barat Baviera, José Manuel es_ES
dc.date.accessioned 2020-06-12T03:34:02Z
dc.date.available 2020-06-12T03:34:02Z
dc.date.issued 2018-01-15 es_ES
dc.identifier.issn 0308-8146 es_ES
dc.identifier.uri http://hdl.handle.net/10251/146183
dc.description.abstract [EN] The combination of antifungal agents (cinnamon bark oil, zinc gluconate and trans-ferulic acid) in oil-in-water emulsions to control the fungal spoilage of strawberry jams, minimising essential oil's sensory impact, was evaluated in this work. The in vitro assays of free antifungal agents were performed against five fungal strains; meanwhile, the emulsions assays were conducted against Aspergillus niger given its strong resistance and its relevance in strawberry products. The emulsion formulated with 0.08 mg/g of essential oil was able to inhibit mould growth after the incubation period. The incorporation of zinc gluconate or trans-ferulic acid, independently of the concentration used, allowed to reduce a 25% the amount of essential oil needed to inhibit the microbial growth. The combination of antifungal agents in the emulsions has demonstrated to be an effective alternative to reduce the amount of essential oil employed, maintaining the hygienic quality and sensory profile of the strawberry jam. (C) 2017 Elsevier Ltd. All rights reserved. es_ES
dc.description.sponsorship Author Susana Ribes is grateful to the Universitat Politècnica de València (UPV) for a FPI grant. es_ES
dc.language Inglés es_ES
dc.publisher Elsevier es_ES
dc.relation.ispartof Food Chemistry es_ES
dc.rights Reserva de todos los derechos es_ES
dc.subject Essential oil es_ES
dc.subject Zinc gluconate es_ES
dc.subject Trans-Ferulic acid es_ES
dc.subject Antifungal agent es_ES
dc.subject Strawberry jam es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title Combination of different antifungal agents in oil-in-water emulsions to control strawberry jam spoilage es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1016/j.foodchem.2017.07.002 es_ES
dc.rights.accessRights Abierto es_ES
dc.contributor.affiliation Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments es_ES
dc.description.bibliographicCitation Ribes-Llop, S.; Fuentes López, A.; Talens Oliag, P.; Barat Baviera, JM. (2018). Combination of different antifungal agents in oil-in-water emulsions to control strawberry jam spoilage. Food Chemistry. 239:704-711. https://doi.org/10.1016/j.foodchem.2017.07.002 es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion https://doi.org/10.1016/j.foodchem.2017.07.002 es_ES
dc.description.upvformatpinicio 704 es_ES
dc.description.upvformatpfin 711 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 239 es_ES
dc.identifier.pmid 28873625 es_ES
dc.relation.pasarela S\359512 es_ES
dc.contributor.funder Universitat Politècnica de València es_ES


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