Hadj Saadoun Jasmine, Levante Alessia, Marrella Martina, Bernini Valentina, Neviani Erasmo, Lazzi Camilla
Department of Food and Drug, University of Parma, Parco Area delle Scienze 49/A, 43124 Parma, Italy.
Foods. 2022 Apr 6;11(7):1063. doi: 10.3390/foods11071063.
The food industry must ensure the stability of the products, and this is often achieved by exposing foods to heat treatments that are able to ensure the absence of pathogenic or spoilage microorganisms. These treatments are different in terms of temperature and duration and could lead to a loss in nutritional and sensory value. Moreover, some types of microorganisms manage to survive these treatments thanks to the sporification process. The addition of antimicrobials can become necessary, but at present, consumers are more inclined toward natural products, avoiding synthetic and chemical additives. Antimicrobials from plants could be a valuable option and, in this context, a patent concerning an antimicrobial extract from fermented plant substrate was recently tested against foodborne pathogens revealing high antimicrobial activity. The objective of this study was the creation of a model for the evaluation and subsequent prediction of the combined effect of different process and product variables, including antimicrobial addition, on the inhibition and reduction of spore germination of target microorganisms, and , responsible for spoilage of tomato-based products.
食品工业必须确保产品的稳定性，这通常通过对食品进行热处理来实现，这种处理能够确保不存在致病微生物或腐败微生物。这些处理在温度和持续时间方面有所不同，并且可能导致营养和感官价值的损失。此外，由于孢子形成过程，某些类型的微生物能够在这些处理中存活下来。添加抗菌剂可能成为必要手段，但目前消费者更倾向于天然产品，避免使用合成和化学添加剂。植物来源的抗菌剂可能是一个有价值的选择，在此背景下，一项关于从发酵植物底物中提取抗菌剂的专利最近针对食源性病原体进行了测试，结果显示出高抗菌活性。本研究的目的是创建一个模型，用于评估并随后预测不同工艺和产品变量（包括添加抗菌剂）对目标微生物孢子萌发的抑制和减少的综合影响，这些目标微生物会导致番茄制品的腐败。
