Predicting the impact of temperature and relative humidity on Salmonella growth and survival in sliced chard, broccoli and red cabbage.

This study assessed the fate of a Salmonella enterica cocktail (S. Typhimurium, S. Enteritidis, S. Newport, S. Agona and S. Anatum; initial counts 3.5 log CFU/g) in minimally processed sliced chard, broccoli and red cabbage at 16 conditions of different temperature (7, 14, 21 and 37 °C) and relative humidity (RH; 15, 35, 65 and 95%) over six days (144 h). Linear regression was used to estimate the rate change of Salmonella in cut vegetables as a function of temperature and relative humidity (RH). R2 value of 0.85, 0.87, and 0.78 were observed for the rates of change in chard, broccoli, and red cabbage, respectively. The interaction between temperature and RH was significant in all sliced vegetables. Higher temperatures and RH values favored Salmonella growth. As temperature or RH decreased, the rate of S. enterica change varied by vegetable. The models developed here can improve risk management of Salmonella in fresh cut vegetables.

Effects of different cold plasma treatments on chemical composition, phenolics bioaccessibility and microbiota of edible red mini-roses.

This study evaluated the effect of dielectric barrier discharge (DBD) and glow discharge (glow) cold plasma treatments in color, sugars, organic acids, phenolics (concentration and bioaccessibility), antioxidant activity, volatiles, and microbiota of edible mini-roses. Plasma treatments did not affect the flowers' color, while they increased organic acids and phenolics. Flowers treated with DBD had a higher concentration of most phenolics, including hesperidin (84.04 µg/g) related to antioxidant activity, and a higher mass fraction of most volatiles, including octanal (16.46% after 5 days of storage). Flowers treated with glow had a higher concentration of pelargonidin 3,5-diglucoside (392.73 µg/g), greater bioaccessibility of some phenolics and higher antioxidant activity. Plasma treatments reduced the microbiota diversity in mini-roses. Regardless of the plasma treatment, phylum Proteobacteria, family Erwiniaceae, and genus Rosenbergiella were the dominant groups. Results indicate plasma treatments as promising technologies to improve the quality and increase phenolic and specific volatile compounds in mini-roses.

Incorporation of phenolic-rich ingredients from integral valorization of Isabel grape improves the nutritional, functional and sensory characteristics of probiotic goat milk yogurt.

This study elaborated different probiotic goat milk yogurt formulations with addition of a low-calorie Isabel "Precoce" grape preparation and flour from derived solid by-products. Physicochemical characteristics, probiotic counts, phenolic and protein/peptide molecular weight profile, antioxidant capacity (AC) and sensory acceptance of different yogurt formulations were evaluated. Yogurts with Isabel grape ingredients (IGI) had high nutritional value, distinct phenolic profile and high AC. High counts of probiotic Lactobacillus acidophilus La-05 were found in yogurts during storage. AC of yogurts with IGI increased during a simulated gastrointestinal digestion with breakdown of high molecular weight proteins and release of protein-bound phenolics. AC of yogurts with IGI should be linked to goat milk peptides and Isabel grape phenolics. Yogurts with IGI had enhanced sensory acceptance. Incorporation of Isabel grape preparation and derived by-product flour into probiotic goat milk yogurt resulted in an added-value product with multifunctional characteristics and improved sensory characteristics.

The effect of Isabel grape addition on the physicochemical, microbiological and sensory characteristics of probiotic goat milk yogurt.

Goat milk is an attractive food because of its nutritional properties, easy digestibility and hypoallergenicity. Goat milk yogurt is an appropriate matrix for the inclusion of new ingredients such as probiotic cultures, fruit and its derivatives. Grapes are rich in polyphenols and recognized for their health benefits. The aim of this study was to improve the quality characteristics of probiotic goat milk yogurt by the addition of an Isabel grape (Vitis labrusca L.) preparation (IGP). For this, the influence of the addition of IGP on the physicochemical, microbiological and sensory characteristics of goat milk yogurt containing the probiotic Lactobacillus acidophilus LA-05 was evaluated during 28 days of refrigerated storage (5 ± 0.5 °C). Four yogurt formulations were prepared, each varying in the added IGP amount, as follows: Y0 (not containing IGP), YG15 (containing 15 g per 100 mL of IGP), YG20 (containing 20 g per 100 mL of IGP), and YG25 (containing 25 g per 100 mL of IGP). All formulations showed probiotic counts ranging from 7 to 8 log CFU mL-1 over the assessed storage period. The addition of 20 g per 100 mL of IGP affected positively the colour, viscosity, and sensory acceptance of the yogurt formulations. The production of goat milk yogurt containing L. acidophilus LA-05 and IGP is an option for developing a new goat dairy product with added value due to the inclusion of components with potential functional properties.