They design a new antimicrobial system based on natural substances that eliminates odors while maintaining flavor

 A team of researchers from the Universitat Politècnica de València (UPV) made up of members of the CUINA-Department of Food Technology group and the Institute of Molecular Recognition (IDM), has designed a new antimicrobial food preservation system based on the use of natural substances such as menthol, thymol or carvacrol essential oils.

Among its applications, it could be used to reduce the microbial load of foods, especially liquids, without the need for heat treatments. Likewise, it could be used for the development of functional packaging or new pesticides.

Overcomes the incompatibility of aromas and flavors by masking odors

According to José Manuel Barat, director of the UPV's Food Technology Department, the industry is increasingly demanding natural antimicrobial products that perform the functions of additives. "These are already applied today, but their use is limited by the incompatibility of aromas and flavors. The main novelty of our system is precisely that it allows masking odors without affecting the flavor of the product."

Likewise, most antimicrobial systems existing today are designed to be released, not to remain anchored to the substrate that houses them. On the contrary, the device patented by the UPV makes it possible to anchor the antimicrobial active molecules of essential oils, among others, to a silicon oxide support.

The anchoring of the antimicrobial molecules prevents their absorption while maintaining their functions

"The antimicrobial molecules are anchored and are not released", explains Barat, "so they do not contribute any type of aroma to the environment where they are going to be used, since it would be an undesired effect. However, they do exert their function as preservatives of food and antimicrobials ".

Furthermore, as it is fixed, the system prevents the absorption of the antimicrobial when ingested. In some cases, it is even capable of enhancing the antimicrobial activity of the molecules. Not surprisingly, the results obtained in the research carried out suggest that the high concentration of antimicrobials on the particles in which they are anchored enhances their effectiveness when they come into contact with microorganisms.

Also applicable to the preparation of solutions for cleaning surfaces

Another of the possible applications of the system patented by the UPV team is the preparation of solutions for cleaning surfaces and / or utensils also belonging to the food industry.