The probiotic Lactobacillus acidophilus was encapsulated in biodegradable and biocompatible capsules prepared by ionic gelation between phytic acid (PA) and chitosan (CS) with an electrostatic extrusion method. Calcium carbonate (CaCO 3 ) and starch were used as co-encapsulants for improvement of capsule stability. Capsules were characterised and evaluated for survival of encapsulated L. acidophilus cells in simulated gastric fluid (SGF) and during refrigerated storage. Loading capacity values of PA-CS capsules, PA-CS-starch capsules and PA-CS-CaCO 3 capsules were 8.20, 8.12 and 7.81 log CFU g À1 of wet capsule, respectively. Capsules showed particle sizes of 1.3-1.5 mm and a uniform spherical shape. PA-CS-CaCO 3 capsules were the most stable vehicles for the protection of probiotic cells against acidic damage, particularly at pH 1.5 and pH 2. L. acidophilus cells from PA-CS-CaCO 3 capsules showed only a 0.64 log CFU reduction in numbers after 2 h in pH 1.5 SGF conditions. The numbers of L. acidophilus encapsulated in PA-CS-CaCO 3 capsules were decreased by only 0.69 log CFU g À1 , while PA-CS capsules and PA-CSstarch capsule numbers were reduced by more than 1.45 log CFU g À1 after 4 weeks at 4°C. Addition of calcium carbonate to PA-CS capsules provided protection against acid injury via antacid and buffering effects for encapsulation of L. acidophilus.
The antibacterial efficacy of UV-TiO 2 photocatalysis pre-washing in a water-assisted system (UVT, 4.5 mW/cm 2 , 5-15 min) and high hydrostatic pressure (HHP, 300-500 MPa, 1 min at 25°C) post-package combined treatment was evaluated against Salmonella Typhimurium inoculated onto whole cherry tomato surfaces and compared with chlorine disinfection (200 ppm). An air pump was fitted at the bottom of UVT reactor to create turbulent flow for rotation of fruits for uniform disinfection. UVT-HHP combined treatment at 500 MPa achieved bacterial reduction of more than 5 log via a synergistic effect, compared with chlorine disinfection. Lycopene and total phenolic contents and antioxidant activities were not significantly changed in tomatoes after any treatment. UVT-HHP combined treatment did not affect the surface color but caused softness in tomatoes. UVT pre-washing followed by HHP post-package treatment can be the effective intervention strategy alternative to conventional chlorine disinfection for production of ready-to-eat (RTE) fresh cherry tomatoes. Keywords Salmonella Typhimurium Á Cherry tomato Á UV-TiO 2 photocatalysis Á High hydrostatic pressure
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