This paper proposes a review of some alternative approaches for food stabilisation and shelf life prolonging (based on the use of natural compounds and ⁄ or non-thermal techniques). After a brief description of food structure implication on the way of using the alternative approaches, two paragraphs summarise the topics of natural molecules (essential oils, lysozyme, lactoferrin and lactoperoxidase system, fatty acids, chitosan) and non-thermal approaches (high hydrostatic and homogenisation pressures, pulsed electric fields, high power ultrasound and irradiation). Finally, the last sections deal with the use of combined hurdles (along with the proposal of three possible modes of action of a multi-target preservation), the mathematical approaches for shelf life evaluating and some critical issues to be addressed in the future for a real scaling up of the proposed techniques.

In recent years, there has been a growing interest in the design of novel nonthermal processing systems that minimally modify sensory, nutritional, and functional properties of fruit and vegetable juices and beverages. The benefits of nonthermal treatments are strongly dependent on the food matrix. Thus, an understanding of the effects that these technologies exert on the properties of juices and beverages is important to design and optimize technological parameters to produce value‐added products. This review covers research on nonthermal electrical treatments, high pressure processing, ultrasound, radiation processing, inert gas treatments, cold plasma, and membrane processing. Advances towards optimization of processing conditions, and combined technologies approaches have been also extensively reviewed. This information could be useful to: (1) manage processing systems and optimize resources; (2) preserve nutritional value and organoleptic properties, and (3) provide processing conditions for validation of these technologies at the industrial scale.

Fruit and vegetable juices and beverages are generally preserved by thermal processing, currently being the most cost-effective means ensuring microbial safety and enzyme deactivation. However, thermal treatments may induce several chemical and physical changes that impair the organoleptic properties and may reduce the content or bioavailability of some nutrients; in most cases, these effects are strongly dependent on the food matrix. Moreover, the efficacy of treatments can also be affected by the complexity of the product and microorganisms. This review covers researches on this topic, with a particular emphasis on products derived from different botanical sources. Technologies presented include conventional and alternative thermal treatments. Advances toward hurdle-based technology approaches have been also reviewed.

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Due to the increase in both human population growth and environmental pressure, it is necessary to raise agricultural productivity without enhancing environmental footprint. Within this context, soil inoculation with PGPB (Plant Growth Promoting Bacteria) may be considered a promising tool of integrated management systems. In particular, PGPB may improve plant growth either directly, by facilitating resource use or modulating plant hormone levels, or indirectly by decreasing the inhibitory effects of various pathogenic agents. PGPB comprise different functional and taxonomic groups of bacteria like Pseudomonas, Bacillus, Rhizobium and others. Their ability to either mobilize mineral or organic bound nutrients from the pedosphere or to fix atmospheric N 2 and make it available to the plants, is a crucial feature in their application. In literature some data are available on the use of commercial PGPB, while less efforts have been made on the study of the effect of autochthonous PGPB isolated from soils on sustainability of cropping systems; thus a literature survey on these aspects was carried out with special focus on wheat, a staple food for a large part of world population. In particular, the main topic of this review is the potential of PGPB to enhance use efficiency of agro-environmental resources focusing on the interaction PGPB-wheat for improving nitrogen use efficiency.

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Propolis is a natural brownish resinous substance collected by honeybees (Apis mellifera), with a documented bioactivity against many microorganisms. In this study, the activity of propolis was investigated using some strains of Pseudomonas spp., Enterobacteriaceae, Lactobacillus plantarum, yeasts (Saccharomyces cerevisiae and Debaryomyces hansenii) and Fusarium oxysporum. Two approaches were used (a modified microdilution protocol and viable count), and the microorganisms were inoculated at two levels (low or high inoculum). The antimicrobial effect of propolis relies upon several factors, like the kind of microorganisms (for example S. cerevisiae was more resistant than D. hansenii, while Lactobacillus plantarum was never affected), the cell concentration (at high inoculum higher amounts of propolis were required for an antimicrobial action), and the mode of action (a delay of growth rather than a complete inhibition). The results of this paper point out, for the first time, the antimicrobial activity of propolis against some spoilers, with a focus on the possible effect; thus, they could be the background to designing an effective tool to prolong the shelf life of foods.

The main goal of this paper was to select promising microorganisms which could potentially act as plant-growth-promoting bacteria (PGPB) for durum wheat of Foggia County. At this scope, a new statistical framework, based on multivariate analyses and the evaluation of the statistical distribution of each trait, was used. Four hundred and seventy-four isolates were isolated from the rhizosphere of durum wheat in Foggia County and preliminarily screened as a function of four target indices (ammonium production, siderophores production, P-solubilization, and nitrification). After this step, the number of strains was reduced and the remaining isolates were tested through a quantitative approach, to assess the production of IAA (indole acetic acid), P-mineralization, and nitrification. In this second step, the cut-off was based on the whole population trend by evaluating for each trait the medians and quartiles. As a result, 16 promising isolates were selected and identified by 16S rDNA sequencing (Bacillus, Pseudomonas, Stenotrophomonas, and Lysinibacillus). The last step of this research was a preliminary validation in a growth chamber on eight strains. As screening and simple indices, two quantitative measures were chosen. The main result was the selection of at least three isolates (6P, 20P, and 25A) for a future field validation. They increased biomass and height by respectively 50% and 25%.