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Biotechnological production is an economical and sustainable pathway to produce some natural terpenes of major industrial importance such as limonene (LIM) and α-terpineol (α-TOH). Thus, in this article, the raw and nonpurified product obtained from the LIM biotransformation (mixture of soybean oil, LIM, and α-TOH), namely as a biotransformation product (BP), was encapsulated into nanoemulsion (NEs) using Quillaja saponins as a natural small-molecule surfactant. Since the long-term physicochemical stability of the NEs is questionable, the emulsion was kept at different storage temperatures (5, 25, 50 °C) up to 280 days, turbidity and mean droplet diameter being selected as destabilization criteria. Furthermore, gas chromatography was applied to track and monitor the concentration of LIM and α-TOH that could be retained in NEs over time. The NEs that were kept at both 5 and 25 °C were considered stable up to the 280th day, although these monoterpenes were more retained in an emulsion stored at 5 °C. The results also showed that the NEs displayed substantial physicochemical stability at room temperature, indicating that the encapsulation of the BP may work as an alternative natural-friendly nanocolloidal system to deliver these monoterpenes in foodstuff.

This study aimed at determining whether Penicillium spp. strains could survive through the heat treatment applied during the processing of frozen chicken nuggets. Firstly, it was found that the conidia of Penicillium were not able to survive the heat shock in phosphate buffer at pH 7.2 in thermal death tubes (TDT) at 80 °C/30 min. Subsequently, each Penicillium strain was inoculated in frozen chicken nuggets, which were subjected to the following treatments: i) only deep frying (frying oil at 195-200 °C), ii) only baking (120-130 °C until the internal temperature reached 70 °C) and iii) deep frying followed by baking (frying oil temperature of 195-200 °C and baking temperature of 120-130 °C, until the internal temperature reached 70 °C). The results indicated that Penicillium polonicum NGT 23/12, Penicillium commune NGT 16/12, Penicillium solitum NGT 30/12 and Penicillium crustosum NGT 51/12 were able to survive after the combined treatment (deep frying followed by baking) when inoculated in chicken nuggets. P. polonicum NGT 23/12 was the most resistant strain to the combined treatment (deep frying and baking), as its population was reduced by 3 log cycles CFU/g, when the internal temperature reached 78 °C after 10 min and 30 s of baking. The present data show that if Penicillium spp. is present in high numbers in raw materials, such as breading flours, it will survive the thermal processing applied during chicken nuggets production.

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