Phytochemicals from tropical fruits and their by-products have shown the potential to use as antimicrobial natural. This study aimed to optimize the recovery of phenolic compounds (total polyphenols and flavonoids) from cashew apple using ultrasound-assisted extraction to promote the functional attributes to its coproducts and to evaluate their antioxidant and antimicrobial potential. An experimental design applying a response surface methodology was used for the extraction process. The ethanol concentration (13.76 % to 56.21 %) and the ultrasonic bath time (21.71 to 78.28 min.) were considered as independent variables, and the polyphenols content, total flavonoids as dependent variables. The phenolic profile of optimized hydroalcoholic extracts (UPLC-QToF-MSE) and their antimicrobial potential against foodborne pathogenic bacteria was assessed. The optimized conditions for a total phenolic extract of 750 mg GAE 100 g-1 were 42.16 % ethanol and 37.34 min in an ultrasonic bath, and for total flavonoids of 479.07 mg of quercetin per 100 g-1 were 37.15 % ethanol and 25.13 min. A total of 15 compounds including quercetin and myricetin derivatives, gallic acid, and anacardic acid were identified. The extracts displayed effective action against Staphylococcus aureus and Listeria monocytogenes. The extracts were effective against foodborne pathogenic bacteria thus demonstrating their potential to be a good natural alternative to synthetic additives in the food industry.
The objective of this work was to evaluate the treatment with ultraviolet-C (UVC) radiation on quality and enzymatic dimming in minimally processed cassava kept under refrigeration. The cassava pieces were treated with 3.0 kJ m-2 on both sides and stored for nine days at 10 ºC and evaluated for physicochemical, sensory and enzymatic analysis. During the storage period, no significant effect was observed between the treated and non-UV-C treated samples on the loss of fresh mass, firmness, soluble solids content, titratable acidity and pH, showing that in this dose the treatment with UV-C radiation does not alter the physical and sensory properties of processed cassava. However, exposure to UV rays significantly reduced the index of physiological deterioration and the activity of the polyphenoloxidase and peroxidase enzymes throughout the storage time with reflection in the preservation of the staining of the samples when compared to the control. Because it does not alter physicochemical properties and considerably inhibits darkening during storage, treatment with UV-C radiation is a promising technology for the conservation of minimally processed cassava.
Por se tratar de um fruto climatérico, o camu-camu (Myrciaria dubia (H.B.K.) McVaugh) apresenta uma curta vida útil pós-colheita, principalmente quando armazenado em temperatura ambiente (>25 ºC), observando excessiva perda de umidade e aumento na atividade respiratória e na produção de etileno que aceleram a senescência. Assim, o presente trabalho tem por objetivo avaliar o efeito de diferentes doses de radiação gama e ultravioleta C sobre a fisiologia e a qualidade pós-colheita do camu-camu. Os frutos foram tratados com radiação gama (1,0 e 2,0 KGy) e radiação ultravioleta C (1,0 e 2,0 kJ / m 2 ), em seguida, os mesmos foram armazenados sob refrigeração por 21 dias a 10°C e avaliados a cada três dias sobre a: perda de massa fresca, firmeza, sólidos solúveis, acidez titulável, pH, vitamina C e antocianinas totais. O tratamento pós-colheita do camu-camu com radiação gama e ultravioleta C (UV-C), especialmente nas doses de 1,0 kGy e 1,0 kJ/m 2 , respectivamente é eficiente em preservar a qualidade dos frutos por até 21 dias em ambiente refrigerado e, a exposição às doses de 1,0 kGy e 2,0 kJ/m 2 estimula a síntese de antocianinas durante o armazenamento dos frutos. Palavras-chave: Myrciaria dubia (H.B.K.) McVaugh; análises físico-químicas;estresse abiótico.
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