Natural antimicrobial-coated supports as filter aids for the microbiological stabilisation of drinks

Ruiz-Rico, María; Baviera, José Manuel Barat

doi:10.1016/j.lwt.2021.111634

Cited by 7 publications

(1 citation statement)

References 52 publications

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“…Conversely, the other three studies applied the immobilization of natural antimicrobial compounds on food-grade supports as a strategy to create filtration systems for the cold pasteurization of liquid fruit-derived foods. The main objective of these filtration systems was to remove spoilage or pathogenic microorganisms from liquid fruit-derived products (juices or wine) through the retention and/or the disruption of the bacterial cell wall after the interaction with the antimicrobial compound [57]. Zhang et al (2021) [58] reported employing nisin-coated polyvinylidene difluoride microfiltration membranes (pore diameter of 0.22 µm) to eliminate A. acidoterrestris contamination from apple juice due to the antibacterial action of nisin and the retention of spores on the membrane surface.…”

Section: Use As Food Processing Aidmentioning

confidence: 99%

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

Martín-Esparza

Fernández-Segovia

Pérez‐Esteve

et al. 2023

Foods

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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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Section: Use As Food Processing Aidmentioning

confidence: 99%