biopreservation

Phytochemical Composition and Bioactive Potential of Melissa officinalis L., Salvia officinalis L. and Mentha spicata L. Extracts

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.).

D9.5: Plan for exploitation and dissemination of results

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: Standardisation of inoculum and optimisation of the inoculation procedure in the selected matrices

D5.1 presents the standardisation of inoculum and optimisation of the inoculation procedure in the selected matrices

Meta-Regression Models Describing the Effects of Added Lactic Acid Bacteria on Pathogen Inactivation in Milk and Cheese

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.

Meta-regression models describing the effects of added lactic acid bacteria on pathogen inactivation in milk and cheese

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.

D5.2: Definition of the prototype artisanal products

The document presents the lab-scale flow diagrams of the artisanal foods that will be used in the microbiological challenge studies.

Meta-Regression models describing the effects of essential oils and added lactic acid bacteria on pathogen inactivation in cheese

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.

Effects of Essential Oils on Escherichia coli Inactivation in Cheese as Described by Meta-Regression Modelling

Mathematical Modelling as a Tool for Ensuring Microbiological Safety of Traditional Fermented Foods

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 Artisanefood Project: Novel Strategies To Ensure The Quality Of Traditional Foods Produced In The Mediterranean

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.