Effect of encapsulation on the stability and survivability of Enterococcus faecium in a non-dairy probiotic beverage.

The main objectives of this work were to study the survivability of five probiotic lactobacilli strains in sour cherry juice and citrate buffer with similar pH values (pH 3.5) during storage at 4 ℃ as well as to encapsulate the strain with the least survival in calcium alginate beads. Enterococcus faecium from probiotic strains in sour cherry juice exhibited the least survival; therefore, this strain was selected for studying the protective effect of microencapsulation in calcium alginate beads.

Antibacterial Effect of Essential Oils against Spoilage Bacteria from Vacuum-Packed Cooked Cured Sausages.

Nonfermented sausages, which have a pH of around 6.0, a low salt concentration, and high moisture with a water activity higher than 0.95, are highly perishable.

Characterization of basil seed gum-based edible films incorporated with Zataria multiflora essential oil nanoemulsion.

Direct introduction of essential oils (EOs) into biopolymer-based packaging materials faces various challenges such as insolubility and loss of activity. The aim of this study was increasing the bioactivity of Zataria multiflora essential oil (ZMEO) through first making a nanoemulsion and then immobilizing within basil seed gum (BSG)-based film network. ZMEO (nano)emulsions were prepared using high intensity ultrasound approach at 150W and various sonication times (0, 2.

Biodegradable Chitosan Coating Incorporated with Black Pepper Essential Oil for Shelf Life Extension of Common Carp (Cyprinus carpio) during Refrigerated Storage.

Unlabelled: Chitosan (Ch) coating incorporated with black pepper essential oil (Ch+BPEO) was studied to extend the shelf life of common carp (Cyprinus carpio) during refrigerated storage at 4 ± 1°C. The chemical composition of BPEO was characterized using gas chromatography-mass spectrometry (GC-MS). Antibacterial properties of BPEO were determined by disk diffusion agar, MIC, and MBC.