Plants are rich in bioactive phytochemicals that often display medicinal properties. These can play an important role in the production of health-promoting food additives and the replacement of artificial ones. In this sense, this study aimed to characterise the polyphenolic profile and bioactive properties of the decoctions, infusions and hydroethanolic extracts of three plants: lemon balm (Melissa officinalis L.), sage (Salvia officinalis L.) and spearmint (Mentha spicata L.).
The major strength of the ArtiSaneFood project is the wide range of innovations that the research results will bring forward, exploitable by artisanal producers, research institutions, associations of food artisans/SMEs, start-ups, investors, public bodies and policy-makers. Having this in mind, the present Plan for Exploitation and Dissemination of Results (PEDR) has been delineated for the effective utilisation of methods, data, results and the IT decision-making tool, continually attending to IPR.
D5.1 presents the standardisation of inoculum and optimisation of the inoculation procedure in the selected matrices
After systematic review, 426 observations on log reduction data were extracted from twenty studies. The results suggest that exposure time, antimicrobial and pathogen’s inoculum concentrations and biopreservative method of application are related to LAB antimicrobial effectiveness.
Biopreservation methods based on the use of lactic acid bacteria (LAB) have been proposed as hurdles to increase the microbiological safety of many products, including fermented milk and cheese.
The document presents the lab-scale flow diagrams of the artisanal foods that will be used in the microbiological challenge studies.
Biopreservatives such as plant-based antimicrobials and bacteriocinogenic starter cultures have been proposed as hurdles to increase microbiological safety of a variety of products, including cheese, and numerous studies have reported their pathogen inhibitory properties.
Presentation focused on the theoretical concepts of the most appropriate PMM for fermented foods, as well as on the presentation of some practical cases of dynamic PMM applied to these products.
The Mediterranean region is known for being rich in traditional food products, and they constitute not only a vital part of the cultural heritage, but an important engine of many local economies.