Summary This study focused on two different carriers for Saccharomyces cerevisiae var. boulardii for its targeted release as a starter or as a probiotic: the microencapsulation into alginate beads and the immobilisation on apple pieces. Beads were studied in relation to encapsulation yield (EY), viability of cells throughout the storage, kinetic of cell release, survival under conditions that mimic the transit into the gut and in vivo application (fermentation of grape juice). Concerning the microencapsulation, EY was very high (ca. 90%), cells survived for a long period (upon to 90 days), and the beads assured cell survival and their release under conditions that mimic the gut; moreover, the capsules could be used up to ten times to start a model fermentation of grape juice. Apple pieces were a good system for the immobilisation of S. boulardii; they could be proposed successfully as a reusable carrier for a starter culture, as they assured the start of the fermentation of grape juice for at least seven times.

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Enterobacter cloacae can be recovered in the spontaneous fermentations of Italian table olives. In this study, the effects of salt (20 to 100 g/L), temperature (10 to 37 degrees C), pH (4 to 5 and 8 to 10), p-coumaric and vanillic acids (0.5 to 2 g/L), and the acidification of the medium through lactic, citric, and ascorbic acids were investigated on 15 strains of E. cloacae, isolated from Italian table olives "Bella di Cerignola." Finally, a confirmatory experiment in synthetic brine was run. The strains were inhibited only by an NaCl amount of 70 to 80 g/L and by p-coumaric acid; on the other hand, they showed the ability to grow also at low temperatures (10 to 15 degrees C). The confirmatory experiment highlighted their ability to survive both at 15 degrees C and at pH 5. Enterobacter cloacae could be a real problem for the fermentation of table olives in southern Italy; some hurdles could be used (salt or brine acidification), but some environmental conditions (for example, the temperature) should be controlled carefully to maintain olive safety at acceptable levels.

The production of value-added and/or functional juices has increased significantly in recent years, following an increased consumer demand to promote health and/or prevent disease through diet and nutrition. Micro and nanoencapsulation are promising technologies to protect and deliver sensitive compounds, allowing a controlled release in the target sites. This paper offers an overview of current applications, limits and challenges of encapsulation technologies in the production of fruit and vegetable juices, with a particular emphasis on products derived from different botanical sources.

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