The Naf River estuary is one of the most productive ecological ecosystems in Bangladesh providing an important feeding area for fishes and other aquatic animals.However,detailed information on macrobenthic communities...The Naf River estuary is one of the most productive ecological ecosystems in Bangladesh providing an important feeding area for fishes and other aquatic animals.However,detailed information on macrobenthic communities is rarely available in this area.Our study focused on the seasonal and spatial variability of macrobenthic community structure with their biomass and functional guilds.In total,fortyseven taxa were identified under nine major groups and seven functional feeding guilds.Among macrobenthic taxa,Polychaeta was dominant in both seasons and all over the estuary contributing 60%of total benthos.The mean abundance of macrobenthos was higher during the pre-monsoon(2 972±1 994 inds./m^2)than the monsoon(1 572±361 inds./m^2)being maximum at mid-estuary region and minimum at upper and lower estuary regions.Of the diversity indices,density(P=0.01,P=0.003),the number of taxa(P=0.000 3,P=0.000 9)and Margalef′s Index(P=0.000 4,P=0.001)of macrobenthos were significantly different among stations and seasons.Shannon-Weiner index(P=0.009,P=0.12)and Pielou’s evenness index(P=0.03,P=0.14)had significant differences among stations but not among seasons.Cluster analysis suggested that distribution of macrofauna is strongly influenced by seasonality.Among the feeding types,carnivorous were found to be dominant at the upper and mid-estuarine regions,and herbivorous were at lower estuarine regions.Carnivorous species were dominant in both seasons.Omnivores have shown to be the most abundant feeding type in terms of biomass though herbivores were highest during monsoon.展开更多
Films were developed from the modified wheat glutens by microbial transglutamina se(MTGase, [E/S]=10u/g,15u/g and 20u/g) in order to improve physical and barri er properties of the films.Glycerol was used as a plastic...Films were developed from the modified wheat glutens by microbial transglutamina se(MTGase, [E/S]=10u/g,15u/g and 20u/g) in order to improve physical and barri er properties of the films.Glycerol was used as a plasticizer.The films prepared from the modified-glutens by MTGase show a lower elongation at break(E) and a water vapor permeability(WVP), and a higher tensile strength(TS) than the nati ve gluten films.When the modified gluten films by different concentrations of MT Gase are immersed in water at 25℃,their weight losses decreased significantly, and their water resistance increases obviously as expected, compared with the c ontrol gluten films. Moreover, an addition of glycerol as plasticizer greatly mo dified water vapor barrier and mechanical properties of the films.展开更多
Studies of calcium transfer across the placenta have been reviewed because of the physiological and nutritional importance of this mineral during pregnancy, especially in order to better understand its contribution to...Studies of calcium transfer across the placenta have been reviewed because of the physiological and nutritional importance of this mineral during pregnancy, especially in order to better understand its contribution to development of the fetal skeleton. The placental transfer of maternal calcium to the fetus represents a vital mechanism for fetal development and breast-milk production, yet little meaningful information is currently available regarding the biochemical mechanisms involved in this process. Once again, the use of different animal models as rodents, rabbit, sheep and bovine have demonstrate different mechanisms of calcium transport across the placenta and contribute to better understand its effects in both fetus and mother during the gestation. In relation to the transfer of calcium from the mother to fetus data suggest it occur via an active mechanism;thus calcium concentration is higher in fetus than in maternal blood. Despite conflicting reports, several investigators agreed that calcium concentration in the fetal blood is mainly regulated by fetal parathyroid hormone and plasma concentration of vitamin D3, a metabolite that plays a key role in calcium transport through the syncytial cells.展开更多
The contamination of fish type products such as silver pomfret fish fillets by potentially toxic elements(PTEs)has raised global health concerns.Related studies regarding the concentration of PTEs in fillets of silver...The contamination of fish type products such as silver pomfret fish fillets by potentially toxic elements(PTEs)has raised global health concerns.Related studies regarding the concentration of PTEs in fillets of silver pomfret fish were retrieved among some international databases such as Scopus,Pub Med and Embase between 1 January 1983 and 10 March 2020.The pooled(mean)concentration of PTEs in fillets of silver pomfret fish was meta-analyzed with the aid of a random-effect model(REM).Also,the non-carcinogenic risk was estimated via calculating the 95 th percentile of the total target hazard quotient(TTHQ).The meta-analysis of 21 articles(containing 25 studies or data reports)indicated that the ranking of PTEs in fillets of silver pomfret fish was Fe(11,414.81μg/kg wet weight,ww)>Zn(6055.72μg/kg ww)>Cr(1825.79μg/kg ww)>Pb(1486.44μg/kg ww)>Se(1053.47μg/kg ww)>Cd(992.50μg/kg ww)>Ni(745.23μg/kg ww)>Cu(669.71μg/kg ww)>total As(408.24μg/kg ww)>Co(87.03μg/kg ww)>methyl Hg(46.58μg/kg ww).The rank order of health risk assessment by country based on the TTHQ for adult consumers was Malaysia(2.500)>Bangladesh(0.886)>Iran(0.144)>China(0.045)>Pakistan(0.020)>India(0.015),while the corresponding values for child consumers was Malaysia(11.790)>Bangladesh(4.146)>Iran(0.675)>China(0.206)>Pakistan(0.096)>India(0.077).The adult consumers in Malaysia and children in Malaysia and Bangladesh were at considerable non-carcinogenic risk.Therefore,following the recommended control plans in order to reduce the health risk associated with the ingestion of PTEs via consumption of silver pomfret fish fillets is crucial.展开更多
Agglomerates based on milk whey proteins and modified starch (MS) were developed for patients with dysphagia. Calcium caseinate (CaCas), whey protein isolate (WPI), concentrate (WPC) and hydrolysate (WPH) were used. T...Agglomerates based on milk whey proteins and modified starch (MS) were developed for patients with dysphagia. Calcium caseinate (CaCas), whey protein isolate (WPI), concentrate (WPC) and hydrolysate (WPH) were used. The sources were agglomerated with the MS and an increase in the porosity and viscosity of the agglomerates were observed. In all the systems evaluated, the WPI agglomerate at a concentration of 112 g/L showed a viscosity between 2122 and 5110 cP, and the agglomerates of WPC and WPH between 1115?-?2880 cP and 2600 - 6651 cP, respectively. CaCas exhibited high values in water and milk of 3200 cP and 6651 cP, respectively, and low values of 640 cP in juice. In sensory tests, the 70% WPI: 30% MS juice obtained a score 6.97, an improvement in relation to the other agglomerates, but not differing (p = 0.681) from the commercial thickener, 6.91 (p = 0.380). Based on these results, the 70% WPI: 30% MS was suggested for use in the nutritional therapy of patients with dysphagia.展开更多
A collecting mission was carried out in south-west Romania in October 2013 with the aims： （1） to collect autochthonous crop genetic resources which still present in the south-west of Romania; （2） to assess the pr...A collecting mission was carried out in south-west Romania in October 2013 with the aims： （1） to collect autochthonous crop genetic resources which still present in the south-west of Romania; （2） to assess the presence of on farm of plant genetic resources; （3） to determine the species and the amount of genetic diversity still cultivated and （4） to obtain information from germplasm owners to be used to evaluate the feasibility of an on farm conservation program. Out of 24 explored towns, in 8, landraces were grown and in all, instances seeds could be obtained. Fifty-three accessions from different crop species were collected in 17 sites, belonging to 10 botanical families, of which solanaceae was the most represented （32%）, followed by fabaceae （17%）, cueurbitaceae （11%） and alliaceae and brassicaceae （9%）. As expected, vegetable crops were the most collected, reaching a value as 58.5%, spices 20.8%, while pulses 15.1% and cereals 5.7% of the total. This collecting mission showed that in internal areas of Romania, germplasm of old landraces of many vegetable and crop species still survive, and indicated the urgency to continue also in other agricultural districts of Romania.展开更多
In spite of being a raw material of virtually unlimited availability due to the massive consumption of the highly popular coconut water, fiber produced from green coconut is much less used than the dried coconut fiber...In spite of being a raw material of virtually unlimited availability due to the massive consumption of the highly popular coconut water, fiber produced from green coconut is much less used than the dried coconut fiber. The objective of this study was to investigate the performance of green (white) coconut fiber as a cushioning material for use in packaging systems. The mechanical performance of both green coconut fibers in their natural state as well as those molded into the shape of cushioning pads were evaluated by shock absorption tests. The results showed that the fibers without agglutination agents exhibited the best performance when submitted to increasing static loads by presenting the greatest capacity to reduce impact acceleration. In addition, green coconut fiber presented behavior similar to that of cellulosic cushioning materials and in certain situations can be considered effective in protecting products that are considered fragile.展开更多
A method for optimization of extraction of volatile compounds in Chardonnay wine was developed using headspace-solid phase microextraction (HS-SPME) and gas chromatography coupled with triple quadrupole tandem mass sp...A method for optimization of extraction of volatile compounds in Chardonnay wine was developed using headspace-solid phase microextraction (HS-SPME) and gas chromatography coupled with triple quadrupole tandem mass spectrometry (GC-MS/MS). Optimization of the HS-SPME conditions, temperature (T, °C) and extra-ction time (t, minutes), was carried out using a 2<sup>2</sup> factorial central composite rota- tional design (CCRD). Total area of chromatographic peaks of nineteen compounds was monitored in order to identify the best response and the data was collected on multiple reaction monitoring (MRM) mode. The mathematical model that describes the response surface for the CCRD was validated using the analysis of variance (ANO VA) with 95% of confidence level. This model showed a lack of fit based on mean square pure error ratios for each response, in which F<sub>calculated</sub> was 2.23 higher than F<sub>tabulated</sub>. Even though the models cannot be rigorously used to make quantitative predictions, the coefficients of the model, especially the linear ones, are useful for understanding systematic behaviour of the response values as a function of the factor levels. Multivariate statistical design can be used in optimization of HS-SPME extraction parameters with reduced number of experiments and can be useful in sampling method of volatile compounds of Chardonnay wines analysis by CG-MS/MS. The optimal condition achieved in this method was 30°C and 45 minutes of extraction.展开更多
Objective This study was conducted to evaluate the concentration of potentially toxic elements(PTEs)such as arsenic(As),cadmium(Cd),mercury(Hg),and lead(Pb)in fruit samples collected from Markazi Province,Iran.A proba...Objective This study was conducted to evaluate the concentration of potentially toxic elements(PTEs)such as arsenic(As),cadmium(Cd),mercury(Hg),and lead(Pb)in fruit samples collected from Markazi Province,Iran.A probabilistic health risk assessment due to ingestion of PTEs through the consumption of these fruits was also conducted.Methods The concentration of PTEs in 90 samples of five types of fruits(n=3)collected from six geographic regions in Markazi Province was measured.The potential health risk was evaluated using a Monte Carlo simulation model.Results A significant difference was observed in the concentration of PTEs between fruits as well as soil and water samples collected from different regions in Markazi Province.The order of PTE concentration in the soil and water samples was as follows:Pb>As>Hg>Cd.Furthermore,the highest level of transfer factor for Cd and Hg correlated with the grape.The estimated daily intake for adults and children was lower than the recommended tolerable daily intake.Conclusion The population in Markazi Province,Iran,is not at considerable noncarcinogenic or carcinogenic risk due to the ingestion of PTEs through the consumption of the examined fruits.展开更多
Discharge of whey proteins is still a current practice by small cheese producers. The development of low-cost alternatives for recovery of these proteins is fundamental for small producers who cannot apply expensive t...Discharge of whey proteins is still a current practice by small cheese producers. The development of low-cost alternatives for recovery of these proteins is fundamental for small producers who cannot apply expensive techniques. The present study investigated the complex coacervation technique as a cheap technology to recover proteins from sweet whey using carboxymethylcellulose, and the coacervate used as an ingredient in the formulation of probiotic fermented milk. The nutritional properties of whey-carboxymethylcellulose coacervates (WP-CMC) were evaluated in trials with animals (rats) using casein as a reference. All these parameters—the coefficient of feed efficiency (CEA), protein digestibility-corrected amino acid score (PDCAAS), and net protein ratio (NPR), as well as weight gain—were determined to evaluate protein quality. A sensory acceptance test was applied to evaluate the sensory characteristics of the product. The complex coacervation technique recovered 86% of the protein from sweet whey. No significant (p > 0.05) differences were observed in the biological tests for both groups (WP-CMC and Casein groups) when NPR (4.98 to 5.04), digestibility (92.35 to 90.64), and CEA (0.40 to 0.42) were evaluated. Probiotic fermented milk beverage containing WP-CMC (0.78%) and guar gum (0.68%) presented good acceptability as determined by sensory evaluation. WP-CMC can be considered an ingredient with high nutritional and biological value that could be applied in probiotic fermented milk as an alternative to small producers to allocate the residual whey from cheese manufacture.展开更多
NAD+is crucial for cellular balance in all organisms.Recent interest has focused on its metabolism.Deficiency-related issues can be countered using NMN and NR,potential therapies available through diet or supplementat...NAD+is crucial for cellular balance in all organisms.Recent interest has focused on its metabolism.Deficiency-related issues can be countered using NMN and NR,potential therapies available through diet or supplementation.These compounds are emerging as nutraceuticals and bioactive food elements.Bibliometric analysis was used to study the scientific output and impact of research on the NAD+metabolome.For this,the terms“nicotinamide adenine dinucleotide”or“NAD+”or“NAD+precursors”or“nicotinamide riboside”or“nicotinamide mononucleotide”were searched in the topic title in The Web of Science™database.Only original articles and articles review were considered.VOSviewer was used for constructing and visualizing the bibliometric networks maps.A total of 10,568 papers were published,with a consistent increase in the number of publications,especially over the last decade.Biochemistry molecular biology,biophysics,cell biology,chemistry multidisciplinary and microbiology were the top 5 field research in the subject.The majority of the publications came from the‘Journal of biological chemistry’and‘Biochemistry’journals.The prominent research topics included longevity,sirtuins,NAD+precursors,oxidation and reduction reactions,enzymes,microbial biotechnology,cancer therapy,and crop science.Finally,a guide for future investigation in nutrition and food sciences areas was proposed,which holds immense potential for developing innovative strategies to enhance food quality,promote optimal nutrition,and explore new avenues for improving human health.To our knowledge,this is the first bibliometric analysis of NAD+metabolome,which can provide valuable insights into the research landscape in this multidisciplinary rapidly growing field.展开更多
The growth therrnogenic curves of Staphylococcus aureus and Tetrahymena thermophila affected by 1,8-dihydroxyanthraquinone, emodin and rhein were determined quantitatively by microcalorimetry. The inhibitory effects o...The growth therrnogenic curves of Staphylococcus aureus and Tetrahymena thermophila affected by 1,8-dihydroxyanthraquinone, emodin and rhein were determined quantitatively by microcalorimetry. The inhibitory effects of the three anthraquinones （AQ） on S. aureus revealed that the sequence of antimicrobial activity of those was rhein〉emodin〉 1,8-dihydroxyanthraquinone. The toxicity of the three AQ on T. thermophila indicated that all the tested AQ were toxic to the tested protozoa and the hydroxyl and carboxyl substituted at different position of anthraquinone ring resulted in the enhancement of toxicity.展开更多
The study aimed to develop beverages composed of fruits and soy extract,to evaluate the microbiology,colorimetry and the effects of refrigerated storage(4±2℃)on the physicochemical parameters.Mango concentrate(5...The study aimed to develop beverages composed of fruits and soy extract,to evaluate the microbiology,colorimetry and the effects of refrigerated storage(4±2℃)on the physicochemical parameters.Mango concentrate(50,55,60,65,70,75 and 80%)and myrtle pulp(30,25,20,15,10,5 and 0%)were used for the preparation of seven beverage formulations composed in different proportions,added with inulin and sweetened with honey bee.All analyzes were performed after processing and physicochemical stability was determined every 4 days for 8 days.The beverages composed showed adequate microbiological quality after processing.The partial replacement of myrtle pulp by mango concentrate influenced mainly the colorimetric parameters,as well as pH,total acidity,total soluble solids and TSS/TTA ratio.The beverages with greater stability were those made with 50 and 55%mango and 30 and 25%myrtle,respectively,both with 13%soy extract.It is inferred that the development of beverage composed of fruits and soy for specific emerging audiences may be viable,and complementary analyzes and a longer storage period are recommended for more stable beverages.展开更多
The manufacture of goat Coalho cheese has become a potential mechanism for market expansion and innovation.This study aimed to evaluate the influence of marination in red wine on the quality,safety,and stability of go...The manufacture of goat Coalho cheese has become a potential mechanism for market expansion and innovation.This study aimed to evaluate the influence of marination in red wine on the quality,safety,and stability of goat Coalho cheese produced in the Brazilian semi-arid region.Cheeses were immersed in red wine at 6±1℃ for seven days.The MC(marinated cheese)and CC(control cheese)were characterized during 28 days of storage(4±1℃).At the initial time(day zero),an irregular,porous,and spongy surface related to the moisture,fat globules,and protein network was observed on CC and MC,which had a similar fatty acid profile(17 saturated fatty acids,9 monounsaturated fatty acids,and 8 polyunsaturated fatty acids).The marination resulted in lower pH,greater hardness and chewiness,and less Na in the matrix(CC-253.12 mg.100 g^(-1);MC-129.02 mg.100 g^(-1)).Over 28 days,marination delayed MC degradation rates(lipid oxidation and proteolysis),with greater pro-tection against free radicals,a higher amount of total phenolic compounds,and antioxidant activity.These re-sults indicated a positive effect of wine marination on the physicochemical parameters of goat Coalho cheese,improving the quality,safety,and stability.展开更多
The application of essential oils has been shown to be an effective and sustainable alternative against the multiplication of spoilage and pathogenic microorganisms in food.The aim of this work was to study the antimi...The application of essential oils has been shown to be an effective and sustainable alternative against the multiplication of spoilage and pathogenic microorganisms in food.The aim of this work was to study the antimicrobial activity effect of Cerrado Rosemary(Baccharis dracunculifolia DC.),Pepper Rosemary(Lippia sidoides Cham.),Mandarin(Citrus nobilis Lour.),Mexican Lime(Citrus aurantifolia Swingle)essential oils,and the thymol and R-limonene compounds against strains of Penicillium expansum,Pichia kudriavzevii,Salmonella Thypimurium and Staphylococcus aureus.The essential oils were characterized in terms of their chemical composition,the Minimum Inhibitory Concentration,and Minimum Bactericidal and Fungicidal Concentration;using the microdilution method in 96-well plates.In addition,effects from mixtures of the essential oils,and the isolated compounds in sub-inhibitory concentrations were performed.The Pepper Rosemary essential oil and thymol,separately,showed the lowest Minimum Inhibitory Concentration values against all the microorganisms evaluated,with the lowest ranging from 0.03 to 1.25 mg.mL^(-1) for P.expansum and 0.31-1.25 mg.mL^(-1) for S.Thypimurium.Mandarin and Mexican lime,have an enhanced antimicrobial effect when used in mixture.The Rlimonene compound showed a synergistic additive effect when combined with the essential oils,against S.aureus strains only.The application of thymol and Lippia was able to reduce growth by 3 log10 for S.aureus and S.Typhimurium in 24 h.Therefore,the Pepper Rosemary essential oil,applied freely or in combination with the thymol compound,has greater potential for use as an antifungal and bactericidal agent,against the microorganisms evaluated.展开更多
This study aimed to estimate the survival of two Weizmannia coagulans and a Lacticaseibacillus paracasei probiotic strain under simulated gastrointestinal conditions using different food matrices(a Brazilian processed...This study aimed to estimate the survival of two Weizmannia coagulans and a Lacticaseibacillus paracasei probiotic strain under simulated gastrointestinal conditions using different food matrices(a Brazilian processed cheese-"requeijao cremoso,"orange juice,and homemade bread).The probiotic Weizmannia strains remained stable throughout digestion,showing good resistance to solutions of the gastrointestinal tract.Lacticaseibacillus paracasei PXN 37 showed inactivation kinetics with a good model fit(R^(2)>0.90)at pH 1 in orange juice,cream cheese and when inoculated purely directly in the gastric solution,when the counts of this strain were<6 log CFU/g in both foods studied.In the other pH conditions evaluated(pH 2-4),the reductions in the populations of the probiotic strains did not impair their viability at the end of gastric digestion,as counts were always>6 log CFU/g or mL.Orange juice and processed cheese could be considered as viable food matrices for the application of probiotics.The modeling approach employed herein highlights the potential of this approach to screen suitable strains for the best dose adjustment,to use different probiotic strains in food formulations,to identify the conditions that inhibit/delay their growth,and to ascertain the limiting factors for the shelf life of the probiotic products.展开更多
The aim of this paper was to obtain paraprobiotic from Bifidobacterium animalis subsp.lactis Bb-12(BB)with a promising ohmic-heating(OH)condition through response surface modeling,based on the flow cytometry and spect...The aim of this paper was to obtain paraprobiotic from Bifidobacterium animalis subsp.lactis Bb-12(BB)with a promising ohmic-heating(OH)condition through response surface modeling,based on the flow cytometry and spectrophotometry analyses.Some properties of the obtained BB paraprobiotic(BBP)were studied,including the cell surface hydrophobicity(CSH),cell auto-and co-aggregation(CAA and CCA),and membrane integrity(MI).Among fitted models,the linear model was more accurate for co-aggregation(R^(2)-pred 85.77%),and the quadratic model for CSH(R^(2)-pred:84.17%),auto-aggregation(R^(2)-pred=87.25%),MI(R^(2)-pred:83.65%).The electric field(EF)had the most destructive effect on the MI of BBP.However,OH temperature had the most enhancing effect on the surface characteristics.The surface characteristics of BBP(CSH:44.82,CAA:38.05,and CCA:40.79)obtained by the OH process at optimum condition was remarkably more than BB without OH treatment(CSH:34.21,CAA:27.18,and CCA:28.5).The confirming analysis regarding the MI changes was performed successfully by scanning electron microscopy analysis.Lactic and acetic acids were the most amounts of characterized metabolites in BBP and BB.The OH condition,including EF of 8 V/cm,OH temperature of 88◦C,BB population of 8(log CFU/mL),and OH time of 3 min,were considered optimum condition.At this optimum OH condition,the responses for CSH,CAA,CCA,and MI were observed 44.82,38.05,40.79,and 94.82%,respectively.展开更多
This study examined the effects of ohmic heating pasteurization on probiotic fermented sheep milk compared to conventional heating by analyzing microbial viability,volatile compounds,riboflavin content,and bioactive p...This study examined the effects of ohmic heating pasteurization on probiotic fermented sheep milk compared to conventional heating by analyzing microbial viability,volatile compounds,riboflavin content,and bioactive peptides in the resulting dairy product.Four batches of milk were processed using conventional heating(CH)and three different ohmic heating(OH).Microbiological analysis demonstrated the safety of OH-processed milk.Probiotic viability remained consistent during fermentation and storage,and the simultaneous inoculation of bacteria reduced fermentation time,indicating cooperation interplays.OH-processed probiotic fermented sheep milk showed a substantial increase in antioxidant,antidiabetic,antihypertensive activities,and riboflavin content.Moreover,the flavor profile was characterized by specific volatile compounds.Multiple-factor analysis was performed to identify relationships between samples and various parameters,offering insights into the impact of processing methods.In conclusion,OH enhanced the health-promoting and flavor-related compounds of probiotic fermented sheep milk,suggesting its application to produce functional dairy products.展开更多
Thymol is a monoterpene with broad antimicrobial activity and great potential for use in applications against pathogens and spoiling agents,as it causes changes in the permeability of microorganism cell walls.However,...Thymol is a monoterpene with broad antimicrobial activity and great potential for use in applications against pathogens and spoiling agents,as it causes changes in the permeability of microorganism cell walls.However,its low solubility in water can alter its bioavailability and antimicrobial effectiveness.The aim of this study was to evaluate the physicochemical and antimicrobial stability of emulsions made up of thymol(standard reference substance SRS-thymol)and Lippia sidoides essential oil obtained by primary emulsification and high energy shear methods and stored at temperatures of 5 and 25℃ for 30 days.The most stable emulsions were obtained by the high-energy method and showed a range of -28.26 to -24.63 mV for Zeta potential(ZP);0.22 to 0.41 for dispersion index(PDI)and drop sizes of 145.46–193.40 nm.The treatment with the lowest Minimum Inhibitory Concentration(MIC)values was against the Staphylococcus aureus cocktail,being 0.50–1 mg/mL and 1–2 mg/mL for the SRS-thymol and L.sidoides essential oil emulsions,respectively.The application of the emulsions showed reductions of up to 3.5 logs of CFU/mL in lettuce samples by the challenge test with Salmonella Typhimurium,S.aureus and Escherichia coli.However,treatments with higher concentrations(2×MIC)cause side effects related to changes in the texture and color of the leaves after 15 min of sanitization.展开更多
The present study evaluated the application of Limosilactobacillus fermentum IAL 4541 and Wickerhamomyces anomalus IAL 4533 isolated from sourdoughs and their combinations,for bio-conservative action in panettones,as ...The present study evaluated the application of Limosilactobacillus fermentum IAL 4541 and Wickerhamomyces anomalus IAL 4533 isolated from sourdoughs and their combinations,for bio-conservative action in panettones,as well as to identify the antifungal volatile compounds.Samples from different fermentation steps were submitted to physicochemical and microbiological evaluation,as to know:sourdough after 48 h(A),96 h(B),and 144 h(C);dough of the first fermentation(D);final dough after second fermentation(E),and baked panettone(F).In all treatments,lactic bacteria and yeast counts demonstrated a mechanism of proto-cooperation.Panettones containing L.fermentum or W.anomalus in their composition had longer shelf life,which indicates their effect as potential biopreservatives.The genetic sequencing data demonstrated the dominance of the Lactobacilli throughout the process,corroborating the data obtained by cultivable methods.A total of 59 volatile organic compounds were found in this study,and a hierarchical cluster analysis presented the separation between the production stages(C,E)and the most recurrent compounds in the final product(F).Of these compounds,the following stood out(n=26):acids(7.7%),alcohols(23.1%),aldehydes and ketones(34.6%),and esters(34.6%).The treatments containing L.fermentum presented more diversity of volatile organic compounds with potential antifungal effect.There was a higher production of acetic(1.17-8.85 mmol/kg),phenyllactic(5-10.4 mmol/kg),and propionic(3.5-4.3 mmol/kg)acids in the final product.This study demonstrates the feasibility of applying endogenous starter cultures from sourdoughs,with great biopreservative activity,enabling the production of healthier and more natural panettones.展开更多
文摘The Naf River estuary is one of the most productive ecological ecosystems in Bangladesh providing an important feeding area for fishes and other aquatic animals.However,detailed information on macrobenthic communities is rarely available in this area.Our study focused on the seasonal and spatial variability of macrobenthic community structure with their biomass and functional guilds.In total,fortyseven taxa were identified under nine major groups and seven functional feeding guilds.Among macrobenthic taxa,Polychaeta was dominant in both seasons and all over the estuary contributing 60%of total benthos.The mean abundance of macrobenthos was higher during the pre-monsoon(2 972±1 994 inds./m^2)than the monsoon(1 572±361 inds./m^2)being maximum at mid-estuary region and minimum at upper and lower estuary regions.Of the diversity indices,density(P=0.01,P=0.003),the number of taxa(P=0.000 3,P=0.000 9)and Margalef′s Index(P=0.000 4,P=0.001)of macrobenthos were significantly different among stations and seasons.Shannon-Weiner index(P=0.009,P=0.12)and Pielou’s evenness index(P=0.03,P=0.14)had significant differences among stations but not among seasons.Cluster analysis suggested that distribution of macrofauna is strongly influenced by seasonality.Among the feeding types,carnivorous were found to be dominant at the upper and mid-estuarine regions,and herbivorous were at lower estuarine regions.Carnivorous species were dominant in both seasons.Omnivores have shown to be the most abundant feeding type in terms of biomass though herbivores were highest during monsoon.
基金Funded by the Science Technology Project of the National"TenthFive year plan"of China(No.2001BA501A04)
文摘Films were developed from the modified wheat glutens by microbial transglutamina se(MTGase, [E/S]=10u/g,15u/g and 20u/g) in order to improve physical and barri er properties of the films.Glycerol was used as a plasticizer.The films prepared from the modified-glutens by MTGase show a lower elongation at break(E) and a water vapor permeability(WVP), and a higher tensile strength(TS) than the nati ve gluten films.When the modified gluten films by different concentrations of MT Gase are immersed in water at 25℃,their weight losses decreased significantly, and their water resistance increases obviously as expected, compared with the c ontrol gluten films. Moreover, an addition of glycerol as plasticizer greatly mo dified water vapor barrier and mechanical properties of the films.
文摘Studies of calcium transfer across the placenta have been reviewed because of the physiological and nutritional importance of this mineral during pregnancy, especially in order to better understand its contribution to development of the fetal skeleton. The placental transfer of maternal calcium to the fetus represents a vital mechanism for fetal development and breast-milk production, yet little meaningful information is currently available regarding the biochemical mechanisms involved in this process. Once again, the use of different animal models as rodents, rabbit, sheep and bovine have demonstrate different mechanisms of calcium transport across the placenta and contribute to better understand its effects in both fetus and mother during the gestation. In relation to the transfer of calcium from the mother to fetus data suggest it occur via an active mechanism;thus calcium concentration is higher in fetus than in maternal blood. Despite conflicting reports, several investigators agreed that calcium concentration in the fetal blood is mainly regulated by fetal parathyroid hormone and plasma concentration of vitamin D3, a metabolite that plays a key role in calcium transport through the syncytial cells.
基金the student research committee at Shahid Beheshti University of Medical Sciences for the financial grants supporting this study(1398/9920)。
文摘The contamination of fish type products such as silver pomfret fish fillets by potentially toxic elements(PTEs)has raised global health concerns.Related studies regarding the concentration of PTEs in fillets of silver pomfret fish were retrieved among some international databases such as Scopus,Pub Med and Embase between 1 January 1983 and 10 March 2020.The pooled(mean)concentration of PTEs in fillets of silver pomfret fish was meta-analyzed with the aid of a random-effect model(REM).Also,the non-carcinogenic risk was estimated via calculating the 95 th percentile of the total target hazard quotient(TTHQ).The meta-analysis of 21 articles(containing 25 studies or data reports)indicated that the ranking of PTEs in fillets of silver pomfret fish was Fe(11,414.81μg/kg wet weight,ww)>Zn(6055.72μg/kg ww)>Cr(1825.79μg/kg ww)>Pb(1486.44μg/kg ww)>Se(1053.47μg/kg ww)>Cd(992.50μg/kg ww)>Ni(745.23μg/kg ww)>Cu(669.71μg/kg ww)>total As(408.24μg/kg ww)>Co(87.03μg/kg ww)>methyl Hg(46.58μg/kg ww).The rank order of health risk assessment by country based on the TTHQ for adult consumers was Malaysia(2.500)>Bangladesh(0.886)>Iran(0.144)>China(0.045)>Pakistan(0.020)>India(0.015),while the corresponding values for child consumers was Malaysia(11.790)>Bangladesh(4.146)>Iran(0.675)>China(0.206)>Pakistan(0.096)>India(0.077).The adult consumers in Malaysia and children in Malaysia and Bangladesh were at considerable non-carcinogenic risk.Therefore,following the recommended control plans in order to reduce the health risk associated with the ingestion of PTEs via consumption of silver pomfret fish fillets is crucial.
文摘Agglomerates based on milk whey proteins and modified starch (MS) were developed for patients with dysphagia. Calcium caseinate (CaCas), whey protein isolate (WPI), concentrate (WPC) and hydrolysate (WPH) were used. The sources were agglomerated with the MS and an increase in the porosity and viscosity of the agglomerates were observed. In all the systems evaluated, the WPI agglomerate at a concentration of 112 g/L showed a viscosity between 2122 and 5110 cP, and the agglomerates of WPC and WPH between 1115?-?2880 cP and 2600 - 6651 cP, respectively. CaCas exhibited high values in water and milk of 3200 cP and 6651 cP, respectively, and low values of 640 cP in juice. In sensory tests, the 70% WPI: 30% MS juice obtained a score 6.97, an improvement in relation to the other agglomerates, but not differing (p = 0.681) from the commercial thickener, 6.91 (p = 0.380). Based on these results, the 70% WPI: 30% MS was suggested for use in the nutritional therapy of patients with dysphagia.
文摘A collecting mission was carried out in south-west Romania in October 2013 with the aims： （1） to collect autochthonous crop genetic resources which still present in the south-west of Romania; （2） to assess the presence of on farm of plant genetic resources; （3） to determine the species and the amount of genetic diversity still cultivated and （4） to obtain information from germplasm owners to be used to evaluate the feasibility of an on farm conservation program. Out of 24 explored towns, in 8, landraces were grown and in all, instances seeds could be obtained. Fifty-three accessions from different crop species were collected in 17 sites, belonging to 10 botanical families, of which solanaceae was the most represented （32%）, followed by fabaceae （17%）, cueurbitaceae （11%） and alliaceae and brassicaceae （9%）. As expected, vegetable crops were the most collected, reaching a value as 58.5%, spices 20.8%, while pulses 15.1% and cereals 5.7% of the total. This collecting mission showed that in internal areas of Romania, germplasm of old landraces of many vegetable and crop species still survive, and indicated the urgency to continue also in other agricultural districts of Romania.
文摘In spite of being a raw material of virtually unlimited availability due to the massive consumption of the highly popular coconut water, fiber produced from green coconut is much less used than the dried coconut fiber. The objective of this study was to investigate the performance of green (white) coconut fiber as a cushioning material for use in packaging systems. The mechanical performance of both green coconut fibers in their natural state as well as those molded into the shape of cushioning pads were evaluated by shock absorption tests. The results showed that the fibers without agglutination agents exhibited the best performance when submitted to increasing static loads by presenting the greatest capacity to reduce impact acceleration. In addition, green coconut fiber presented behavior similar to that of cellulosic cushioning materials and in certain situations can be considered effective in protecting products that are considered fragile.
文摘A method for optimization of extraction of volatile compounds in Chardonnay wine was developed using headspace-solid phase microextraction (HS-SPME) and gas chromatography coupled with triple quadrupole tandem mass spectrometry (GC-MS/MS). Optimization of the HS-SPME conditions, temperature (T, °C) and extra-ction time (t, minutes), was carried out using a 2<sup>2</sup> factorial central composite rota- tional design (CCRD). Total area of chromatographic peaks of nineteen compounds was monitored in order to identify the best response and the data was collected on multiple reaction monitoring (MRM) mode. The mathematical model that describes the response surface for the CCRD was validated using the analysis of variance (ANO VA) with 95% of confidence level. This model showed a lack of fit based on mean square pure error ratios for each response, in which F<sub>calculated</sub> was 2.23 higher than F<sub>tabulated</sub>. Even though the models cannot be rigorously used to make quantitative predictions, the coefficients of the model, especially the linear ones, are useful for understanding systematic behaviour of the response values as a function of the factor levels. Multivariate statistical design can be used in optimization of HS-SPME extraction parameters with reduced number of experiments and can be useful in sampling method of volatile compounds of Chardonnay wines analysis by CG-MS/MS. The optimal condition achieved in this method was 30°C and 45 minutes of extraction.
基金supported by the Payame Noor University (PNU), Tehran, Iran
文摘Objective This study was conducted to evaluate the concentration of potentially toxic elements(PTEs)such as arsenic(As),cadmium(Cd),mercury(Hg),and lead(Pb)in fruit samples collected from Markazi Province,Iran.A probabilistic health risk assessment due to ingestion of PTEs through the consumption of these fruits was also conducted.Methods The concentration of PTEs in 90 samples of five types of fruits(n=3)collected from six geographic regions in Markazi Province was measured.The potential health risk was evaluated using a Monte Carlo simulation model.Results A significant difference was observed in the concentration of PTEs between fruits as well as soil and water samples collected from different regions in Markazi Province.The order of PTE concentration in the soil and water samples was as follows:Pb>As>Hg>Cd.Furthermore,the highest level of transfer factor for Cd and Hg correlated with the grape.The estimated daily intake for adults and children was lower than the recommended tolerable daily intake.Conclusion The population in Markazi Province,Iran,is not at considerable noncarcinogenic or carcinogenic risk due to the ingestion of PTEs through the consumption of the examined fruits.
文摘Discharge of whey proteins is still a current practice by small cheese producers. The development of low-cost alternatives for recovery of these proteins is fundamental for small producers who cannot apply expensive techniques. The present study investigated the complex coacervation technique as a cheap technology to recover proteins from sweet whey using carboxymethylcellulose, and the coacervate used as an ingredient in the formulation of probiotic fermented milk. The nutritional properties of whey-carboxymethylcellulose coacervates (WP-CMC) were evaluated in trials with animals (rats) using casein as a reference. All these parameters—the coefficient of feed efficiency (CEA), protein digestibility-corrected amino acid score (PDCAAS), and net protein ratio (NPR), as well as weight gain—were determined to evaluate protein quality. A sensory acceptance test was applied to evaluate the sensory characteristics of the product. The complex coacervation technique recovered 86% of the protein from sweet whey. No significant (p > 0.05) differences were observed in the biological tests for both groups (WP-CMC and Casein groups) when NPR (4.98 to 5.04), digestibility (92.35 to 90.64), and CEA (0.40 to 0.42) were evaluated. Probiotic fermented milk beverage containing WP-CMC (0.78%) and guar gum (0.68%) presented good acceptability as determined by sensory evaluation. WP-CMC can be considered an ingredient with high nutritional and biological value that could be applied in probiotic fermented milk as an alternative to small producers to allocate the residual whey from cheese manufacture.
基金the Coordination for the Improvement of Higher Education Personnel(CAPES-Brazil)for their financial support through a doctoral scholarship(grant number 88887.353067/2019-00)the São Paulo Research Foundation(FAPESP-Brazil)(grant number 2020/08761-4),for their financial support in research.
文摘NAD+is crucial for cellular balance in all organisms.Recent interest has focused on its metabolism.Deficiency-related issues can be countered using NMN and NR,potential therapies available through diet or supplementation.These compounds are emerging as nutraceuticals and bioactive food elements.Bibliometric analysis was used to study the scientific output and impact of research on the NAD+metabolome.For this,the terms“nicotinamide adenine dinucleotide”or“NAD+”or“NAD+precursors”or“nicotinamide riboside”or“nicotinamide mononucleotide”were searched in the topic title in The Web of Science™database.Only original articles and articles review were considered.VOSviewer was used for constructing and visualizing the bibliometric networks maps.A total of 10,568 papers were published,with a consistent increase in the number of publications,especially over the last decade.Biochemistry molecular biology,biophysics,cell biology,chemistry multidisciplinary and microbiology were the top 5 field research in the subject.The majority of the publications came from the‘Journal of biological chemistry’and‘Biochemistry’journals.The prominent research topics included longevity,sirtuins,NAD+precursors,oxidation and reduction reactions,enzymes,microbial biotechnology,cancer therapy,and crop science.Finally,a guide for future investigation in nutrition and food sciences areas was proposed,which holds immense potential for developing innovative strategies to enhance food quality,promote optimal nutrition,and explore new avenues for improving human health.To our knowledge,this is the first bibliometric analysis of NAD+metabolome,which can provide valuable insights into the research landscape in this multidisciplinary rapidly growing field.
基金Project supported by the National Natural Science Foundation of China （Nos. 39970911 and 30371724）.
文摘The growth therrnogenic curves of Staphylococcus aureus and Tetrahymena thermophila affected by 1,8-dihydroxyanthraquinone, emodin and rhein were determined quantitatively by microcalorimetry. The inhibitory effects of the three anthraquinones （AQ） on S. aureus revealed that the sequence of antimicrobial activity of those was rhein〉emodin〉 1,8-dihydroxyanthraquinone. The toxicity of the three AQ on T. thermophila indicated that all the tested AQ were toxic to the tested protozoa and the hydroxyl and carboxyl substituted at different position of anthraquinone ring resulted in the enhancement of toxicity.
文摘The study aimed to develop beverages composed of fruits and soy extract,to evaluate the microbiology,colorimetry and the effects of refrigerated storage(4±2℃)on the physicochemical parameters.Mango concentrate(50,55,60,65,70,75 and 80%)and myrtle pulp(30,25,20,15,10,5 and 0%)were used for the preparation of seven beverage formulations composed in different proportions,added with inulin and sweetened with honey bee.All analyzes were performed after processing and physicochemical stability was determined every 4 days for 8 days.The beverages composed showed adequate microbiological quality after processing.The partial replacement of myrtle pulp by mango concentrate influenced mainly the colorimetric parameters,as well as pH,total acidity,total soluble solids and TSS/TTA ratio.The beverages with greater stability were those made with 50 and 55%mango and 30 and 25%myrtle,respectively,both with 13%soy extract.It is inferred that the development of beverage composed of fruits and soy for specific emerging audiences may be viable,and complementary analyzes and a longer storage period are recommended for more stable beverages.
基金thank the“Conselho Nacional de Desen-volvimento Científico e Tecnológico”(CNPq,Brazil)for a scholarship awarded to the author M.T.C.[grant numbers 305789/2021-0,2021]“Coordenaçāo de Aconselhamento de Pessoal de Nível Superior”(CAPES-Brazil)“Instituto Nacional do Semiárido”(INSA).
文摘The manufacture of goat Coalho cheese has become a potential mechanism for market expansion and innovation.This study aimed to evaluate the influence of marination in red wine on the quality,safety,and stability of goat Coalho cheese produced in the Brazilian semi-arid region.Cheeses were immersed in red wine at 6±1℃ for seven days.The MC(marinated cheese)and CC(control cheese)were characterized during 28 days of storage(4±1℃).At the initial time(day zero),an irregular,porous,and spongy surface related to the moisture,fat globules,and protein network was observed on CC and MC,which had a similar fatty acid profile(17 saturated fatty acids,9 monounsaturated fatty acids,and 8 polyunsaturated fatty acids).The marination resulted in lower pH,greater hardness and chewiness,and less Na in the matrix(CC-253.12 mg.100 g^(-1);MC-129.02 mg.100 g^(-1)).Over 28 days,marination delayed MC degradation rates(lipid oxidation and proteolysis),with greater pro-tection against free radicals,a higher amount of total phenolic compounds,and antioxidant activity.These re-sults indicated a positive effect of wine marination on the physicochemical parameters of goat Coalho cheese,improving the quality,safety,and stability.
基金grateful to National Council for Scientific and Technological Development(CNPq),codes 140214/2023-2,130605/2023-9Foundation for the Improvement of Higher Education Personnel(CAPES)codes 001 for financing research projects.
文摘The application of essential oils has been shown to be an effective and sustainable alternative against the multiplication of spoilage and pathogenic microorganisms in food.The aim of this work was to study the antimicrobial activity effect of Cerrado Rosemary(Baccharis dracunculifolia DC.),Pepper Rosemary(Lippia sidoides Cham.),Mandarin(Citrus nobilis Lour.),Mexican Lime(Citrus aurantifolia Swingle)essential oils,and the thymol and R-limonene compounds against strains of Penicillium expansum,Pichia kudriavzevii,Salmonella Thypimurium and Staphylococcus aureus.The essential oils were characterized in terms of their chemical composition,the Minimum Inhibitory Concentration,and Minimum Bactericidal and Fungicidal Concentration;using the microdilution method in 96-well plates.In addition,effects from mixtures of the essential oils,and the isolated compounds in sub-inhibitory concentrations were performed.The Pepper Rosemary essential oil and thymol,separately,showed the lowest Minimum Inhibitory Concentration values against all the microorganisms evaluated,with the lowest ranging from 0.03 to 1.25 mg.mL^(-1) for P.expansum and 0.31-1.25 mg.mL^(-1) for S.Thypimurium.Mandarin and Mexican lime,have an enhanced antimicrobial effect when used in mixture.The Rlimonene compound showed a synergistic additive effect when combined with the essential oils,against S.aureus strains only.The application of thymol and Lippia was able to reduce growth by 3 log10 for S.aureus and S.Typhimurium in 24 h.Therefore,the Pepper Rosemary essential oil,applied freely or in combination with the thymol compound,has greater potential for use as an antifungal and bactericidal agent,against the microorganisms evaluated.
基金the“Fundacao de Amparo a Pesquisa do Estado de Sao Paulo”(FAPESP,Grants #2013/21544-9,#2014/14891-7,#2014/03791-1,#2016/09346-5)the“Conselho Nacional de Desenvolvimento Científico e Tecnologico”(CNPq,Grants #306644/2021-5 and #305804/2017-0)the“Coordenacao de Aperfeicoamento de Pessoal de Nível Superior”(CAPES,Finance code 001)for the financial support.
文摘This study aimed to estimate the survival of two Weizmannia coagulans and a Lacticaseibacillus paracasei probiotic strain under simulated gastrointestinal conditions using different food matrices(a Brazilian processed cheese-"requeijao cremoso,"orange juice,and homemade bread).The probiotic Weizmannia strains remained stable throughout digestion,showing good resistance to solutions of the gastrointestinal tract.Lacticaseibacillus paracasei PXN 37 showed inactivation kinetics with a good model fit(R^(2)>0.90)at pH 1 in orange juice,cream cheese and when inoculated purely directly in the gastric solution,when the counts of this strain were<6 log CFU/g in both foods studied.In the other pH conditions evaluated(pH 2-4),the reductions in the populations of the probiotic strains did not impair their viability at the end of gastric digestion,as counts were always>6 log CFU/g or mL.Orange juice and processed cheese could be considered as viable food matrices for the application of probiotics.The modeling approach employed herein highlights the potential of this approach to screen suitable strains for the best dose adjustment,to use different probiotic strains in food formulations,to identify the conditions that inhibit/delay their growth,and to ascertain the limiting factors for the shelf life of the probiotic products.
基金the Fundaçao de Amparoa Pesquisa do Estado de Sao Paulo(FAPESP)for the postdoctoral fellow-ship granted to Mahmoud Yolmeh(FAPESP 2021/07182-3)financial support of the National Council for Scientific and Technological Development(CNPq)(Grant#306644/2021-5,#305804/2017-0)financial support of Coordination for the Improvement of Higher Level Personnel(CAPES)(Finance code 001)and CNPq.
文摘The aim of this paper was to obtain paraprobiotic from Bifidobacterium animalis subsp.lactis Bb-12(BB)with a promising ohmic-heating(OH)condition through response surface modeling,based on the flow cytometry and spectrophotometry analyses.Some properties of the obtained BB paraprobiotic(BBP)were studied,including the cell surface hydrophobicity(CSH),cell auto-and co-aggregation(CAA and CCA),and membrane integrity(MI).Among fitted models,the linear model was more accurate for co-aggregation(R^(2)-pred 85.77%),and the quadratic model for CSH(R^(2)-pred:84.17%),auto-aggregation(R^(2)-pred=87.25%),MI(R^(2)-pred:83.65%).The electric field(EF)had the most destructive effect on the MI of BBP.However,OH temperature had the most enhancing effect on the surface characteristics.The surface characteristics of BBP(CSH:44.82,CAA:38.05,and CCA:40.79)obtained by the OH process at optimum condition was remarkably more than BB without OH treatment(CSH:34.21,CAA:27.18,and CCA:28.5).The confirming analysis regarding the MI changes was performed successfully by scanning electron microscopy analysis.Lactic and acetic acids were the most amounts of characterized metabolites in BBP and BB.The OH condition,including EF of 8 V/cm,OH temperature of 88◦C,BB population of 8(log CFU/mL),and OH time of 3 min,were considered optimum condition.At this optimum OH condition,the responses for CSH,CAA,CCA,and MI were observed 44.82,38.05,40.79,and 94.82%,respectively.
基金the“Sāo Paulo State Research Foundation”(FAPESP,Grant#2018/24540-8,Sāo Paulo,Brazil)the“Conselho Nacional de Desenvolvimento Científico e Tecnol´ogico”(CNPq,Grants#302763/2014-7 and#305804/2017-0,#306644/2021-5,Brasília,Brazil)“Coordenaçāo de Aperfeiçoamento de Pessoal de Nível Superior”(CAPES,Finance code 001,Brasília,Brazil).
文摘This study examined the effects of ohmic heating pasteurization on probiotic fermented sheep milk compared to conventional heating by analyzing microbial viability,volatile compounds,riboflavin content,and bioactive peptides in the resulting dairy product.Four batches of milk were processed using conventional heating(CH)and three different ohmic heating(OH).Microbiological analysis demonstrated the safety of OH-processed milk.Probiotic viability remained consistent during fermentation and storage,and the simultaneous inoculation of bacteria reduced fermentation time,indicating cooperation interplays.OH-processed probiotic fermented sheep milk showed a substantial increase in antioxidant,antidiabetic,antihypertensive activities,and riboflavin content.Moreover,the flavor profile was characterized by specific volatile compounds.Multiple-factor analysis was performed to identify relationships between samples and various parameters,offering insights into the impact of processing methods.In conclusion,OH enhanced the health-promoting and flavor-related compounds of probiotic fermented sheep milk,suggesting its application to produce functional dairy products.
基金support of the Coordenaçao de Aperfeiçoamento de Pessoal de Nível Superior-Brasil(CAPES)-Finance Code 001the access to equipment and assistance provided by the Process Engineering Laboratory,University of Campinas,co-funded by Sao Paulo Research Foundation(FAPESP)(2009/54137-1,2004/08517-3,96/08366-5)+2 种基金the National Institute of Science and Technology of Photonics Applied to Cell Biology(INFABIC)of the University of Campinas,co-funded by FAPESP(08/57906-3)the National Council for Scientific and Technological Development(CNPq)(573913/2008-0)Naara Aparecida Almeida and Maria Eugenia Araújo Silva Oli-veira for their assistance.Dra.Nathalia Cirone is CNPq research fellow(302496/2022-0)。
文摘Thymol is a monoterpene with broad antimicrobial activity and great potential for use in applications against pathogens and spoiling agents,as it causes changes in the permeability of microorganism cell walls.However,its low solubility in water can alter its bioavailability and antimicrobial effectiveness.The aim of this study was to evaluate the physicochemical and antimicrobial stability of emulsions made up of thymol(standard reference substance SRS-thymol)and Lippia sidoides essential oil obtained by primary emulsification and high energy shear methods and stored at temperatures of 5 and 25℃ for 30 days.The most stable emulsions were obtained by the high-energy method and showed a range of -28.26 to -24.63 mV for Zeta potential(ZP);0.22 to 0.41 for dispersion index(PDI)and drop sizes of 145.46–193.40 nm.The treatment with the lowest Minimum Inhibitory Concentration(MIC)values was against the Staphylococcus aureus cocktail,being 0.50–1 mg/mL and 1–2 mg/mL for the SRS-thymol and L.sidoides essential oil emulsions,respectively.The application of the emulsions showed reductions of up to 3.5 logs of CFU/mL in lettuce samples by the challenge test with Salmonella Typhimurium,S.aureus and Escherichia coli.However,treatments with higher concentrations(2×MIC)cause side effects related to changes in the texture and color of the leaves after 15 min of sanitization.
基金support of“Conselho Nacional de Desenvolvimento Científico e Tecnologico”(CNPq)(#306644/2021-5,#306902/2023-0).
文摘The present study evaluated the application of Limosilactobacillus fermentum IAL 4541 and Wickerhamomyces anomalus IAL 4533 isolated from sourdoughs and their combinations,for bio-conservative action in panettones,as well as to identify the antifungal volatile compounds.Samples from different fermentation steps were submitted to physicochemical and microbiological evaluation,as to know:sourdough after 48 h(A),96 h(B),and 144 h(C);dough of the first fermentation(D);final dough after second fermentation(E),and baked panettone(F).In all treatments,lactic bacteria and yeast counts demonstrated a mechanism of proto-cooperation.Panettones containing L.fermentum or W.anomalus in their composition had longer shelf life,which indicates their effect as potential biopreservatives.The genetic sequencing data demonstrated the dominance of the Lactobacilli throughout the process,corroborating the data obtained by cultivable methods.A total of 59 volatile organic compounds were found in this study,and a hierarchical cluster analysis presented the separation between the production stages(C,E)and the most recurrent compounds in the final product(F).Of these compounds,the following stood out(n=26):acids(7.7%),alcohols(23.1%),aldehydes and ketones(34.6%),and esters(34.6%).The treatments containing L.fermentum presented more diversity of volatile organic compounds with potential antifungal effect.There was a higher production of acetic(1.17-8.85 mmol/kg),phenyllactic(5-10.4 mmol/kg),and propionic(3.5-4.3 mmol/kg)acids in the final product.This study demonstrates the feasibility of applying endogenous starter cultures from sourdoughs,with great biopreservative activity,enabling the production of healthier and more natural panettones.
