Ribes-Llop, S.; Ruiz Rico, M.; Pérez-Esteve, É.; Fuentes López, A.; Barat Baviera, JM. (2019). Enhancing the antimicrobial activity of eugenol, carvacrol and vanillin immobilised on silica supports against Escherichia coli or Zygosaccharomyces rouxii in fruit juices by their binary combinations. LWT - Food Science and Technology. 113:1-10. https://doi.org/10.1016/j.lwt.2019.108326
Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/147620
Título:
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Enhancing the antimicrobial activity of eugenol, carvacrol and vanillin immobilised on silica supports against Escherichia coli or Zygosaccharomyces rouxii in fruit juices by their binary combinations
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Autor:
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Ribes-Llop, Susana
Ruiz Rico, María
Pérez-Esteve, Édgar
Fuentes López, Ana
Barat Baviera, José Manuel
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Entidad UPV:
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Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
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Fecha difusión:
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Resumen:
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[EN] In this work, the antimicrobial activity and synergistic effect of eugenol, carvacrol and vanillin immobilised on
MCM-41 microparticles against Escherichia coli and Zygosaccharomyces rouxii, on culture media and fruit ...[+]
[EN] In this work, the antimicrobial activity and synergistic effect of eugenol, carvacrol and vanillin immobilised on
MCM-41 microparticles against Escherichia coli and Zygosaccharomyces rouxii, on culture media and fruit juices,
were investigated. Immobilised bioactive compounds exhibited great in vitro antimicrobial activity against the
target microorganisms. Moreover, immobilised eugenol inhibited E. coli growth after its incorporation into grape
juice, regardless of the tested concentration and storage time. Conversely, immobilised carvacrol and eugenol
exhibited the greatest effectiveness in reducing fungi development in fruit juices. The immobilised eugenol and
vanillin combination exhibited a non-interactive effect (1 < fractional inhibitory concentration index (FICi)
¿4) against E. coli. For Z. rouxii, a synergistic effect (FICi ¿ 0.5) between immobilised eugenol and carvacrol
was observed in apple juice, whereas an additive effect (0.5 < FICi ¿1) was achieved by mixing these antimicrobial supports in grape juice. This work demonstrates the feasibility of combining functionalised antimicrobial devices to enhance the microbial stabilisation of fruit juices.
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Palabras clave:
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Eugenol
,
Carvacrol
,
Vanillin
,
Mesoporous silica particles
,
Juice
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Derechos de uso:
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Reconocimiento - No comercial - Sin obra derivada (by-nc-nd)
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Fuente:
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LWT - Food Science and Technology. (issn:
0023-6438
)
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DOI:
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10.1016/j.lwt.2019.108326
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Editorial:
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Elsevier
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Versión del editor:
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https://doi.org/10.1016/j.lwt.2019.108326
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Código del Proyecto:
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info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020/RTI2018-101599-B-C21/ES/DESARROLLO Y APLICACION DE SISTEMAS ANTIMICROBIANOS PARA LA INDUSTRIA ALIMENTARIA BASADOS EN SUPERFICIES FUNCIONALIZADAS Y SISTEMAS DE LIBERACION CONTROLADA/
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Agradecimientos:
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Authors gratefully acknowledge the financial support from the Ministerio de Ciencia, Innovación y Universidades, Spain the Agencia Estatal de Investigación, Spain and FEDER-EU, European Union (Project RTI2018-101599-B-C21). ...[+]
Authors gratefully acknowledge the financial support from the Ministerio de Ciencia, Innovación y Universidades, Spain the Agencia Estatal de Investigación, Spain and FEDER-EU, European Union (Project RTI2018-101599-B-C21). The authors also thank the Electron Microscopy Service of the UPV for their support.
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Tipo:
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Artículo
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