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https://hdl.handle.net/123456789/168| Τύπος: | Άρθρο σε επιστημονικό περιοδικό |
| Τίτλος: | Citrus medica and Cinnamomum zeylanicum essential oils as potential biopreservatives against spoilage in low alcohol wine products |
| Συγγραφέας: | [EL] Μητροπούλου, Γρηγορία[EN] Mitropoulou, Gregoria [EL] Νικολάου, Αναστάσιος[EN] Nikolaou, Anastasios [EL] Σανταρμάκη, Βαλεντίνη[EN] Santarmaki, Valentini [EL] Σγουρός, Γεώργιος[EN] Sgouros, Georgios [EL] Κουρκουτάς, Ιωάννης[EN] Kourkoutas, Ioannis |
| Ημερομηνία: | 04/05/2020 |
| Περίληψη: | Low alcohol wine is a new entry in the global wine market, due to the increase in consumers’ concern for health, economic and modern lifestyle issues. As low alcohol products are prone to spoilage, the adoption of natural-derived products with antimicrobial activity as biopreservatives seems to be an intriguing alternative. Thus, the aim of the present study was to investigate the possible antimicrobial properties of Citrus medica and Cinnamomum zeylanicum essential oils (EOs) and assess their commercial prospective in the wine industry. The main constituents identified by GC/MS analysis were limonene (38.46%) and linalool (35.44%) in C. medica EO, whereas trans-cinnamic-aldehyde (63.58%) was the dominant compound in C. zeylanicum EO. The minimum inhibitory (MIC), non-inhibitory (NIC) and minimum lethal concentration (MLC) values against common wine spoilage microbes were initially determined. Subsequently, their efficiency was further validated in low alcohol (~6% vol) wines, either separately or in combination at 0.010% (v/v), as well as in wines deliberately inoculated with Gluconobacter cerinus, Oenococcus oeni, Pediococcus pentosaceus, Dekkera bruxellensis, Candida zemplinina, Hanseniaspora uvarum, Pichia guilliermondii or Zygosaccharomyces bailii. EO addition led to considerable spoilage and microbial growth delay during storage at room or refrigerated temperature, suggesting their potential use as wine biopreservatives |
| Γλώσσα: | Αγγλικά |
| Σελίδες: | 12 |
| DOI: | doi:10.3390/foods9050577 |
| EISSN: | 2304-8158 |
| Θεματική κατηγορία: | [EL] Βιοτεχνολογία τροφίμων[EN] Food Biotechnology |
| Λέξεις-κλειδιά: | Biopreservatives; essential oils; Citrus medica; Cinnamomum zeylanicum; wine spoilage; Low alcohol wines |
| Κάτοχος πνευματικών δικαιωμάτων: | © 2020 by the authors. Licensee MDPI |
| Όροι και προϋποθέσεις δικαιωμάτων: | This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/). |
| Διατίθεται ανοιχτά στην τοποθεσία: | https://www.mdpi.com/2304-8158/9/5/577 |
| Ηλεκτρονική διεύθυνση του τεκμηρίου στον εκδότη: | https://www.mdpi.com/2304-8158/9/5/577 |
| Ηλεκτρονική διεύθυνση περιοδικού: | https://www.mdpi.com/journal/foods |
| Τίτλος πηγής δημοσίευσης: | Foods |
| Τεύχος: | 5 |
| Τόμος: | 9 |
| Σελίδες τεκμηρίου (στην πηγή): | Article no 577 |
| Σημειώσεις: | The project was funded by the Greek Operational Program “Human Resources Development, Education and Lifelong Learning, Support researchers with emphasis on young researchers”. MIS 5006289: “Novel wine products using biopreservatives and probiotics”, co-funded by the European Union (European Social Fund) and Greek National Funds, National Strategic Reference Framework (NSRF) 2014-2020 |
| Εμφανίζεται στις συλλογές: | Ερευνητικές ομάδες |
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| Mitropoulou et al_2020_foods-09-00577.pdf | 1.01 MB | Adobe PDF | - |  | Δείτε/ανοίξτε |