Abstract Wine, as a fermented drink, is considered a microbiologically safe beverage, but the growth of spoilage microorganisms can cause economic damage. As a new preservative process, the application of immobilised essential oil components (EOCs) is proposed in this study. EOCs were attached to the surface of three different commercial supports (silica particles, cellulose particles and cellulosic membrane) to avoid the disadvantages of using these compounds in their free form, such as volatility, low water solubility and intense aroma. The results showed that the treatment of spoilage microorganisms with antimicrobial particles (silica and cellulose) significantly reduced the viability and growth capacity of the target microorganisms. The covalent attachment of EOCs to particles led to a significant reduction in both the MIC values and viability compared with most free compounds. The enhanced antimicrobial activity of EOCs after their anchorage to a support was confirmed, resulting in MIC values of 10–90 fold lower than those of the free bioactive compounds. In addition, the filtration of microorganism suspensions through EOC-functionalised membranes showed remarkably antimicrobial activity.

中文翻译：

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提高固定化精油成分对代表性腐败葡萄酒微生物的抗菌活性

摘要 葡萄酒作为一种发酵饮料，被认为是一种微生物安全的饮料，但腐败微生物的滋生会造成经济损失。作为一种新的防腐工艺，本研究提出了固定化精油成分（EOCs）的应用。EOCs 附着在三种不同的商业载体（二氧化硅颗粒、纤维素颗粒和纤维素膜）的表面，以避免以游离形式使用这些化合物的缺点，例如挥发性、低水溶性和强烈香气。结果表明，用抗菌颗粒（二氧化硅和纤维素）处理腐败微生物会显着降低目标微生物的生存力和生长能力。与大多数游离化合物相比，EOC 与颗粒的共价连接导致 MIC 值和活力显着降低。EOCs 固定在支持物上后增强的抗菌活性得到证实，导致 MIC 值比游离生物活性化合物低 10-90 倍。此外，通过 EOC 功能化膜过滤微生物悬浮液显示出显着的抗菌活性。