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This study aimed to evaluate the effect of fat level and meat cut type on burger meat through color, texture, image, and sensory analyses, and to explore the ability of the imaging technique as a complementary tool for consumer quality perception. For this purpose, burger meat samples were prepared by combining pork and beef meat (50/50%) with other nonmeat ingredients. The differences between samples were fat level: around 15 g fat/100 g (code HF) or 10.5 g fat/100 g (code LF); cut types: from cow carcasses (code C) or yearling (code Y). Instrumental color and texture measures analysis, an image analysis, and a sensory evaluation were carried out on samples (raw and cooked) at two times: day 0 and day 1 before expiry dates. The results showed that the samples made with meat from cows presented lower L* and higher a* and b* values than the samples made from yearling. However, the fat level did not affect this parameter. This same pattern was observed for the image measurements. Regarding texture, the samples with higher fat content (and lower moisture content) had higher hardness values. Generally, meat type had no effect on textural parameters. The samples that consumers gave the highest overall acceptance scores were those made of cow meat at both fat content levels. These samples also had the highest raw and cooked color scores. The fat level slightly affected hardness, with the same pattern observed for the instrumental measures of texture. The analyses showed a good correlation between instrumental techniques and sensory evaluation., Competing Interests: Declaration of conflicting interestsThe author(s) declared no potential conflicts of interest with respect to the research, authorship, and/or publication of this article.

Despite numerous studies evaluating the antimicrobial activity of essential oil components (EOCs) against different microorganisms, the effect of the composition of the matrix in which they are applied remains unexplored. Hence, the effect of different food components (i.e., proteins, lipids, carbohydrates, acids, ethanol) on vanillin antimicrobial activity was carried out by assessing the growth of E. coli at different incubation times (0, 1, 4, 8 and 24 h). Based on these outcomes, the food components that most adversely affected vanillin antimicrobial activity were subsequently tested with four other EOCs (i.e., carvacrol, eugenol, geraniol, thymol). The effective concentration of antimicrobials after coming into contact with food components was quantified. The results indicated that bovine serum albumin (BSA), sunflower oil and carbohydrates partially or completely inhibited the antimicrobial efficacy of the tested EOCs, and the inhibition rate depended on the specific EOC-food component combination. Geraniol was notably the most efficient with BSA present. Eugenol performed best with sunflower oil. Carvacrol, eugenol, geraniol and thymol were more effective than vanillin with D-lactose present. This study confirmed that loss of EOCs' effective concentration due to an interaction with food constituents is a significant cause of antimicrobial activity inhibition. These findings underscore the importance of considering matrix composition when selecting antimicrobials to combat a particular strain in real food applications., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 The Authors. Published by Elsevier Ltd.. All rights reserved.)

The aims of the present work were to evaluate consumers' perceptions and purchasing habits in relation to fruit and vegetables and to determine the importance of the production type, price and geographical origin of such products for consumers' purchasing decisions. For this purpose, an online consumer survey was conducted to determine Spanish people's opinions and consumption habits in relation to fruit and vegetables, especially those from organic farming. The survey also included a part to assess the importance that consumers attach to different extrinsic attributes in oranges and avocado pears (with a conjoint analysis), and a section to determine the participants' ethnocentrism. Consumers agree that organic food respects the environment more, contains fewer 'chemicals' and is more natural. Price is the first reason why many people do not buy organic food, followed by them thinking that they do not offer any added value and they are difficult to find. For the Spanish population, country of origin, local production, seasonality and price are much more important attributes for purchasing fruit and vegetables than them being organic. This study reflects a relatively high ethnocentrism level of the surveyed population, especially in older individuals. Given consumer preference for km 0/local and seasonal products, and the importance of these parameters for the environment, promoting the market of such products would help to achieve some Sustainable Development Goals. This study offers a vision of the trends of Spanish consumers in relation to fruit and vegetable preferences, which can help producers and distributors to design new strategies that focus on meeting consumer demands., Competing Interests: DECLARATION OF CONFLICTING INTERESTSThe authors declared no potential conflicts of interest with respect to the research, authorship, and/or publication of this article.

The use of natural antimicrobials in the food industry is being proposed as an eco-friendly postharvest technology to preserve fruit-derived foods. In this context, this systematic review aims to describe and discuss the application of naturally occurring antimicrobial compounds in the processing of fruit-derived foods by the PRISMA methodology. In a first step, the use of free natural antimicrobials was investigated as an approach to identify the main families of bioactive compounds employed as food preservatives and the current limitations of this dosage form. Then, the use of immobilized antimicrobials, in an innovative dosage form, was studied by distinguishing two main applications: addition to the food matrix as preservatives or use during processing as technological aids. Having identified the different examples of the immobilization of natural antimicrobial compounds on food-grade supports, the mechanisms of immobilization were studied in detail to provide synthesis and characterization guidelines for future developments. Finally, the contribution of this new technology to decarbonization and energy efficiency of the fruit-derived processing sector and circular economy is discussed in this review.

The objectives of this work were to identify the parameters that most influence Spanish consumers' choice of minced meat and hamburgers, and to determine the importance of different extrinsic attributes in meat products. A consumer survey was conducted by combining three methodologies: free listing task, rating the importance of different extrinsic attributes and a conjoint analysis. The free listing task showed that, of all the factors considered when selecting minced meat or hamburgers, price, expiration date, colour and appearance stood out. In the rating test, expiration date obtained the highest average score, followed by price and country of origin. The conjoint analysis showed consumers clearly preferred origin Spain, along with low price and the animal welfare label, which presented higher utility value than the sustainable packaging label. No presented label negatively impacted product choice. The information provided can be very useful for developing and marketing meat products that seek to meet today's consumer demands., Competing Interests: Declaration of Competing Interest There are no conflicts of interests., (Copyright © 2022 Elsevier Ltd. All rights reserved.)

To address concerns about the biocompatibility of novel phenolic immobilization-based food preservatives, their impact on the composition and metabonomic profile of a defined community of human gut microbiota was evaluated. Three phenolics (eugenol, vanillin and ferulic acid) presented in two forms (free or immobilized on different supports) were tested at two concentration levels (0.5 and 2 mg/mL). Free eugenol was the phenolic with the greatest impact on gut microbiota, with a remarkable increase in the abundance of Lachnospiraceae and Akkermansiaceae families. In contrast, immobilized phenolics produced an increase in the abundance of Bacteroides with a reduction in the ratio of Firmicutes to Bacteroidetes. The metabonomic profile was also affected by free and immobilized phenolics differently in terms of fermentation by-products and phenolic biotransformation metabolites. Thus the results suggest the importance of evaluating the impact of new compounds or materials added to food on human gut microbiota and their potential use to modulate microbiota composition., Competing Interests: Declaration of Competing Interest The author declare the following financial interests/personal relationships which may be considered as potential competing interests: Emma Allen-Vercoe is the CSO and co-founder of NuBiyota LLC, a company that is developing human gut microbiota-based live microbial products to treat a range of indications. The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2022 Elsevier Ltd. All rights reserved.)

This study evaluated injection (I) and vacuum impregnation (VI) as the best methods to apply papain, and other important processing conditions (batch, aging and cooking conditions), to obtain soft meat (suitable for people with poor oral health) without disturbing its original shape. Two aging times were evaluated and four cooking conditions by immersion in soup. Meat samples were injected or vacuum-impregned (0.85 kPa) with a papain solution (5% w/v). After cooking, they were analyzed by the compression test, and by image and sensory analyses. The results indicated that by using both methods to apply the enzyme, the obtained meat was suitable for people with poor oral health, even if VI was the better method because it minimized the factors batch, aging and cooking condition. Therefore, the best meat processing method to obtain panelists' highest softness values and the best appreciation was employing aged meat pretreated by VI and cooked at 65 °C for 10 min., Competing Interests: Declaration of Competing Interest None., (Copyright © 2022 The Authors. Published by Elsevier Ltd.. All rights reserved.)

In this work, the influence of different forms of presentation of chitosan in the human gut microbiota with a defined bacterial community was evaluated. First, the susceptibility of individual gut bacterial isolates against chitosan was studied within a concentration range between 0.125 and 1 mg/mL. Then, the impact of chitosan (0.25 and 1 mg/mL) on a defined human gut microbial ecosystem was studied by metagenomic and metabonomic analyses. The results showed that chitosan in its free form had a high impact on individual isolates with a minimum inhibitory concentration below 1 mg/mL for most of the strains studied. In comparison, chitosan immobilized in the different carriers displayed a diverse effect on gut microbiota. The most susceptible strains were Agathobacter rectalis strain 16-6-I 1 FAA, Clostridium spiroforme strain 16-6-I 21 FAA and Mediterraneibacter faecis strain 16-6-I 30 FAA. The impact of the different modes of presentation of chitosan was strain-specific and species-specific when compared to results obtained from analysis of other strains within the genera Agathobacter, Clostridium and Mediterraneibacter, and therefore a study using a defined ecosystem was needed to extrapolate the results. Significant decreases in defined community richness and diversity and changes in metabolic profile were observed after exposure to free chitosan. Free chitosan produced significant reductions in the abundance of the genera Lachnoclostridium, Anaerotignum, Blautia, Enterococcus, Eubacterium and Ruthenibacterium together with a slight decrease of the production of SCFAs, among other fermentation by-products. The immobilized chitosan significantly alleviated the impact caused by the antimicrobial polymer and significantly increased the relative abundance of the Bacteroidetes phylum compared to free chitosan. These results suggest the significance of assessing the impact of new ingredients and materials included in food on the human gut microbiota with models that simulate the gastrointestinal environment, such as in vitro bioreactor systems., Competing Interests: Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2022 Elsevier Ltd. All rights reserved.)

A total of 56 key volatile compounds present in natural and alkalized cocoa powders have been rapidly evaluated using a non-target approach using stir bar sorptive extraction gas chromatography mass spectrometry (SBSE-GC-MS) coupled to Parallel Factor Analysis 2 (PARAFAC2) automated in PARADISe. Principal component analysis (PCA) explained 80% of the variability of the concentration, in four PCs, which revealed specific groups of volatile characteristics. Partial least squares discriminant analysis (PLS-DA) helped to identify volatile compounds that were correlated to the different degrees of alkalization. Dynamics between compounds such as the acetophenone increasing and toluene and furfural decreasing in medium and strongly alkalized cocoas allowed its differentiation from natural cocoa samples. Thus, the proposed comprehensive analysis is a useful tool for understanding volatiles, e.g., for the quality control of cocoa powders with significant time and costs savings., (Copyright © 2022 Elsevier Ltd. All rights reserved.)

The low toxicity and high adsorption capacities of clay minerals make them attractive for controlled delivery applications. However, the number of controlled-release studies in the literature using clay minerals is still scarce. In this work, three different clays from the smectite group (Kunipia F, montmorillonite; Sumecton SA, saponite; and Sumecton SWN, hectorite) were successfully loaded with rhodamine B dye and functionalized with oleic acid as a gatekeeper to produce organonanoclays for active and controlled payload-release. Moreover, hematin and cyanocobalamin have also been encapsulated in hectorite gated clay. These organonanoclays were able to confine the entrapped cargos in an aqueous environment, and effectively release them in the presence of surfactants (as bile salts). A controlled delivery of 49 ± 6 μg hematin/mg solid and 32.7 ± 1.5 μg cyanocobalamin/mg solid was reached. The cargo release profiles of all of the organonanoclays were adjusted to three different release-kinetic models, demonstrating the Korsmeyer-Peppas model with release dependence on (i) the organic-inorganic hybrid system, and (ii) the nature of loaded molecules and their interaction with the support. Furthermore, in vitro cell viability assays were carried out with Caco-2 cells, demonstrating that the organonanoclays are well tolerated by cells at particle concentrations of ca. 50 μg/mL.

The toxicological properties of different silica particles functionalised with essential oil components (EOCs) were herein assessed using the in vivo model C. elegans. In particular, the effects of the acute and long-term exposure to three silica particle types (SAS, MCM-41 micro, MCM-41 nano), either bare or functionalised with eugenol or vanillin, were evaluated on different biological parameters of nematodes. Acute exposure to the different particles did not reduce nematodes survival, brood growth or locomotion, but reproduction was impaired by all the materials, except for vanillin-functionalised MCM-41 nano. Moreover, long-term exposure to particles led to strongly inhibited nematodes growth and reproduction. The eugenol-functionalised particles exhibited higher functionalisation yields and had the strongest effects during acute and long-term exposures. Overall, the vanillin-functionalised particles displayed milder acute toxic effects on reproduction than pristine materials, but severer toxicological responses for the 96-hour exposure assays. Our findings suggest that the EOC type anchored to silica surfaces and functionalisation yield are crucial for determining the toxicological effects of particles on C. elegans. The results obtained with this alternative in vivo model can help to anticipate potential toxic responses to these new materials for human health and the environment., (Copyright © 2022 The Authors. Published by Elsevier Inc. All rights reserved.)

Multispectral imaging represents a powerful technique to maximise data collection and analysis for biological materials. It improves the exploitation and understanding of in vivo/vitro experiments. This work focused on testing the capability of multispectral imaging to characterise the tissue damage produced by alkaline hypochlorite on the body and eggs of the biological model C. elegans. To that end, three synchronisation processes with different final bleach and sodium hydroxide concentrations were performed. The impact of treatments was characterised by measuring egg viability and morphology, besides capturing multispectral images of both nematode bodies and eggs. Multispectral images consisted of seven slices captured from different wavelengths within the visible/infrared spectrum by different light-pass filters. The results showed dependence between increased alkaline hypochlorite concentration and loss of egg viability/morphology. This relation was also observed for the imaging data, which showed alterations to tissue transmittance for all the tested wavelengths for both bodies and eggs. Localised alterations related to alkaline hypochlorite diffusion through anatomical nematode orifices were recognised. Applying multivariate methods to imaging data successfully characterised tissue alterations, from which treatment type was predicted for both nematodes and eggs. Moreover, the alterations recorded by imaging data were also used to predict egg viability regardless of treatment type (0.94). The high correlation between the imaging data from nematodes and eggs with egg viability evidenced multispectral imaging's ability to characterise tissue damage and its possible practical application to study alterations to the tissues of this biological model., (Copyright © 2022 Elsevier Ltd. All rights reserved.)

The development of novel food preservatives based on natural antimicrobials such as phenolic compounds is increasing, but their safety should be established before use, including evaluating their impact on the gut microbiota. This work explored the influence of antimicrobial phenolics presented in different forms on selected human gut microbiota members through in vitro susceptibility tests. The bacteria tested exhibited a wide range of susceptibilities to phenolics depending on the molecule structure and mode of administration. Agathobacter rectalis and Clostridium spiroforme, members of the phylum Firmicutes, were the most sensitive strains. Susceptibility was strain- and species-specific, suggesting that it may not be possible to easily extrapolate results across the human microbiome in general. Species of other phyla including Bacteroidetes, Actinobacteria, Proteobacteria and Verrucomicrobia were more resistant than Firmicutes, with growth of some strains even enhanced. Our results provide insights into the biocompatibility of free and immobilized phenolics as potential food additives., (Copyright © 2022 Elsevier Ltd. All rights reserved.)

The purpose of this work was to evaluate Spanish consumers' opinions on using nanotechnology in food processing and packaging. For this purpose, a literature review was carried out in the main research database to determine the most widespread uses of nanotechnology in the food industry and the most promising developments. Of all the nanotechnology uses in food, five areas of application were identified: developing new ingredients or additives, formulating new antimicrobial systems, and designing new processing methods, sensors and packaging with nanostructured materials. Subsequently, a consumers' opinion study was carried out by means of a survey, in which the opinions and purchase intention of a representative product of all five categories were evaluated, as well as the neophobia level to new food technologies. All the products obtained positive evaluations, and the applications in which nanotechnology did not form part of food were generally better valued than those in which it did form part. The respondents had a medium neophobia level, with an average score of 4.59 (out of 7 points), being consumers with more knowledge about new technologies the least neophobic and those who gave products higher scores. This study provides relevant information for using nanotechnology in the food processing and packaging sector., (Copyright © 2022 Elsevier B.V. All rights reserved.)

The EFSA Panel on Food Additive and Flavourings (FAF) assessed the safety of glucosylated steviol glycosides proposed for use as a new food additive in different food categories. Glucosylated steviol glycosides consist of a mixture of glucosylated steviol glycosides, containing 1-20 additional glucose units bound to the parent steviol glycosides. Glucosylated steviol glycosides consist of not less than 95% (on dry, dextrin-free, basis) of total steviol glycosides, comprised of glucosylated and parent steviol glycosides. Glucosylated steviol glycosides are produced via enzymatic bioconversion using cyclomaltodextrin glucanotransferase (CGTase) (EC 2.4.1.19), derived from a non-genetically modified strain of Anoxybacillus caldiproteolyticus, that catalyses the transfer of glucose from starch to steviol glycosides mixtures isolated from the dried leaves of Stevia Rebaudiana . The Panel considered that the metabolism of glucosylated steviol glycosides is sufficiently similar to the already authorised steviol glycosides, and thus, the toxicological data previously assessed by the ANS Panel for steviol glycosides (E 960) were considered to support their safety as food additive. The existing acceptable daily intake (ADI) for steviol glycosides (E 960) of 4 mg/kg body weight (bw) per day expressed as steviol can also be applied to glucosylated steviol glycosides. The Panel concluded that there is no safety concern for the use of glucosylated steviol glycosides as a new food additive at the proposed use and use levels. The Panel recommended some modifications to the specifications proposed by the applicant for glucosylated steviol glycosides with respect to the assay, the definition of the proposed new food additive and the proposed maximum limits for arsenic., (© 2022 Wiley‐VCH Verlag GmbH & Co. KgaA on behalf of the European Food Safety Authority.)

The cytotoxicity of carvacrol- and thymol-functionalised mesoporous silica microparticles (MCM-41) was assessed in the human hepatocarcinoma cell line (HepG2). Cell viability, lactate dehydrogenase (LDH) activity, reactive oxygen species (ROS) production, mitochondrial membrane potential (ΔΨm), lipid peroxidation (LPO) and apoptosis/necrosis analyses were used as endpoints. The results showed that both materials induced cytotoxicity in a time- and concentration-dependent manner, and were more cytotoxic than free essential oil components and bare MCM-41. This effect was caused by cell-particle interactions and not by degradation products released to the culture media, as demonstrated in the extract dilution assays. LDH release was a less sensitive endpoint than the MTT (thiazolyl blue tetrazolium bromide) assay, which suggests the impairment of the mitochondrial function as the primary cytotoxic mechanism. In vitro tests on specialised cell functions showed that exposure to sublethal concentrations of these materials did not induce ROS formation during 2 h of exposure, but produced LPO and ΔΨm alterations in a concentration-dependent manner when cells were exposed for 24 h. The obtained results generally support the hypothesis that the carvacrol- and thymol-functionalised MCM-41 microparticles induced toxicity in HepG2 cells by an oxidative stress-related mechanism that resulted in apoptosis through the mitochondrial pathway., (Published by Elsevier Ltd.)

The extensive use of essential oil components in an increasing number of applications can substantially enhance exposure to these compounds, which leads to potential health and environmental hazards. This work aimed to evaluate the toxicity of four widely used essential oil components (carvacrol, eugenol, thymol, vanillin) using the in vivo model Caenorhabditis elegans. For this purpose, the LC 50 value of acute exposure to these components was first established; then the effect of sublethal concentrations on nematodes' locomotion behaviour, reproduction, heat and oxidative stress resistance and chemotaxis was evaluated. The results showed that all the components had a concentration-dependent effect on nematode survival at moderate to high concentrations. Carvacrol and thymol were the two most toxic compounds, while vanillin had the mildest toxicological effect. Reproduction resulted in a more sensitive endpoint than lethality to evaluate toxicity. Only pre-exposure to carvacrol and eugenol at the highest tested sublethal concentrations conferred worms oxidative stress resistance. However, at these and lower concentrations, both components induced reproductive toxicity. Our results evidence that these compounds can be toxic at lower doses than those required for their biological action. These findings highlight the need for a specific toxicological assessment of every EOC application., (Published by Elsevier Ltd.)

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.

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., (© 2021 Institute of Food Technologists®.)

Essential oil components (EOCs) such as eugenol play a significant role in plant antimicrobial defense. Due to the volatility and general reactivity of these molecules, plants have evolved smart systems for their storage and release, which are key prerequisites for their efficient use. In this study, biomimetic systems for the controlled release of eugenol, inspired by natural plant defense mechanisms, were prepared and their antifungal activity is described. Delivery and antifungal studies of mesoporous silica nanoparticles (MSN) loaded with eugenol and capped with different saccharide gates-starch, maltodextrin, maltose and glucose-against fungus Aspergillus niger -were performed. The maltodextrin- and maltose-capped systems show very low eugenol release in the absence of the fungus Aspergillus niger but high cargo delivery in its presence. The anchored saccharides are degraded by exogenous enzymes, resulting in eugenol release and efficient inhibition of fungal growth.

The development of new food preservatives is essential to prevent foodborne outbreaks or food spoilage due to microbial growth, enzymatic activity or oxidation. Furthermore, new compounds that substitute the commonly used synthetic food preservatives are needed to stifle the rising problem of microbial resistance. In this scenario, we report herein, as far as we know, for the first time the use of the zein protein as a gating moiety and its application for the controlled release of essential oil components (EOCs). The design of microdevices consist of mesoporous silica particles loaded with essential oils components (thymol, carvacrol and cinnamaldehyde) and functionalized with the zein (prolamin) protein found in corn as a molecular gate. The zein protein grafted on the synthesized microdevices is degraded by the proteolytic action of bacterial enzymatic secretions with the consequent release of the loaded essential oil components efficiently inhibiting bacterial growth. The results allow us to conclude that the new microdevice presented here loaded with the essential oil component cinnamaldehyde improved the antimicrobial properties of the free compound by decreasing volatility and increasing local concentration.

Growing consumer demand for healthy and nutritious products has motivated scientists and food manufacturers to design novel dairy products with higher fiber levels and lower fat content that are free of chemical additives. Chia seed mucilage (CSM) is a healthy natural gel extensively used as a dietary source of soluble fiber, a bulking agent, and a fat replacer in a large variety of foods. In this study, we evaluated the effect of CSM on the nutritional, technological, and sensory properties of skimmed yogurts. The addition of 7.5% CSM to a yogurt formula lowered the degree of syneresis of the resulting yogurt during storage compared with full-fat yogurts. The nutritive value of the enriched yogurts improved due to higher levels of dietary fiber compared with full-fat and skimmed yogurts. Moreover, rheological measurements revealed greater consistency, firmness, and viscosity, as well as the formation of a highly structured network and better resistance to stress in yogurts containing 7.5% CSM. The sensory acceptance of the yogurts enriched with 7.5% CSM was similar to the reference samples in acidity, creaminess, and viscosity terms. These results confirm the feasibility of using CSM as a fat replacer to design novel skimmed yogurts., (Copyright © 2021 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.)

Nitrocompounds are present in the environment and human diet and form part of vegetables and processed meat products as additives. These compounds are related to negative impacts on human and animal health. The protective effect of ascorbic acid has been demonstrated by some biological systems as regards several nitrocompounds. This work focused on studying the possibility of modeling this effect on nitrite toxicity with the model Caenorhabditis elegans . The three factors studied in this work were ascorbic acid concentration, nitrite exposure concentration, and presence/absence of food. The protective effect was evaluated by scoring lethality and its impact on behavior by means of multivariate statistical methods and imaging analytics. The effects of nitrite and the influence of food availability were evidenced. Apart from increasing lethality, nitrite had disruption effects on movements. All the observed symptoms reduced when ascorbic acid was administered, and it diminished lethality in all cases. Ascorbic acid maintained nematodes' postural capacities. The results suggest that nitrites' nonspecific toxicity in C. elegans can be mitigated by ascorbic acid, as previously evidenced in other biological systems. Thus, our results reveal the ability of C. elegans to reproduce the known protective effect of ascorbic acid against nitrite.

The effect of the presence of food on the incorporation and excretion of silica particles was studied in this work using the biological model Caenorhabditis elegans and image analysis techniques. The experiment was based on two 24-hour phases: exposure and depuration. During exposure, nematodes were maintained for 24 h in liquid medium with silica particles, but some with and others without food. During depuration, nematodes were transferred to medium without particles. Nematodes were analysed by an image analysis in both phases to quantify the properties of particle distributions in nematodes' bodies with time. No differences were found in the proportion of nematodes carrying particles in the exposure phase when food was present. However in the depuration phase, lack of food generated a high proportion of particle carriers. Particle distribution properties were also similar in the exposure phase. Nevertheless, lack of food produced particle accumulation due to decelerated excretion because digestive tube relaxed under these conditions. Thus after the depuration phase, lack of food led particles to persist in digestive tubes. According to these results, intake of silica particles had no retention effects when a food flux was provided, but particles were not easily excreted when the food flux was interrupted., (Copyright © 2020 Elsevier B.V. All rights reserved.)

This work evaluated the cytotoxic effect of different EOCs-functionalised silica particle types. The in vitro toxicity of eugenol and vanillin-immobilised SAS, MCM-41 microparticles and MCM-41 nanoparticles was evaluated on HepG2 cells, and compared to free EOCs and pristine materials. The results revealed that free essential oil components and bare silica had a mild cytotoxic effect on HepG2 cells. However, the comparative study showed that free eugenol and vanillin had a milder cytotoxic effect than the equivalent concentrations of immobilised components on the different silica particles, while differences in cell viability between the bare and functionalised particles relied on the type of analysed material. The most cytotoxic materials were eugenol and vanillin-functionalised MCM-41 micro with IC 50 values of 0.19 and 0.17 mg/mL, respectively, at 48 h exposure. Differences in cytotoxicity between functionalised particles may be attributed to the density of the functional components on their surface as a result of the functionalisation reaction performance for different materials. The study of the physico-chemical properties of particles demonstrated that cationic nature and increased hydrophobicity could be responsible for promoting cell-particle interactions for the eugenol and vanillin functionalised silica particles, enhancing their cytotoxic behaviour., (Copyright © 2020 Elsevier Ltd. All rights reserved.)

Legumes are protein-rich foods that can be used to prepare pastes or pureed foods suitable for babies and the elderly. The aims of this study were the characterization of different legume pastes (from soybean, lentil, and pea) subjected to three processing methods (ordinary cooking, pressure cooking, and microwave) and the evaluation of protein digestion and antioxidant activity during simulated gastrointestinal digestion (GID). The different cooking methods of legumes led to differences in the physicochemical properties of the pastes, as well as on the textural and viscoelastic characteristics, except for soybean samples, despite all the pastes presenting elastic properties and weak gel behavior. Cooking followed by GID improved the protein digestibility and antioxidant activity of the legumes, which was attributed to released peptides and amino acids more than free phenolics. However, the fate and extent at each digestion stage was different according to the legume type and cooking method, as it would be influenced by the matrix structure and interaction between components. This work has expanded knowledge about the properties, digestibility, and antioxidant activity of different cooked legumes for a future design of pastes.

In this work, the biodurability of three silica particle types (synthetic amourphous silica, MCM-41 microparticles, MCM-41 nanoparticles) functionalised with three different essential oil components (carvacrol, eugenol, vanillin) was studied under conditions that represented the human gastrointestinal tract and lysosomal fluid. The effect of particle type, surface immobilised component and mass quantity on the physico-chemical properties of particles and silicon dissolution was determined. Exposure to biological fluids did not bring about changes in the zeta potential values or particle size distribution of the bare or functionalised materials, but the in vitro digestion process partially degraded the structure of the MCM-41 nanoparticles. Functionalisation preserved the structure of the MCM-41 nanoparticles after simulating an in vitro digestion process, and significantly decreased the amount of silicon dissolved after exposing different particles to both physiological conditions, independently of the essential oil component anchored to their surface. The MCM-41 microparticles showed the highest solubility, while synthetic amorphous silica presented the lowest levels of dissolved silicon. The study of these modified silica particles under physiological conditions could help to predict the toxicological behaviour of these new materials., (Copyright © 2020 Elsevier B.V. All rights reserved.)

Immobilisation of natural compounds on solid supports to amplify antimicrobial properties has reported successful results, but modifications to physico-chemical properties can also imply modifications from a toxicological viewpoint. This work aimed to study the immobilising process of gallic acid in the antibacterial activity of L. innocua and its toxicological properties in vivo using Caenorhabditis elegans. The experiment was based on obtaining the minimum bactericidal concentration for free and immobilised gallic acid by comparing lethality, locomotion behaviour, chemotaxis and thermal stress resistance on C.elegans at those concentrations. The results showed a lowering minimum bactericidal concentration and modifications to nematode responses. Increased lethality and velocity of movements was observed. Immobilisation increased the repellent effect of gallic acid with a negative chemotaxis index. Thermal stress resistance was also affected, with higher mortality for immobilised gallic acid compared to bare particles and free gallic acid. Thus despite evidencing a generalised increase in the toxicity of gallic acid in vivo, lowering the minimum bactericidal concentration allowed a bacterial reduction of 99 % with less than one third of mortality for the nematodes exposed to free gallic acid., (Copyright © 2020 Elsevier B.V. All rights reserved.)

Polyphenols, a group of secondary metabolites, have well-known relevant effects on human health. During traditional alkalization, this content dramatically lowers. We aimed to evaluate an alternative alkalization method based on extrusion on cocoa functional characteristics. The results showed that the antioxidant capacity and total phenolic values increased as alkali concentration and temperature did, and these values doubled under less extreme conditions. Comparing the functional properties between extruded and traditionally produced powders revealed that catechin, epicatechin and dimers B1 and B2 contents were 43%, 33%, 54% and 34% lower in the extruded samples, respectively. However, this reduction was partially balanced by increased clovamide content up to 50%. Thus the total phenol content and antioxidant capacity of the extruded samples were statistically above those of the commercial one. Hence extrusion alkalization should be considered a new processing alternative to avoid markedly reducing functional properties., (Copyright © 2020 Elsevier Ltd. All rights reserved.)

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., Competing Interests: Declaration of Competing Interest There is no conflict of interests., (Copyright © 2020 Elsevier Ltd. All rights reserved.)

Cocoa (Theobroma cacao L.) and its derivatives are appreciated for their aroma, color, and healthy properties, and are commodities of high economic value worldwide. Wide ranges of conventional methods have been used for years to guarantee cocoa quality. Recently, however, demand for global cocoa and the requirements of sensory, functional, and safety cocoa attributes have changed. On the one hand, society and health authorities are increasingly demanding new more accurate quality control tests, including not only the analysis of physicochemical and sensory parameters, but also determinations of functional compounds and contaminants (some of which come in trace quantities). On the other hand, increased production forces industries to seek quality control techniques based on fast, nondestructive online methods. Finally, an increase in global cocoa demand and a consequent rise in prices can lead to future cases of fraud. For this reason, new analytes, technologies, and ways to analyze data are being researched, developed, and implemented into research or quality laboratories to control cocoa quality and authenticity. The main advances made in destructive techniques focus on developing new and more sensitive methods such as chromatographic analysis to detect metabolites and contaminants in trace quantities. These methods are used to assess cocoa quality; study new functional properties; control cocoa authenticity; or detect frequent emerging frauds. Regarding nondestructive methods, spectroscopy is the most explored technique, which is conducted within the near infrared range, and also within the medium infrared range to a lesser extent. It is applied mainly in the postharvest stage of cocoa beans to analyze different biochemical parameters or to assess the authenticity of cocoa and its derivatives., (© 2020 Institute of Food Technologists®.)

Available disinfection methods and therapies against Helicobacter pylori have multiple disadvantages, such as increased prevalence of antibiotic-resistant strains, which requires the search for novel effective antimicrobial agents against H. pylori. Among them, naturally-occurring antimicrobial compounds, like essential oil components (EOCs), have been reported as substances with anti-H. pylori potential. To avoid the disadvantages associated with using EOCs in their free form, including volatility, low water solubility and intense sensory properties, their immobilisation in inert supports has recently been developed. This study sought to evaluate the inhibitory properties of EOCs immobilised on silica microparticles against H. pylori and to elucidate the mechanism of action of the immobilised antimicrobials. After the preparation and characterisation of the antimicrobial supports, the susceptibility of H. pylori in the presence of the immobilised compounds was assessed by plate count, fluorescent viability staining and direct viable count-fluorescent in situ hybridisation analyses. The antimicrobial supports were found to inhibit H. pylori growth, and to induce morphological and metabolic alterations to the H. pylori membrane, with a minimum bactericidal concentration value between 25 and 50 μg/ml according to the tested EOC. These findings indicate that immobilised EOCs can be used as potential antimicrobial agents for H. pylori clearance and treatment.

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., (Copyright © 2019 Elsevier Ltd. All rights reserved.)

In this work, the effect of the addition of olive leaf extracts on the quality of vacuum-packed salmon burgers stored at 4 ℃ during 16 days has been studied. Olive leaf extract and its hydrolysate were initially characterized and then incorporated to salmon burgers. A shelf life study was conducted in three different batches (control, olive leaf extract, and hydrolyzed olive leaf extract burgers). Among the chemical indices determined, total volatile base nitrogen values were lower in hydrolyzed olive leaf extract and olive leaf extract burgers than in control samples. Lipid oxidation was lower in salmon burger with olive leaf extract. Salmon mince treated with hydrolyzed olive leaf extract showed lower microbial counts during the whole study, which extended the shelf life of the fish product. Therefore, the potential of olive leaf extracts to preserve salmon burgers during cold storage has been demonstrated.

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 R 2  = 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., (Copyright © 2018 Elsevier Ltd. All rights reserved.)

Infections represent one of the most frequent causes of arthroplasty revision. Thus, design of new antimicrobial scaffolds to reduce implant rejections, bone infections and associated medical costs is highly desired. In recent years, essential oil components (EOCs) have merged as compounds with significant antimicrobial activity that can be attached to specific surfaces to enhance and prolong their antimicrobial effect. Herein calcium phosphate CaP regenerative materials have been coated with a vanillin derivative to combine its original bone regeneration properties with antimicrobial action of EOCs. Materials in form of microparticles and blocks were prepared and fully characterized. Clonogenic viability tests demonstrated that low concentrations of material (10 mg·mL -1 ) resulted effective to kill 100% of E. coli DH5α bacteria. Additionally, vanillin containing scaffolds did not display any toxic effect over cells, yet they preserve the ability to express alkaline phosphatase (ALPL), collagen type 1, chain α1 (COL1A1) and bone gamma-carboxyglutamic acid-containing protein or osteocalcin (BGLAP), which are genes typically expressed by osteoblasts. These results demonstrate that commercially available scaffolds can be functionalized with EOCs, achieving antimicrobial activity and open up a new approach for the treatment and prevention of infection. STATEMENT OF SIGNIFICANCE: During the last years, the interest in bone regenerative materials with antibiotic properties has increased, since prosthesis infection is one of the most usual complications in implant surgery. In this work, we report a hybrid system composed by a calcium phosphate material (powders and scaffolds) functionalized with the derivative of an essential oil component (EOC). Our purpose was to provide the calcium phosphate material with antimicrobial activity without harming its bone regenerative capability. The obtained results were encouraging, which opens up the possibility of developing new modified materials for the prevention and treatment of bone infection., (Copyright © 2018 Acta Materialia Inc. Published by Elsevier Ltd. All rights reserved.)

This work is a proof of concept for the design of active packaging materials based on the anchorage of gated mesoporous silica particles with a pH triggering mechanism to a packaging film surface. Mesoporous silica micro- and nanoparticles were loaded with rhodamine B and functionalized with N -(3-trimethoxysilylpropyl)diethylenetriamine. This simple system allows regulation of cargo delivery as a function of the pH of the environment. In parallel, poly(ethylene- co -vinyl alcohol) films, EVOH 32 and EVOH 44, were ultraviolet (UV) irradiated to convert hydroxyl moieties of the polymer chains into ⁻COOH functional groups. The highest COOH surface concentration was obtained for EVOH 32 after 15 min of UV irradiation. Anchoring of the gated mesoporous particles to the films was carried out successfully at pH 3 and pH 5. Mesoporous particles were distributed homogeneously throughout the film surface and in greater concentration for the EVOH 32 films. Films with the anchored particles were exposed to two liquid media simulating acidic food and neutral food. The films released the cargo at neutral pH but kept the dye locked at acidic pH. The best results were obtained for EVOH 32 irradiated for 15 min, treated for particle attachment at pH 3, and with mesoporous silica nanoparticles. This opens the possibility of designing active materials loaded with antimicrobials, antioxidants, or aromatic compounds, which are released when the pH of the product approaches neutrality, as occurs, for instance, with the release of biogenic amines from fresh food products.

Here we report the toxicological evaluation of mesoporous silica particles (MSPs) in the nematode C. elegans. Specifically, we have investigated the effect of bare micro- (M0) and nano-sized (N0) MSPs, and their corresponding functionalized particles with a starch derivative (Glu-N) (M1 and N1, respectively) on C. elegans ageing parameters. The toxicity of MSPs, their impact on C. elegans lifespan, movement capacity, progeny and ability to survive upon exposure to acute oxidative stress were assessed. This study demonstrated that both size particles assayed (M0 and N0), labeled with rhodamine and monitored through fluorescence microscopy, are ingested by the nematode. Moreover, toxicity assays indicated that bare nano-sized particles (N0) have a negative impact on the C. elegans lifespan, reducing mobility and progeny production. By contrast, micro-sized particles (M0) proved innocuous for the nematodes. Furthermore, functionalization of nanoparticles with starch derivative reduced their toxicity in C. elegans. Thus, oral intake of N1 comparatively increased the mean lifespan and activity rates as well as resistance to oxidative stress. The overall findings presented here demonstrate the influence of MSP size and surface on their potential toxicity in vivo and indicate the silica-based mesoporous particles to be a potential support for encapsulation in oral delivery applications. Furthermore, the good correlation obtained between healthy aging variables and viability (mean lifespan) validates the use of C. elegans as a multicellular organism for nanotoxicology studies of MSPs., (Copyright © 2018 Elsevier Inc. All rights reserved.)

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., (Copyright © 2018 Elsevier Ltd. All rights reserved.)

The objective of this work was on the one hand to assess the antibacterial activity of amines anchored to the external surface of mesoporous silica particles against Listeria monocytogenes in comparison with the same dose of free amines as well. It was also our aim to elucidate the mechanism of action of the new antimicrobial device. The suitability of silica nanoparticles to anchor, concentrate and improve the antimicrobial power of polyamines against L. monocytogenes has been demonstrated in a saline solution and in a food matrix. Moreover, through microscope observations it has been possible to determine that the attractive binding forces between the positive amine corona on the surface of nanoparticles and the negatively charged bacteria membrane provoke a disruption of the cell membrane. The surface concentration of amines on the surface of the nanoparticles is so effective that immobilized-amines were 100 times more effective in killing L. monocytogenes bacteria than the same amount of free polyamines. This novel approach for the creation of antimicrobial nanodevices opens the possibility to put in value the antimicrobial power of natural molecules that have been discarded because of its low antimicrobial power., Practical Application: Consumers demand for high-quality products, free from chemical preservatives, with an extended shelf-life. In this study, a really powerful antimicrobial agent based on a nanomaterial functionalized with a non-antimicrobial organic molecule was developed as a proof of concept. Following this approach it could be possible to develop a new generation of natural and removable antimicrobials based on their anchoring to functional surfaces for food, agricultural or medical purposes., (© 2018 Institute of Food Technologists®.)

Mesoporous silica particles (MSP) are structures of silicon dioxide arranged so that they are able to create pores between 2 and 50 nm. The high volume of pores and the internal surface of the MSP make them excellent supports for the encapsulation of bioactive molecules. In addition, the possibility of including molecules acting as molecular gate onto their outer surface allows the design of smart delivery systems. Gated-MSP show "zero release" of the encapsulated molecule, but after the application of a specific external stimulus, the cargo is released as a specific response to the stimulus. This article describes the features of the MSP used in the encapsulation of bioactive compounds, the most important molecular gates to create controlled release systems, as well as examples of application of MSP for the encapsulation and controlled release of food ingredients and nutraceuticals. These applications include the modulation of the bioaccessibility of food ingredients or nutraceuticals as well as the protection of their stability against external agents degradation.

Background: Food manufacturers need to reduce sodium content to meet consumer and public health demands. In the present study, the use of sodium-free (SF) salt and KCl to develop a novel smoke-flavoured salmon product with reduced sodium content was evaluated. Fifty percent of NaCl was replaced with 50% of SF salt or 50% KCl in the salmon smoke-flavouring process, which was carried out using water vapour permeable bags., Results: Triangle tests showed that samples with either SF salt or KCl were statistically similar to the control samples (100% NaCl). Because no sensorial advantage in using SF salt was found compared to KCl and given the lower price of KCl, the KCl-NaCl samples were selected for the next phase. The changes of physicochemical and microbial parameters in smoke-flavoured salmon during 42 days showed that partial replacement of NaCl with KCl did not significantly affect the quality and shelf-life of smoke-flavoured salmon, which was over 42 days., Conclusion: Smoke-flavoured salmon with 37% sodium reduction was developed without affecting the sensory features and shelf-life. This is an interesting option for reducing the sodium content in such products to help meet the needs set by both health authorities and consumers. © 2017 Society of Chemical Industry., (© 2017 Society of Chemical Industry.)

The combination of antifungal agents (cinnamon bark oil, zinc gluconate and trans-ferulic acid) in oil-in-water emulsions to control the fungal spoilage of strawberry jams, minimising essential oil's sensory impact, was evaluated in this work. The in vitro assays of free antifungal agents were performed against five fungal strains; meanwhile, the emulsions assays were conducted against Aspergillus niger given its strong resistance and its relevance in strawberry products. The emulsion formulated with 0.08mg/g of essential oil was able to inhibit mould growth after the incubation period. The incorporation of zinc gluconate or trans-ferulic acid, independently of the concentration used, allowed to reduce a 25% the amount of essential oil needed to inhibit the microbial growth. The combination of antifungal agents in the emulsions has demonstrated to be an effective alternative to reduce the amount of essential oil employed, maintaining the hygienic quality and sensory profile of the strawberry jam., (Copyright © 2017 Elsevier Ltd. All rights reserved.)

The kingdom Fungi is the most important group of microorganism contaminating food commodities, and chemical additives are commonly used in the food industry to prevent fungal spoilage. However, the increasing consumer concern about synthetic additives has led to their substitution by natural compounds in foods. The current review provides an overview of using natural agents isolated from different sources (plants, animals, and microorganisms) as promising antifungal compounds, including information about their mechanism of action and their use in foods to preserve and prolong shelf life. Compounds derived from plants, chitosan, lactoferrin, and biocontrol agents (lactic acid bacteria, antagonistic yeast, and their metabolites) are able to control the decay caused by fungi in a wide variety of foods. Several strategies are employed to reduce the drawbacks of some antifungal agents, like their incorporation into oil-in-water emulsions and nanoemulsions, edible films and active packaging, and their combination with other natural preservatives. These strategies facilitate the addition of volatile agents into food products and, improve their antifungal effectiveness. Moreover, biological agents have been investigated as one of the most promising options in the control of postharvest decay. Numerous mechanisms of action have been elucidated and different approaches have been studied to enhance their antifungal effectiveness.

The antimicrobial activity of essential oils components (EOCs) is well-known. However, their high volatility and powerful aroma limit their application in the formulation of a wide range of food products. In this context, the antimicrobial activity of carvacrol, eugenol, thymol and vanillin grafted onto the surface of three silica supports with different morphologies, textural properties and chemical reactivities (fumed silica, amorphous silica and MCM-41) was evaluated herein. Materials characterization revealed a good immobilization yield and all the devices showed a micro-scale particle size. Sensory evaluation revealed that sensory perception of EOCs decreases after covalent immobilization. Moreover, immobilization greatly enhanced the antimicrobial activity of the essential oil components against Listeria innocua and Escherichia coli compared to free components. The incorporation of EOCs immobilized on silica particles into pasteurized milk inoculated with L. innocua demonstrated their effectiveness not only for in vitro conditions, but also in a real food system., (Copyright © 2017 Elsevier Ltd. All rights reserved.)