Inibição e inativação in vitro de diferentes métodos de extração de Ocimum gratissimum L. ("alfavacão", "alfavaca", "alfavaca-cravo") -Labiatae (Lamiaceae), frente a bactérias de interesse em alimentos Palavras-chave: Ocimum gratissimum, atividade antibacteriana, inibição bacteriana, inativação bacteriana, extratos vegetais ABSTRACT:In vitro inhibition and inactivation of different extraction methods in Ocimum gratissimum L. ("alfavacão", "alfavaca", "alfavaca-cravo") -Labiatae (Lamiaceae) against foodborne bacteria of interest. Dilution tests in multiple tube system were used to evaluate the intensity of bacterial inhibition activity (IINIB/bacteriostasis) and bacterial inactivation activity (IINAB/ bactericide) of conserver solutions containing ethanolic (alcoholature/in natura plant, hidroalcoholature/dry plant) and aqueous (decoctions/in natura or dry plant) extracts of Ocimum gratissimum L. ("alfavacão", "alfavaca", "alfavaca-cravo") -Labiatae -(Lamiaceae) on standardized inocula of Salmonella enteritidis (ATCC 11076), Escherichia coli (ATCC 11229) and Staphylococcus aureus (ATCC 25923). All the different extraction methods presented selective inhibition and/or inactivation on the bacterial inocula. The alcoholic extract had the highest antibacterial activity (inhibition/inactivation) against the three agents. Salmonella enteritidis was the most sensitive to the antibacterial activity in all conserver solutions. Staphylococcus aureus showed the lowest sensitivity to decoctions, whereas Escherichia coli was the least sensitive to the hydroalcoholic extraction.
Resumo AbstractEste trabalho apresenta uma revisão sobre o setor de embalagens alimentícias no Brasil. Sabe-se que simples mudanças nos hábitos dos consumidores e nas decisões de compras provocam grandes abalos no mercado de embalagens. A habilidade das empresas em perceber essas mudanças torna-se cada vez mais importante. A exigência do consumidor é por embalagens mais funcionais, e com informações claras e objetivas. Diante de um mercado consumidor cada vez mais exigente, a busca pela "embalagem ideal", que atenda as necessidades do produto como conter, proteger e transportar, além de conservar, expor e vender passou a ser um desafio para profissionais de diferentes áreas. Para que a concepção da embalagem seja a mais próxima do ideal, além de atender as exigências previstas por lei, é preciso considerar os aspectos estéticos e ergonômicos, com o menor custo possível. Percebese, neste estudo, que existe uma certa preocupação com a conservação dos recursos naturais e minimização de impactos ambientais, através do uso de embalagens ecologicamente corretas. This paper presents a review about food packaging sector in Brazil. It is known that simple changes in the habits of consumers and in the purchases decisions cause major quake in the packaging market. The ability of companies to understand these changes becomes increasingly important. The consumer's requirement is by packaging more functional, and with clear and objective information.In the face of a consumer market increasingly demanding, the search for the "ideal packaging," which meets product's needs as to contain, protect and carry, in addition to conserve, exhibit and sell has become a challenge for professionals from different areas. For the packaging design approach the closest to ideal, and meet the requirements laid down by law, we must consider the aesthetic and ergonomic aspects, with the lowest possible cost. Its note in this study that exist some concern about natural resources conservation and minimization of environmental impacts, through the use of packaging ecologically correct.Palavras-chave: embalagem de alimentos, tendências, design e ergonomia.
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