Incorporation of antimicrobial nanoemulsions into complex foods: A case study in an apple juice-based beverage

Molet-Rodríguez, Anna; Turmo-Ibarz, Ana; Salvia‐Trujillo, Laura; Martı́n-Belloso, Olga

doi:10.1016/j.lwt.2021.110926

Cited by 13 publications

(5 citation statements)

References 46 publications

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“…Processing of apple raw materials with enzymes allows to increase the content of other biologically active components, including extractive substances. For the production of apple juice with pulp, most processing plants use mechanical grinding with additional heat treatment, as a result of which acid hydrolysis of protopectin occurs [10,11,12]. However, it is worth noting that such processes significantly reduce the nutritional value and worsen the organoleptic parameters of the product (insufficiently finely crushed pulp, inhomogeneous and exfoliated during storage).…”

Section: Resultsmentioning

confidence: 99%

“…However, it is worth noting that such processes significantly reduce the nutritional value and worsen the organoleptic parameters of the product (insufficiently finely crushed pulp, inhomogeneous and exfoliated during storage). Therefore, the use of enzyme preparations (APs) for the treatment of apple raw materials, the effect of which is to reduce the viscosity of the juice due to the splitting of a significant part of pectin substances, is rational [9,12].…”

Section: Resultsmentioning

confidence: 99%

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Optimization of biotechnological processes in the production of apple juice

Droficheva

2021

BIO Web Conf.

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When obtaining apple juice, the issue of optimizing biotechnological processes is acute. The use of enzyme preparations of different specifics of the action allows you to choose the optimal parameters of the technological process and select the drug taking into account the purpose ofuse. The influence of enzyme preparations: Trinoline 4000, Trinolin DF, Fructocyme P6-L, Lafaze on the yield of juice and biologically active substances in the processing of fruit raw materials was studied. An enzyme preparation that maximizes the yield of apple juice has been isolated. Their effect on the extraction of biologically active substances has been determined.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Optimization of biotechnological processes in the production of apple juice

Droficheva

2021

BIO Web Conf.

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“…on melon [ 210 ]. Lemongrass and mandarin ( Citrus reticulata Blanco) EO nano-emulsions inactivated E. coli in apple juice, but when the nano-emulsions were prepared directly in the apple medium as a continuous phase, the antibacterial efficacy was reduced in comparison to the use of water [ 211 ]. Citral nano-emulsions at 0.15 μL mL −1 inactivated L. monocytogenes (5 log cfu g −1 reduction) on fresh-cut melon and papaya during cold storage [ 212 ].…”

Section: Stabilization Techniquesmentioning

confidence: 99%

Plant Antimicrobials for Food Quality and Safety: Recent Views and Future Challenges

Pinto

Tapia-Rodríguez

Baruzzi

et al. 2023

Foods

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The increasing demand for natural, safe, and sustainable food preservation methods drove research towards the use of plant antimicrobials as an alternative to synthetic preservatives. This review article comprehensively discussed the potential applications of plant extracts, essential oils, and their compounds as antimicrobial agents in the food industry. The antimicrobial properties of several plant-derived substances against foodborne pathogens and spoilage microorganisms, along with their modes of action, factors affecting their efficacy, and potential negative sensory impacts, were presented. The review highlighted the synergistic or additive effects displayed by combinations of plant antimicrobials, as well as the successful integration of plant extracts with food technologies ensuring an improved hurdle effect, which can enhance food safety and shelf life. The review likewise emphasized the need for further research in fields such as mode of action, optimized formulations, sensory properties, safety assessment, regulatory aspects, eco-friendly production methods, and consumer education. By addressing these gaps, plant antimicrobials can pave the way for more effective, safe, and sustainable food preservation strategies in the future.

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“…As the name suggests, nanoemulsions are emulsion systems with particle sizes between 5 and 100 nanometers and are used specifically for industrial applications, including food, pharmaceuticals, nutritional products, oil extraction, and environmental and agricultural products. Molet-Rodríguez et al prepared a nanoemulsion containing orange essential oil and nanocellulose, which was employed to stabilize apple juice and showed great bactericidal properties [ 143 ]. In general, compared to conventional emulsions, nanoemulsions are normally more effective in inhibiting bacteria.…”

Section: Fabrication Strategies Of Cellulose Nanocomposites For Food ...mentioning

confidence: 99%

Emerging Food Packaging Applications of Cellulose Nanocomposites: A Review

Zhang

Zhong

et al. 2022

Polymers

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Cellulose is the most abundant biopolymer on Earth, which is synthesized by plants, bacteria, and animals, with source-dependent properties. Cellulose containing β-1,4-linked D-glucoses further assembles into hierarchical structures in microfibrils, which can be processed to nanocellulose with length or width in the nanoscale after a variety of pretreatments including enzymatic hydrolysis, TEMPO-oxidation, and carboxymethylation. Nanocellulose can be mainly categorized into cellulose nanocrystal (CNC) produced by acid hydrolysis, cellulose nanofibrils (CNF) prepared by refining, homogenization, microfluidization, sonification, ball milling, and the aqueous counter collision (ACC) method, and bacterial cellulose (BC) biosynthesized by the Acetobacter species. Due to nontoxicity, good biodegradability and biocompatibility, high aspect ratio, low thermal expansion coefficient, excellent mechanical strength, and unique optical properties, nanocellulose is utilized to develop various cellulose nanocomposites through solution casting, Layer-by-Layer (LBL) assembly, extrusion, coating, gel-forming, spray drying, electrostatic spinning, adsorption, nanoemulsion, and other techniques, and has been widely used as food packaging material with excellent barrier and mechanical properties, antibacterial activity, and stimuli-responsive performance to improve the food quality and shelf life. Under the driving force of the increasing green food packaging market, nanocellulose production has gradually developed from lab-scale to pilot- or even industrial-scale, mainly in Europe, Africa, and Asia, though developing cost-effective preparation techniques and precisely tuning the physicochemical properties are key to the commercialization. We expect this review to summarise the recent literature in the nanocellulose-based food packaging field and provide the readers with the state-of-the-art of this research area.

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Incorporation of antimicrobial nanoemulsions into complex foods: A case study in an apple juice-based beverage

Cited by 13 publications

References 46 publications

Optimization of biotechnological processes in the production of apple juice

Optimization of biotechnological processes in the production of apple juice

Plant Antimicrobials for Food Quality and Safety: Recent Views and Future Challenges

Emerging Food Packaging Applications of Cellulose Nanocomposites: A Review

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