Antimicrobial potential of cauliflower, broccoli, and okara byproducts against foodborne bacteria.

The antimicrobial potential of cauliflower, broccoli, and okara byproducts was assessed against Gram-positive and Gram-negative bacteria. Salmonella enterica serovar Typhimurium, Escherichia coli O157:H7, Bacillus cereus, and Listeria monocytogenes serovar 4b growth behavior was assessed under exposure to 5% vegetable byproducts added to the reference medium, buffered peptone water (0.1% [wt/vol]), at 37°C.

Stevia rebaudiana Bertoni as a natural antioxidant/antimicrobial for high pressure processed fruit extract: processing parameter optimization.

Response surface methodology was used to evaluate the optimal high pressure processing treatment (300-500 MPa, 5-15 min) combined with Stevia rebaudiana (Stevia) addition (0-2.5% (w/v)) to guarantee food safety while maintaining maximum retention of nutritional properties. A fruit extract matrix was selected and Listeria monocytogenes inactivation was followed from the food safety point of view while polyphenoloxidase (PPO) and peroxidase (POD) activities, total phenolic content (TPC) and antioxidant capacity (TEAC and ORAC) were studied from the food quality point of view.

Pigment profile and colour of monovarietal virgin olive oils from Arbequina cultivar obtained during two consecutive crop seasons.

Monovarietal virgin olive oils are labelled with the olive varieties giving them their distinctive character. There are numerous studies focussed on the characterisation and quantification of the minor fractions of virgin olive oils that have generated databases on varietal olive oils. However, few studies have focussed on the components of the pigment fraction of virgin olive oils.