Argentinian Rose Petals as a Source of Antioxidant and Antimicrobial Compounds.

The total phenolic, flavonoid, and anthocyanin contents were evaluated in 11 cultivars of Argentinian roses of different colors. HPLC-ESI-QTOF/MS was used to identify the components where ellagic and quinic acids, quercetin, and kaempferol glycosylated derivatives were found. The phenolic contents ranged from 78.

Antimicrobial Activity of Essential Oils in Vapor Phase In Vitro and Its Application in Combination with Lactic Acid to Improve Chicken Breast Shelf Life.

The effect of essential oils (EOs) incorporated in their vapor phase combined with lactic acid immersion pretreatment was studied on fresh refrigerated chicken breast shelf life. Among the several EOs assayed, the in vitro results obtained from the vapor diffusion test allowed mustard, oregano, and garlic EOs to be selected due to their higher antimicrobial activity. In addition, it was possible to determine the EO minimum inhibitory concentrations against and and to identify EO binary mixtures showing synergistic or additive effects.

Cassava Starch Films with Anthocyanins and Betalains from Agroindustrial by-Products: Their Use for Intelligent Label Development.

The development of biodegradable packaging materials has become a widely addressed topic in recent years. Microparticles generated from var. f.

Effect of gellan gum, xylitol and natamycin on Zygosaccharomyces bailii growth and rheological characteristics in low sugar content model systems.

This study evaluated the effect of some natural additives and the structure imparted by them on microbial growth and rheological characteristics in acidic model foods with reduced glycidic content. Systems were formulated using gellan gum, as gelling agent; xylitol, as a depressor; and natamycin, as antimicrobial. Additive-free control systems were prepared.

Inhibitory effect and cell damage on bacterial flora of fish caused by chitosan, nisin and sodium lactate.

The effect of the combined use of chitosan, nisin and sodium lactate on the growth of Listeria innocua, Shewanella putrefaciens and psychrophilic bacteria isolated from fish was investigated in broth by means of minimum inhibitory concentrations (MIC). Furthermore, the sites of cell-injury caused by mentioned antimicrobials and their combinations on L. innocua and S.

Effect of xantham gum, steviosides, clove, and cinnamon essential oils on the sensory and microbiological quality of a low sugar tomato jam.

The partial or total decrease of sugar content in the formulation of jams affects their physical, chemical and microbiological stability. In order to minimize these technological problems, we studied the effect of xanthan gum (XG), steviosides, cinnamon (CO), and clove (CLO) essential oils on the sensory and microbiological quality of a low sugar tomato jam. Levels of 0.