Post-harvest quality preservation of red globe grapes using grape juice-based edible coatings combined with UVC treatment.

This study assesses the impact of grape juice-based alginate or chitosan edible coatings, followed by UVC treatment, on the preservation of post-harvest quality of Red Globe grapes. Coated grapes were stored at 5 °C for 28 days, and their physical, chemical, microbiological, and sensory properties were assessed during the storage period. Films were prepared with grape juice using alginate and chitosan and exposed to 32.

Viability and functional impact of probiotic and starter cultures in salami-type fermented meat products.

Salami, a well-known fermented meat product, is made from selected ground meat mixed with curing agents and spices. This work aimed to determine the viability of (as a starter), (probiotic microorganism), and their mixture during the fermentation and ripening of a salami-type product, evaluate the microbiological and physicochemical changes and assess the sensory acceptability of the final product. has not been sufficiently explored as a probiotic in fermented meats, especially in terms of its effects on fermentation and sensory qualities.

Optimizing Lactic Acid Bacteria Proportions in Sourdough to Enhance Antifungal Activity and Quality of Partially and Fully Baked Bread.

The organic acids produced by lactic acid bacteria (LAB) during the fermentation of sourdoughs have the ability to reduce the growth of different molds. However, this ability depends on the LAB used. For this reason, in this study, the proportions of different LAB were optimized to obtain aqueous extracts (AEs) from sourdough to reduce fungal growth in vitro, control the acetic acid concentration, and obtain a specific lactic to acetic acid ratio.

Effect of UV LED and Pulsed Light Treatments on Polyphenol Oxidase Activity and Inactivation in Apple Juice.

Enzymatic browning in fruits and vegetables, driven by polyphenol oxidase (PPO) activity, results in color changes and loss of bioactive compounds. Emerging technologies are being explored to prevent this browning and ensure microbial safety in foods. This study assessed the effectiveness of pulsed light (PL) and ultraviolet light-emitting diodes (UV-LED) in inhibiting PPO and inactivating ATTC 25922 in fresh apple juice ( var.

Utilization of Whey for Eco-Friendly Bio-Preservation of Mexican-Style Fresh Cheeses: Antimicrobial Activity of 21/1 Cell-Free Supernatants (CFS).

Using whey, a by-product of the cheese-making process, is important for maximizing resource efficiency and promoting sustainable practices in the food industry. Reusing whey can help minimize environmental impact and produce bio-preservatives for foods with high bacterial loads, such as Mexican-style fresh cheeses. This research aims to evaluate the antimicrobial and physicochemical effect of CFS from 21/1 produced in a conventional culture medium (MRS broth) and another medium using whey (WB medium) when applied in Mexican-style fresh cheese inoculated with several indicator bacteria (, serovar Typhimurium, , and ).