Fulgencio Marin-Iniesta | University of Murcia (original) (raw)

Papers by Fulgencio Marin-Iniesta

Tradicionalmente en Mexico se ha utilizado la planta de nopal ( Opuntia ficus-indica ) y la sabil... more Tradicionalmente en Mexico se ha utilizado la planta de nopal ( Opuntia ficus-indica ) y la sabila ( Aloe vera ) como una fuente de nutrientes o de compuestos que contribuyen a mejorar la salud. La sabila ( Aloe vera ) contiene alrededor de 98,5% de agua, es rico en mucilagos. El nopal ( Opuntia ficus-indica ) tiene amplias diversos componentes con capacidad antioxidante debido a la presencia de fitoquimicos como los caroteniodes, flavonoides y otros compuestos fenolicos, vitamina C y E, o algunas enzimas como parte de su sistema antioxidante de defensa (2). Se reporta (3) actividad bactericida de compuestos fenolicos contra Escherichia coli y en general sobre microorganismos coliformes psicrotrofos (4). Sin embargo, se tiene poca informacion sobre la actividad antimicrobiana de estas plantas. El objetivo de este estudio fue evaluar in vitro el efecto de la combinacion de diferentes tratamientos de pH/sabila/nopal sobre el control de Listeria monocytogenes NCTC 11994 en condiciones de congelacion (-5°C). Se realizo un analisis estadistico con una prueba de ANOVA y Duncan. El analisis estadistico (Tablas 1, 2 y 3) muestra que los resultados experimentales se ajustaron a un modelo lineal, para el efecto de las variables fijas; pH (3,4,5,6,7,8 y 9), tipo de tratamiento (pH, pH/nopal, pH/sabila) y tiempo de almacenamiento (0 h y 24 h) sobre la variable respuesta (Log UFC/mL). El modelo describe la influencia de los factores investigados en forma independiente: pH (A), tipo de tratamiento (B) y tiempo (C), ademas del efecto de las interacciones (A*B, A*C, B*C y A*B*C). Se observo un efecto altamente significativo (P<0.0001) del pH (A), tipo de de tratamiento (B). Asi como en las interacciones A*B, A*C y A*B*C. En las condiciones experimentales evaluadas se encontro una reduccion significativa de Listeria monocytogenes NCTC 11994 para algunos tratamientos. La sabila y el nopal redujeron significativamente las poblaciones de la bacteria control.

Journal of Food Safety, Oct 1, 1999

ABSTRACT The inhibitory effects of a lactose‐negative single‐strain starter culture of Lactococcu... more ABSTRACT The inhibitory effects of a lactose‐negative single‐strain starter culture of Lactococcus lactis subsp. diacetylactis were evaluated in Spanish soft cheese (Queso fresco, pH 6.5) against Listeria monocytogenes, Escherichia coli O157:H7, Enterobacter cloacae, Pseudomonas aeruginosa and Pseudomonas fluorescens. Queso Fresco made without starter culture and stored at 3 and 7C supported growth of all bacteria tested, with the exception of E. coli and P. aeruginosa which were unable to grow at 3C. When cheese was made with the starter culture and stored at 7C, L. monocytogenes, P. aeruginosa and E. coli did not grow, the growth of E. cloacae was delayed, and P. fluorescens grew uninhibited. In cheese stored at 3C, only P. fluorescens was able to grow.

Journal of Food Safety, Jun 1, 1997

The inhibitory effects of a mixture of plant essential oils (DMC) were tested in culture media an... more The inhibitory effects of a mixture of plant essential oils (DMC) were tested in culture media and Spanish soft cheese. The minimum inhibitory concentration (MIC) was determined in plate count agar and tryptose broth, with pH adjusted to 6.5, against Listeria monocytogenes, Listeria innocua, Staphylococcus aureus, Lactobacillus brevis, Micrococcus luteus, Salmonella cholerasuis, Escherichia coli O157:H7, Enterobacter cloacae, Pseudomonas aeruginosa and Pseudomonas fluorescens. The mixture of essential oils inhibited all Gram‐positive bacteria tested at 40 ppm, but higher concentrations were needed to inhibit Gram‐negative bacteria, and no inhibitory effect was found against Ps. fluorescens. The effects of DMC against L. monocytogenes and E. coli O157:H7 were evaluated in Spanish soft cheese (Queso Fresco, pH=6.5) stored at 7C. DMC had a bacteriostatic effect against L. monocytogenes at concentrations of 2500 ppm but was ineffective to control the growth of E. coli O157:H7.

Biotechnology Letters, Jul 1, 1989

ABSTRACT Summary Cells of a recombinantEscherichia coli, immobilized in K-carrageenan, show impro... more ABSTRACT Summary Cells of a recombinantEscherichia coli, immobilized in K-carrageenan, show improved distribution of growth in the gel when cultured in conditions of high oxygen tension. The production of both biomass and protein codified by recombinant DNA is increased.

International Journal of Food Microbiology, May 1, 2012

Alicyclobacillus acidoterrestris (A. acidoterrestris) is a bacillus-type spore former that causes... more Alicyclobacillus acidoterrestris (A. acidoterrestris) is a bacillus-type spore former that causes significant alterations in fruit products. It is highly resistant to typical pasteurization regimes; thus, this work explored the use of high-pressure CO₂ (HPCD) for its deactivation in apple cream. The assays were conducted in a high-pressure apparatus where the cream was placed in an agitated vessel and the CO₂ passed over under different operating conditions for distinct periods of time. The HPCD was able to deactivate the A. acidoterrestris spores in the apple cream by four orders of magnitude at 30 °C and 10 MPa. On the other hand, the lethal effect of HPCD was independent of the thermal effect since the application of dry heat without CO₂ at the same temperature did not cause any A. acidoterrestris deactivation. The important variables in terms of improving the method were the flow regime and the way to put in contact the HPCD and the cream. Finally, the HPCD treatment did not affect the most important sensorial and rheological properties of the cream; although there was a slight reduction in the vitamin C content due to thermal degradation.

Journal of Food Engineering, Jun 1, 2010

Acta horticulturae, Mar 1, 2018

Acta Biotechnologica, 1988

Recombinant pTG201 plasmid coming from pBR322 plasmid, has been incorporated into Escherichia col... more Recombinant pTG201 plasmid coming from pBR322 plasmid, has been incorporated into Escherichia coli K12 to determine the influence of several culture conditions on the variation of the copy number. Continuous and batch cultures on LB medium without antibiotic selection and different oxygen tensions (21% and 100%) have been tested. The expression of pTGH201 encoded genes and the kinetics of plasmid loss differ significantly from the behaviour of pBR322 plasmid.

Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology, 2005

Food and Bioprocess Technology, Dec 27, 2011

Acta Biotechnologica, 1989

ABSTRACT A method for the analysis of distributed growth of E. coli in k-carrageenan gel is descr... more ABSTRACT A method for the analysis of distributed growth of E. coli in k-carrageenan gel is described. The method uses optical and electron microscopy to determine morphometric data of cell microcolonies in the gel, such as average microcolony volume, distance of microcolonies to gel surface and cell density in the microcolonies. Logarithmic equations describing the distribution of authentic values of volume occupied by cells in gels at different times of incubation were determined. With these equations it is possible to predict the quantitative distribution of cells in the gel and to define some parameters. These parameters can characterize the growth behaviour of the microbial strains in any particular culture condition and can be useful in the future search to improve the industrial applications of immobilized cells.

Journal of Food Science and Technology, Sep 5, 2018

Journal of Food Science, Aug 23, 2017

Journal of Food Science and Technology, Feb 24, 2020

In this paper, a study was carried out to test the inhibitory effect of a natural food compound (... more In this paper, a study was carried out to test the inhibitory effect of a natural food compound (NFC), based on flavonoids (naringenin, hesperetin, tangeritin, luteolin, apigenin and kaempferol) from citrus and dill, in ranch sauce. A strain of C. metapsilosis, isolated from a spoiled sample of ranch sauce, was used as target pathogen microorganism. The inhibitory effect of NFC was compared with a common mixture of chemical preservatives used in this type of sauces: potassium sorbate and sodium benzoate (S/B). An in vitro test was performed by the microtiter plate assay at 10, 25 and 37 °C for 24 h in modified Tryptic Soy Broth. An additive antimicrobial effect had been observed in the combination of acetic acid and NFC. The results of the microtiter assay were validated in a challenge test in ranch sauce at 5, 25 and 37 °C for 10 weeks. NFC showed partial fungicidal effect against C. metapsilosis, reducing two logarithmic units at 5 °C for 10 weeks. At 5 °C, the traditional doses of S/B used in ranch sauce decreased viable cells to non-detectable counts from the second week of the experiment. At 25 and 37 °C, the use of S/B mixture or the use of NFC showed the same fungicidal effect. The incorporation of NFC, alone or in combination with acetic acid, opens the possibility of formulating clean label sauces with good protection against the development of the acid resistant yeast C. metapsilosis.

Foods, 2021

Aroma is an important quality parameter of fresh culinary herbs that may be highly affected after... more Aroma is an important quality parameter of fresh culinary herbs that may be highly affected after postharvest treatments. The innovative technology of vapor essential oil (EO) application under vacuum conditions may recover aroma lost during the postharvest processing of plant products like aromatic herbs. Hence, this study assessed the aroma recovery effect of vapor EOs applied during vacuum cooling on curly parsley and dill. The volatile organic compounds (VOCs) profiles of these aromatic herbs were studied by static headspace solid-phase microextraction (SPME), and the VOCs sorption kinetics onto the SPME stir-bar coating were modeled by the Baranyi model. At the pilot plant scale, the total VOCs contents of parsley and dill (whose extractability was increased by 10–20% after a single vacuum process) were enhanced by 4.5- and 2-fold, respectively, when vapor EOs were applied. In particular, 1,3,8-p-menthatriene and carvone (parsley) increased by 18.7- and 7.3-fold, respectively, ...