Essential oil components eugenol and carvacrol (ranging between 100 and 200 ppm for carvacrol and between 250 and 750 ppm for eugenol) were tested for antifungal activity against foodborne pathogenic fungal species Aspergillus carbonarius A1102 and Penicillium roqueforti PTFKK29 in in vitro and in situ conditions. In vitro antifungal activity of eugenol and carvacrol was evaluated by macrobroth method, while watermelon Citrullus lanatus L. Sorento slices were used for antifungal assays in situ. Selected components, eugenol and carvacrol showed significant inhibitory effect against tested fungi (A. carbonarius A1102 and P. roqueforti PTFKK29) in yeast extract sucrose broth, as well as in in situ conditions. The minimal inhibitory concentration (MIC) of eugenol against A. carbonarius A1102 determined by macrobroth method was 2000 ppm, while against P. roqueforti PTFKK29 determined MIC was 1000 ppm. Carvacrol inhibited growth of A. carbonarius A1102 at minimal concentration of 500 ppm, while against P. roqueforti PTFKK29, MIC was 250 ppm. The assays in real food system watermelon slices for eugenol and carvacrol show that the inhibitory effect against both selected fungal species was concentration dependent. Furthermore, our results showed that antifungal effect of carvacrol as well as eugenol applied on watermelon slices in all concentrations was a result of effective synergy between an active antifungal compound and lower incubation temperature (15°C) in inhibition of A. carbonarius A1102. The present study suggests that the use of eugenol and carvacrol is promising natural alternative to the use of food chemical preservatives, in order to improve safety and quality of fresh-cut and ready-to-eat fruits.

Since the initial transformation of food surpluses, improving food quality and safety are of principal importance to human health

Significant advances in winemaking equipment and processes, as well as a deeper understanding of the role of yeast, have significantly improved wine quality throughout history. This paper examines critical aspects related to the use of commercial wine yeast starter cultures in the fermentation of grape and fruit wines, with a focus on berry wines and blackberry wine, which is the most predominant berry wine in Croatia. While the production of grape wines remains the most significant, fruit wines are gaining importance due to their composition, which contains a variety of bioactive compounds. Although spontaneous fermentation is still preferred by some winemakers, controlled or inoculated fermentation, based on the use of wine yeast starter cultures, is predominantly employed in modern winemaking. The selection of suitable yeast strains for grape wines is easier than for fruit wines, as the broader availability of commercial yeasts for grape wines contrasts with the limited selection offered for fruit wine production due to the smaller fruit wine market. The selection of Saccharomyces and, more recently, non-Saccharomyces yeast strains with desirable characteristics are crucial for the production of high-quality wines. Selection criteria for wine yeasts have evolved to meet modern consumer preferences and focus on technological properties, secondary flavor development and health effects.