Biopreservation of emulsified food and cosmetic products by synergistic action of probiotics and plant extracts: a Franco-Bulgarian perspective

Kostov, Georgi; Denkova-Kostova, Rositsa; Denkova, Zapryana; Nenov, Nenko; Shopska, Vesela; Dzhivoderova-Zarcheva, Mina; Teneva, Desislava; Goranov, Bogdan; Petelkov, Ivan; Bouarab, Lynda; Demarigny, Yann; Oulahal, Nadia; Husson, Florence; Waché, Yves; Degraeve, Pascal

doi:10.30721/fsab2020.v3.i2.93

Cited by 6 publications

(4 citation statements)

References 92 publications

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“…The synergistic action of lactic acid bacteria which is a probiotic can be used to bio preserve emulsified foods and cosmetic products. Besides adding the biomolecules that possess antimicrobial properties directly, adding living bacteria with a bioprotective nature is a promising approach to produce safer food products [84].…”

Section: Miscellaneous Food Itemsmentioning

confidence: 99%

Probiotics and Beneficial Microorganisms in Biopreservation of Plant-Based Foods and Beverages

et al. 2022

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Maintaining the overall quality and shelf life of plant-based food and beverages is particularly important yet challenging to the food industry. Demand for natural preservation techniques has increased with the rising concerns over food safety and consumer awareness, e.g., health consciousness and food trends such as veganism and the demand for clean, labelled foods. Thus, a technique such as biopreservation has the potential to enhance food safety while fostering the quality, originality and naturalness of food. The application of probiotic microorganisms to foods and beverages provides various health benefits in addition to improved shelf life, stability and microbial safety of the food. The provision of probiotics is known to deliver various health benefits for the host’s gut health. Therefore, this review aims to investigate the importance of biopreservation and the role of probiotics in the food industry. An attempt was made to explore the various possibilities of shelf-life enhancement through the use of probiotic microorganisms as biopreservatives. Noticeable improvements in the shelf life of plant-based foods and beverages were observed due to the antimicrobial effects exerted by probiotics and potential probiotic strains which make them useful alternatives to artificially synthesized chemical preservatives.

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Section: Miscellaneous Food Itemsmentioning

confidence: 99%

Probiotics and Beneficial Microorganisms in Biopreservation of Plant-Based Foods and Beverages

et al. 2022

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“…Moreover, all the characteristics that are designed Lb. plantarum as an authentic model of the agents of biological and academic research with promising applications (Kostov et al 2020). Hence, it is significantly better to take the advantage of the synergistic effect of the probiotic and the essential oil together.…”

Section: Use Of Probiotics In Biological Food Productsmentioning

confidence: 99%

Application of Food-Grade Enzymes, Bacteriocins And Probiotics as Biological Food Preservatives

Monisha¹

2022

TTRRAMB

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The demand of the consumers tends to be artificial additive-free, long foods of shelf-life, nutritious, ready-to-eat foods. The significance of the natural and food preservatives compounds is totally increased for the excessive use of the preservative compounds in the food rather than the synthetic compounds. The bacteriocins combine with the several modes of hurdle approach that can enhance the effects of the preservatives and reduce the resistance of the antimicrobial. The probiotic products enhance the health agents because they regulate inflammation inside the gastronomical tract, and it also has the functional effects that are immune. The bacteriocins are the antimicrobial compounds and they are considered biological preservatives or natural preservatives. These are having bacteriostatic effects and it shows the spectrum of the antimicrobial activity that is against the bacterial strains. The bacteriocins unlike the antibiotics are more specific and they can kill the pathogens by not causing any detrimental imbalances for hosting the microbiota. The safety of the Lb. plantarum runs through several beneficial claims in order to understand the related features of the probiotic. The effect of the usage of probiotics and essential oil is much lesser than that when used combined. This study is focused on the natural preservatives of the food grade enzymes, the main application of the bacteriocin in biological food preservatives and the use of the probiotics in the food preservatives. Keyword :Lb. Plantarum, E. coli, Listeria, T. polium, Lactobacillus casei

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“…Fermenting microorganisms use certain organic compounds contained in food substrates to produce special flavors and aromas as by-products. These by-products, including organic acids, esters and carbonyls, are compounds with intense aroma and are often produced by yeast and LAB (Kostov et al, 2020).…”

Section: Introductionmentioning

confidence: 99%

Survival of lactic acid bacteria when using the developed yogurt from the milk of small cattle under in-vitro conditions

OSPANOV¹,

VELYAMOV²,

Tlevlessova

et al. 2023

Food Sci. Technol

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Functional nutrition is the use in everyday life of products of natural or artificial origin, which have a regulatory effect on the physiological functions, biochemical reactions of a person through the normalization of his microecological status. Cow remains a common raw material for yoghurts. In this article, the milk of small ruminants is considered as a raw material. The functionality of yogurt, shelf life, survival of bacteria in in vitro conditions are being studied. The purpose of the article is to identify the number of live microorganisms in terms of storage from -days, and in vitro conditions. Therefore, we chose the second method in order to study the viability of probiotics in the developed yogurts from sheep and goat milk, by modeling the gastrointestinal tract in vitro in comparison with the information available in the scientific literature. The studies were carried out in two stages: the stage of activation and preparation of strains, the second stage of modeling the gastrointestinal tract and checking at each stage of digestion. In this study, there were 8 samples, all samples showed a constant number of viable cells during 14 days of storage, even at 21 days there were viable bacteria. The number of viable cells was maintained at 107 and 106 CFU/ mL until the 21st day of storage at 4 °C. The difference between BB counts may be related to its sensitivity to oxygen. Based on the experimental data obtained, it can be concluded that the samples showed a good initial concentration of probiotics -above 1010 CFU/g, after activation, as well as after simulating passage through the gastrointestinal tract with an average decrease of 106 and 107 CFU/g, which proves the therapeutic ability yoghurts from sheep's milk obtained according to the claimed method.

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Biopreservation of emulsified food and cosmetic products by synergistic action of probiotics and plant extracts: a Franco-Bulgarian perspective

Cited by 6 publications

References 92 publications

Probiotics and Beneficial Microorganisms in Biopreservation of Plant-Based Foods and Beverages

Probiotics and Beneficial Microorganisms in Biopreservation of Plant-Based Foods and Beverages

Application of Food-Grade Enzymes, Bacteriocins And Probiotics as Biological Food Preservatives

Survival of lactic acid bacteria when using the developed yogurt from the milk of small cattle under in-vitro conditions

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