10 documents found, page 1 of 1

Synergistic combination of essential oil and organic acid: substitute for potas...

Background: Chemical preservatives, such as potassium sorbate (PS), are widely used in food preservation; however, they raise concerns due to potential health risks and increasing consumer demand for clean-label products. The replacement of synthetic antimicrobials with natural antimicrobial has emerged as a sustainable strategy to improve food quality and shelf life. Propionic acid (PA) and lemongrass essentia...

Antimicrobial activity of organic acids against some common food spoilage and p...

Introduction: In recent years, the food industry is challenge of producing high-quality products using natural preservatives instead of synthetic ones, driven by increasing consumer demand for clean-label food products. Organic acids, which are prevalent in fruits and medicinal plants, possess well-documented antioxidant, antibacterial, and anti-inflammatory properties that are beneficial to human health (1). T...

P82 Peptide fraction identification by SE-HPLC and LC-MS/MS analysis of the bod...

The mucus covers the fish's body, working as a protective barrier. Besides physical protection, mucus provides molecules that protect the fish from pathogens damaging 1,2. These include antimicrobial peptides secreted in the mucus, which play an essential role in defense against microbial pathogens since these belong to the innate immune system2,3. In this study, two adult Halobatrachus didactylus individuals w...

The Health-Promoting Potential of Salix spp. Bark Polar Extracts: Key Insights ...

Salix spp. have been exploited for energy generation, along with folk medicine use of bark extracts for antipyretic and analgesic benefits. Bark phenolic components, rather than salicin, have demonstrated interesting bioactivities, which may ensure the sustainable bioprospection of Salix bark. Therefore, this study highlights the detailed phenolic characterization, as well as the in vitro antioxidant, anti-hype...

Biocompatibility of salix viminalis, salix atrocinerea and salix fragilis

Edible packaging: a vehicle for functional compounds

Nowadays, innovations constantly appear in food packaging, which lead to a demand for new foods, always aiming at creating a more efficient quality preservation system. Edible coatings and films are a good attempt to increase the storability of foods, controlling gas exchange, moisture, solutes migration, and oxidative reaction rates. In addition to these gains, edible coating/films can be used as carriers of b...

Nutritional characterization of acorn flour (a traditional component of the Med...

Criação de valor com os resíduos e subprodutos alimentares

The antimicrobial action of chitosan against the wine spoilage yeasts Brettanom...

Yeasts of the genera Dekkera and Brettanomyces are well known to be involved in the production of volatile phenols in wines imparting aroma defects that may affect wine quality. The monitoring and control of these organisms is of major importance for wine producers. This study aimed to evaluate the effect of chitosan, a natural polysaccharide, on the survival of Brettanomyces/Dekkera and on some physicochemical...

Study of antimicrobial activity and atomic force microscopy imaging of the acti...

The aim of this work was to evaluate the antimicrobial potential of two grades of cashew tree gum (crude and purified) against eight microorganisms and to analyze the mechanism of cashew tree gum antimicrobial action via atomic force microscopy (AFM) imaging. The results indicated strong antimicrobial properties of pure cashew tree gum against all tested microorganisms, except for Candida albicans and Lactobaci...