Gómez-Llorente, H.; Fernández Segovia, I.; Pérez-Esteve, É.; Ribes-Llop, S.; Rivas-Soler, A.; Ruiz Rico, M.; Barat Baviera, JM. (2023). Immobilization of Natural Antimicrobial Compounds on Food-Grade Supports as a New Strategy to Preserve Fruit-Derived Foods. Foods. 12(10). https://doi.org/10.3390/foods12102060
Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/211075
Title:
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Immobilization of Natural Antimicrobial Compounds on Food-Grade Supports as a New Strategy to Preserve Fruit-Derived Foods
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Author:
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Gómez-Llorente, Héctor
Fernández Segovia, Isabel
Pérez-Esteve, Édgar
Ribes-Llop, Susana
Rivas-Soler, Alejandro
Ruiz Rico, María
Barat Baviera, José Manuel
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UPV Unit:
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Universitat Politècnica de València. Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural - Escola Tècnica Superior d'Enginyeria Agronòmica i del Medi Natural
Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
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Issued date:
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Abstract:
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[EN] The use of natural antimicrobials in the food industry is being proposed as an eco-friendly postharvest technology to preserve fruit-derived foods. In this context, this systematic review aims to describe and discuss ...[+]
[EN] The use of natural antimicrobials in the food industry is being proposed as an eco-friendly postharvest technology to preserve fruit-derived foods. In this context, this systematic review aims to describe and discuss the application of naturally occurring antimicrobial compounds in the processing of fruit-derived foods by the PRISMA methodology. In a first step, the use of free natural antimicrobials was investigated as an approach to identify the main families of bioactive compounds employed as food preservatives and the current limitations of this dosage form. Then, the use of immobilized antimicrobials, in an innovative dosage form, was studied by distinguishing two main applications: addition to the food matrix as preservatives or use during processing as technological aids. Having identified the different examples of the immobilization of natural antimicrobial compounds on food-grade supports, the mechanisms of immobilization were studied in detail to provide synthesis and characterization guidelines for future developments. Finally, the contribution of this new technology to decarbonization and energy efficiency of the fruit-derived processing sector and circular economy is discussed in this review.
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Subjects:
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Naturally occurring antimicrobials
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Covalent immobilization
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Food preservatives
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Processing aids
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Juice
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Jam
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Wine
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Soft drink
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Copyrigths:
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Reconocimiento (by)
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Source:
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Foods. (issn:
2304-8158
)
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DOI:
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10.3390/foods12102060
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Publisher:
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MDPI AG
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Publisher version:
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https://doi.org/10.3390/foods12102060
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Project ID:
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info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2021-2023/PID2021-128141OB-C21/ES/APLICACION DE MATERIALES FUNCIONALIZADOS CON ACTIVIDAD ANTIVIRICA, ANTIBIOFILM, ANIENZIMATICA Y ANTIMICROBIANA EN LA INDUSTRIA ALIMENTARIA/
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Thanks:
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This research forms part of project PID2021-128141OB-C21 funded by MCIN/AEI/10.13039/501100011033 and by "ERDF A way of making Europe".
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Type:
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Artículo
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