Nisin is a widely used naturally occurring antimicrobial effective against many pathogenic and spoilage microorganisms. It has been proposed that reduced efficacy of nisin in foods can be improved by technologies such as encapsulation to protect it from interferences by food matrix components. This study was carried out to evaluate the microbiological quality of fresh trout slices treated with ...

Poultry meat is a susceptible product for growth of spoilage and pathogenic microorganisms. The shelf life extension of raw poultry meat is a challenge in food industry. In this research, the combined effect of dipping in a carboxymethyl cellulose (CMC) solution containing black pepper seed (Piper Nigrum) extract (BPE) and turmeric (Curcuma Longa L.) extract (TE) (2% ...

Galotyri is a traditional Greek Protected Destination of Origin (PDO) cheese. It is a soft, white, acid – curd, spread cheese. In the present study, the effect of two natural antimicrobial substances, nisin and natamycin, as well as their combinations, were assessed on the quality, freshness and shelf-life extension of fresh Galotyri cheese, during its refrigeration storage (4 C). Galotyri samp...

nisin is a widely used naturally occurring antimicrobial effective against many pathogenic and spoilage microorganisms. it has been proposed that reduced efficacy of nisin in foods can be improved by technologies such as encapsulation to protect it from interferences by food matrix components. this study was carried out to evaluate the microbiological quality of fresh trout slices treated with ...

Effect of nano composite films to prolong the shelf life of Iranian beluga caviar was investigated at different concentrations of silver nanoparticles. In this study 38 caviar packs each containing 5 g of caviar were divided into 6 treatments with 3 replicates. The concentrations of 1000, 2000, 3000, 4000, 5000 and 6000 ppm of nanoparticles as well as a nano free pack as control were used. The ...

Introduction: Essential oils are used as flavoring agents in various foods. Layer-by-Layer (LBL) technique is a method in which the material is dipped into a series of different solutions containing oppositely charged polyelectrolytes. The aim of this study is to investigate the effectiveness of a multilayered edible coating with an antimicrobial compound (Lemon and Peppermint) in enhancing the...

This study combined the probiotic properties of Lacticaseibacillus casei AP with prebiotic oats to improve kefir products. AP, oat milk, or both were added goat milk kefir. Physicochemical properties, microbiological evaluation, and sensory evaluation done over course 14 days. The result showed that adding together had positive (non-opposing) effects on physicochemical, microbiological, product...

Mushroom is a very popular food that is consumed around the globe yet it finds very limited acceptance in India, that too mainly among the elite. Non-availability of mushrooms around the year and its highly perishable nature makes it an expensive commodity for the common people to afford. Hence pickling may be viewed as a method to increase the shelf life of oyster mushrooms from 4-7 days under...