Microbial stabilisation of white wine by filtration through silica microparticles functionalised with natural antimicrobials

Ruiz-Rico, María; García‐Ríos, Estéfani; Baviera, José Manuel Barat; Guillamón, José Manuel

doi:10.1016/j.lwt.2021.111783

Cited by 8 publications

(3 citation statements)

References 36 publications

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“…As described by [37], the immobilization of natural antimicrobials as processing aids to preserve fruit-derived foods in the past few years has attracted attention to developing filtration systems with both the benefits of the antimicrobial compound and the particle size pore action for the antimicrobial effect in liquid food filtration. Even if the antimicrobial effect of the system proposed in this arrangement is not enough to guarantee disinfection [22,38], the obtained results incentivize looking for longer contact times and increase the number of beads forming the column to be implemented as an alternative as a method of microbial inactivation. no significant differences between each other (0.5 and 0.1% eugenol) but difference (p < 0.05) between C1 and E1.…”

Section: Dilution Assay (Bead Column) Analysismentioning

confidence: 99%

Sustainable Filters with Antimicrobial Action from Sugarcane Bagasse: A Novel Waste Utilization Approach

Hernández-López,

López-Malo,

Navarro-Amador

et al. 2024

Waste

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Sugarcane bagasse (SCB) is a waste product from Mexico’s sugar industry that is generally burned or discarded. It contains around 48% cellulose, representing a significant source of this component from industrial waste. Eugenol is found in clove oil; it has been used for its medicinal and antimicrobial benefits in the food and pharmaceutical industries. This study aims to develop a filtering material using sugarcane bagasse (SCB) and encapsulated eugenol as an antimicrobial agent. The study involves extracting cellulose from SCB using alkaline hydrolysis with ultrasound, followed by forming composite materials encapsulated in alginate with eugenol concentrations from 0 to 1% v/v. These materials were characterized and tested for antimicrobial efficacy. The findings indicate that the cellulose–eugenol–alginate composite displays high eugenol encapsulation efficiency and effective short-term release. In well-diffusion assays, the material showed inhibition halos up to 20.47 mm against S. aureus, suggesting its potential as an eco-friendly alternative to traditional antimicrobial agents in filter materials.

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Section: Dilution Assay (Bead Column) Analysismentioning

confidence: 99%

Sustainable Filters with Antimicrobial Action from Sugarcane Bagasse: A Novel Waste Utilization Approach

Hernández-López,

López-Malo,

Navarro-Amador

et al. 2024

Waste

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“…This suggests that this filtration technology is a promising alternative to existing pasteurization technologies that apply heat. In another work, Ruiz-Rico et al (2021) [59] evaluated filter aids based on the covalent immobilization of different EOCs and other phenolic compounds on wine microbiological stabilization. These filtering aids presented some advantages over standard filtration materials, such as minimal impact on wine sensory characteristics and high removal capacity.…”

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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“…However, this technique is only applied before bottling and has some drawbacks due to its potentially deleterious effects on flavor and color properties of wines, depending on filter media and intrinsic wine characteristics. Sterile filtration presents further practical problems associated with frequent fouling, the high cost of filters, their management, and the possible recontamination of wines during bottling [8]. Heat treatments, despite their well-known high efficacy in terms of microbial inactivation, are not commonly used in wineries due to the negative effects of high temperature on the valuable sensory properties of wine [9].…”

Section: Current Innovative Strategies For Microbial Decontamination In Winemakingmentioning

confidence: 99%

Microbial Decontamination by Pulsed Electric Fields (PEF) in Winemaking

Delso¹,

Berzosa²,

Sanz³

et al. 2022

Grapes and Wine

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Pulsed Electric Fields (PEF) is a non-thermal technique that causes electroporation of cell membranes by applying very short pulses (μs) of a high-intensity electric field (kV/cm). Irreversible electroporation leads to the formation of permanent conductive channels in the cytoplasmic membrane of cells, resulting in the loss of cell viability. This effect is achieved with low energy requirements and minimal deterioration of quality. This chapter reviews the studies hitherto conducted to evaluate the potential of PEF as a technology for microbial decontamination in the winemaking process for reducing or replacing the use of SO2, for guaranteeing reproducible fermentations or for wine stabilization.

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Microbial stabilisation of white wine by filtration through silica microparticles functionalised with natural antimicrobials

Cited by 8 publications

References 36 publications

Sustainable Filters with Antimicrobial Action from Sugarcane Bagasse: A Novel Waste Utilization Approach

Sustainable Filters with Antimicrobial Action from Sugarcane Bagasse: A Novel Waste Utilization Approach

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

Microbial Decontamination by Pulsed Electric Fields (PEF) in Winemaking

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