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.).
Deliverable 4.2 summarises the results of activities performed under Tasks 4.1, 4.2 and 4.3 of the ArtiSaneFood project. D4.2 compiles the type of extracts or essential oils, their concentrations, and how they will be applied in the target artisanal foods for the conduction of the challenge studies of WP5.
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.
Artisane Food, el nuevo proyecto que busca nuevas estrategias de biointervención y la mejora de los procesos y los programas de muestreo. Su objetivo es la implantación de una herramienta informática, que tome decisiones acerca sobre la calidad e inocuidad alimentaria en industrias de elaboración artesanal de alimentos fermentados de origen cárnico y lácteo.
Innovative Biopreservation and Risk Modelling Approaches for Ensuring Microbial Safety and Quality of Fermented Foods