Portal de Cartagena
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Researchers at the School of Agricultural Engineering (ETSIA) have improved the quality of canned foods using essential oils of thyme, oregano and nisin A biopreserving producing lactic acid bacteria.
The process combines these essences with heat treatments.
Only use natural antimicrobial and has been successfully applied in cream carton packaged vegetables and carrot juice.
The results are part of the doctoral thesis "Influence of combined treatments of heat and natural antimicrobials on the viability of different microorganisms" defended by María Dolores Esteban and directed by Alfredo Palop, Department of Food Engineering and Agricultural Equipment.
The thesis, with European mention, has received the highest rating, cum laude outstanding.
María Dolores Esteban has used different heat treatments used to destroy microorganisms and ensure food security.
According to researchers conventional thermal processes affect quality because foods lose nutrients and other properties, such as taste or color, among others.
Examples cited fresh orange juice in front of one brik packaging.
"If the heat treatment combines essential oils can improve the quality of the food" stand.
The main contribution of the research is to have achieved an improvement of food quality through natural antimicrobials.
The developed system could successfully incorporate different packaged foods such comoconservas and vegetable juices.
For testing we used the termorresistómetro Mastia, patented by the Polytechnic University of Cartagena, to estimate the heat resistance of microorganisms and food components or additives sold to several food companies and universities in several countries team.
Source: UPCT
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