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

[EN] The strategy of applying surface modifications to inert supports to improve their physicochemical, biological and functional properties can be adopted to develop novel filtering materials by modifying surfaces of widely used materials with biocompatible antimicrobial molecules. This approach would enable overcoming the limitations of conventional filtration methodologies in water treatment and the microbial stabilisation of drinks. The covalent immobilisation of naturally-occurring antimicrobial compounds on filter surfaces allows the antimicrobial effectiveness of the anchored molecule to be preserved by conferring the support material antimicrobial and antifouling properties. This review focuses on describing the naturally-occurring antimicrobials used in the food industry to either prevent growth or inhibit microorganisms, and defines the most established immobilisation methodologies by reviewing the different materials that can be used as grafting supports, and providing details of some examples of naturally-occurring antimicrobial compounds immobilised on filter aids applied to microbiologically stabilise beverages. Besides overviewing the most recent research, this work discusses the advantages, limitations and challenges of developing natural antimicrobial-coated filter aids, and it points out the innovation potential beyond current research on different supports and applications. Before such aids are applied to a real environment, more knowledge on safety and manufacturing is needed on the industrial scale. Therefore, the information in this review may be valuable to extend new emerging preservation technologies to control the food and drink microbial contamination that results in minimally processed products.The authors gratefully acknowledge the financial support from the Ministerio de Ciencia, Innovacion y Universidades, the Agencia Estatal de Investigacion and FEDER-EU (Project RTI 2018101599BC21) . M.R. R. acknowledges the Generalitat Valenciana for her postdoctoral fellowship (APOSTD/2019/118)Ruiz Rico, M.; Barat Baviera, JM. (2021). Natural antimicrobial-coated supports as filter aids for the microbiological stabilisation of drinks. LWT - Food Science and Technology. 147:1-12. https://doi.org/10.1016/j.lwt.2021.11163411214

Experiencia de evaluación formativa de un software educativo

Actas de: VII Jornada de Innovación Pedagógica. Proyecto ADA-Madrid: Experiencias de evaluación en e-learning. Madrid, 13 abril 2012.La evaluación de software educativo puede definirse como el proceso de recogida de información que permita diseñar y mejorar la eficiencia de un producto instruccional. En este artículo describimos una experiencia práctica desarrollada para evaluar diferentes aspectos definidos como indicadores de calidad del software educativo. Para ello se han evaluado dos versiones de un mismo programa informático de forma comparativa considerando asimismo su relación con la docencia tradicional.The evaluation of educational software can be defined as the process of gathering information to design and improve the efficiency of instructional elements. In this paper we describe an experience developed to evaluate different aspects defined as quality indicators of educational software. To do this, two versions of the same multimedia software have been evaluated also considering its relationship with traditional teaching.Publicad

Laser backscattering imaging as a non-destructive quality control technique for solid food matrices: Modelling the fibre enrichment effects on the physico-chemical and sensory properties of biscuits

[EN] This work focused on modelling the effect of fibre enrichment on the physico-chemical and sensory properties of biscuits by an image analysis of laser backscattering patterns. The study was done on four formulas where, besides the control, three fibre enrichment levels were included (5%, 10% and 20% w/w). The impact on the physico-chemical and sensory properties of biscuits was characterised according to analyses of texture, thickness, area, mass increment, density, flux of solvents (water and milk), colour, taste, mouth texture, etc. Moreover, the image analysis was carried out to collect information from the interaction of a laser with two different biscuit production chain matrices: after the mixing and forming phase (doughs) and after baking (end biscuits). That information was obtained according to the image descriptors generated from the morphology of the observed laser patterns. Both studied matrices offered different, but complementary, information about isolating the variance produced by fibre enrichment for doughs, while the variance generated by heat treatment was also recorded for biscuits. The quantitative prediction of the physico-chemical and sensory properties of biscuits improved when combining both information blocks. The impact of fibre enrichment on biscuits can be modelled by this imaging technique, which could be the basis to develop new non-destructive systems for online inspections made during cookie processing to quickly and non-destructively report physico-chemical and sensory information.This study was supported by the Regional Valencian Ministry of Culture, Education and Sport for Scientific and Technological Politics by Project entitled Use of non-wheat flours, from co-products of the food industry, to produce bread, cakes and snacks (AICO/2015/107) and by the University Polytechnic of Valencia by program Ayudas para la Contratación de Doctores para el Acceso al Sistema Español de Ciencia, Tecnología e Innovación, en Estructuras de Investigación de la UPV (PAID-10-17)Verdú Amat, S.; Barat Baviera, JM.; Grau Meló, R. (2019). Laser backscattering imaging as a non-destructive quality control technique for solid food matrices: Modelling the fibre enrichment effects on the physico-chemical and sensory properties of biscuits. Food Control. 100:278-286. https://doi.org/10.1016/j.foodcont.2019.02.004S27828610

Non destructive monitoring of the yoghurt fermentation phase by an image analysis of laser-diffraction patterns: Characterization of cow s, goat s and sheep s milk

[EN] Monitoring yogurt fermentation by the image analysis of diffraction patterns generated by the laser-milk interaction was explored. Cow¿s, goat¿s and sheep¿s milks were tested. Destructive physico-chemical analyses were done after capturing images during the processes to study the relationships between data blocks. Information from images was explored by applying a spectral phasor from which regions of interest were determined in each image channel. The histograms of frequencies from each region were extracted, which showed evolution according to textural modifications. Examining the image data by multivariate analyses allowed us to know that the captured variance from the diffraction patterns affected both milk type and texture changes. When regression studies were performed to model the physico-chemical parameters, satisfactory quantifications were obtained (from R2¿=¿0.82 to 0.99) for each milk type and for a hybrid model that included them all. This proved that the studied patterns had a common fraction of variance during this processing, independently of milk type.Verdú Amat, S.; Barat Baviera, JM.; Grau Meló, R. (2019). Non destructive monitoring of the yoghurt fermentation phase by an image analysis of laser-diffraction patterns: Characterization of cow s, goat s and sheep s milk. Food Chemistry. 274:46-54. https://doi.org/10.1016/j.foodchem.2018.08.091S465427

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

[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 (EOCs) (carvacrol, eugenol, thymol, and vanillin) against Bacillus subtilis, a spore-forming bacterium, in two liquid matrices were investigated. The viability of vegetative cells and spores after treatment was also evaluated. The results exhibited marked removal effectiveness against B. subtilis vegetative cells and spores after filtration with the different silica supports coated with EOCs in either sterile water or nutrient broth, with reductions of 3.2 to 4.9 log units and 3.7 to 5.0 log units for vegetative cells and spores, respectively. The fluorescent viability images revealed the poor viability of the treated B. subtilis vegetative cells and spores due to damage to the cell envelope when coming into contact with the immobilized antimicrobials. The culture counts results revealed the great inhibitory capacity of the EOC-functionalized silica microparticles against B. subtilis vegetative cells and spores after a single filtration. Hence, the present work suggests the feasibility of using EOC-functionalized supports as filtering aids to enhance the microbial quality of liquid matrices with spore-forming microorganisms. Practical Application The developed antimicrobial-coated filters have shown remarkable removal properties against an important spore-forming bacterium in food industry. These filters may be used as a potential sterilization technique for preservation of different beverages alone or in combination with other mild-thermal or nonthermal techniques.The authors gratefully acknowledge the financial support from the Ministerio de Ciencia, Innovacion y Universidades, the Agencia Estatal de Investigacion and FEDER-EU (Project RTI2018-101599-B-C21). M.R.R. acknowledges the Generalitat Valenciana for her postdoctoral fellowship (APOSTD/2019/118)Ribes Llop, S.; Ruiz Rico, M.; Barat Baviera, JM. (2021). Efficient reduction in vegetative cells and spores of Bacillus subtilis by essential oil components-coated silica filtering materials. Journal of Food Science (Online). 86(6):2590-2603. https://doi.org/10.1111/1750-3841.157482590260386

Effect of oregano (Origanum vulgare L. ssp. hirtum) and clove (Eugenia spp.) nanoemulsions on Zygosaccharomyces bailii survival in salad dressings

[EN] This work aimed to evaluate the in vitro effect of encapsulated oregano and clove essential oils on oil-in-water nanoemulsions against Zygosaccharomyces bailii. The antifungal efficacy of these nanoemulsions and their sensory acceptance were tested in salad dressings. Both essential oils were effective inhibitors against the target yeast, with minimal inhibitory and fungicidal concentrations of 1.75 mg/mL. In the in vitro assay done with the nanoemulsions, no yeast growth was observed for any tested essential oil concentration. In the salad dressings, all the formulations were able to reduce Z. bailii growth compared to the control, and only those samples with 1.95 mg/g of essential oil were capable of inhibiting yeast development after 4 inoculation days. The sensory acceptance of the dressing containing the nanoemulsions was similar to the control dressing in appearance, consistency and colour terms. These results evidence the antifungal activity of oregano and clove nanoemulsions against Z. bailii.Ribes-Llop, S.; Fuentes López, A.; Barat Baviera, JM. (2019). Effect of oregano (Origanum vulgare L. ssp. hirtum) and clove (Eugenia spp.) nanoemulsions on Zygosaccharomyces bailii survival in salad dressings. Food Chemistry. 295:630-636. https://doi.org/10.1016/j.foodchem.2019.05.173S63063629

Physical stability, rheology and microstructure of salad dressing containing essential oils: study of incorporating nanoemulsions

[EN] Purpose This study aims to evaluate the effect of adding oregano and clove oil-in-water (O/W) nanoemulsions on the physico-chemical, technological and microstructural properties of minimally processed salad dressings during storage at 8 degrees C and 25 degrees C. Design/methodology/approach Samples were formulated with either free or encapsulated oregano and clove essential oils in O/W nanoemulsions. Findings Noticeable differences in the physical stability and microstructure of salad dressings were observed after 11 storage days and were less marked for the samples formulated with encapsulated oregano or clove oils in the O/W nananoemulsions. Moreover, rheological measurements revealed minor changes in the viscoelastic characteristics of the salad dressings containing the O/W nanoemulsions. Originality/value These findings confirm the potential of oregano and clove O/W nanoemulsions for use in minimally processed salad dressings as stabilising and technological agents.Ribes-Llop, S.; Fuentes López, A.; Barat Baviera, JM. (2021). Physical stability, rheology and microstructure of salad dressing containing essential oils: study of incorporating nanoemulsions. British Food Journal. 123(4):1626-1642. https://doi.org/10.1108/BFJ-09-2020-0777S162616421234Ariizumi, M., Kubo, M., Handa, A., Hayakawa, T., Matsumiya, K., & Matsumura, Y. (2017). Influence of processing factors on the stability of model mayonnaise with whole egg during long-term storage. Bioscience, Biotechnology, and Biochemistry, 81(4), 803-811. doi:10.1080/09168451.2017.1281725Bae, I. Y., Oh, I.-K., Lee, S., Yoo, S.-H., & Lee, H. G. (2008). Rheological characterization of levan polysaccharides from Microbacterium laevaniformans. International Journal of Biological Macromolecules, 42(1), 10-13. doi:10.1016/j.ijbiomac.2007.08.006Burt, S. (2004). Essential oils: their antibacterial properties and potential applications in foods—a review. International Journal of Food Microbiology, 94(3), 223-253. doi:10.1016/j.ijfoodmicro.2004.03.022De Cássia da Fonseca, V., Haminiuk, C. W. I., Izydoro, D. R., Waszczynskyj, N., de Paula Scheer, A., & Sierakowski, M.-R. (2009). Stability and rheological behaviour of salad dressing obtained with whey and different combinations of stabilizers. International Journal of Food Science & Technology, 44(4), 777-783. doi:10.1111/j.1365-2621.2008.01897.xDe Melo, A. N. F., de Souza, E. L., da Silva Araujo, V. B., & Magnani, M. (2015). Stability, nutritional and sensory characteristics of French salad dressing made with mannoprotein from spent brewer’s yeast. LWT - Food Science and Technology, 62(1), 771-774. doi:10.1016/j.lwt.2014.06.050Depree, J. ., & Savage, G. . (2001). Physical and flavour stability of mayonnaise. Trends in Food Science & Technology, 12(5-6), 157-163. doi:10.1016/s0924-2244(01)00079-6Dickinson, E. (2009). Hydrocolloids as emulsifiers and emulsion stabilizers. Food Hydrocolloids, 23(6), 1473-1482. doi:10.1016/j.foodhyd.2008.08.005Espert, M., Salvador, A., & Sanz, T. (2019). Rheological and microstructural behaviour of xanthan gum and xanthan gum-Tween 80 emulsions during in vitro digestion. Food Hydrocolloids, 95, 454-461. doi:10.1016/j.foodhyd.2019.05.004Gavahian, M., Chen, Y.-M., Mousavi Khaneghah, A., Barba, F. J., & Yang, B. B. (2018). In-pack sonication technique for edible emulsions: Understanding the impact of acacia gum and lecithin emulsifiers and ultrasound homogenization on salad dressing emulsions stability. Food Hydrocolloids, 83, 79-87. doi:10.1016/j.foodhyd.2018.04.039Guerra-Rosas, M. I., Morales-Castro, J., Ochoa-Martínez, L. A., Salvia-Trujillo, L., & Martín-Belloso, O. (2016). Long-term stability of food-grade nanoemulsions from high methoxyl pectin containing essential oils. Food Hydrocolloids, 52, 438-446. doi:10.1016/j.foodhyd.2015.07.017Heyman, B., Depypere, F., Delbaere, C., & Dewettinck, K. (2010). Effects of non-starch hydrocolloids on the physicochemical properties and stability of a commercial béchamel sauce. Journal of Food Engineering, 99(2), 115-120. doi:10.1016/j.jfoodeng.2010.02.005Izidoro, D. R., Scheer, A. P., Sierakowski, M.-R., & Haminiuk, C. W. I. (2008). Influence of green banana pulp on the rheological behaviour and chemical characteristics of emulsions (mayonnaises). LWT - Food Science and Technology, 41(6), 1018-1028. doi:10.1016/j.lwt.2007.07.009Kurt, A., Cengiz, A., & Kahyaoglu, T. (2016). The effect of gum tragacanth on the rheological properties of salep based ice cream mix. Carbohydrate Polymers, 143, 116-123. doi:10.1016/j.carbpol.2016.02.018Laneuville, S. I., Turgeon, S. L., & Paquin, P. (2013). Changes in the physical properties of xanthan gum induced by a dynamic high-pressure treatment. Carbohydrate Polymers, 92(2), 2327-2336. doi:10.1016/j.carbpol.2012.11.077Ma, L., & Barbosa-Cánovas, G. V. (1995). Rheological characterization of mayonnaise. Part II: Flow and viscoelastic properties at different oil and xanthan gum concentrations. Journal of Food Engineering, 25(3), 409-425. doi:10.1016/0260-8774(94)00010-7Ma, Z., & Boye, J. I. (2013). Microstructure, Physical Stability, and Rheological Properties of Salad Dressing Emulsions Supplemented with Various Pulse Flours. Journal of Food Research, 2(2), 167. doi:10.5539/jfr.v2n2p167Ma, Z., Boye, J. I., Fortin, J., Simpson, B. K., & Prasher, S. O. (2013). Rheological, physical stability, microstructural and sensory properties of salad dressings supplemented with raw and thermally treated lentil flours. Journal of Food Engineering, 116(4), 862-872. doi:10.1016/j.jfoodeng.2013.01.024Martínez, I., Angustias Riscardo, M., & Franco, J. M. (2007). Effect of salt content on the rheological properties of salad dressing-type emulsions stabilized by emulsifier blends. Journal of Food Engineering, 80(4), 1272-1281. doi:10.1016/j.jfoodeng.2006.09.022Palanuwech, J., & Coupland, J. N. (2003). Effect of surfactant type on the stability of oil-in-water emulsions to dispersed phase crystallization. Colloids and Surfaces A: Physicochemical and Engineering Aspects, 223(1-3), 251-262. doi:10.1016/s0927-7757(03)00169-9Paraskevopoulou, D., Boskou, D., & Paraskevopoulou, A. (2007). Oxidative stability of olive oil–lemon juice salad dressings stabilized with polysaccharides. Food Chemistry, 101(3), 1197-1204. doi:10.1016/j.foodchem.2006.03.022Park, J. J., Olawuyi, I. F., & Lee, W. Y. (2020). Characteristics of low-fat mayonnaise using different modified arrowroot starches as fat replacer. International Journal of Biological Macromolecules, 153, 215-223. doi:10.1016/j.ijbiomac.2020.02.331Primacella, M., Wang, T., & Acevedo, N. C. (2019). Characterization of mayonnaise properties prepared using frozen-thawed egg yolk treated with hydrolyzed egg yolk proteins as anti-gelator. Food Hydrocolloids, 96, 529-536. doi:10.1016/j.foodhyd.2019.06.008Ribes, S., Fuentes, A., Talens, P., & Barat, J. M. (2017). Application of cinnamon bark emulsions to protect strawberry jam from fungi. LWT, 78, 265-272. doi:10.1016/j.lwt.2016.12.047Ribes, S., Fuentes, A., & Barat, J. M. (2019). Effect of oregano (Origanum vulgare L. ssp. hirtum) and clove (Eugenia spp.) nanoemulsions on Zygosaccharomyces bailii survival in salad dressings. Food Chemistry, 295, 630-636. doi:10.1016/j.foodchem.2019.05.173Román, L., Reguilón, M. P., & Gómez, M. (2018). Physicochemical characteristics of sauce model systems: Influence of particle size and extruded flour source. Journal of Food Engineering, 219, 93-100. doi:10.1016/j.jfoodeng.2017.09.024Santipanichwong, R., & Suphantharika, M. (2007). Carotenoids as colorants in reduced-fat mayonnaise containing spent brewer’s yeast β-glucan as a fat replacer. Food Hydrocolloids, 21(4), 565-574. doi:10.1016/j.foodhyd.2006.07.003SMITTLE, R. B. (2000). Microbiological Safety of Mayonnaise, Salad Dressings, and Sauces Produced in the United States: A Review. Journal of Food Protection, 63(8), 1144-1153. doi:10.4315/0362-028x-63.8.1144Sozer, N. (2009). Rheological properties of rice pasta dough supplemented with proteins and gums. Food Hydrocolloids, 23(3), 849-855. doi:10.1016/j.foodhyd.2008.03.016Srinivasan, M. (2000). The effect of sodium chloride on the formation and stability of sodium caseinate emulsions. Food Hydrocolloids, 14(5), 497-507. doi:10.1016/s0268-005x(00)00030-8Valduga, A. T., Gonçalves, I. L., Magri, E., & Delalibera Finzer, J. R. (2019). Chemistry, pharmacology and new trends in traditional functional and medicinal beverages. Food Research International, 120, 478-503. doi:10.1016/j.foodres.2018.10.091Yüceer, M., İlyasoğlu, H., & Özçelik, B. (2016). Comparison of flow behavior and physicochemical characteristics of low-cholesterol mayonnaises produced with cholesterol-reduced egg yolk. Journal of Applied Poultry Research, 25(4), 518-527. doi:10.3382/japr/pfw033Zhang, C., Quek, S. Y., Lam, G., & Easteal, A. J. (2008). The rheological behaviour of low fat soy-based salad dressing. International Journal of Food Science & Technology, 43(12), 2204-2212. doi:10.1111/j.1365-2621.2008.01852.

Relevant essential oil components: a minireview on increasing applications and potential toxicity

[EN] Phenolic compounds carvacrol, thymol, eugenol, and vanillin are four of the most thoroughly investigated essential oil components given their relevant biological properties. These compounds are generally considered safe for consumption and have been used in a wide range of food and non-food applications. Significant biological properties, including antimicrobial, antioxidant, analgesic, anti-inflammatory, anti-mutagenic, or anti-carcinogenic activity, have been described for these components. They are versatile molecules with wide-ranging potential applications whose use may substantially increase in forthcoming years. However, some in vitro and in vivo studies, and several case reports, have indicated that carvacrol, thymol, and eugenol may have potential toxicological effects. Oxidative stress has been described as the main mechanism underlying their cytotoxic behavior, and mutagenic and genotoxic effects have been occasionally observed. In vivo studies show adverse effects after acute and prolonged carvacrol and thymol exposure in mice, rats, and rabbits, and eugenol has caused pulmonary and renal damage in exposed frogs. In humans, exposure to these three compounds may cause different adverse reactions, including skin irritation, inflammation, ulcer formation, dermatitis, or slow healing. Toxicological vanillin effects have been less reported, although reduced cell viability after exposure to high concentrations has been described. In this context, the possible risks deriving from increased exposure to these components for human health and the environment should be thoroughly revised.The present work was financially supported by the Spanish Government (Project RTI2018-101599-B-C21 (MCUI/AEI/FEDER, EU)), and by a predoctoral program Valithornd (ACIF/2016/139) through the Generalitat Valenciana.Fuentes López, C.; Fuentes López, A.; Barat Baviera, JM.; Ruiz, MJ. (2021). Relevant essential oil components: a minireview on increasing applications and potential toxicity. Toxicology Mechanisms and Methods. 31(8):559-565. https://doi.org/10.1080/15376516.2021.1940408S55956531

Perception of fat and other quality parameters in minced and burger meat from Spanish consumer studies

[EN] This study examined Spanish consumer knowledge and perceptions of fat content in minced meat products, as well as the most relevant aspects considered to accept or reject these products. The majority of respondents overestimated the fat content of different minced meat types. Most consumers would not detect fat variations between +/- 2 g fat/100 g. The word association task evidenced different perceptions of minced meat according to both meat types (beef-pork or chicken-turkey) and packaging (on trays, bulk). The colour and appearance of the products were very important for consumers, who did not attach much importance to the presence of additives. Unpackaged beef-pork meat was perceived as more natural, but fattier and less healthy. Chicken-turkey meat was associated with health and low-fat, but also with dislike. This study provides relevant information to develop or reformulate new meat products.Cardona, M.; Gorriz, A.; Barat Baviera, JM.; Fernández Segovia, I. (2020). Perception of fat and other quality parameters in minced and burger meat from Spanish consumer studies. Meat Science. 166:1-9. https://doi.org/10.1016/j.meatsci.2020.108138S19166Alonso, J. C., Arboleda, A. M., Rivera-Triviño, A. F., Mora, D. Y., Tarazona, R., & Ordoñez-Morales, P. J. (2017). Técnicas de investigación cualitativa de mercados aplicadas al consumidor de fruta en fresco. Estudios Gerenciales, 33(145), 412-420. doi:10.1016/j.estger.2017.10.003Anders, S., & Mőser, A. (2010). Consumer Choice and Health: The Importance of Health Attributes for Retail Meat Demand in Canada. Canadian Journal of Agricultural Economics/Revue canadienne d’agroeconomie, 58(2), 249-271. doi:10.1111/j.1744-7976.2010.01183.xDa Silva, V. M., Minim, V. P. R., Ferreira, M. A. M., Souza, P. H. de P., Moraes, L. E. da S., & Minim, L. A. (2014). Study of the perception of consumers in relation to different ice cream concepts. Food Quality and Preference, 36, 161-168. doi:10.1016/j.foodqual.2014.04.008De Andrade, J. C., de Aguiar Sobral, L., Ares, G., & Deliza, R. (2016). Understanding consumers’ perception of lamb meat using free word association. Meat Science, 117, 68-74. doi:10.1016/j.meatsci.2016.02.039Ares, G., & Deliza, R. (2010). Studying the influence of package shape and colour on consumer expectations of milk desserts using word association and conjoint analysis. Food Quality and Preference, 21(8), 930-937. doi:10.1016/j.foodqual.2010.03.006Ares, G., Giménez, A., & Gámbaro, A. (2008). Understanding consumers’ perception of conventional and functional yogurts using word association and hard laddering. Food Quality and Preference, 19(7), 636-643. doi:10.1016/j.foodqual.2008.05.005Banović, M., Chrysochou, P., Grunert, K. G., Rosa, P. J., & Gamito, P. (2016). The effect of fat content on visual attention and choice of red meat and differences across gender. Food Quality and Preference, 52, 42-51. doi:10.1016/j.foodqual.2016.03.017Esmerino, E. A., Ferraz, J. P., Filho, E. R. T., Pinto, L. P. F., Freitas, M. Q., Cruz, A. G., & Bolini, H. M. A. (2017). Consumers’ perceptions toward 3 different fermented dairy products: Insights from focus groups, word association, and projective mapping. Journal of Dairy Science, 100(11), 8849-8860. doi:10.3168/jds.2016-12533Fernández-Ginés, J. M., Fernández-López, J., Sayas-Barberá, E., & Pérez-Alvarez, J. A. (2005). Meat Products as Functional Foods: A Review. Journal of Food Science, 70(2), R37-R43. doi:10.1111/j.1365-2621.2005.tb07110.xFont-i-Furnols, M., & Guerrero, L. (2014). Consumer preference, behavior and perception about meat and meat products: An overview. Meat Science, 98(3), 361-371. doi:10.1016/j.meatsci.2014.06.025Frank, D., Ball, A., Hughes, J., Krishnamurthy, R., Piyasiri, U., Stark, J., … Warner, R. (2016). Sensory and Flavor Chemistry Characteristics of Australian Beef: Influence of Intramuscular Fat, Feed, and Breed. Journal of Agricultural and Food Chemistry, 64(21), 4299-4311. doi:10.1021/acs.jafc.6b00160Guadalupe, G. A., Lerma-García, M. J., Fuentes, A., Barat, J. M., Bas, M. del C., & Fernández-Segovia, I. (2019). Presence of palm oil in foodstuffs: consumers’ perception. British Food Journal, 121(9), 2148-2162. doi:10.1108/bfj-09-2018-0608Guerrero, L., Claret, A., Verbeke, W., Enderli, G., Zakowska-Biemans, S., Vanhonacker, F., … Hersleth, M. (2010). Perception of traditional food products in six European regions using free word association. Food Quality and Preference, 21(2), 225-233. doi:10.1016/j.foodqual.2009.06.003Koistinen, L., Pouta, E., Heikkilä, J., Forsman-Hugg, S., Kotro, J., Mäkelä, J., & Niva, M. (2013). The impact of fat content, production methods and carbon footprint information on consumer preferences for minced meat. Food Quality and Preference, 29(2), 126-136. doi:10.1016/j.foodqual.2013.03.007Loebnitz, N., & Grunert, K. G. (2018). Impact of self-health awareness and perceived product benefits on purchase intentions for hedonic and utilitarian foods with nutrition claims. Food Quality and Preference, 64, 221-231. doi:10.1016/j.foodqual.2017.09.005Masson, M., Delarue, J., Bouillot, S., Sieffermann, J.-M., & Blumenthal, D. (2016). Beyond sensory characteristics, how can we identify subjective dimensions? A comparison of six qualitative methods relative to a case study on coffee cups. Food Quality and Preference, 47, 156-165. doi:10.1016/j.foodqual.2015.01.003Peterson, E. B., Van Eenoo, E., McGuirk, A., & Preckel, P. V. (2001). Perceptions of fat content in meat products. Agribusiness, 17(4), 437-453. doi:10.1002/agr.1028Pontual, I., Amaral, G. V., Esmerino, E. A., Pimentel, T. C., Freitas, M. Q., Fukuda, R. K., … Cruz, A. G. (2017). Assessing consumer expectations about pizza: A study on celiac and non-celiac individuals using the word association technique. Food Research International, 94, 1-5. doi:10.1016/j.foodres.2017.01.018Da Rosa, P. P., Ávila, B. P., Costa, P. T., Fluck, A. C., Scheibler, R. B., Ferreira, O. G. L., & Gularte, M. A. (2019). Analysis of the perception and behavior of consumers regarding capybara meat by means of exploratory methods. Meat Science, 152, 81-87. doi:10.1016/j.meatsci.2019.02.011Saba, A., Sinesio, F., Moneta, E., Dinnella, C., Laureati, M., Torri, L., … Spinelli, S. (2019). Measuring consumers attitudes towards health and taste and their association with food-related life-styles and preferences. Food Quality and Preference, 73, 25-37. doi:10.1016/j.foodqual.2018.11.017Shafie, F. A., & Rennie, D. (2012). Consumer Perceptions Towards Organic Food. Procedia - Social and Behavioral Sciences, 49, 360-367. doi:10.1016/j.sbspro.2012.07.034Shan, L. 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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 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.García-Ríos, E.; Ruiz Rico, M.; Guillamón Navarro, JM.; Pérez-Esteve, É.; Barat Baviera, JM. (2018). Improved antimicrobial activity of immobilised essential oil components against representative spoilage wine microorganisms. Food Control. 94:177-186. https://doi.org/10.1016/j.foodcont.2018.07.005S1771869