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

[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 su...

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Autores: García-Ríos, Estéfani, Ruiz Rico, María, Guillamón Navarro, José Manuel, Pérez-Esteve, Édgar|||0000-0002-0452-1394, Barat Baviera, José Manuel|||0000-0001-8487-7114
Tipo de recurso: artículo
Fecha de publicación:2018
País:España
Institución:Universitat Politècnica de València (UPV)
Repositorio:RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
Idioma:inglés
OAI Identifier:oai:riunet.upv.es:10251/120295
Acceso en línea:https://riunet.upv.es/handle/10251/120295
Access Level:acceso abierto
Palabra clave:Carvacrol
Cellulose
Eugenol
Immobilisation
Naturally-occurring antimicrobial
Silica
Thymol
Vanillin
TECNOLOGIA DE ALIMENTOS
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spelling Improved antimicrobial activity of immobilised essential oil components against representative spoilage wine microorganismsGarcía-Ríos, EstéfaniRuiz Rico, MaríaGuillamón Navarro, José ManuelPérez-Esteve, Édgar|||0000-0002-0452-1394Barat Baviera, José Manuel|||0000-0001-8487-7114CarvacrolCelluloseEugenolImmobilisationNaturally-occurring antimicrobialSilicaThymolVanillinTECNOLOGIA DE ALIMENTOS[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.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.ElsevierDepartamento de Tecnología de AlimentosInstituto Universitario de Ingeniería de Alimentos (FoodUPV)Escuela Técnica Superior de Ingeniería Agronómica y del Medio NaturalGrupo de Investigación e Innovación AlimentariaMinisterio de Economía, Industria y CompetitividadRepositorio Institucional de la Universitat Politècnica de València Riunet20182018-01-01journal articlehttp://purl.org/coar/resource_type/c_6501VoRhttp://purl.org/coar/version/c_970fb48d4fbd8a85info:eu-repo/semantics/articleapplication/pdfapplication/pdfhttps://riunet.upv.es/handle/10251/120295reponame:RiuNet. Repositorio Institucional de la Universitat Politécnica de Valénciainstname:Universitat Politècnica de València (UPV)InglésengMinisterio de Economía y Competitividad http://dx.doi.org/10.13039/501100003329 AGL2015-70235-C2-1-R SISTEMAS HIBRIDOS BASADOS EN SOPORTES BIOCOMPATIBLES PARA EL DESARROLLO DE ANTIMICROBIANOS A PARTIR DE SUSTANCIAS NATURALES Y LIBERACION CONTROLADA DE COMPUESTOS ALIMENTARIOSopen accesshttp://purl.org/coar/access_right/c_abf2Reconocimiento - No comercial - Sin obra derivada (by-nc-nd) http://creativecommons.org/licenses/by-nc-nd/4.0/info:eu-repo/semantics/openAccessoai:riunet.upv.es:10251/1202952026-06-13T07:49:27Z
dc.title.none.fl_str_mv Improved antimicrobial activity of immobilised essential oil components against representative spoilage wine microorganisms
title Improved antimicrobial activity of immobilised essential oil components against representative spoilage wine microorganisms
spellingShingle Improved antimicrobial activity of immobilised essential oil components against representative spoilage wine microorganisms
García-Ríos, Estéfani
Carvacrol
Cellulose
Eugenol
Immobilisation
Naturally-occurring antimicrobial
Silica
Thymol
Vanillin
TECNOLOGIA DE ALIMENTOS
title_short Improved antimicrobial activity of immobilised essential oil components against representative spoilage wine microorganisms
title_full Improved antimicrobial activity of immobilised essential oil components against representative spoilage wine microorganisms
title_fullStr Improved antimicrobial activity of immobilised essential oil components against representative spoilage wine microorganisms
title_full_unstemmed Improved antimicrobial activity of immobilised essential oil components against representative spoilage wine microorganisms
title_sort Improved antimicrobial activity of immobilised essential oil components against representative spoilage wine microorganisms
dc.creator.none.fl_str_mv García-Ríos, Estéfani
Ruiz Rico, María
Guillamón Navarro, José Manuel
Pérez-Esteve, Édgar|||0000-0002-0452-1394
Barat Baviera, José Manuel|||0000-0001-8487-7114
author García-Ríos, Estéfani
author_facet García-Ríos, Estéfani
Ruiz Rico, María
Guillamón Navarro, José Manuel
Pérez-Esteve, Édgar|||0000-0002-0452-1394
Barat Baviera, José Manuel|||0000-0001-8487-7114
author_role author
author2 Ruiz Rico, María
Guillamón Navarro, José Manuel
Pérez-Esteve, Édgar|||0000-0002-0452-1394
Barat Baviera, José Manuel|||0000-0001-8487-7114
author2_role author
author
author
author
dc.contributor.none.fl_str_mv Departamento de Tecnología de Alimentos
Instituto Universitario de Ingeniería de Alimentos (FoodUPV)
Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural
Grupo de Investigación e Innovación Alimentaria
Ministerio de Economía, Industria y Competitividad
Repositorio Institucional de la Universitat Politècnica de València Riunet
dc.subject.none.fl_str_mv Carvacrol
Cellulose
Eugenol
Immobilisation
Naturally-occurring antimicrobial
Silica
Thymol
Vanillin
TECNOLOGIA DE ALIMENTOS
topic Carvacrol
Cellulose
Eugenol
Immobilisation
Naturally-occurring antimicrobial
Silica
Thymol
Vanillin
TECNOLOGIA DE ALIMENTOS
description [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.
publishDate 2018
dc.date.none.fl_str_mv 2018
2018-01-01
dc.type.none.fl_str_mv journal article
http://purl.org/coar/resource_type/c_6501
VoR
http://purl.org/coar/version/c_970fb48d4fbd8a85
dc.type.openaire.fl_str_mv info:eu-repo/semantics/article
format article
dc.identifier.none.fl_str_mv https://riunet.upv.es/handle/10251/120295
url https://riunet.upv.es/handle/10251/120295
dc.language.none.fl_str_mv Inglés
eng
language_invalid_str_mv Inglés
language eng
dc.relation.none.fl_str_mv Ministerio de Economía y Competitividad http://dx.doi.org/10.13039/501100003329 AGL2015-70235-C2-1-R SISTEMAS HIBRIDOS BASADOS EN SOPORTES BIOCOMPATIBLES PARA EL DESARROLLO DE ANTIMICROBIANOS A PARTIR DE SUSTANCIAS NATURALES Y LIBERACION CONTROLADA DE COMPUESTOS ALIMENTARIOS
dc.rights.none.fl_str_mv open access
http://purl.org/coar/access_right/c_abf2
Reconocimiento - No comercial - Sin obra derivada (by-nc-nd)
http://creativecommons.org/licenses/by-nc-nd/4.0/
dc.rights.openaire.fl_str_mv info:eu-repo/semantics/openAccess
rights_invalid_str_mv open access
http://purl.org/coar/access_right/c_abf2
Reconocimiento - No comercial - Sin obra derivada (by-nc-nd)
http://creativecommons.org/licenses/by-nc-nd/4.0/
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
instname:Universitat Politècnica de València (UPV)
instname_str Universitat Politècnica de València (UPV)
reponame_str RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
collection RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15.301603

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