The chemical composition of 10 selected plant essential oils obtained by steam distillation was determined by GC and GC/MS. The antimicrobial activity of the essential oils was screened against 12 important food-related bacterial
RESUMO -As frutas têm reconhecida importância na alimentação humana e na prevenção de doenças, isto porque são excelentes fontes de vitaminas, minerais e fibra dietética. Além disso, possuem em sua composição ricas fontes de compostos secundários capazes de exercer benefícios à saúde de quem os consome. Entre estes compostos estão àqueles com propriedades antioxidantes e antimicrobianas. Desta forma, este trabalho de revisão apresenta as características e as vantagens dos compostos antioxidantes e antimicrobianos em frutas, a fim de servirem como alimento funcional. A revisão também fornece a base teórica necessária e alguns detalhes sobre os mecanismos oxidativos e sobre os principais métodos utilizados para a avaliação da atividade antioxidante in vitro. Assim, foram abordados alguns dos fatores que tornam a combinação de frutas e antioxidantes/antimicrobianos uma das áreas de pesquisa mais promissoras no campo da moderna ciência de vegetais.Palavras-chave: Compostos bioativos. Compostos fenólicos. Antioxidantes. Potencial antimicrobiano.
(Dnline) 2 Materials and methods 2.1 Sample collection Eight types of minimally processed vegetables were evaluated, among which were lettuce, cabbage, alfalfa sprouts, kale, Otalian salad (mix), tropical salad (mix), carrot, and fruit salad, sold in
Ricotta cheese has low fat and salt contents and a high quantity of proteins. The diversity of the nutrients and the high water content are factors that favor the development of microorganisms in this product. In this context, the aim of this study was to evaluate the microbiological quality of ricotta commercialized in the western region of Santa Catarina State, Brazil. Thirty samples, comprising 10 different brands of ricotta, were collected and sent to the Food Microbiology Laboratory at the Instituto Federal Catarinense (IFC), Campus Concórdia for microbiological analysis to determine the presence of Salmonella sp., Listeria sp., coagulase-positive Staphylococcus and thermotolerant coliforms. Of the 30 samples, the results for 33.3% were not within the parameters established by current legislation, that is, they were not fit for human consumption. This high percentage was due to contamination by thermotolerant coliforms, with 10 samples containing this group of microorganisms. One sample was contaminated with Listeria grayi, and for the other microorganisms investigated, (Salmonella sp. and coagulase-positive Staphylococcus) the results were satisfactory. This study characterizes the hygiene-sanitary conditions of ricotta commercialized in the western region of Santa Catarina State, highlighting the need for greater care during the production of this product.Keywords: Salmonella sp.; Listeria sp.; coagulase-positive Staphylococcus; thermotolerant coliforms; Listeria grayi.
Practical Application:The consumption of cheese is increased significantly in Brazil. A cheese that stands out is the ricotta by a high percentage of nutrients and high water activity, however, this excellent composition favors the development of microorganisms. Thus, microbiological analysis have a great importance to evaluate the product. The results allow to characterize the hygiene-sanitary conditions ricotta cheese suggesting expansion of quality controls in the industry.
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