Main Article Content

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

Abstract

In the context of growing interest for functional foods and cosmetic products, emulsified products such as dressings or lotions have been proposed to deliver probiotics and plant extracts with interesting biological (e. g. anti-inflammatory) properties due to their daily consumption or application on skin, respectively. Besides these positive effects, emulsified products containing water are often prone to microbial growth justifying thus the addition of preservatives such as parabens in their formulation. Safety concerns regarding some synthetic preservatives have stimulated the development of natural antimicrobial ingredients (namely from plant or microbial origin) for the preservation of food or cosmetic products. Besides direct addition of antimicrobial biomolecules, the addition of living bioprotective bacteria such as probiotic lactic acid bacteria (LAB) is a promising approach. Franco-Bulgarian ESCAPE project ambition is to identify synergistic combinations of such probiotic LAB and plant extracts for the preservation of food or cosmetic emulsions. The methodology and the relevant scientific questions (application of hurdle technology principles, selection of plant extracts not affecting LAB growth/viability and antimicrobial activity, distribution of LAB and antimicrobial metabolites in the different phases of emulsions, effect of LAB and plant extracts on emulsions stability…) to tackle this objective are presented and discussed.

Article Details

References

Anal A.K., Singh H. Recent advances in microencapsulation of probiotics for industrial applications and targeted delivery. Trends in Food Science & Technology, 18 (2007) 240-251 https://doi.org/10.1016/j.tifs.2007.01.004

Bai L., Huan S., Gui J., McClements D.J. Fabrication of oil-in-water nanoemulsions by dual-channel microfluidization using natural emulsifiers: Saponins, phospholipids, proteins, and polysaccharides. Food Hydrocolloids, 2016 61 :703-711 https://doi.org/10.1016/j.foodhyd.2016.06.035

Bellon-Fontaine M.-N., Rault J., Van Oss C. J. Microbial adhesion to solvents: A novel method to determine the electron-donor/electro-acceptor or Lewis acid–base properties of microbial cell. Colloids and Surfaces B: Biointerfaces, 1996 7:47-53 https://doi.org/10.1016/0927-7765(96)01272-6

Ben-Harb S., Saint-Eve A., Panouille M., Souchon I., Bonnarme P., Dugat-Bony E., Irlinger F. Design of microbial consortia for the fermentation of pea-protein-enriched emulsions. International Journal of Food Microbiology, 2019 293:124-136 https://doi.org/10.1016/j.ijfoodmicro.2019.01.012

Blaszyk M., Holley R. A. Interaction of monolaurin, eugenol and sodium citrate on growth of common meat spoilage and pathogenic organisms. International Journal of Food Microbiology, 1998 39:175-183 https://doi.org/10.1016/s0168-1605(97)00134-7

Bravo-Núñez A., Golding M., McGhiec T.K., Gómez M., Matía-Merino L. Emulsification properties of garlic aqueous extract, Food Hydrocolloids, 2019 93:111-119 https://doi.org/10.1016/j.foodhyd.2019.02.029

Boonaert C.J.P, Rouxhet P. Surface of lactic acid bacteria: relationships between chemical composition and physicochemical properties. Applied and Environmental Microbiology, 2000 66:2548-2554 https://doi.org/10.1128/AEM.66.6.2548-2554.2000

Bouarab-Chibane L, Ouled-Bouhedda B., Léonard L., Gemelas L., Bouajila J., Ferhout H., Cottaz A., Joly C., Degraeve P., Oulahal N. Preservation of fresh ground beef patties using plant extracts combined with a modified atmosphere packaging. European Food Research and Technology, 2017 243:1997-2009 https://doi.org/10.1007/s00217-017-2905-3

Bouarab-Chibane L., Forquet V., Clément Y., Lanteri P., Bordes C., Bouajila J., Degraeve P., Oulahal N. Effect of interactions of plant phenolics with bovine meat proteins on their antibacterial activity. Food Control, 2018a 90:189-198 https://doi.org/10.1016/j.foodcont.2018.03.006

Bouarab-Chibane L., Oulahal N., Dumas E., Trinh Thi Thanh N., Bouajila J., Souchard J.P., Degraeve, P. Effect of interaction with food constituents on plant extracts antibacterial activity. Food Science and Applied Biotechnology, 2018b 1:77-85https://doi.org/10.30721/fsab2018.v1.i1.27

Bouarab-Chibane L., Degraeve P., Ferhout H., Bouajila J., Oulahal N. Plant antimicrobial polyphenols as potential natural food preservatives. Journal of the Science of Food and Agriculture, 2019 99:1457-1474 https://doi.org/10.1002/jsfa.9357

Casey P., Condon S. Sodium chloride decreases the bacteriocidal effect of acid pH on Escherichia coli O157:H45. International Journal of Food. Microbiology, 2002 76:199-206 https://doi.org/10.1016/S0168-1605(02)00018-1

Charalampopoulos D., Wang R., Pandiella S., Webb C. Application of cereals and cereal components in functional foods: A review. International Journal of Food Microbiology, 2002 79:131-141 https://doi.org/10.1016/S0168-1605(02)00187

Charalampopoulos D., Pandiella S. S., Webb C. Evaluation of the effect of malt, wheat and barley extracts on the viability of potentially probiotic lactic acid bacteria under acidic conditions. International Journal of Food Microbiology, 2003 82:133-141 https://doi.org/10.1016/S0168-1605(02)00248-9

Chan C.L., Gan R.Y., Shah N.P., Corke H. Polyphenols from selected dietary spices and medicinal herbs differentially affect common food-borne pathogenic bacteria and lactic acid bacteria. Food Control, 2018 92:437-443https://doi.org/10.1016/j.foodcont.2018.05.032

Chang Y., McLandsborough L., McClements D.J. Physical properties and antimicrobial efficacy of thyme oil nanoemulsions: influence of ripening inhibitors. Journal of Agriculture and Food Chemistry, 2012 60:12056-12063 https://doi.org/10.1021/jf304045a

Chatsisvili N. T., Amvrosiadis I., Kiosseoglou V. Physicochemical properties of a dressing-type o/w emulsion as influenced by orange pulp fiber incorporation. LWT – Food Science and Technology, 2012 46:335-340 https://doi.org/10.1016/j.lwt.2011.08.019

Chen W., Golden D.A., Critzer F.J., Davidson P.M. Antimicrobial activity of cinnamaldehyde, carvacrol, and lauric Arginate against Salmonella Tennessee in a glycerol-sucrose model and peanut paste at different fat concentrations. Journal of Food Protection, 2015 78:1488-1495 https://doi:org/10.4315/0362-028X.JFP-14-599

Chumchuere S., MacDougall D.B., Robinson R.K. Production and properties of a semi-hard cheese made from soya milk. International Journal of Food Science and Technology, 2000 35:577-581https://doi.org/10.1111/j.1365-2621.2000.00414.x

Cobo Molinos A., Abriouel H., López R.L., Ben Omar N., Valdivia E., Gálvez A. Enhanced bactericidal activity of enterocin AS-48 in combination with essential oils, natural bioactive compounds and chemical preservatives against Listeria monocytogenes in ready-to-eat salad. Food and Chemical Toxicology, 2009 47:2216-2223 https://doi.org/10.1016/j.fct.2009.06.012

Collado M. C., Meriluoto J., Salminen S. In vitro analysis of probiotic strain combinations to inhibit pathogen adhesion to human intestinal mucus. Food Research International, 2007 40:629-636 https://doi.org/10.1016/j.foodres.2006.11.007

Davidson P.M., Bruce B.D., Weiss J. Stability and antimicrobial efficiency of eugenol encapsulated in surfactant micelles as affected by temperature and pH. Journal of Food Protection, 2005 68:1359-1366 https://doi.org/10.4315/0362- 028X-68.7.1359

Denkova Z., Dimitrov D., Nikolova R., Denkova R., Gavrailov I., Dimbareva D. Biological preservation of cosmetic creams with probiotic bacteria. Food Research, and Development Institute, 2013, 1-6.

Dickinson E. Interfacial structure and stability of food emulsions as affected by protein–polysaccharide interactions. Soft Matter, 2008 4: 932-942https://doi.org/10.1039/B718319D

Dimbareva D. Microbiological preservation of creamy products, PhD Thesis, UFT-Plovdiv, 2016, pp. 175. (in Bulgarian)

Djenane D., Yangueela J., Amrouche T. Chemical composition and antimicrobial effects of essential oils of Eucalyptus globulus, Myrtus communis and Satureja hortensis against Escherichia coli O157:H7 and Staphylococcus aureus in minced beef. Food Science and Technology International, 2011 17:505-515 https://doi.org/10.1177/1082013211398803

Donsí F., Annunziata M., Sessa M., Ferrari G. Nanoencapsulation of essential oils to enhance their antimicrobial activity in foods. LWT-Food Science and Technology, 2011 44:1908-1914https://doi.org/10.1016/j.lwt.2011.03.003

Dons F., Ferrari G. Essential oil nanoemulsions as antimicrobial agents in food. Journal of Biotechnology, 2016 233:106–120 https://doi.org/10.1016/j.jbiotec.2016.07.005

dos Reis F.B., de Souza V.M., Thomaz M.R.S., Fernandes L.P., de Oliveira W.P., de Martinis E.C.P. Use of Carnobacterium maltaromaticum cultures and hydroalcoholic extract of Lippia sidoides Cham. against Listeria monocytogenes in fish model systems. International Journal of Food Microbiology, 2011 146:228-234https://doi.org/10.1016/j.ijfoodmicro.2011.02.012

Elisha I.L., Botha F.S., McGaw L.J., Eloff J.N. The antibacterial activity of extracts of nine plant species with good activity against Escherichia coli against five other bacteria and cytotoxicity of extracts. BMC Complementary and Alternative Medicine, 2017 17:133https://doi.org/10.1186/s12906-017-1645-z

Falco C.Y, Geng X., Cardenas M., Risbo, J. Edible foam based on Pickering effect of probiotic bacteria and milk proteins. Food Hydrocolloids, 2017, 70: 211-218https://doi.org/10.1016/j.foodhyd.2017.04.003

Fan X., Ngo H., Wu C. Chapter 1: Natural and bio-based antimicrobials: a review. In: Natural and Bio-Based Antimicrobials for Food Applications. ACS Symposium Series; American Chemical Society: Washington, DC, 2018.

FAO-WHO. Food and Health Agricultural Organization of the United Nations and World Health Organization. Guidelines for the evaluation of probiotics in food. Working Group Rep. Food and Health Agricultural Organization of the United Nations and World Health Organization, Washington, DC, 2002.

Firoozmand H., Rousseau D. Microbial cells as colloidal particles: Pickering oil-in-water emulsions stabilized by bacteria and yeasts. Food Research International, 2016 81:66-73 https://doi.org/10.1016/j.foodres.2015.10.018

Gan B.S., Kim J., Reid G., Cadieux P., Howard J.C. Lactobacillus fermentum RC-14 inhibits Staphylococcus aureus infection of surgical implants in rats. The Journal of Infectious Diseases, 2002 185:1369-1372https://doi.org/10.1086/340126

Garcia-Diez, J., Alheiro J., Pinto A.L., Soares L., Falco V., Fraqueza M.J., Patarata L. Influence of food characteristics and food additives on the antimicrobial effect of garlic and oregano essential oils. Foods, 2017 6:44https://doi.org/10.3390/foods6060044

Gaysinsky S., Davidson P.M., Bruce B.D., Weiss J. Growth inhibition of Escherichia coli O157:H7 and Listeria monocytogenes by carvacrol and eugenol encapsulated in surfactant micelles. Journal of Food Protection, 2005a 68:2559-2566https://doi.org/10.4315/0362-028X-68.12.2559

Gaysinsky S., Davidson P.M., Bruce B.D., Weiss J. Stability and antimicrobial efficiency of eugenol encapsulated in surfactant micelles as affected by temperature and pH. Journal of Food Protection, 2005b 68:1359-1366 https://doi.org/10.4315/0362- 028X-68.7.1359

Germond J.-E., Delley M., Gilbert C., Atlan D. Determination of the domain of the Lactobacillus delbrueckii subsp. bulgaricus cell surface proteinase PrtB involved in attachment to the cell wall after heterologous expression of the prtB Gene in Lactococcus lactis. Applied and Environmental Microbiology, 2003 69:3377-3384https://doi.org/10.1128/AEM.69.6.3377–3384.2003

Ghrairi T., Hani K. Enhanced bactericidal effect of enterocin A in combination with thyme essential oils against L. monocytogenes and E. coli O157:H7. Journal of Food Science and Technology, 2015 52:2148-2156https://doi.org/10.1007/s13197-013-1214-5

Goldberg S., Konis Y., Rosenberg M. Effect of cetylpyridinium chloride on microbial adhesion to hexadecane and polystyrene. Applied and Environmental Microbiology 1990 56:1678-1682.

Gonçalves Cattelan M., de Oliveira Nishiyama Y.P., Vinturim Gonçalves T.M., Coelho A. R. Combined effects of oregano essential oil and salt on the growth of Escherichia coli in salad dressing. Food Microbiology, 2018 73:305-310https://doi.org/10.1016/j.fm.2018.01.026

Guclu-Ustundag Ö., Mazza G. Saponins: Properties, applications and processing. Critical Reviews in Food Science and Nutrition, 2007 47:231-258https://doi.org/10.1080/10408390600698197

Habimana O., Le Goff C., Juillard V., Bellon-Fontaine M.-N., Buist G., Kulakauskas S., Briandet R. Positive role of cell wall anchored proteinase PrtP in adhesion of lactococci. BMC Microbiology, 2007 7:36https://doi.org/10.1186/1471-2180-7-36

Hu Y.-Q., Yin S.-W., Zhu J.-H., Qi J.-R., Guo J., Wu L.-Y., Tang C.-H., Yang X.-Q. Fabrication and characterization of novel pickering emulsions and pickering high internal emulsions stabilized by gliadin colloidal particles, Food Hydrocolloids, 2016 61:300-310https://doi.org/10.1016/j.foodhyd.2016.05.028

Hunsakul K., Siripongvutikorn S., Usawakesmanee W. Utilization of tuna roe and using inulin as oil replacer for producing value added omega-3 mayonnaise product. Functional Food in Health and Disease, 2016 6:158-172https://doi.org/10.31989/ffhd.v6i3.242

Jiao B., Shi A., Qiang W., Binks B. High internal phase pickering emulsions stabilized solely by peanut protein microgel particles with multiple potential applications, Angewandte Chemie International Edition, 2018https://doi.org/10.1002/anie.201801350

Jarzębski M., Smułek W., Kościński M., Białopiotrowicz T., Kaczorek E. Verbascum nigrum L. (mullein) extract as a natural emulsifier. Food Hydrocolloids, 2018 81:314-350https://doi.org/10.1016/j.foodhyd.2018.02.050

Jiang X., Yucel Falco C., Nicole Dalby K.N., Siegumfeldt H., Arneborg N., Risbo J. Surface engineered bacteria as Pickering stabilizers for foams and emulsions, Food Hydrocolloids, 2019 89:224-233https://doi.org/10.1016/j.foodhyd.2018.10.044

Kirchhof M.G., de Gannes G.C. The health controversies of parabens. Skin Therapy Letters, 2013 18:5-7.

Knoll C., Divol B., du Toit M. Influence of phenolic compounds on activity of nisin and pediocin PA-1. American Journal of Enology and Viticulture, 2008 59:418-421.

Kočevar Glavač N., Lunder M. Preservative efficacy of selected antimicrobials of natural origin in a cosmetic emulsion. International Journal of Cosmetic Science, 2018 40:276-284https://doi.org/10.1111/ics.12461

Kociubinski, G., Salminen S. Probiotics: Basis, state of the art and future perspectives. Functional food network general meeting, 2006 8-10.

Leistner L. Hurdle effect and energy saving. In: Downey, W.K. (Ed.), Food Quality and Nutrition. Applied Science Publishers, London, 1978 pp. 553-557.

Leistner L., Gorris L.G.M. Food preservation by hurdle technology. Trends in Food Science and Technology, 1995 6:41-46https://doi.org/10.1016/S0924 2244(00) 88941 88944

Léonard L., Beji O., Arnould C., Noirot E., Bonnotte A., Gharsallaoui A., Degraeve P., Lherminier J., Saurel R., Oulahal N. Preservation of viability and anti-Listeria activity of lactic acid bacteria, Lactococcus lactis and Lactobacillus paracasei, entrapped in gelling matrices of alginate or alginate/caseinate. Food Control, 2015 47:7-19 http://dx.doi.org/10.1016/j.foodcont.2014.06.020

Li J., McClements D.J., McLandsborough L.A.. Interaction between emulsion droplets and Escherichia coli cells. Journal of Food Science 2001 66:570-574 https://doi.org/10.1111/j.1365-2621.2001.tb04603.x

Liang H.-N., Tang C.-H. Pea protein exhibits a novel pickering stabilization for oil-in-water emulsions at pH 3.0, LWT-Food Science and Technology, 2014 58:463-469https://doi.org/10.1016/j.lwt.2014.03.023

Liu F., Tang C.-H. Soy glycinin as food-grade Pickering stabilizers: part. I. Structural characteristics, emulsifying properties and adsorption/arrangement at interface, Food Hydrocolloids, 2016 60:606-619https://doi.org/10.1016/j.foodhyd.2015.04.025

Lopez de Lacey A. M., Perez-Santín E., López-Caballero M. E., Montero P. Survival and metabolic activity of probiotic bacteria in green tea. LWT - Food Science and Technology, 2014 55:314-322https://doi.org/10.1016/j.lwt.2013.08.021

Ly M. H., Naïtali, M., Meylheuc, T., Bellon-Fontaine, M., Le, T. M., Belin, J.-M., Waché Y. Importance of the surface charge of bacteria to control the stability of emulsions. International Journal of Food Microbiology, 2006a 112:26-34https://doi.org/10.1016/j.ijfoodmicro.2006.05.022

Ly M.H., Vo, N.H., Le, T.M., Belin, J-M., Waché, Y. Diversity of the surface properties of Lactococci and consequences on adhesion to food components. Colloids and Surfaces B: Biointerfaces, 2006b 52:149-153https://doi.org/10.1016/j.colsurfb.2006.04.015

Ly M.H., Cavin J.F., Cachon R., Le T.M., Belin J.-M., Waché Y. Relationship between the presence of the citrate permease plasmid and high electron-donor surface properties of Lactococcus lactis ssp.lactis biovar.diacetylactis. FEMS Microbiology Letters, 2007 268:166-170https://doi.org/10.1111/j.1574-6968.2006.00570.x

Ly M.H., Aguedo M., Goudot S., Le M.L., Cayot P., Teixeira J.A., Le T.M., Belin J.-M., Waché Y. Interactions between bacterial surfaces and milk proteins, impact on food emulsions stability. Food Hydrocolloids, 2008a 22:742-751https://doi.org/10.1016/j.foodhyd.2007.03.001

Ly M.H., Covarrubias-Cervantes M., Dury-Brun C., Bordet S.. Voilley A., Le T.M., Belin J.-M., Waché Y. Retention of aroma compounds by lactic acid bacteria in model food media Food Hydrocolloids, 2008b 22:211-217https://doi.org/10.1016/j.foodhyd.2006.11.001

Ly-Chatain M.H., Le M.L., Thanh M.L., Belin J.M., Waché Y. Cell surface properties affect colonisation of raw milk by lactic acid bacteria at the microstructure level. Food Research International, 2010 43:1594-1602https://doi.org/10.1016/j.foodres.2010.04.019

Madhu A.N., Prapulla S.G. Evaluation and functional characterization of a biosurfactant produced by Lactobacillus plantarum CFR 2194. Applied Biochemistry and Biotechnology, 2014 172:1777–1789https://doi.org/10.1007/s12010-013-0649-5

Mahmood Z., Jahangir, M., Liaquat, M., Shah, S.W.A., Khan, M.M., Stanley, R., D’Arcy, B. Report: Potential of nano-emulsions as phytochemical delivery system for food preservation. Pakistan Journal of Pharmaceutical Sciences 2017 30:2259-2263.

Manios S.G., Lambert R.J.W., Skandamis P.N. A generic model for spoilage of acidic emulsified foods: Combining physicochemical data, diversity and levels of specific spoilage organisms. International Journal of Food Microbiology, 2014 170:1-11http://dx.doi.org/10.1016/j.ijfoodmicro.2013.10.021

Mantzouridou F., Karousioti A., Kiosseoglou V. Formulation optimization of a potentially prebiotic low-in-oil oat-based salad dressing to improve Lactobacillus paracasei subsp. paracasei survival and physicochemical characteristics. LWT - Food Science and Technology, 2013 53:560-568http://dx.doi.org/10.1016/j.lwt.2013.04.005

McClements D.J., Jafari S.M. Improving emulsion formation, stability and performance using mixed emulsifiers: A review. Advances in Colloid and Interface Science, 2018 251:55-79https://doi.org/10.1016/j.cis.2017.12.001

Mun S., Kim Y. L., Kang C. G., Park K. H., Shim J., Kim Y. R. Development of reduced-fat mayonnaise using 4αGTase-modified rice starch and xanthan gum. International Journal of Biological Macromolecules, 2009 44:400-407https://doi.org/10.1016/j.ijbiomac.2009.02.008

Naïtali M., Dubois-Brissonnet F., Cuvelier G., Bellon-Fontaine M.-N.. Effects of pH and oil-in-water emulsions on growth and physicochemical cell surface properties of Listeria monocytogenes: Impact on tolerance to the bactericidal activity of disinfectants. International Journal of Food Microbiology, 2009 130:101-107https://doi.org/10.1016/j.ijfoodmicro.2009.01.008

Nasrabadi M.N., Goli S.A.H., Doost A.S., Roman B., Dewettinck K., Stevens C.V, van der Meeren P. Plant based pickering stabilization of emulsions using soluble flaxseed protein and mucilage nano-assemblies. Colloids and Surfaces A: Physicochemical and Engineering Aspects, 2019 563:170-182https://doi.org/10.1016/j.colsurfa.2018.12.004

Nedelcheva P.P., Denkova Z.R., Denev P., Slavchev A.K., Krastanov A.I. Probiotic strain Lactobacillus plantarum NBIMCC 2415 with antioxidant activity as a starter culture in the production of dried fermented meat products. Biotechnology and Biotechnological Equipment, 2010 24:1624-1630.

Negi P.S. Plant extracts for the control of bacterial growth, efficacy, stability and safety issues for food application. International Journal of Food Microbiology, 2012 156: 7-17https://doi.org/10.1016/j.ijfoodmicro.2012.03.006

Nia H., Raikos V. Lactic-acid bacteria fermentation-induced effects on microstructure and interfacial properties of oil-in-water emulsions stabilized by goat-milk proteins. LWT - Food Science and Technology, 2019 109:70-76https://doi.org/10.1016/j.lwt.2019.04.002

Ningtyas D.W., Bhandari B., Bansal N., Prakash S. The viability of probiotic Lactobacillus rhamnosus (non-encapsulated and encapsulated) in functional reduced-fat cream cheese and its textural properties during storage. Food Control, 2019 100:8-16https://doi.org/10.1016/j.foodcont.2018.12.048

Nyhan L., Begley M., Mutel A., Qu Y., Johnson N., Callanan M. Predicting the combinatorial effects of water activity, pH and organic acids on Listeria growth in media and complex food matrices. Food Microbiology, 2018 74:75-85https://doi.org/10.1016/j.fm.2018.03.002

Pacheco-Ordaz R., Wall-Medrano A., Goni M.G., Ramos-Clamont-Montfort G., Ayala-Zavala J.F., Gonzalez-Aguilar G.A. Effect of phenolic compounds on the growth of selected probiotic and pathogenic bacteria. Letters in Applied Microbiology, 2017 66:25-31https://doi:10.1111/lam.12814

Pernin A., Bosc, V., Maillard, M-N., Dubois-Brissonnet, F. Ferulic acid and eugenol have different abilities to maintain their inhibitory activity against Listeria monocytogenes in emulsified Systems. Frontiers in Microbiology, 2019 10:137https://doi.org/10.3389/fmicb.2019.00137

Perricone M., Arace, E., Corbo, M.R., Sinigaglia, M., Bevilacqua, A.. Bioactivity of essential oils: a review on their interaction with food components. Frontiers -in Microbiology, 2015 6:76https://doi.org/10.3389/fmicb.2015.00076

Pesavento G., Calonico, C., Bilia A.R., Barnabei M., Calesinia, F., Addona, R, Mencarelli, L., Carmagnini, L., Di Martino, M.C., Lo Nostro, M. Antibacterial activity of Oregano, Rosmarinus and Thymus essential oils against Staphylococcus aureus and Listeria monocytogenes in beef meatballs. Food Control, 2015 54:188-199https://doi.org/10.1016/j.foodcont.2015.01.045

Peyer L.C., Zannini E., Arendt E.K. Lactic acid bacteria as sensory biomodulators for fermented cereal-based beverages. Trends in Food Science and Technology, 2016 54:17-25https://doi.org/10.1016/j.tifs.2016.05.009

Qi W., Liang X., Yun T., Guo W. Growth and survival of microencapsulated probiotics prepared by emulsion and internal gelation. Journal of Food Science and Technology, 2019 56:1398-1404https://doi.org/10.1007/s13197-019-03616-w

Rathore S., Desai P. M., Liew C. V., Chan L.W., Heng P.W.S. Microencapsulation of microbial cells. Journal of Food Engineering, 2013 116:369-381http://dx.doi.org/10.1016/j.jfoodeng.2012.12.022

Satpute S.K., Kulkarni G.R., Banpurkar A.G., Banat I.M., Mone N.S., Patil R.H., Cameotra S.S. Biosurfactant/s from Lactobacilli species: Properties, challenges and potential biomedical applications. Journal of Basic Microbiology, 2016 56:1140-1158https://doi.org/10.1002/jobm.201600143

Satpute S.K., Banpurkar A.G., Dhakephalkar P.K., Banat I.M., Chopade B.A. Methods for investigating biosurfactants and bioemulsifiers:a review. Critical Reviews in Biotechnology, 2010 30:127-144https://doi.org/10.3109/07388550903427280

Siess MH, Diviès C. Behaviour of Saccharomyces cerevisiae cells entrapped in a polyacrylamide gel and performing alcoholic fermentation. Applied Microbiology and Biotechnology, 1981 12:10-15.

Silmore K.S., Gupta C., Washburn N.R., Tunable pickering emulsions with polymergrafted lignin nanoparticles (PGLNs). Journal of Colloid and Interface Science, 2016 466:91-100 https://doi.org/10.1016/j.jcis.2015.11.042

Singh A., Singh, R.K., Bhunia, A.K., Singh, N. Efficacy of plant essential oils as antimicrobial agents against Listeria monocytogenes in hotdogs. LWT - Food Science and Technology, 2003 36:787-794 https://doi.org/10.1016/S0023-6438(03)00112-9

Sireswar S., Dey G., Sreesoundarya T.K., Sarkar D. Design of probiotic-fortified food matrices influence their antipathogenic potential. Food Bioscience, 2017 20:28-35 http://dx.doi.org/10.1016/j.fbio.2017.08.002

Siro I., Kapolna E., Kapolna B., Lugasi A. Functional food product development, marketing and consumer acceptance—A review. Appetite, 2008 51:456-467https://doi.org/10.1016/j.appet.2008.05.060

Smith Palmer A., Stewart J., Fyfe L. The potential application of plant essential oils as natural food preservatives in soft cheese. Food Microbiology, 2001 18:463-470https://doi.org/10.1006/fmic.2001.0415

Soccol C. R., Vandenberghe L. P. S., Spier M. R., Medeiros A. B. P., Yamaguishi C. T., De Dea Lindner J., Pandey A., Thomas-Soccol V. The potential of probiotics: a review. Food Technology and Biotechnology, 2010 48:413-434.

Song X., Pei Y., Qiao M., Ma F., Ren H., Zhao Q. Preparation and characterizations of pickering emulsions stabilized by hydrophobic starch particles Food Hydrocolloids, 2015 45:256-263http://dx.doi.org/10.1016/j.foodhyd.2014.12.007

Sosa-Herrera M. G., Martínez-Padilla L. P., Delgado-Reyes V. A., Torres-Robledo A. Effect of agave fructans on bulk and surface properties of sodium caseinate in aqueous media. Food Hydrocolloids, 2016 60:199-205https://doi.org/10.1016/j.foodhyd.2016.03.033

Speranza B., Corbo M.R. “Essential oils for preserving perishable foods: possibilities and limitations” in Bevilacqua, A., Corbo, M.R. and Sinigaglia, M. (eds) Application of alternative food preservation technologies to enhance food safety and stability. Bentham Publisher, Sharjah (UAE), 2010 35-57https://doi.org/10.2174/97816080509631100101

Stanton C., Ross R. P., Fitzgerald G. F., van Sinderen D. Fermented functional foods based on probiotics and their biogenic metabolites. Current Opinion in Biotechnology, 2005 16:198-203 https://doi.org/10.1016/j.copbio.2005.02.008

Su J., Wang W., Li W. Chen L., Zeng X., Huang Q., Hu B.. Enhancing the viability of Lactobacillus plantarum as probiotics through encapsulation with high internal phase emulsions stabilized with whey protein isolate microgels. Journal of Agriculture and Food Chemistry, 2018 66:12335-12343https://doi.org/10.1021/acs.jafc.8b03807

Taguri T., Tanaka T., Kouno I. Antibacterial spectrum of plant polyphenols and extracts depending upon hydroxyphenyl structure. Biological and Pharmaceutical Bulletin, 2006 29:2226-2235https://doi.org/10.1248/bpb.29.2226

Tamang J.P., Tamang B., Schillinger U., Guigas C., Holzapfel W.H. Functional properties of lactic acid bacteria isolated from ethnic fermented vegetables of the Himalayas. International Journal of Food Microbiology, 2009 135:28-33https://doi.org/10.1016/jijfoodmicro.2009.07.016.

Tamang J.P., Watanabe K., Holzapfel W.H. Review: diversity of microorganisms in global fermented foods and beverages. Frontiers in Microbiology, 2016 7https://doi.org/10.3389/fmicb.2016.00377

Tarazanova M., Huppertz T., Kok J., Bachmann H.. Altering textural properties of fermented milk by using surface-engineered Lactococcus lactis Microbial Biotechnology 2018 11:770-780https://doi.org/10.1111/1751-7915.13278

Teneva D., Denkova R.S., Goranov B., Denkova Z.R., Popova P. Antimicrobial activity of Lactobacillus plantarum strains against pathogens. Journal of Food and Packaging Science, Technique and Technologies, 2015 6:117-123

Teneva D. Biological preservation of food emulsions with aromatic products of spices and probiotic bacteria, PhD Thesis, UFT-Plovdiv, 2017, pp. 225. (in Bulgarian)

Tenorio A.T., Gieteling J., Nikiforidis C., Boom R., van der Goot A. Interfacial properties of green leaf cellulosic particles. Food Hydrocolloids, 2017 71:8-16https://doi.org/10.1016/j.foodhyd.2017.04.030

ter Steeg P.F., Otten G.D., Alderliesten M., de Weijer R., Naaktgeboren G., Bijl J., Vasbinder A.J., Kershof I., van Duijvendijk A.M. Modelling the effects of (green) antifungals, droplet size distribution and temperature on mould outgrowth in water-in-oil emulsions. International Journal of Food Microbiology, 2001 67:227-239https://doi.org/10.1016/s0168-1605(01)00458-5

Terjung N., Löffler M., Gibis M., Hinrichs J., Weiss J. Influence of droplet size on the efficacy of oil-in-water emulsions loaded with phenolic antimicrobials. Food Function, 2012 3:290-301https://doi.org/10.1039/c2fo10198j

Terjung N., Loeffler M., Gibis M., Hinrichs J., Weiss J. Control of listeria in meat emulsions by combinations of antimicrobials of different solubilities. Food Research International, 2014 66 :289-296http://dx.doi.org/10.1016/j.foodres.2014.09.025

Timgren A., Rayner M., Sjöö M., Dejmek P. Starch particles for food based Pickering emulsions. Procedia Food Science, 2011 1:95-103https://doi.org/10.1016/j.foodhyd.2014.12.007

Trinh N.T.T. (2015) « Evaluation de l’activité antibactérienne d’huiles essentielles de plantes du Vietnam. » (Investigation of the antibacterial activity of essential oils from Vietnamese plants.) Co-supervised PhD thesis: Université Lyon 1 and Polytechnical Institute of Hanoi, 287 pages.

Trinh N.T.T., Bensadi, K., Dumas, E., Gharsallaoui, A., Gouin, S., Ly- Chatain M. H., Degraeve P., Le T.-M., Oulahal N. Comparison of the antibacterial activity of Vietnamese cinnamon essential oil and its chemotype (trans-cinnamaldehyde) in tryptone soya broth (TSB) and in an oil in water emulsion containing TSB: consequences for its use in food preservation. Food Science Engineering and Technology, 2013 60:482-487.

Uhart M., Maks, N., Ravishankar, S. Effect of spices on growth and survival of Salmonella typhimurium DT 104 in ground beef stored at 4 and 8 °C. Journal of Food Safety, 2006 26:115-125https://doi.org/10.1111/j.1745-4565.2006.00036

Zhang Y., Hu P., Lou L., Zhan J., Fan M., Li D., Liao Q. Antioxidant activities of lactic acid bacteria for quality improvement of fermented sausage. Journal of Food Science, 2017 82:2960-2967https://doi.org/10.1111/1750-3841.13975

Zouhir A.M., Kheadr E., Tahiri I., Ben Hamida J., Fliss I. Combination with plant extracts improves the inhibitory action of divergicin M35 against Listeria monocytogenes. Journal of Food Quality, 2008 31:13-33.

Zwietering M.H., Wijtzes T., de Wit J.C., Van’T Riet K.. A decision support system for prediction of the microbial spoilage in foods. Journal of Food Protection, 1992 55:973-979https://doi.org/10.1007/BF01584209

How to Cite
KOSTOV, Georgi et al. Biopreservation of emulsified food and cosmetic products by synergistic action of probiotics and plant extracts: a Franco-Bulgarian perspective. Food Science and Applied Biotechnology, [S.l.], v. 3, n. 2, p. 167-184, oct. 2020. ISSN 2603-3380. Available at: <https://www.ijfsab.com/index.php/fsab/article/view/93>. Date accessed: 26 oct. 2020. doi: https://doi.org/10.30721/fsab2020.v3.i2.93.