The utilization of native yeast strains associated with a distinct terroir for autochthonous grape types represents a novel trend in winemaking, contributing to the production of unique wines with regional character. Hence, this study aimed to isolate native strains of the yeast H. uvarum from the surface of various fruits and to characterize its fermentation capability in Prokupac grape must. Out of 31 yeasts, 8 isolates were identified as H. uvarum. The isolates were able to grow at low (4 °C) temperatures, SO₂ concentrations up to 300 ppm and ethanol concentrations up to 5%. Additionally, they provided a good profile of organic acids during the microvinification of sterile grape must. Although the content of acetic acid (0.54–0.63 g/L) was relatively high, the sniffing test proved that the yeast isolates developed a pleasant aroma characterized as fruity. All H. uvarum isolates produced twice the concentration of glycerol compared to commercial wine yeast Saccharomyces cerevisiae, contributing to the fullness and sweetness of the wine. The results for pure and sequential fermentation protocols confirmed that the selected S-2 isolate has good oenological characteristics, the capability to reduce the ethanol content (up to 1% v/v) and a potential to give a distinctive note to Prokupac-grape wines.

This research aimed to analyse the chemical composition, as well as the antimicrobial and antioxidative abilities of the Satureja montana L. essential oil. Essential oils were obtained from raw plant material by solvent-free microwave-assisted extraction (WSEO1) and dry plant material by microwave-assisted extraction (WSEO2) and hydrodistillation by Clevenger apparatus (WSEO3). The essential oil composition was determined by gas chromatography/mass spectroscopy analysis (GC/MS), while antioxidative activity was determined by DPPH assay. Antimicrobial activity was characterised by the determination of minimal inhibitory concentration (MIC) and minimal bactericidal concentration (MBC) against Staphylococcus aureus ATCC 25923, Bacillus subtilis ATCC 6633, Pseudomonas aeruginosa ATCC 27853, Escherichia coli ATCC 25922, Proteus vulgaris ATCC 8427 and Klebsiella pneumoniae ATCC 700603. The results indicated that the highest number of different compounds was detected in WSEO2. Aromatic compounds were found to be dominant in WSEO2 and WSEO3 with 47 % and 56 % of total compounds detected, while oxygen-containing monoterpenes with 28 % were dominant in WSEO1. p-Cymene, limonene, cis-sabinene hydrate, carvacrol, thymol and germacrene D were the main compounds present in all essential oil samples. MIC value against all analysed microorganisms was in the range of 1.62-15.52 mg/ml for WSEO1, and 0.20-2.91 mg/ml for both WSEO2 and WSEO3. The EC₅₀ values for WSEO1, WSEO2 and WSEO3 were 3.25, 0.42 and 0.33 mg/ml after 120 min of incubation, respectively. The WSEO2 and WSEO3 showed better antimicrobial and antioxidative activity compared to the WSEO1 probably due to the differences detected in essential oil composition.

The effect of chitosan coating enriched with free and nanoencapsulated Satureja montana L. essential oil (EO) on microbial, antioxidant and sensory characteristics of beef was analyzed. Different concentrations of free Satureja montana L. EO (SMEO) and nanoparticles (CNPs) were added to chitosan coatings, namely 0.25%, 0.5% and 1%. The beef samples were immersed in the chitosan coatings and stored at +4 °C for 20 days. In this period, the changes in pH value, total viable count (TVC), lactic acid bacteria, psychrophilic bacteria and Pseudomonas spp. were analyzed. The lipid oxidation of beef was determined by the TBAR assay, while sensory analysis was performed by means of the descriptive evaluation method. Generally, the influence of chitosan coating with CNPs on the growth of the tested microorganisms was more pronounced compared to SMEO. Treatment with coating enriched with 1% CNPs resulted in the reduction in TVC and Pseudomonas spp. by 2.4 and 3 log CFU/g, compared to the control, respectively. Additionally, all applied coatings with SMEO and CNPs resulted in the prolonged oxidative stability of the meat The addition of free SMEO created an unnatural aroma for the evaluators, while this odor was neutralized by nanoencapsulation. The durability of color, smell and general acceptability of beef was significantly increased by application of chitosane coatings with the addition of SMEO or SMEO-CNPs, compared to the control. This research indicates the potential application of enriched chitosan coatings in beef preservation in order to improve meat safety and prolong shelf-life.

Solidago virgaurea L., or European goldenrod, has a long tradition in folk medicine due to the wide range of its biological activity. This paper aimed to investigate the antimicrobial and antioxidative potential of S. virgaurea essential oil and hydrolates obtained by traditional and novel extraction techniques. For that purpose, hydrodistillation, microwave-assisted hydrodistillation and solvent-free extraction were performed. Analysis of the composition of essential oils indicated the presence of 59 different compounds with cyclocolorenone, germacrene D and spathulenol being the dominant in all essential oil samples. Antimicrobial activity was detected in all the analyzed samples, with higher effect on Gram-positive microorganisms compared to Gram-negative. Regarding the type of performed extraction process, the introduction of microwaves induced higher antimicrobial and antioxidative potential in both essential oils and hydrolates. Hydrolates obtained in microwave-assisted processes had pronounced antioxidative activity, which creates a good basis for further investigation of this side product’s potential use in the food, cosmetic and pharmaceutical industries.

Background/Objectives: Essential oils (EOs) represent a natural alternative to chemical additives due to their biological activity. This study evaluated the antimicrobial and antioxidant activities of basil and winter savory EO mixtures, their interactions, and the biological potential of chitosan-based nano-encapsulated EO mixtures. Methods: Mixtures of basil and winter savory EOs (ratios 1:1, 2:1, 4:1, 8:1, and 16:1) were analyzed for chemical composition via GC–MS. Antimicrobial activity was assessed using minimal inhibition (MIC) and bactericidal (MBC) concentration assays, and interactions were quantified with fractional inhibitory concentration indices (FICIs). Antioxidant activity was evaluated using the DPPH assay, with combination indices used to interpret interaction effects. Chitosan-based nanoparticles were made with the selected oil mixture (2:1), after which characterization and biological activity were performed. Results: The EO mixture with 2:1 ratio exhibited the strongest joint activity, with synergistic or additive effect against four out of six analyzed microorganisms. Antioxidant activity improved with higher basil proportions, with the 16:1 ratio achieving the lowest EC50 value of 0.052 mg/mL after 120 min and demonstrating synergistic effects at all tested ratios. Higher basil EO content also masked the strong odor of winter savory EO. The biological activity of chitosan-based nanoparticles was increased by encapsulation of the EO mixture (2:1), with an encapsulation efficiency of 75.39%. Conclusions: The EO mixture (2:1) showed best antimicrobial efficacy, with synergistic or additive effects. The nano-encapsulated mixture showed good biological potential with effective and complete odor neutralization. These results indicate the potential of basil and winter savory essential oil mixtures for sustainable food preservation applications.

The aim of this study was to develop and characterize carrageenan-based films with the addition of aqueous Chinese hawthorn extract in concentrations of 5%, 10%, and 15%, as well as to examine their application and impact on prolongation of fresh strawberries’ shelf life. The films were prepared using the casting method, and their mechanical, physical, structural, chemical, and barrier properties were investigated, along with the antioxidative and antimicrobial properties of the films and the extract. Tests on strawberries included monitoring changes in acidity, visual characteristics, weight loss, ripening, and oxidative status during storage. The results showed that the addition of aqueous hawthorn extract, due to its high total polyphenol content, contributed to the improvement of the films‘ antioxidant activity but exhibited low antimicrobial potential. Increasing the extract concentration led to higher water content and improved barrier properties at lower concentrations, while excessive concentrations of hawthorn extract (15%) impaired the films’ barrier properties. FTIR analysis confirmed the presence of characteristic peaks for the carrageenan spectrum. The carrageenan-based film with the addition of 15% aqueous blackberry extract demonstrated the best efficiency in preserving the post-harvest quality of strawberries. Carrageenan-based films with the addition of aqueous hawthorn extract have significant potential for application in packaging fresh, perishable foods such as strawberries. In addition to providing the necessary protection to the packaged product, they represent a sustainable solution aimed at reducing waste generated by the use of plastic packaging.