Physicochemical and Functional Properties and Storage Stability of Chitosan-Starch Films Containing Micellar Nano/Microstructures with Turmeric and Hibiscus Extracts.

The dynamic development of the food industry and the growing interest of consumers in innovative solutions that increase the comfort and quality of life push the industry towards seeking pioneering solutions in the field of food packaging. Intelligent and active packaging, which affects the quality and durability of food products and allows one to determine their freshness, is still a modern concept. The aim of our study was to obtain two types of films based on chitosan and starch with micellar nanostructures containing extracts from turmeric rhizomes and hibiscus flowers.

Formation and Investigation of Physicochemical and Microbiological Properties of Biocomposite Films Containing Turmeric Extract Nano/Microcapsules.

In the era of growing plastic consumption, food waste by consumers and overproduction caused by economic reasons, the global goal is to decrease these phenomena. Biocomposite films investigated in the past years are creating a promising future toward ecological, intelligent and active packaging. Due to their unique properties, they can be used in many areas of our life and reduce the constantly increasing pollution of our planet.

The Interactions between Polyphenols and Microorganisms, Especially Gut Microbiota.

This review presents the comprehensive knowledge about the bidirectional relationship between polyphenols and the gut microbiome. The first part is related to polyphenols' impacts on various microorganisms, especially bacteria, and their influence on intestinal pathogens. The research data on the mechanisms of polyphenol action were collected together and organized.

Dried Biomass of Inhibits Growth of LW14 and Some Bacteria When Added to Unpasteurised Apple Juice.

The main goal was to evaluate if dried cyanobacterium () biomass added to unpasteurised apple juice could inhibit growth of fungi dominant in apples and which fraction of cyanobacterium biomass contributed to this phenomenon. biomass, its protein and/or polysaccharide fraction were added to the sterilised apple juice inoculated with LW14 and stored at 4 °C for 96 h. Samples were tested against number of fungi and selected physical-chemical parameters.

Examination of novel Aureobasidium pullulans isolates dominating apple microflora and assessing their potential for apple juice spoilage.

There is very little up to date information regarding apple microflora so in the current study we decided to address that issue and assess whether dominant fungi which reside in fruit might spoil apple juice. Microorganisms were isolated from apples of Koksa Górska harvested in the middle of October in 2016 and 2017. Identification of isolates was based on the sequencing of ribosomal DNA.

Isolation and identification of microorganisms including lactic acid bacteria and their use in microbial deacidification of wines from domestic vineyards.

The aim of this study was to identify various bacteria isolated from grapes and their wines. Additionally we investigated the capacity of lactic acid bacteria for microbiological deacidification of wines produced in Poland. We have identified Oenococcus oeni, Lactobacillus acidophilus and Lactobacillus delbrueckii.