000129628 001__ 129628 000129628 005__ 20241125101124.0 000129628 0247_ $$2doi$$a10.3390/app132011281 000129628 0248_ $$2sideral$$a135877 000129628 037__ $$aART-2023-135877 000129628 041__ $$aeng 000129628 100__ $$aDenkova, Zapryana 000129628 245__ $$aChemical composition and antimicrobial activity of lavender (Lavandula angustifolia Mill.), peppermint (Mentha piperita L.), raspberry seed (Rubus idaeus L), and ylang-ylang (Cananga odorata (Lam.) essential oils—towards hurdle technologies in the production of chocolate mousse 000129628 260__ $$c2023 000129628 5060_ $$aAccess copy available to the general public$$fUnrestricted 000129628 5203_ $$aThe growing consumer demand for the development of functional foods with a number of benefits for the consumer has led to a considerable increase in the studies focused on examining different natural agents to be included in the composition of newly developed functional foods. The chemical compositions of the essential oils (EOs) of lavender (Lavandula angustifolia Mill.), peppermint (Mentha piperita L.), raspberry seed (Rubus idaeus L.), and ylang-ylang (Cananga odorata (Lam.)) were determined using gas chromatography with a mass selective detector (GC-MS). The antibacterial and antifungal activities of these EOs were examined using a high-throughput 96-well microplate bioassay procedure and the MICs of each EO against each test microorganism were determined. The results indicated significant antimicrobial activity against Escherichia coli ATCC 25922, Staphylococcus aureus ATCC 6538, Salmonella abony NTCC 6017, Pseudomonas aeruginosa NBIMCC 1390, Bacillus subtilis ATCC 19659, Penicillium chrysogenum ATCC 28089, Fusarium moniliforme ATCC 38932, Aspergillus niger ATCC 1015, and Aspergillus flavus ATCC 9643. To explore their potential applications in food preservation, model chocolate mousse food emulsions were prepared that incorporated EOs and/or selected probiotic lactobacilli strains in both free and encapsulated forms. The inclusion of EOs and/or probiotic lactobacilli resulted in enhanced microbial safety and an extended shelf life. Furthermore, the chocolate mousse variants that were biopreserved with the inclusion of probiotic lactobacilli maintained a high viable lactobacillus cell concentration throughout the storage period. As a result, these products would not only be suitable as functional probiotic foods but also as effective delivery vehicles for probiotic lactobacilli. 000129628 540__ $$9info:eu-repo/semantics/openAccess$$aby$$uhttp://creativecommons.org/licenses/by/3.0/es/ 000129628 590__ $$a2.5$$b2023 000129628 592__ $$a0.508$$b2023 000129628 591__ $$aENGINEERING, MULTIDISCIPLINARY$$b44 / 181 = 0.243$$c2023$$dQ1$$eT1 000129628 591__ $$aPHYSICS, APPLIED$$b87 / 179 = 0.486$$c2023$$dQ2$$eT2 000129628 591__ $$aCHEMISTRY, MULTIDISCIPLINARY$$b115 / 231 = 0.498$$c2023$$dQ2$$eT2 000129628 591__ $$aMATERIALS SCIENCE, MULTIDISCIPLINARY$$b258 / 439 = 0.588$$c2023$$dQ3$$eT2 000129628 593__ $$aEngineering (miscellaneous)$$c2023$$dQ2 000129628 593__ $$aFluid Flow and Transfer Processes$$c2023$$dQ2 000129628 593__ $$aMaterials Science (miscellaneous)$$c2023$$dQ2 000129628 593__ $$aInstrumentation$$c2023$$dQ2 000129628 593__ $$aProcess Chemistry and Technology$$c2023$$dQ3 000129628 593__ $$aComputer Science Applications$$c2023$$dQ3 000129628 594__ $$a5.3$$b2023 000129628 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion 000129628 700__ $$aGoranov, Bogdan 000129628 700__ $$aBlazheva, Denica 000129628 700__ $$aTomova, Teodora 000129628 700__ $$aTeneva, Desislava 000129628 700__ $$aDenkova-Kostova, Rositsa 000129628 700__ $$aSlavchev, Aleksandar 000129628 700__ $$0(orcid)0000-0002-0238-6328$$aPagán, Rafael$$uUniversidad de Zaragoza 000129628 700__ $$aDegraeve, Pascal 000129628 700__ $$aKostov, Georgi 000129628 7102_ $$12008$$2780$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Tecnología de Alimentos 000129628 773__ $$g13, 20 (2023), 11281 [20 pp.]$$pAppl. sci.$$tApplied Sciences (Switzerland)$$x2076-3417 000129628 8564_ $$s4942223$$uhttps://zaguan.unizar.es/record/129628/files/texto_completo.pdf$$yVersión publicada 000129628 8564_ $$s2929088$$uhttps://zaguan.unizar.es/record/129628/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada 000129628 909CO $$ooai:zaguan.unizar.es:129628$$particulos$$pdriver 000129628 951__ $$a2024-11-22-11:57:12 000129628 980__ $$aARTICLE