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A thesis from the Polytechnic University of Cartagena (UPCT) has succeeded in maintaining the microbiological safety of food hundredfold decrease in heat treatments, by applying nanoemulsions of essential oils, natural antimicrobials that are obtained from plants.
With this innovative combination of treatments "closest in terms of flavor premiums those from subjects less processed foods and thereby increasing the degree of acceptance by consumers" are achieved, stresses Javier Maté Sánchez de Val, author of the thesis.
And by reducing the duration of heat treatment "reducing energy costs, increasing production and improving the nutritional quality of the product", added the research directors, Alfredo Palop Gomez and Paula M. Periago Bayonas, Department of Engineering food and Agricultural Equipment UPCT.
Researchers have succeeded, by adding nanoemulsions of essential food oils, largely avoid the drawbacks of the food industry for use.
"By increasing the solubility of essential oils and improving stability we achieved greater accessibility of these microorganisms in food, while the low dose we work with do not affect the taste or smell of the product," explains Javier Maté.
The trials of the thesis have focused on a major component of the essential oil of citrus, D-limonene, which has been applied in foods such as milk, juice, creamed vegetables and chicken broth, although treatment could be applied to other solid and liquid foods.
"It's easy to transfer to the food industry process," the new doctor, that is precisely part of applying this knowledge in R & D department of a major company in the region thanks to a research grant.
The realization of this thesis has been made possible by funding from the Ministry of Science and Technology and FEDER (projects AGL 2010-19775, 2010-22206-C02-02 AGL and AGL 2013-48993-C2-1-R).
Source: UPCT
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