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Essential oils and their main compounds have been studied in-depth for their antifungal properties against a wide variety of microorganisms. However, the strong odour emitted by them, even at low concentrations, makes their incorporation into food matrices difficult. Immobilisation of antimicrobial compounds on solid surfaces could be a strategy to reduce their odour impact. The 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...
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