Immobilization of Natural Antimicrobial Compounds on Food-Grade Supports as a New Strategy to Preserve Fruit-Derived Foods

Autor: Héctor Gómez-Llorente, Isabel Fernández-Segovia, Édgar Pérez-Esteve, Susana Ribes, Alejandro Rivas, María Ruiz-Rico, José M. Barat

Publikováno v: Foods, Vol 12, Iss 10, p 2060 (2023)

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 occu

Externí odkaz: https://doaj.org/article/b5e32f4993ef4b4fb17474450fe9d41f

Efficient reduction in vegetative cells and spores of Bacillus subtilis by essential oil components‐coated silica filtering materials

Autor: Susana Ribes, María Ruiz-Rico, José M. Barat

Publikováno v: RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
instname

[EN] Inactivation of bacterial spores is a key objective for developing novel food preservation technologies. In this work, the removal properties of filtering materials based on silica microparticles functionalized with essential oil components (EOC

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9776a6cdfc6233828e5eca83a8c2af2d
https://doi.org/10.1111/1750-3841.15748

Evaluation of the in vitro and in situ antimicrobial properties of chitosan-functionalised silica materials

Autor: María Ruiz-Rico, Félix Sancenón, José M. Barat

Publikováno v: LWT. 173:114373

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::7c48e5ffcc106ed3349983f67bb930cb
https://doi.org/10.1016/j.lwt.2022.114373

Influence of free and immobilized chitosan on a defined human gut microbial ecosystem

Autor: María Ruiz-Rico, Simone Renwick, Sarah J. Vancuren, Avery V. Robinson, Connor Gianetto-Hill, Emma Allen-Vercoe, José M. Barat

Publikováno v: Food Research International. 161:111890

In this work, the influence of different forms of presentation of chitosan in the human gut microbiota with a defined bacterial community was evaluated. First, the susceptibility of individual gut bacterial isolates against chitosan was studied withi

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::764d688697879fb173ebb370adefda98
https://doi.org/10.1016/j.foodres.2022.111890

Towards the Enhancement of Essential Oil Components’ Antimicrobial Activity Using New Zein Protein-Gated Mesoporous Silica Microdevices

Autor: Gemma Guarí-Borràs, Elisa Poyatos-Racionero, Elena Aznar, María Ruiz-Rico, María Dolores Marcos, José M. Barat, Ramón Martínez-Máñez, Ángela Morellá-Aucejo, Andrea Bernardos

Publikováno v: International Journal of Molecular Sciences
RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
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International Journal of Molecular Sciences, Vol 22, Iss 3795, p 3795 (2021)
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
r-CIPF: Repositorio Institucional Producción Científica del Centro de Investigación Principe Felipe (CIPF)
Centro de Investigación Principe Felipe (CIPF)
r-CIPF. Repositorio Institucional Producción Científica del Centro de Investigación Principe Felipe (CIPF)
Volume 22
Issue 7

[EN] The development of new food preservatives is essential to prevent foodborne outbreaks or food spoilage due to microbial growth, enzymatic activity or oxidation. Furthermore, new compounds that substitute the commonly used synthetic food preserva

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e3aeebda86e1c320344c19953c28040e
http://europepmc.org/articles/PMC8038806