Ice cream is a popular frozen food consumed worldwide throughout the year. However, as a thermally unstable product, it requires proper cold chain management. Thermal fluctuations alter the physicochemical properties of ice cream and reduce its quality. This study was conducted to evaluate the physicochemical and sensory properties of ice cream containing different amounts (0.5; 0.8; 1.0%) of a multimineral preparation from Atlantic red algae. The effect of thermal shock on the quality of ice cream after preparation and 90 days of frozen storage was studied. The addition of a multimineral component slightly increased the freezing and glass transition temperatures of the ice cream. The overrun of the ice cream ranged from 48.55 to 52.78% and decreased with the frozen storage time, but the samples with 0.8 and 1.0% mineral content had the most stable overrun in terms of storage time and thermal fluctuations. Ice cream stored for both 7 and 90 days showed a similar melting behavior, although a shift in the melting curves was observed after long frozen storage. The samples exposed to the thermal treatment had lower melting rates by 39.2–59.9% and 55.2–65.4% for 7-day and 90-day stored ice cream, respectively. The hardness parameters of the ice cream did not change significantly under the conditions applied, so the fragility of the ice cream and its fluffiness did not seem to be affected. The organoleptic evaluation showed that ice cream with a mineral content of 0.8% was the most acceptable in terms of taste, texture, and overall acceptability. The applied mineral and sucrose content ratios did not alter the main physicochemical and organoleptic parameters, but significantly affected the nutrient density of the ice cream.

Alicyclobacillus acidoterrestris, an acidothermophilic bacterium, is one of the main contaminants in the fruit industry due to its high tolerance to environmental stress and ability to form biofilms. As conventional methods of biofilm elimination may be ineffective, there is a need for safe and sustainable methods for A. acidoterrestris management. The objective of the study was to evaluate the antibiofilm activity of commercial essential oils derived from clove (Syzygium aromaticum (L.) Merr. & Perry), cinnamon (Cinnamomum zeylanicum Blume), and peppermint (Mentha piperita (L.) Huds.) against A. acidoterrestris. The effect of the essential oils on the mature biofilms of fifteen environmental A. acidoterrestris isolates subjected to variable pH values (3.0, 4.0, and 5.5), temperatures (25, 37, and 44 °C), and essential oil concentrations (0.5 MIC, MIC, and 2 MIC compared to planktonic cells) was studied. The essential oils showed significant antibiofilm activity against A. acidoterrestris isolates, with the efficiency of biofilm eradication depending on the strain and environmental parameters such as acidity, culture temperature, type, and concentration of essential oil. The greatest antibiofilm potential was observed for clove essential oil regardless of oil concentrations and environmental conditions. Cinnamon oil exhibited lower activity against the tested A. acidoterrestris strains. Peppermint essential oil showed the weakest antibiofilm ability and did not completely eradicate any strain biofilm of the tested strains. Clove and cinnamon essential oils have the potential to be effective alternatives to synthetic disinfectants directed against A. acidoterrestris grown in the form of biofilms.

The present research focuses on using plant waste from agricultural production chains (vegetable outgrades) as ingredient sources for innovative food strategy developments. The quality of multi-vegetable products made from frozen vegetable outgrades (broccoli, cauliflower, green and yellow cut beans) for serving in gastronomy was evaluated. Vegetable outgrades were found to be low-cost sources of nutritional components. The dietary fiber content varied from 2.35 (cauliflower Giewont cultivar) to 4.40 g/100 g (green bean Rimember cultivar). The protein content varied from 1.41 (green bean Opportune cultivar) to 2.58 g/100 g (broccoli Porthenon cultivar). Bioactive compounds, including polyphenols and vitamin C, varied significantly depending on the vegetable. The content of carotenoids (β-carotene and zeaxanthin) in vegetables, in particular broccoli (Larson cultivar) and green beans (Rimember and Opportune cultivars), was lower than in outgrades. Due to the high nutrient quality of outgrades, the preparation of mechanically-formed vegetable patties and paste proceeded. According to recommendations of NRF, NAS, NDS nutrient density indices, both patties and pastes were classified as products with rich nutritional value and full-valuable components of the human diet. Moreover, food production technology utilizing vegetable outgrades can be potential solutions for food loss and waste management in gastronomy and in the food production industry.

Alicyclobacillus acidoterrestris is an acidothermophilic bacterium considered a significant challenge to the food industry, particularly in the production of fruit juices and concentrates. Its ability to survive pasteurization and form spores and biofilms makes it a persistent contaminant that can spoil products and generate off-flavors even during product storage. Recent studies have increasingly focused on developing new strategies to eliminate both vegetative cells and biofilms, with special attention on natural compounds such as plant extracts, essential oils and antimicrobial metabolites. These natural agents offer promising alternatives for controlling A. acidoterrestris and might contribute to improvement in safety and quality of juice products. This article presents a comprehensive overview of current strategies for controlling Alicyclobacillus species in food processing environments, with an emphasis on A. acidoterrestris as a major spoilage organism in the fruit juice industry. It summarizes the established physical and chemical control methods, as well as highlights emerging novel approaches involving natural-origin antimicrobial compounds considered useful for mitigating Alicyclobacillus contamination.

Ice cream is a popular frozen dessert eagerly consumed regardless of the season. The production and storage of ice cream is done under frozen conditions due to the thermal instability of this product. Thermal fluctuations disrupt the structure of the ice cream, causing melting, shrinkage and recrystallisation of the ice, which ultimately leads to deterioration of the product. The addition of substances with protective properties can improve the quality of ice cream during storage and its acceptability to the consumers. In this study, the effect of alpha-tocopheryl acetate on the physicochemical properties of ice cream and its quality attributes (melting rate, overrun, texture) was investigated. In addition, the ice cream was subjected to temperature fluctuations to assess changes in its quality parameters. Fortification of the ice cream mixes with ATA increase the glass transition temperatures, while the freezing temperatures were maintained at a similar level. The overrun of fresh ice cream samples ranged from 48.55±1.08% to 51.99±0.20% and decreased with the storage time. Ice cream subjected to heat shocks characterized with similar overrun values. A slight shift in the melting curves was observed in ice cream stored for 90 days, but the amount of drip-off material appeared to be similar (in the range 56.50±3.64% to 77.32±0.52%) in all the samples tested. The thermal treatment caused significant changes in the melting process - less intense melting and a lower melting rate were observed. ATA addition reduced the hardness of the ice cream, which could be positively perceived by the consumers.