Juxtaglomerular apparatus hyperplasia under dual angiotensin blockade. A footprint of adequate RAS inhibition or a concern for renal fibrosis?

Background: Dual renin-angiotensin system blockade with angiotensin-converting enzyme inhibitors and angiotensin receptor blockers has been advocated to minimize proteinuria. However, recent trials have questioned the renal safety of this approach. Our understanding on the molecular effects of dual blockade in humans is incomplete. Case presentation: We present a patient with corticoid resistant nephrotic syndrome who developed marked juxtaglomerular apparatus hyperplasia and renin expression in the context of dual angiotensin system blockade. Conclusions: Although renin may have profibrotic effects mediated by (pro)renin receptor activation, this report raises questions on the potential consequences of local renin activation on chronic kidney disease in patients with dual angiotensin blockade.The authors have been supported by FIS PI 10/00072, PS09/00447, ISCIIIRETIC REDinREN RD06/0016, MICINN (SAF2009/11794), Eurosalud (EUS 2008/ 03565) FRIAT (Fundación Renal Iñigo Álvarez de Toledo) and Fundacion Lilly (JE)

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. C., De Brún, A., Henchion, M., Li, C., Murrin, C., Wall, P. G., & Monahan, F. J. (2017). Consumer evaluations of processed meat products reformulated to be healthier – A conjoint analysis study. Meat Science, 131, 82-89. doi:10.1016/j.meatsci.2017.04.239ROININEN, K., LÄHTEENMÄKI, L., & TUORILA, H. (1999). Quantification of Consumer Attitudes to Health and Hedonic Characteristics of Foods. Appetite, 33(1), 71-88. doi:10.1006/appe.1999.0232Webb, E. C., & O’Neill, H. A. (2008). The animal fat paradox and meat quality. Meat Science, 80(1), 28-36. doi:10.1016/j.meatsci.2008.05.02

Development of a new salmon salting smoking method and process monitoring by impedance spectroscopy

[EN] In this work two objectives were proposed: (i) to optimize a new salmon salting smoking method using vacuum packaging and (ii) to evaluate the application of impedance spectroscopy (IS) to the on-line monitoring of the process. Different processing conditions were evaluated (4 smoke flavoring (SF) salt concentrations, 3 salting times, salting in vacuum or in air). Physico-chemical analyses and IS measurements were performed with three different sensors during the process. Salting with 16 g SF salt/100 g fish in vacuum packaging provided smoked salmon similar to products currently available on the market. This new method has the advantages of reducing processing times and waste. IS measurements were carried out by three different electrodes. The most appropriate sensor for process monitoring was a needle electrode, with which robust prediction models for NaCl content, moisture and a,,, during the salting smoking process were obtained. The results showed the potential of IS as a rapid on-line monitoring method of the salmon salting smoking process. (C) 2012 Elsevier Ltd. All rights reserved.The authors gratefully acknowledge the financial support for the work reported here received from the Generalitat Valenciana (GV/2011/098) and the Universitat Politecnica de Valencia (UPV) (PAID-06-09-2940). A. Fuentes would like to thank the Campus de Excelencia Internacional at the UPV for its support. The proof-reading of this paper was funded by the UPV, Spain.Rizo Párraga, AM.; Fuentes López, A.; Fernández Segovia, I.; Masot Peris, R.; Alcañiz Fillol, M.; Barat Baviera, JM. (2013). Development of a new salmon salting smoking method and process monitoring by impedance spectroscopy. LWT - Food Science and Technology. 51(1):218-224. https://doi.org/10.1016/j.lwt.2012.09.025S21822451

Development of a novel smoke-flavoured trout product: An approach to sodium reduction and shelf life assessment

[EN] This work aimed to develop a reduced sodium smoke-flavoured trout product with similar physicochemical traits and sensory quality to commercial smoked trout. In a first phase, a reduced sodium smoke-flavoured trout product was developed by a novel smoke-flavouring process using water vapour permeable bags. In a second phase, the obtained product's microbial and physico-chemical quality was evaluated for 42 cold storage days. A smoke-flavoured trout product with similar physico-chemical characteristics and sensory acceptance to commercial smoked trout was achieved through smokeflavouring with water vapour permeable bags. Partial substitution of NaCl for KCl led to a 42% sodium reduction in the smoke-flavoured trout and did not affect its physico-chemical traits, sensory attributes and hygienic quality throughout the storage. During shelf life study, no sample exceeded the limits of acceptance proposed for physico-chemical and microbial parameters, except for mesophilic bacteria, which limited the product shelf life to 1 month.The authors gratefully acknowledge the support of Tub-Ex Aps (Taars, Denmark) for the supply of the water vapour permeable bags and for providing all the necessary technical information. Arantxa Rizo would like to thank the Universitat Politecnica de Valencia for the FPI grant.Rizo, A.; Fuentes López, A.; Fernández Segovia, I.; Barat Baviera, JM. (2017). Development of a novel smoke-flavoured trout product: An approach to sodium reduction and shelf life assessment. Journal of Food Engineering. 211:22-29. doi:10.1016/j.jfoodeng.2017.04.031S222921

Smoke-flavoured cod obtained by a new method using water vapour permeable bags

[EN] The objective of this study was to adapt and optimise a new smoking-salting process developed for salmon to obtain smoke-flavoured cod. Fish was processed at 60% relative humidity (RH)/5 degrees C for 24 h using different salt doses. During process optimisation, new conditions were studied (salt dose, RH, processing time). Smoke-flavoured cod showed higher salt and moisture content than the salmon samples, which required a higher salt concentration to reach similar a(w) values. Process optimisation allowed the exudate to evaporate when the process lasted 72 and 96 h. The samples obtained with the 2% salt dose, 60% RH and 96 h gave the closest levels of moisture, salt and a(w) to commercial products. This new smoking-salting could substitute traditional procedures as it minimises product handling and brine wastes, reduces processing steps and can be applied to different fish types by adapting processing parameters. (C) 2016 Elsevier Ltd. All rights reserved.The authors gratefully acknowledge Tub-Ex Aps (Taars, Denmark) for the supply of the water vapour permeable bags and for providing all the necessary information about their use. Author A. Rizo is grateful to Universitat Politecnica de Valencia for a FPI grant.Rizo, A.; Fuentes López, A.; Fernández Segovia, I.; Barat Baviera, JM. (2016). Smoke-flavoured cod obtained by a new method using water vapour permeable bags. Journal of Food Engineering. 179:19-27. doi:10.1016/j.jfoodeng.2016.01.028S192717

Development of amino-functionalized membranes for removal of microorganism

[EN] Treatments to ensure water supply of an acceptable hygienic-sanitary quality is of vast importance. Among unconventional treatments, membrane technologies have recently stood out. Immobilization of antimicrobial compounds onto membranes can prevent fouling and lead to self-cleaning matrices. In this study, cellulose membranes functionalized with amines were developed to assess their capability to remove microbial contamination. Water samples with several levels of Escherichia coli inoculum were filtered through membranes, and different trials were run to check the system's effectiveness. The amino-functionalized membranes were able to filter water samples in a few seconds, and partially or completely remove the inoculated microorganism depending on the inoculum level. The amine-functionalized membranes displayed significant retention capacity in samples with high bacterial concentrations and were able to decontaminate water with low microbial load. Membranes can be reused with no apparent loss of efficiency. Hence, this study demonstrates the high potential of amine-functionalized membranes in drinking water treatments.Authors gratefully acknowledge the financial support from the Ministerio de Economia y Competitividad and FEDER-EU (Project AGL2015-70235-C2-1-R). N.P.G. is grateful to Generalitat Valencia for her grant. The authors also thank the Electron Microscopy Service at the UPV for support.Peña-Gomez, N.; Ruiz Rico, M.; Fernández Segovia, I.; Barat Baviera, JM. (2018). Development of amino-functionalized membranes for removal of microorganism. Innovative Food Science & Emerging Technologies. 48:75-82. https://doi.org/10.1016/j.ifset.2018.05.023S75824

Characterization of Spanish powdered seaweeds: Composition, antioxidant capacity and technological properties

[EN] This work aimed to characterise four seaweed species: nori (Phorphyra), kombu (Laminaria), wakame (Undaria) and sea spaghetti (Himanthalia elongata). Their nutritional composition, total phenolic compounds (TPC), antioxidant capacity, oil and water holding capacity (OHC and WHC), and swelling capacity (SC) were determined. Wakame and nori exhibited the highest proteins contents, rich in essential amino acids and in those related to umami flavour. All the samples had a low lipid content and high ash content values. High fibre levels were observed, especially in kombu. The TPC content and antioxidant capacity of sea spaghetti was significantly higher than in the other samples. The OHC, WHC and SC of the seaweeds demonstrated their potential influence on texture of food products. The incorporation of these seaweeds into different foodstuffs could entail an improvement of the nutritional quality and texture properties, and could also reduce the use of Na and synthetic additives.The reported experiment forms part of a project financially supported by the Universitat Politècnica de València ( SaPesAl (UPV-FE-2014-55)), which the authors gratefully acknowledge. M.J. Lerma-García thanks the Universitat Politècnica de València for a postdoctoral contract (PAID-10-14)Fernández Segovia, I.; Lerma-García, MJ.; Fuentes López, A.; Barat Baviera, JM. (2018). Characterization of Spanish powdered seaweeds: Composition, antioxidant capacity and technological properties. Food Research International. 111:212-219. https://doi.org/10.1016/j.foodres.2018.05.037S21221911

Effect of the type and degree of alkalization of cocoa powder on the physico-chemical and sensory properties of sponge cakes

[EN] Alkalization is a crucial process during cocoa processing to reduce its bitterness, improve solubility and develop color. Alkalization can be performed out at several points of the process (nib or cake), with different agents and at various intensities. All these variables may affect cocoa properties, but also physico-chemical and sensory properties of derived products (i.e. cakes). This work aims to evaluate the impact of alkalization type (nib vs. cake), alkalizing agent (K2CO3, NaHCO3 and KOH) and process intensity (mild and strong) on the physicochemical and sensory properties of sponge cakes. For this aim, 8 different alkalized powders were industrially produced and used in the preparation of sponge cakes. Alkalizing conditions significantly affected cocoa properties (pH, color, sensory properties) and those of the corresponding cakes (cake doughs color and rheology, as well as baked cake color and texture). In general, doughs prepared with cocoas alkalized under strong conditions were a 55 % darker and a 15 % less elastic. After baking, the corresponding cakes were a 17 % darker (L*) and a 12 % harder in texture. Despite these differences, all the cakes were equally rated by consumers in sensory terms demonstrating that for this application, alkalization variables do not condition consumer acceptability.The authors wish to acknowledge the financial assistance provided by the Ministerio de Economia, Industria y Competitividad (Spanish Government) and the European Regional Development Fund (Project RTC-2016-5241-2). We also thank Helen Warburton for editing the English style.Puchol-Miquel, M.; Palomares, C.; Fernández Segovia, I.; Barat Baviera, JM.; Pérez-Esteve, É. (2021). Effect of the type and degree of alkalization of cocoa powder on the physico-chemical and sensory properties of sponge cakes. LWT - Food Science and Technology. 152:1-9. https://doi.org/10.1016/j.lwt.2021.1122411915

Microbial stabilization of craft beer by filtration through silica supports functionalized with essential oil components

[EN] The brewing industry uses conventional pasteurization to assure beer microbial stability, but this process compromises its quality characteristics. This study proposes a novel cold pasteurization technology based on filtration through silica microparticles (5, 10, 25 or 50 mu m) functionalized with essential oil components (EOCs). After the synthesis and characterization of the supports, craft beer was filtered through a bed of EOC-functionalized particles to assess their capability to entrap and/or inactivate beer microbiota. The microbiological analysis of filtered beer showed that the supports presented remarkable removal capacity against Escherichia coli, mesophilic bacteria, lactic acid bacteria, and mold and yeast. The preservation potential of the filtration technology remained steady after filtering multiple samples and previous washing with a high water volume. The determination of potential leaching of the immobilized EOCs resulted in zero release of the grafted molecules in the beer samples filtered through the bed of particles. Moreover, differences among control and filtered beers detected by a panel of untrained judges were scarce or nonexistent. The proposed technology can be considered an effective novel mild preservation method for craft beer as it can reduce the microbial load of the product and can prevent negative effects on the sensory properties of beverages.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). N.P.G. is grateful to Generalitat Valencia for her grant. The authors also thank the Electron Microscopy Service at the UPV for support.Peña-Gómez, N.; Ruiz Rico, M.; Pérez-Esteve, É.; Fernández Segovia, I.; Barat Baviera, JM. (2020). Microbial stabilization of craft beer by filtration through silica supports functionalized with essential oil components. LWT - Food Science and Technology. 117:1-8. https://doi.org/10.1016/j.lwt.2019.108626S18117Burt, 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.2004.03.022Cao, L., Zhou, G., Guo, P., & Li, Y. (2011). Influence of Pasteurising Intensity on Beer Flavour Stability. Journal of the Institute of Brewing, 117(4), 587-592. doi:10.1002/j.2050-0416.2011.tb00508.xChavan, P. S., & Tupe, S. G. (2014). Antifungal activity and mechanism of action of carvacrol and thymol against vineyard and wine spoilage yeasts. Food Control, 46, 115-120. doi:10.1016/j.foodcont.2014.05.007Deng, Y., Bi, H., Yin, H., Yu, J., Dong, J., Yang, M., & Ma, Y. (2018). Influence of ultrasound assisted thermal processing on the physicochemical and sensorial properties of beer. Ultrasonics Sonochemistry, 40, 166-173. doi:10.1016/j.ultsonch.2017.07.017Devi, R., Alemayehu, E., Singh, V., Kumar, A., & Mengistie, E. (2008). Removal of fluoride, arsenic and coliform bacteria by modified homemade filter media from drinking water. Bioresource Technology, 99(7), 2269-2274. doi:10.1016/j.biortech.2007.05.002Fillaudeau, L., & Carrère, H. (2002). Yeast cells, beer composition and mean pore diameter impacts on fouling and retention during cross-flow filtration of beer with ceramic membranes. Journal of Membrane Science, 196(1), 39-57. doi:10.1016/s0376-7388(01)00568-3Franchi, M. A., Tribst, A. A. L., & Cristianini, M. (2011). Effects of High Pressure Homogenization on Beer Quality Attributes. Journal of the Institute of Brewing, 117(2), 195-198. doi:10.1002/j.2050-0416.2011.tb00460.xFuenmayor, C. A., Lemma, S. M., Mannino, S., Mimmo, T., & Scampicchio, M. (2014). Filtration of apple juice by nylon nanofibrous membranes. Journal of Food Engineering, 122, 110-116. doi:10.1016/j.jfoodeng.2013.08.038Gialleli, A.-I., Bekatorou, A., Kanellaki, M., Nigam, P., & Koutinas, A. A. (2016). Apple juice preservation through microbial adsorption by nano/micro-tubular cellulose. Innovative Food Science & Emerging Technologies, 33, 416-421. doi:10.1016/j.ifset.2015.11.006Gil, G., del Mónaco, S., Cerrutti, P., & Galvagno, M. (2004). Selective antimicrobial activity of chitosan on beer spoilage bacteria and brewing yeasts. Biotechnology Letters, 26(7), 569-574. doi:10.1023/b:bile.0000021957.37426.9bHolley, R. A., & Patel, D. (2005). Improvement in shelf-life and safety of perishable foods by plant essential oils and smoke antimicrobials. Food Microbiology, 22(4), 273-292. doi:10.1016/j.fm.2004.08.006Hyldgaard, M., Mygind, T., & Meyer, R. L. (2012). Essential Oils in Food Preservation: Mode of Action, Synergies, and Interactions with Food Matrix Components. Frontiers in Microbiology, 3. doi:10.3389/fmicb.2012.00012Lu, G., Li, C., Liu, P., Cui, H., Yao, Y., & Zhang, Q. (2010). UV inactivation of microorganisms in beer by a novel thin-film apparatus. Food Control, 21(10), 1312-1317. doi:10.1016/j.foodcont.2010.03.007Lund, M. N., Hoff, S., Berner, T. S., Lametsch, R., & Andersen, M. L. (2012). Effect of Pasteurization on the Protein Composition and Oxidative Stability of Beer during Storage. Journal of Agricultural and Food Chemistry, 60(50), 12362-12370. doi:10.1021/jf303044aMilani, E. A., Ramsey, J. G., & Silva, F. V. M. (2016). High pressure processing and thermosonication of beer: Comparing the energy requirements and Saccharomyces cerevisiae ascospores inactivation with thermal processing and modeling. Journal of Food Engineering, 181, 35-41. doi:10.1016/j.jfoodeng.2016.02.023Morris, C., Brody, A. L., & Wicker, L. (2007). Non-thermal food processing/preservation technologies: a review with packaging implications. Packaging Technology and Science, 20(4), 275-286. doi:10.1002/pts.789Ribes, S., Ruiz-Rico, M., Pérez-Esteve, É., Fuentes, A., Talens, P., Martínez-Máñez, R., & Barat, J. M. (2017). Eugenol and thymol immobilised on mesoporous silica-based material as an innovative antifungal system: Application in strawberry jam. Food Control, 81, 181-188. doi:10.1016/j.foodcont.2017.06.006Rota, M. C., Herrera, A., Martínez, R. M., Sotomayor, J. A., & Jordán, M. J. (2008). Antimicrobial activity and chemical composition of Thymus vulgaris, Thymus zygis and Thymus hyemalis essential oils. Food Control, 19(7), 681-687. doi:10.1016/j.foodcont.2007.07.007Ruiz-Rico, M., Pérez-Esteve, É., Bernardos, A., Sancenón, F., Martínez-Máñez, R., Marcos, M. D., & Barat, J. M. (2017). Enhanced antimicrobial activity of essential oil components immobilized on silica particles. Food Chemistry, 233, 228-236. doi:10.1016/j.foodchem.2017.04.118Sakamoto, K., & Konings, W. N. (2003). Beer spoilage bacteria and hop resistance. International Journal of Food Microbiology, 89(2-3), 105-124. doi:10.1016/s0168-1605(03)00153-3Valente, I. M., Santos, C. M., Moreira, M. M., & Rodrigues, J. A. (2013). New application of the QuEChERS methodology for the determination of volatile phenols in beverages by liquid chromatography. Journal of Chromatography A, 1271(1), 27-32. doi:10.1016/j.chroma.2012.11.026Vaughan, A., O’Sullivan, T., & Sinderen, D. (2005). Enhancing the Microbiological Stability of Malt and Beer - A Review. Journal of the Institute of Brewing, 111(4), 355-371. doi:10.1002/j.2050-0416.2005.tb00221.xWalkling-Ribeiro, M., Rodríguez-González, O., Jayaram, S. H., & Griffiths, M. W. (2011). Processing temperature, alcohol and carbonation levels and their impact on pulsed electric fields (PEF) mitigation of selected characteristic microorganisms in beer. Food Research International, 44(8), 2524-2533. doi:10.1016/j.foodres.2011.01.046Yang, N., Huang, K., Lyu, C., & Wang, J. (2016). Pulsed electric field technology in the manufacturing processes of wine, beer, and rice wine: A review. Food Control, 61, 28-38. doi:10.1016/j.foodcont.2015.09.02

Novel antimicrobial filtering materials based on carvacrol, eugenol, thymol and vanillin immobilized on silica microparticles for water treatment

[EN] The objective of this work was to develop filtering materials based on different-sized silica particles functionalized with carvacrol (0.01¿g/g SiO2), eugenol (0.04¿g/g SiO2), thymol (0.01¿g/g SiO2) and vanillin (0.12¿g/g SiO2). The removal capability of the functionalized supports was evaluated using distilled water inoculated with Escherichia coli (104¿CFU/mL). Water samples (100¿mL) were filtered through layers of supports of different thickness (0.5, 1 or 1.5¿cm thick), according to different filtration tests. The results showed the supports' efficacy, because the microorganism was totally eliminated after filtration, requiring the passage of the sample through the filter only a few seconds in some cases. Removal of E. coli was due to a combination of physical adsorption and inactivation on contact with the immobilized molecules. Functionalized supports' efficacy remained after filtering multiple samples and/or pre-conditioning (washing with 1¿3¿L of sterile water), which suggests the maintenance of the molecules attached to silica microparticles' surface. No wash-out effect was determined after filtration with eugenol, thymol and vanillin functionalized supports, which demonstrated the covalent immobilization of antimicrobial compounds. Industrial relevance Ensuring appropriate water decontamination with no potential health risks associated with conventional chemical disinfectants and meeting the growing point-of-use water treatment demand require emerging technologies for the microbial decontamination of drinking water. The developed filtering materials showed good bacterial removal capacity with log reduction values of 104¿CFU/mL, which are adequate for household water treatment technologies. As proof-of-concept, this study demonstrated the high potential of the developed functionalized silica supports to remove bacteria such as E. coli in water treatment.Authors gratefully acknowledge the financial support from the Ministerio de Ciencia, Innovación y Universidades, the Agencia Estatal de Investigación and FEDER-EU (Project RTI2018-101599-B-C21). N.P.G. is grateful to Generalitat Valenciana for her grant. The authors also thank the Electron Microscopy Service at the UPV for support.Peña-Gomez, N.; Ruiz Rico, M.; Pérez-Esteve, É.; Fernández Segovia, I.; Barat Baviera, JM. (2019). Novel antimicrobial filtering materials based on carvacrol, eugenol, thymol and vanillin immobilized on silica microparticles for water treatment. Innovative Food Science & Emerging Technologies. 58:1-9. https://doi.org/10.1016/j.ifset.2019.102228195