Envase activo para conservación de productos vegetales frescos

Número de publicación: ES2393388 A1. También publicado como: ES2393388 B1. Número de solicitud: P201031030Envase activo para conservación de productos vegetales frescos. Se describe un recipiente de envasado, y un envase activo que lo comprende, con propiedades de adsorción del etileno, control del vapor de agua y capacidad antimicrobiana, de aplicación a productos vegetales frescos, en especial hortofrutícolas, con el que se modifica la atmósfera en el interior del envase, se controla la humedad y que actúa de barrera frente a los microorganismos, extendiendo la vida útil de los productos envasados, sin necesitar temperaturas bajas de conservación. Este envase activo consta de un recipiente de material biodegradable como el cartón, recubierto en su superficie interna de una lámina de un polímero con capacidad de absorción del etileno y vapor de agua, tal como PLA, en la que se incorporan aceites esenciales naturales con acción antimicrobiana, y de una película de envoltura que se aplica y termosella tras llenar el envase de producto.Universidad Politécnica de CartagenaUniversidad de Murci

Influencia de la limpieza del aire y de las superficies en instalaciones de envasado sobre la vida útil de productos agroalimentarios

[SPA] Algunos de los factores que más influyen sobre la calidad y la vida útil de los alimentos envasados no asépticamente son la carga microbiana inicial del producto antes de su procesado y la carga aportada durante el desarrollo de este procesado y del envasado, que tendrá como resultado la carga microbiana final del producto envasado. Esta carga microbiana dependerá en gran medida de la contaminación del aire de la sala de envasado y de las superficies de los equipos en contacto con el producto. Es por ello, que se ha llevado a cabo este estudio de caracterización y correlación de toda una serie de parámetros relativos al aire de la sala de envasado: temperatura, humedad relativa, velocidad del aire, concentración de partículas, recuento de unidades formadoras de colonias (UFC) en el aire, y la carga microbiana de las superficies de los equipos en contacto con el producto que se envasa. Esta carga microbiana del aire y de las superficies se ha relacionado con la evolución y vida útil de muestras de carne de cerdo y pavo cocido, que se han loncheado y envasado bajo dos condiciones de limpieza del aire y superficies: (i) en aire filtrado con flujo laminar (FL) (equivalente a sala blanca clase 100), y (ii) en condiciones de salas convencionales (SC) (en sala clase 100.000), y, posteriormente, se han almacenado a 4ºC. Las muestras se analizaron periódicamente hasta el final de su vida útil, determinando: la carga de enterobacterias, microflora total mesófila, microflora psicrotrofa, microflora láctica, Staphylococcus spp. Y Listeria monocytogenes; también, se determinaron los cambios organolépticos y de pH. Con la tecnología de loncheado y envasado en condiciones de flujo laminar se consiguió una mayor proporción de producto con recuentos inferiores a 10 UFC/g. En todos los casos, las muestras de carne de cerdo cocido presentaron valores inferiores a 104 UFC/g, y las de pavo cocido inferiores a 103 UFC/g. Esta significativa disminución de la carga microbiana inicial de los productos recién loncheados y envasados se tradujo en un claro aumento de su vida útil, en refrigeración a 4º C, que se amplió desde 18,6 días a 35,0 días, en el caso de la carne de cerdo cocida, y desde 32,3 a 49,2 días en el caso de la carne de pavo cocida. [ENG] The most important factors influencing the shelf life of cooked, sliced and packed meat products are the initial product quality and the factors of cutting and packaging process, mainly that’s concerning to the contamination control of air and equipment surfaces in contact with the product. This contamination will influences on the microbial load of the packaged product. Therefore the interest of the accomplishment of these operations protecting the The most important factors influencing the shelf life of cooked, sliced and packed meat products are the initial product quality and the factors of cutting and packaging process, mainly that’s concerning to the contamination control of air and equipment surfaces in contact with the product. This contamination will influences on the microbial load of the packaged product. Therefore the interest of the accomplishment of these operations protecting the product from the microbial contamination, using a cover of laminar flow with filtered air on the packaging line. In this study the shelf life of cooked ham and cooked turkey meat, sliced, packaged and stored in refrigeration (at 4º C) is analyzed, as function on the initial microbial load of the product, and the packaging technology: (i) under laminar flow (class 100 clean room) and (ii) in conventional clean room (class 100,000). The sliced and packaged product samples have been analyzed periodically until the end of their shelf life, determining the load of enterobacteriaceae, total mesophilic microflora, psychrotrophic microflora, lactic acid microflora, Staphylococcus spp. and L. monocytogenes in the samples. Also, they have been determined the changes in organoleptic properties, and pH. With the packaging technology using laminar flow a greater proportion of product just packaged with counts less than 10 UFC/g is obtained, and, in all the cases, sliced meat samples with counts less than of 104 UFC/g were observed in cooked ham, and less than 103 CFU/g were observed in cooked turkey meat. This significant diminution of microbial load in the product just packaged results in a clear increase of its shelf life at 4ºC, extending it from 18,6 days to 35 days in the case of sliced cooked ham, and from 32,3 to 49,2 days in the case of sliced cooked turkey meat

Efectividad de desinfectantes de superficies de los equipos en instalaciones de envasado de productos listos para su consumo

[SPA] Una de las principales fuentes de contaminación de los alimentos envasados listos para su consumo son las superficies de los equipos en contacto con los alimentos. En dichas superficies se desarrollan biofilms que con frecuencia son muy resistentes a los agentes desinfectantes utilizados en las plantas de fabricación. En este trabajo se han aislado diferentes microorganismos de biofilms en superficies de equipos, y se han estudiado frente a desinfectantes comerciales utilizados en diversas industrias alimentarias, en un equipo multiskan ascent y placas microtiter. Se estudiaron tres cepas bacterianas que pueden ser encontradas en las superficies de los equipos: Pseudomonas sp., Escherichia coli y Listeria monocytogenes. Los desinfectantes ensayados han sido quacide p40, dectocide yo2, dexacide b10, divosan activ, quacide mc7, limoseat, asep 150 y destocide. Respecto a las determinaciones de concentración minina inhibitoria (cmi) los desinfectantes mas efectivos resultaron ser quacide mc7, que a una concentración de 0.125 % v/v inhibió el crecimiento de todas las cepas diana y asep 150 que produjo el mismo efecto a una concentración de 0,06%. La definición de concentración mínima bactericida (cmb) se estableció como el valor de concentración del desinfectante que destruye una población de 104 cel./ml durante 20 min. Las cmb más bajas se obtuvieron con dexacide b10 con cmb = 0,125% para todas las cepas estudiadas y quacide mc7 con cmb = 0,0625% para l. Monocytogenes y e. Coli y de cmb =0,125% para Pseudomonas sp. Como conclusión se recomienda utilizar una alternancia de desinfectantes dependiendo del tipo de cepa predominante que contamine la superficie de los equipos. [ENG] The main contamination sources of packaged ready to eat products are equipment surfaces which keep in touch with them during the production process. Microbial biofilms are developed on these surfaces and frequently they are resistant to common disinfectants used in the food industry. Different spoilage microorganisms which usually are found on equipment surfaces biofilms have been tested in the present work. Their resistance against comercial disinfectants was studied in a Multiskan Ascent spectrophotometer and microtitter plates (96 wells). Three strains isolated from the equipment surfaces were tested: Pseudomonas sp., Escherichia coli y Listeria monocytogenes. Disinfectants were Quacide P40, Dectocide YO2, Dexacide B10, Divisan activ, Quacide MC7, Limoseat, Asep 150 y Destocide. The minimal inhibitory concentration (MIC) and the minimal bactericidal concentration (MBC) were determined for each strain. The most effective disinfectants regarding the MIC values were Quacide MC7 and Asep 150 which inhibited the growing of the target strains at concentrations of 0,125 and 0,06 % v/v respectively. The MBC was defined as the minimal concentration at which the strain population of 104 cell/ml was killed during 20 minutes of interaction between the strain and each disinfectant. The lowest values of MBC were 0,125 % v/v with Dexacide B10 for all the target strains and 0,0625 % v/v with Quacide MC7 for L. monocytogenes and E.coli and 0,125 % v/v for Pseudomonas sp. As conclusion we recommend the use of a disinfection plan in relation to the predominant spoiling microflora and the potential risk that represents for the food product. This plan would include several disinfectants changing them each few days

Application of refrigeration for debittering table olives

During the process of making table olives, it is necessary to remove bitterness caused by phenolic compounds like oleuropein. This debittering effect is achieved by degrading these compounds into non-bitter ones that are beneficial for health due to their antioxidant properties. One of the most used methods is alkaline debittering using NaOH but the main drawback is the environmental impact generated by wastes and degradation of high-value nutraceutical compounds in olives. Different olive debittering pre-treatments followed by refrigeration storage at 5ºC during 90 days have been performed using Ocal variety olives (Olea europaea L.) by combining heat, β- glucosidase and Lactobacillus plantarum treatments. Oleuropein and hydroxytyrosol concentrations were determined in olive pulp and brine. The data has been complemented with sensory tests. The treatment with the best results was storage in refrigeration, which achieved significant debittering and greater degradation of oleuropein, due to the action of endogenous enzymes of the olives

Contribución a la caracterización de Leishmania trópica y Leishmania donovani / Fulgencio Marín Iniesta ; Director Juan Gª de Lomas Barrionuevo.

Fotocopia original.Tesis - Universidad de Murcia.Consulte la tesis en: BCA. GENERAL. ARCHIVO UNIVERSITARIO. TM 3415.CRAI CIENCIAS. DEPOSITO. T.D. 88

Aplicaciones de Lactococcus lactis subsp.lacti y sus metabolitos en la elaboración de queso fresco de cabra : influencia sobre el crecimiento de Listeria monocytogenes y los caracteres fisico-sensoriales / Mª del Rosario Fernández-Villacañas Marín ; director Fulgencio Marín Iniesta.

Tesis-Universidad de Murcia.Consulte la tesis en: BCA. GENERAL. DEPOSITO. T.M-1968.Consulte la tesis en: BCA. GENERAL. Fac. Veterinaria. Sala de estudio. Tesis-V 126

Stability in plant-based creams

Se ha llevado a cabo un estudio sobre el efecto de dos emulgentes y cuatro estabilizantes en el comportamiento de una emulsión de aceite en agua (O/W) formulada con aceite altamente insaturado. Para ello se prepararon 8 tipos de emulsiones O/W estabilizadas por homogeneización a alta presión (150 bar), con un contenido fijo de aceite vegetal (10,9% en peso). Como emulgentes se utilizaron emulsificador 1, por un lado, y emulsificador 2, por otro, a una concentración fija de 0,65%, en ambos casos, y diferentes estabilizantes (1, 2, 3 y 4). Las emulsiones fueron caracterizadas en cuanto a la distribución del tamaño de partícula, viscosidad, pH y estabilidad física. Los resultados mostraron que las emulsiones presentaron un pH comprendido entre 6 y 6,5, y fueron fácilmente dispersables en agua. La viscosidad dinámica de las cremas estuvo comprendida entre 100 y 226,5 cP, siendo la V8 la que presentó la mayor viscosidad. El análisis de la microestructura de la emulsión reveló que los diámetros medios de las partículas oscilaron entre 4,2 y 13 µm, siendo la V6 (estabilizante 3, 0,34%) la que presentó el mayor tamaño de los glóbulos de grasa, mientras que la V8 fue en donde se detectó el menor diámetro de las partículas (4,2 ± 1,51 µm). El análisis de la estabilidad física de las emulsiones por el método estático reveló que todas las emulsiones fueron estables a baja temperatura (6 ºC) durante los 14 días del ensayo. En los ensayos a temperatura ambiente (22 ºC) y a alta temperatura (40 ºC) la crema V8 fue la que mostró la mayor estabilidad durante todo el periodo ensayado. El análisis de estabilidad física de las emulsiones, utilizando el método dinámico (LUMiSizer®), mostró que la emulsión V8 fue la más estable de todas las formuladas, indicando que la adición del estabilizante 4 a una concentración 0,15% mejoró tanto la estabilidad física como el tamaño de las partículas de la crema obtenida.A study has been carried out on the effect of two emulsifiers and four stabilizers on the behavior of an oil-in-water (O/W) emulsion formulated with highly unsaturated oil. For this, 8 types of O/W emulsions stabilized by high pressure homogenization (150 bar) were prepared, with a fixed content of vegetable oil (10.9% by weight). On the one hand, emulsifiers 1 and 2, which were used at a fixed concentration of 0.65%, and different stabilizers (1, 2, 3 and 4) were tested. The emulsions were characterized in terms of particle size distribution, viscosity, pH and physical stability. The results showed that the emulsions had a pH between 6 and 6.5 and were easily dispersible in water. The dynamic viscosity of the creams was between 100 and 226.5 cP, with V8 being the one with the highest viscosity. The analysis of the microstructure of the emulsion revealed that the mean diameters of the particles ranged between 4.2 and 13 μm, with V6 (stabilizer 3, 0.34%) having the largest size of the fat globules, while V8 was where the smallest diameter of the particles (4.2 ± 1.51 μm) was detected. The analysis of the physical stability of the emulsions by the static method revealed that all the emulsions were stable at low temperature (6 ºC) during the 14 days of the test. In the tests at room temperature (22 ºC) and at high temperature (40 ºC), the V8 cream was the one that showed the greatest stability throughout the period tested. The physical stability analysis of the emulsions, using the dynamic method (LUMiSizer®), showed that the V8 emulsion was the most stable of all the formulated ones, indicating that the addition of stabilizer 4 at a concentration of 0.15% improved the stability physical as the size of the particles of the cream obtained

The application of essential oil vapors at the end of vacuum cooling of fresh culinary herbs promotes aromatic recovery

Aroma is an important quality parameter of fresh culinary herbs that may be highly affected after postharvest treatments. The innovative technology of vapor essential oil (EO) application under vacuum conditions may recover aroma lost during the postharvest processing of plant products like aromatic herbs. Hence, this study assessed the aroma recovery effect of vapor EOs applied during vacuum cooling on curly parsley and dill. The volatile organic compounds (VOCs) profiles of these aromatic herbs were studied by static headspace solid-phase microextraction (SPME), and the VOCs sorption kinetics onto the SPME stir-bar coating were modeled by the Baranyi model. At the pilot plant scale, the total VOCs contents of parsley and dill (whose extractability was increased by 10–20% after a single vacuum process) were enhanced by 4.5-and 2-fold, respectively, when vapor EOs were applied. In particular, 1,3,8-p-menthatriene and carvone (parsley) increased by 18.7-and 7.3-fold, respectively, while dill ether (the characteristic VOC of dill) augmented by 2.4-fold after vapor EOs were applied under vacuum conditions. The aroma recovery of culinary herbs was successfully validated at an industrial level in an installation developed by our group to apply vapor EOs within a vacuum cooling system, reaching total VOC recoveries of 4.9-and 2.3-fold in parsley and dill, respectively.</p

Synergistic Antimicrobial Activities of Combinations of Vanillin and Essential Oils of Cinnamon Bark, Cinnamon Leaves, and Cloves

Plant bioactive compounds have antimicrobial and antioxidant activities that allow them to be used as a substitute for synthetic chemical additives in both food and food packaging. To improve its sensory and bactericidal effects, its use in the form of effective combinations has emerged as an interesting possibility in the food industry. In this study, the antimicrobial activities of essential oils (EOs) of cinnamon bark, cinnamon leaves, and clove and the pure compounds vanillin, eugenol, and cinnamaldehyde were investigated individually and in combination against Listeria monocytogenes and Escherichia coli O157:H7. The possible interactions of combinations of pure compounds and EOs were performed by the two-dimensional checkerboard assay and isobologram methods. Vanillin exhibited the lowest antimicrobial activity (MIC of 3002 ppm against L. monocytogenes and 2795 ppm against E. coli O157:H7), while clove and cinnamon bark EOs exhibited the highest antimicrobial activity (402–404 against L. monocytogenes and 778–721 against E. coli O157:H7). For L. monocytogenes, pure compound eugenol, the main component of cinnamon leaves and clove, showed lower antimicrobial activity than EOs, which was attributed to the influence of the minor components of the EOs. The same was observed with cinnamaldehyde, the main component of cinnamon bark EO. The combinations of vanillin/clove EO and vanillin/cinnamon bark EO showed the most synergistic antimicrobial effect. The combination of the EOs of cinnamon bark/clove and cinnamon bark/cinnamon leaves showed additive effect against L. monocytogenes but indifferent effect against E. coli O157:H7. For L. monocytogenes, the best inhibitory effects were achieved by cinnamon bark EO (85 ppm)/vanillin (910 ppm) and clove EO (121 ppm)/vanillin (691 ppm) combinations. For E. coli, the inhibitory effects of clove EO (104 ppm)/vanillin (1006 ppm) and cinnamon leaves EO (118 ppm)/vanillin (979 ppm) combinations were noteworthy. Some of the tested combinations increased the antimicrobial effect and would allow the effective doses to be reduced, thereby offering possible new applications for food and active food packaging

Antioxidant and Antimicrobial Effect of Plant Essential Oils and Sambucus nigra Extract in Salmon Burgers

The antioxidant capacity of oregano (OEO) and clove (CLEO) essential oils and black elderberry (Sambucus nigra) flower extract (SNE) were compared with butylhydroxytoluene (BHT) regarding its protection against lipid peroxidation and microbial counts in salmon burgers stored at 4 °C for 14 days and after cooking. The content of total phenols was 5.74% in OEO, 2.64% in CLEO and 2.67 % in the SNE. The total phenolic content and the antioxidant capacity were significantly higher (p &lt; 0.05) for SNE and OEO. Both essential oils showed a similar IC50 and inhibition percentage of lipid peroxidation to BHT. The combination of OEO and SNE reduced 29% of thiobarbituric acid reactive substances (TBARS), while BHT reduced 31% of TBARS generated during refrigeration storage in salmon burgers in relation to the control sample without antioxidants. Additionally, the microbial counts after 14 days of refrigeration were the lowest in burgers when the combination of OEO and SNE was used. This study concludes that OEO and SNE can be used as inhibitors of lipid oxidation in salmon products and as natural candidates to replace commonly used synthetic antioxidants and antimicrobials in these food products