The biopreservation, flavoring, and coloration of foodstuffs, e.g., seafoods, with natural plant derivatives are major demands for consumers overseers. Different colored parts, i.e., Hibiscus sabdariffa calyces, Curcuma longa rhizomes, Rhus coriaria fruits, were extracted evaluated as biopreservatives, antimicrobial colorant agents fish surimi from Oreochromis niloticus. All extracts (CPEs) exh...

• Biopreservation is a promising strategy to enhance food quality and safety. Gdh-positive microbes for biopreservation produces antimicrobial reuterin. High level of acrolein formed in cultures when reuterin produced. Release should be considered the safety assessment. defined as use or microbially produced compounds shelf-life food, which includes fermentation. It sustainable solution allevia...

Response justifying objections to the article: Kostov et al. Biopreservation of emulsified food and cosmetic products by synergistic action probiotics plant extracts: a Franco-Bulgarian perspective, published in Food Science Applied Biotechnology, 2020, Vol. 3., Iss. 2, pp. 167-184, https://doi.org/10.30721/fsab2020.v3.i2.93 .

AIMS The aim of this study was to demonstrate the inhibitory capacity of Carnobacterium strains against a collection of Listeria monocytogenes strains in cold-smoked salmon (CSS). METHODS AND RESULTS Three bacteriocin-producing strains, Carnobacterium divergens V41, C. piscicola V1 and C. piscicola SF668, were screened for their antilisterial activity against a collection of 57 L. monocytogen...

Abstract Today, a few hundred mycotoxins have been identified and the number is rising. Mycotoxin detoxification of food feed has technically uphill task for industry. In twenty-first century, public demand healthy with minimum use chemicals preservatives. Among all fungal inhibition mycotoxin methods so far developed food, biopreservation biodetoxification found safe reliable. Nowadays, lactic...

Biopreservation is the science of extending the shelf life (storage time) of biological systems. The scientific field of biopreservation can be broadly classified into three distinct but interrelated research areas: Cryopreservation (storage by freezing), Desiccation (storage by drying) and Freeze-Drying (storage by freezing first and then sublimating the frozen water). Although, both freeze-fr...