BACKGROUND The growing demand for natural food preservatives in the last decade has
promoted investigations on their application for preserving perishable foods. In this context …

Herbs and spices containing essential oils (EOs) in the range of 0.05–0.1% have
demonstrated activity against pathogens, such as Salmonella typhimurium, Escherichia coli …

Background Salmonella infection has become a foremost health issue as it is the causative
agent of several foodborne outbreaks. Currently, there is a huge demand for safe, healthy …

Electroporation is a method of treatment of plant tissue that due to its nonthermal nature
enables preservation of the natural quality, colour and vitamin composition of food products …

The use of sulfur dioxide (SO2) as wine additive is able to ensure both antioxidant protection
and microbiological stability. In spite of these undeniable advantages, in the last two …

Traditional antimicrobials have been extensively used for many years. However, consumers
are currently demanding wholesome, fresh‐like, and safe foods without addition of …

There is a growing interest of industry to replace synthetic chemicals by natural products
with bioactive properties from plant origin. The aim of this study was to determine the …

Background Watermelon juice has gained a lot of consumer interest in recent years due to
its richness in phytochemical lycopene and its high antioxidant activity. The water activity of …

Bacteria are part of the natural microbial ecosystem of wine and play an important role in
winemaking by reducing wine acidity and contributing to aroma and flavour. Conversely …

Sulfur dioxide (SO 2) is probably one of the most versatile and efficient additives used in
winemaking due to its antiseptic and antioxidant properties. This compound is also important …