Pomegranate (Punica granatum L.) contains a high concentration of antioxidant and phenolic compounds. Pomegranate peel extracts at different concentrations were used as natural antioxidant to increased the lipid stability of fresh Tuscan sausages, comparing with sodium erythorbate (SE). Peels were subjected to ultrasound-assisted aqueous extraction and lyophilization. The extract was previously characterized throught phenol and flavonoids determination. The Tuscan Sausages were prepared, and color, pH, peroxides, and thiobarbituric acid reactive substances were assessed at 1, 15, and 30 days of storage, at a mean temperature of 5 ± 1 ºC and under a 12-hour light cycle/day. Sausages containing 0.05 and 0.1% of peel extract showed results similar to sodium erythorbate in lipid peroxidation. Sausages treated with pomegranate peel extracts showed an adequate global acceptability level in the sensory analysis. Pomegranate peel extracts are; therefore, a promising natural alternative for maintaining the lipid stability of Tuscan sausages, promoting the protection of the meat and in addition, being able to bring beneficial of the pomegranate to the human health.
BACKGROUND: Listeria monocytogenes is a widespread common contaminant in food production facilities during preparation, storage, and distribution, and minimally processed ready-to-eat products are considered at high risk of contamination by this bacterium. Increased antibiotic resistance has led researchers to search for plant-based natural alternatives to control pathogenic microorganisms. Among these products, essential oils and plant extracts have previously shown antimicrobial activity and are possible alternatives to manage food pathogens. In this study, commercial essential oils (cinnamon, clove, oregano, ginger, and thyme) and plant extracts (pomegranate, acorn, olive, strawberry tree, and dog rose) were tested against L. monocytogenes in a dry-cured ham-based model. RESULTS: Essential oils and plant extracts were screened by agar diffusion and minimum inhibitory concentration for anti-L. monocytogenes activity. Cinnamon, pomegranate, and strawberry trees returned the strongest results and were therefore evaluated in a dry-cured ham-based medium assay with water activity of 0.93 or 0.95. The 10% essential oil of cinnamon was capable of completely inhibiting bacterial growth, while strawberry tree and pomegranate extract also showed antilisterial activity (P > 0.05). Water activity influenced the bacterial count of L. monocytogenes in a dry-cured ham-based medium.CONCLUSIONS: There was a reduction in L. monocytogenes with the application of cinnamon essential oil but, because of the negative sensory impact of this particular compound in meat products, we suggest the use of pomegranate or strawberry tree for the biocontrol of Listeria in ready-to-eat products.
Spirulina microalgae possess proven benefits to health. It presents antioxidants that needs to be protected during the food processes, what can be done using microencapsulation techniques. Besides, the encapsulation could prevent the rejection of the food added of Spirulina due to the seaweed flavor. The aim was to accomplish the microencapsulation of Spirulina in maltodextrin and Arabic gum and evaluate the influence in the physicochemical and sensorial profile of handmade ice cream. The ice cream with Spirulina presented 35% to 53% more proteins in relation to the standard formulation. All ice creams showed an acceptability index superior than 70%. The encapsulation was able to mask the taste of seaweed and seaweed aroma; however, this fact does not lead to a greater acceptability of the ice creams.
O presente trabalho objetivou realizar a análise de água de regiões habitadas por comunidades quilombolas e que possuem pouco conhecimento em relação ao saneamento básico necessário para o consumo da água. Foram realizadas as análises físico-químicas (sólidos totais, demanda bioquímica de oxigênio e oxigênio dissolvido) e analises microbiológicas (coliformes totais e fecais). Conformes os resultados obtidos, pode-se concluir que a água consumida nos pontos coletados se mostra inapropriada para o consumo segundo a Portaria nº2.914/2011, que estabelece a ausência de Escherichia Coli na água, evitando a propagação de doenças e ressaltando-se assim, a necessidade de tratamento para adequação aos padrões de potabilidade.
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