- -

Application of laser backscattering imaging for the physico-chemical characterisation of antimicrobial silica particles functionalised with plant essential oils

RiuNet: Repositorio Institucional de la Universidad Politécnica de Valencia

Compartir/Enviar a

Citas

Estadísticas

  • Estadisticas de Uso

Application of laser backscattering imaging for the physico-chemical characterisation of antimicrobial silica particles functionalised with plant essential oils

Mostrar el registro completo del ítem

Verdú, S.; Ruiz Rico, M.; Pérez Jiménez, AJ.; Barat Baviera, JM.; Grau Meló, R. (2020). Application of laser backscattering imaging for the physico-chemical characterisation of antimicrobial silica particles functionalised with plant essential oils. Journal of Food Engineering. 280:1-10. https://doi.org/10.1016/j.jfoodeng.2020.109990

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/169907

Ficheros en el ítem

Metadatos del ítem

Título: Application of laser backscattering imaging for the physico-chemical characterisation of antimicrobial silica particles functionalised with plant essential oils
Autor: Verdú, Samuel Ruiz Rico, María Pérez Jiménez, Alberto José Barat Baviera, José Manuel Grau Meló, Raúl
Entidad UPV: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Universitat Politècnica de València. Departamento de Informática de Sistemas y Computadores - Departament d'Informàtica de Sistemes i Computadors
Fecha difusión:
Resumen:
[EN] The capacity of orthogonal imaging applied to laser-backscattering for characterising antimicrobial particles based on immobilised essential oils was tested. Different particles were synthesised using various particle ...[+]
Palabras clave: Orthogonal imaging , Laser backscattering , Silica particles , Essential oils , Physico-chemical characterisation
Derechos de uso: Reconocimiento - No comercial - Sin obra derivada (by-nc-nd)
Fuente:
Journal of Food Engineering. (issn: 0260-8774 )
DOI: 10.1016/j.jfoodeng.2020.109990
Editorial:
Elsevier
Versión del editor: https://doi.org/10.1016/j.jfoodeng.2020.109990
Código del Proyecto:
info:eu-repo/grantAgreement/UPV//PAID-10-17/
info:eu-repo/grantAgreement/GVA//APOSTD%2F2019%2F118/
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/
Agradecimientos:
The authors gratefully acknowledge the financial support from the University Polytechnic of Valencia for Programme "Ayudas para la Contratacion de Doctores para el Acceso al Sistema Espanol de Ciencia, Tecnologia e Innovacion, ...[+]
Tipo: Artículo

References

Bell, N. C., Minelli, C., Tompkins, J., Stevens, M. M., & Shard, A. G. (2012). Emerging Techniques for Submicrometer Particle Sizing Applied to Stöber Silica. Langmuir, 28(29), 10860-10872. doi:10.1021/la301351k

Chen, F., Shi, Z., Neoh, K. G., & Kang, E. T. (2009). Antioxidant and antibacterial activities of eugenol and carvacrol-grafted chitosan nanoparticles. Biotechnology and Bioengineering, 104(1), 30-39. doi:10.1002/bit.22363

Dickinson, E. (2012). Use of nanoparticles and microparticles in the formation and stabilization of food emulsions. Trends in Food Science & Technology, 24(1), 4-12. doi:10.1016/j.tifs.2011.09.006 [+]
Bell, N. C., Minelli, C., Tompkins, J., Stevens, M. M., & Shard, A. G. (2012). Emerging Techniques for Submicrometer Particle Sizing Applied to Stöber Silica. Langmuir, 28(29), 10860-10872. doi:10.1021/la301351k

Chen, F., Shi, Z., Neoh, K. G., & Kang, E. T. (2009). Antioxidant and antibacterial activities of eugenol and carvacrol-grafted chitosan nanoparticles. Biotechnology and Bioengineering, 104(1), 30-39. doi:10.1002/bit.22363

Dickinson, E. (2012). Use of nanoparticles and microparticles in the formation and stabilization of food emulsions. Trends in Food Science & Technology, 24(1), 4-12. doi:10.1016/j.tifs.2011.09.006

Emmerich, J., Tang, Q., Wang, Y., Neubauer, P., Junne, S., & Maaß, S. (2019). Optical inline analysis and monitoring of particle size and shape distributions for multiple applications: Scientific and industrial relevance. Chinese Journal of Chemical Engineering, 27(2), 257-277. doi:10.1016/j.cjche.2018.11.011

García-Ríos, E., Ruiz-Rico, M., Guillamón, J. M., Pérez-Esteve, É., & Barat, J. M. (2018). Improved antimicrobial activity of immobilised essential oil components against representative spoilage wine microorganisms. Food Control, 94, 177-186. doi:10.1016/j.foodcont.2018.07.005

Pisoschi, A. M., Pop, A., Georgescu, C., Turcuş, V., Olah, N. K., & Mathe, E. (2018). An overview of natural antimicrobials role in food. European Journal of Medicinal Chemistry, 143, 922-935. doi:10.1016/j.ejmech.2017.11.095

Ribes, S., Ruiz-Rico, M., Pérez-Esteve, É., Fuentes, A., & Barat, J. M. (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, 113, 108326. doi:10.1016/j.lwt.2019.108326

Ribes, S., Ruiz-Rico, M., Pérez-Esteve, É., Fuentes, A., Talens, P., Martínez-Máñez, R., & Barat, J. M. (2017). Eugenol and thymol immobilised on mesoporous silica-based material as an innovative antifungal system: Application in strawberry jam. Food Control, 81, 181-188. doi:10.1016/j.foodcont.2017.06.006

Ruiz-Rico, M., Pérez-Esteve, É., Bernardos, A., Sancenón, F., Martínez-Máñez, R., Marcos, M. D., & Barat, J. M. (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

Śliwa, T., Jarzębski, M., & Szutkowski, K. (2015). Nanoparticle Tracking Analysis of Latex Standardized Beads. Current Topics in Biophysics, 37(1), 49-53. doi:10.2478/ctb-2014-0074

Verdú, S., Barat, J. M., & Grau, R. (2019). Laser backscattering imaging as a non-destructive quality control technique for solid food matrices: Modelling the fibre enrichment effects on the physico-chemical and sensory properties of biscuits. Food Control, 100, 278-286. doi:10.1016/j.foodcont.2019.02.004

Verdú, S., Barat, J. M., & Grau, R. (2019). Non destructive monitoring of the yoghurt fermentation phase by an image analysis of laser-diffraction patterns: Characterization of cow’s, goat’s and sheep’s milk. Food Chemistry, 274, 46-54. doi:10.1016/j.foodchem.2018.08.091

Wang, W., Wen, Y., Lu, J. Q., Zhao, L., Al-Qaysi, S. A., & Hu, X.-H. (2019). Rapid classification of micron-sized particles of sphere, cylinders and ellipsoids by diffraction image parameters combined with scattered light intensity. Journal of Quantitative Spectroscopy and Radiative Transfer, 224, 453-459. doi:10.1016/j.jqsrt.2018.12.010

[-]

recommendations

 

Este ítem aparece en la(s) siguiente(s) colección(ones)

Mostrar el registro completo del ítem