Comparing the impact of conventional and non-conventional processing technologies on water-soluble vitamins and color in strawberry nectar - a pilot scale study.

A comprehensive comparison was conducted on the effect of conventional thermal processing (TT), high-pressure processing (HP), pulse electric field (PF), and ohmic heating (OH) on water-soluble vitamins and color retention in strawberry nectar. The ascorbic acid (AA) content increased by 15- and 9-fold after TT and OH treatment, respectively, due to rupturing of cells under heat stress and release of intracellular AA. Dehydroascorbic acid (DHA) content did not change considerably after TT and PF treatment but significantly decreased after HP and OH treatment.

Identification and evaluation of Escherichia coli strain ATCC 8739 as a surrogate for thermal inactivation of enterohemorrhagic Escherichia coli in fruit nectars: Impact of applied techniques on the decimal reduction time.

The objective of this study was to identify a suitable surrogate for E. coli O157:H7 strain 19685/91 and O113:H21 strain TS18/08, by assessing their thermal resistance at temperatures of 60 °C, 65 °C, and 72 °C in strawberry nectar. The influence of the matrix and the research methodology on the decimal reduction time (D-value) was investigated.

Prevention of surface colonization and anti-biofilm effect of selected phytochemicals against Listeria innocua strain.

This work aimed to determine the ability of Listeria innocua (L.i.) to colonize eight materials found in food-processing and packaging settings and to evaluate the viability of the sessile cells.

Antimicrobial polyphenol-rich extracts: Applications and limitations in the food industry.

One of the common ways to prevent food spoilage throughout product's shelf life is by using artificial/synthetic preservatives. However, the growing negative perception of consumers over synthetic preservatives has encouraged the food industry to consider their natural alternatives. Plant extracts, increasingly recognized as consumer-friendly, represent a valuable source of active compounds, mostly polyphenols, with potent antimicrobial and antibiofilm activities.

The Effects of Eugenol, Trans-Cinnamaldehyde, Citronellol, and Terpineol on Biofilm Control as Assessed by Culture-Dependent and -Independent Methods.

Bacterial biofilms contribute to problems with preserving food hygiene, jeopardizing any conventional intervention method used by the food industry. Hence, the approach of using essential oil (EO) compounds effective in biofilm control has considerable merit and deserves in-depth research. In this study, the effect of selected EO compounds (eugenol, trans-cinnamaldehyde, citronellol, and terpineol) was assessed on biofilm control by plate count, resazurin assay, and Syto 9/PI (-/propidium iodide) staining coupled with flow cytometry (FCM) and confocal laser scanning microscopy (CLSM).