A B S T R A C TThe use of alternative materials for environmental decontamination has been intensively studied. In this study, the capacity of banana peels treated with sodium hydroxide (NaOH), hydrochloric acid (HCl), and phosphoric acid (H 3 PO 4 ) to adsorb Pb (II) was evaluated. The physical and chemical changes on the banana peels after chemical treatment were evaluated by infrared spectroscopy and scanning electron microscopy. Batch adsorption experiments were carried out as a function of pH, time, metal concentration, and temperature; desorption tests were also performed. Pb (II) concentrations were determined by flame atomic absorption spectrometry. An increase in the adsorption capacity of the modified and natural peels was observed in the pH range of 3-5, and pH 5 was adopted for further experiments. The adsorption system reached equilibrium in 300 min, and its kinetics followed the pseudo-second-order equation. From adsorption isotherms, it was observed considerable enhance on adsorption capacity of banana peels, especially with treated with NaOH. Besides, the negative Gibbs free energy variation values showed that the Pb (II) adsorption was spontaneous. Moreover, the improvement in the Pb (II) desorption for the modified peels was observed, indicating that the proposed material can be reutilized.
A estabilidade e a qualidade de um alimento armazenado por um período prolongado requerem o uso de antioxidantes tanto sintéticos quanto naturais. No entanto, devido à crescente preocupação em adquirir hábitos alimentares saudáveis e o interesse em consumir produtos alimentícios sem uso de aditivos sintéticos, tornase necessária a pesquisa de fontes de antioxidantes naturais, tendo em vista que a carne é um alimento altamente susceptível à oxidação lipídica em função do teor de ácidos graxos insaturados na sua composição. Sendo assim, o objetivo deste trabalho foi realizar um levantamento de artigos publicados na base de dados da Scielo relacionados ao uso de antioxidantes naturais e sintéticos na carne ou derivados cárneos ou adicionados ração consumida pelos animais. Como estratégia de pesquisa dos dados, utilizou-se as seguintes palavras-chave: “carne e TBARS”, “meat and TBARS”, “carne e antioxidante”, “meat and antioxidant”. No total foram identificados 71 artigos oriundos do Brasil, África do Sul, Colômbia, Espanha, Chile, Cuba e Venezuela. No entanto, somente 12 artigos foram analisados, visto que o estudo focou em trabalhos que tivessem sido desenvolvidos com o uso de antioxidantes na carne ou ração dos animais. A utilização de antioxidantes proporciona na sua grande maioria uma melhor estabilidade das propriedades funcionais da carne e seus derivados por meio da diminuição da peroxidação lipídica, promovendo maior tempo de prateleira da carne. No entanto, atenção deve ser dada à legislação que regulamenta o uso dos antioxidantes conforme as suas concentrações limites, permitindo o controle dos processos oxidativos sem comprometer a segurança alimentar.
SILVEIRA, A. P.; OTUTUMI, L. K.; DOURADO, M. R.; PASCHOAL, E. C.; PREVIADO DO AMARAL, P. F. G.; MICHELIN, A. C.; SOARES, A. A.; PEREIRA JÚNIOR, J. Cobre e seu efeito na dieta de frangos de corte (Gallus gallus) -revisão de literatura. Arq. Ciênc. Vet. Zool. UNIPAR, Umuarama, v. 20, n. 1, p. 35-40, jan./mar. 2017. RESUMO:O cobre é um mineral essencial ao metabolismo e seu uso tem sido associado à melhora do desempenho zootécnico, aumento da resistência ao estresse e doença nas aves. A indústria avícola com o intuito de maximizar o desempenho produtivo formula normalmente as dietas com altas doses da fonte inorgânica de cobre, o que contribui para o desequilíbrio metabólico e como consequência aumenta a poluição ao meio ambiente. Dessa forma, o uso de fontes orgânicas de cobre tem sido estimulado. Sendo assim, o objetivo do presente trabalho foi revisar a utilização do cobre na dieta de frangos de corte com enfoque para os benefícios das fontes orgânicas. Conclui-se que fontes mais biodisponíveis de cobre são uma oportunidade para diminuir sua inclusão, mantendo o desempenho do animal, por meio da redução de agentes patogênicos, melhora na digestibilidade e redução ao impacto ambiental em dietas de frango de corte. PALAVRAS-CHAVE: Aves. Biodisponibilidade. Desempenho zootécnico. Impacto ambiental. THE USE OF COPPER ON BROILER (Gallus gallus) DIETS -A LITERATURE REVIEW ABSTRACT:Copper is an essential mineral for the metabolism and its use has been associated with improved zootechnical performance and increased resistance to stress and diseases in broilers. In order to maximize the productive performance, poultry nutritionists usually formulate diets with high doses of copper inorganic sources, contributing thereby to favor metabolic imbalance and environmental pollution. The purpose of this study was to review the use of copper in broiler diets with a focus on the benefits of organic sources. It can be concluded that more bioavailable sources of copper represent an opportunity to reduce its inclusion without compromising animal performance. Moreover, proper management of copper in broiler diets can contribute to reduce pathogens, improve digestibility and reduce the environmental impact of the poultry industry. KEYWORDS: Bioavailability. Broilers. Environmental impact. Zootechnical performance. COBRE Y SU USO EN LA DIETA DE POLLOS DE ENGORDE (Gallus gallus) -REVISIÓN DE LITERATURARESUMEN: El cobre es un mineral esencial al metabolismo y su uso se ha asociado a mejora del desempeño zootécnico, aumento de la resistencia al estrés y enfermedades en las aves. La industria avícola con el fin de maximizar el rendimiento productivo, formula normalmente las dietas con altas dosis de fuente inorgánica de cobre, lo que contribuye al desequilibrio metabólico y como consecuencia aumenta la contaminación para el medio ambiente. Por lo tanto, el uso de fuentes orgánicas de cobre ha sido estimulado. Así, el objetivo de este estudio fue revisar el uso de cobre en la dieta de pollos de engorde, con enfoque para los beneficios de la...
The increased production of mechanically separated poultry meat has led to its use in the production of foods of higher commercial value, such as hamburgers. However, hamburgers are more susceptible to oxidation, therefore, the goal of this study was to evaluate the antioxidant and antibacterial properties of hamburgers made with mechanically separated meat (MSM) from broilers and broiler breeder hens supplemented with oregano (Origanum vulgare) or peppermint (Mentha piperita). Hamburgers with a synthetic antioxidant and three levels of oregano and peppermint essential oils were evaluated using a sensory acceptance test. An inclusion level of 0.04% for both essentials oils was chosen for this test to evaluate the physical-chemical compositions as well as the microbiological and antioxidant activities because an inclusion level of 0.08% received a lower score from the evaluators. Higher pH values were found in hamburgers made with broiler MSM (control (6.94) and peppermint essential oil (6.93) and in broiler breeder hens MSM supplemented with peppermint essential oil (6.89). When comparing the origin of MSM, lower pH values were found in the broiler hamburgers supplemented with oregano essential oils (6.83). The total coliform counts at day zero were significantly higher for the hamburgers made with broiler breeder hens MSM with oregano essential oil, however, broilers MSM supplemented with a synthetic antioxidant showed the lowest count when compared to that of the others. For Staphylococcus coagulase-negative bacteria, growth was observed only on day zero, with a low count in hamburgers made with broiler breeder hens MSM and broiler MSM supplemented with synthetic antioxidant or peppermint essential oil. Hamburgers made with MSM from broilers and broiler breeder hens supplemented with synthetic antioxidants showed higher antioxidant capacity with an average of 2378.75 and 2265.43 µmols equivalent Trolox/mg, respectively. Our results suggest that the essential oils of oregano or peppermint can be used in the formulation of hamburgers since they presented high sensory acceptability and reduced contamination.
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