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...

The chemical compounds of kaffir lime leaves oleoresin and the preservative effects of kaffir lime leaves oleoresin incorporation on cassava starch-based edible coatings for fresh beef during 14 days refrigerated storage were investigated to determine their ability to extend beef shelf life. Beef characteristic was determined based on microbiological (Total Plate Count/ TPC), chemical (Total Vo...

In the current study, the processing conditions required for the inactivation of Paenibacillus polymyxa and relevant spoilage microorganisms by high hydrostatic pressure (HHP) treatment on apricot, peach, and pear pieces in sucrose (22°Brix) solution were assessed. Accordingly, the shelf-life was determined by evaluating both the microbiological quality and the sensory characteristics (taste, o...

grape is used in large amounts and different types (fresh, raisin, vinegar, molasses, juice, unriped grape and etc). remarkable amount also are preserved in stores and cold-rooms to be supplied out of season, that causes  quality and weight decrease. this research was conducted to study different factors which affect the grape shelf-life. obtaining more information about optimum conditions and ...

The risk of exposure to Listeria monocytogenes (L. monocytogenes) when consuming Ready-to-Eat (RTE) seafood was assessed in the Veneto Region (Italy). Thirty-eight samples were analyzed, each sample consisted of three subunits belonging to the same batches. The first of the three units was examined immediately, the second was stored at +4°C (for all of its shelf-life) and the third at +10°C (fo...

The effect of high-pressure homogenization (HPH) on the inactivation Escherichia coli and stability quality properties Brazil nut beverages were studied. E. was used as target microorganism to validate HPH process (pressures from 50 180 MPa inlet temperatures (Ti) 25 75 °C). Cold storage (5 °C) for 21 days conducted establish shelf-life BN beverages, in terms their microbiological, physical, ph...

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 ...