PurposeThis study aimed to evaluate the antimicrobial activity of the aqueous extract from jaboticaba skin against important foodborne bacteria and fungi and its stability.Design/methodology/approachJaboticaba skin aqueous extract (at ratio of 10 g L-1) was tested against Listeria monocytogenes, Staphylococcus aureus, Bacillus cereus and Escherichia coli. Stability of the anti-staphylococcal activity, total phenolics, monomeric anthocyanins, tannins, phenolic acid content were measured and statistically correlated.FindingsThe residue extract inhibited L.monocytogenes, S.aureus, B.cereus and E.coli growth but was not effective against fungi and was stable to the thermal treatments, remaining with its inhibitory activity against S.aureus. When stored for 14 days at 25 °C with an incidence of light, there was a reduction in the antibacterial activity and in the phenolic compounds. The change in pH slightly changed polyphenolic content profile, and the exposure to papain and bromelain did not affect the antimicrobial activity. Results showed strong correlation between anti-staphylococcal activity, the presence of polyphenols and anthocyanins, meanwhile moderate correlation with phenolic acids content in the extract.Originality/valueBiopreservatives are a great trend in food microbiology. The present work shows deeper information about the utilization of jaboticaba skin as antimicrobial agent and its stability, which is not found in the current literature.

SUMMARYCyanobacteria are used in human nutrition since ancient times, with very high biotechnological, therapeutical and nutrition potential. The aim of this article was to review the main nutritional aspects related to the cyanobacteria that justify its introduction in food. The studies analyzed dealt especially with the cyanobacterium Spirulina and highlighted the high content of assential amino acids and lipids, vitamins and minerals, and antioxidants. It is concluded that the cyanobacterial represent an excellent nutritional supplement and a potential source for use in the prevention and treatment of various diseases. It is suggested that more microalgae should be surveyed in order to expand the knowledge and application possibilities. Keywords

A educação sexual é defendida como um tema a ser trabalhado nas escolas. Todavia, há muita resistência dos familiares, instituições de ensino e docentes em tratar o assunto e um dos motivos é a baixa disponibilidade de materiais com potencial para abordar o tema de forma lúdica. Assim, objetivou-se analisar o seriado animado “Que corpo é esse?” em relação a temática da sexualidade, apresentar considerações acerca da representação visual dos personagens e objetivos da criação da série, além de verificar as possibilidades de utilização da série no contexto do ensino. Metodologicamente, utilizou-se por referência o script da série, acrescido de detalhamentos obtidos com a transcrição dos 12 episódios e análise da série. Posteriormente, com o software IRAMUTEQ, analisou-se as relações de conexidade entre os textos, além de suas associações com as variáveis de idade do público alvo. Evidenciou-se a temática de sexualidade, incluindo aspectos sociais. Diferentemente de outras produções sobre o tema, os episódios apresentaram menos aspectos corporais e relacionados à saúde. Destaca-se a presença de linguagens e assuntos característicos de diferentes faixas etárias. De maneira conclusiva, a série tem potencial para ser utilizada didática e interdisciplinarmente com a orientação do docente permitindo que os discentes reflitam sobre aspectos científicos e sociais.

No abstract

Objetivou-se com essa pesquisa investigar o impacto econômico no início da pandemia do coronavírus COVID-19 sobre a família brasileira. O estudo caracteriza-se como quantitativo e qualitativo descritivo e/ou exploratório. Além disso, possui um delineamento de pesquisa de campo, utilizando como instrumento de coleta de dados um questionário pré-estruturado com 19 perguntas objetivas, divididas nas duas categorias: (a) perfil ou dados pessoais; e (b) o impacto financeiro causado pela pandemia do COVID-19. Utilizou-se o método de escores para definir a tendência de endividamento dos indivíduos. A partir da unidade amostral (n=336 respondentes) ficou evidente o despreparo financeiro da grande maioria dos entrevistados para o enfrentamento da pandemia. No entanto, um considerado percentual possui reservas financeiras para um período emergencial. Já no início da pandemia, grande parte das famílias dos entrevistados tiveram sua renda mensal reduzida sendo necessária a realização de cortes para manter o controle financeiro. A partir disso, as despesas priorizadas no período de pandemia seriam alimentação e saúde. Com apenas dois meses de início do isolamento no Brasil, um percentual de 13,7 dos entrevistados haviam contraído dívidas pelas necessidades que surgiram decorrentes da pandemia: 73,5% e 26,5% destes estão abaixo e acima do escore médio de endividamento, respectivamente. Curiosamente, 24,1% dos respondentes possuem dúvidas e 4,8% não pretendem economizar recursos para eventuais contingências após esse momento pandêmico. De maneira conclusiva, as famílias brasileiras não estão preparadas financeiramente para o enfrentamento de situações emergenciais como de uma pandemia e que esse despreparo está associado à falta da educação financeira.

Artisanal cheese, produced with raw milk by a predominantly manual approach, has a historical and cultural tradition related to the region of origin. Given its economic and cultural importance, the main objective of this study was to investigate and characterize the diversity of lactic acid bacteria (LAB) of artisanal cheeses produced and traded by family agro-industries in a region of southern Brazil. The LAB composition of artisanal cheese samples, belonging to different municipalities of the Region of Vale do Taquari, were characterized by the next-generation sequencing (NGS) method, amplifying the V3/V4 region of the 16S rRNA gene. A total of 35 LAB species, distributed in seven genera, were identified, and rarefaction analysis suggested that the total diversity assessed by 16S rRNA analysis was high in the analyzed samples. The average Ph ranged from 4.6 to 6.6, and a correlation with the genus Lactococcus (r = 0.62) was the most expressive. The LAB genera identified in the cheese samples were Bavariicococcus, Enterococcus, Lactobacillus, Lactococcus, Leuconostoc, Marinillactibacillus, and Pediococcus. Lactococcus lactis was the most predominant species, present in all samples. Although some species have been identified in the three altitudes studied, the abundance varied according to geographic environments. Enterococcus italicus is more present at high altitudes, unlike Lactococcus plantarum and Lactococcus raffinolactis at low altitudes. Lactococcus lactis was present in the three geographic environments evaluated, but the highest abundance was observed at high altitudes. The identification of LAB present in fermented cheeses is essential to understand the organoleptic quality during the maturation process as well as to establish the shelf life, including the safety and the overall quality of the cheese. This specific microbiota contributes to the flavor and unique characteristics of the regional dairy products, and on the other hand can be a source of specific starter cultures that guarantee the product’s identity.

No abstract

Jaboticaba peels are an important source of health-benefit and antimicrobial compounds. The present work aims to evaluate concentration of polyphenolics and the mode of action of aqueous extract from jaboticaba peels against Staphylococcus aureus and Escherichia coli. Jaboticaba peel extract showed minimum inhibitory concentration and minimum bactericidal concentration against S. aureus of 5.1 g L-1 and 10.1 g L-1, respectively; meanwhile, against E. coli the parameters were 2.0 g L-1 and 3.4 g L-1. Kinetics of viable cell counts indicated a bacteriolytic action against both bacteria and Scanning Electron Microscopy (SEM) showed that jaboticaba peel extract causes subtle morphological changes in bacterial cells. Concentration of total polyphenols in the extract was 1535.04±36.05 mg of gallic acid equivalent (GAE) mL-1, monomeric anthocyanins was 14.52 ± 0.98 mg of cyanidin 3-glucoside mL-1, condensed tannins was 0.49 ± 0.05 mg of epicatechin equivalent mL-1 and phenolic acids was 80.04 ± 4.11 mg of caffeic acid equivalent (CAE) mL-1, which have demonstrated well-documented antibacterial activity. In conclusion, jaboticaba peel aqueous extract may be an interesting natural preservative to control Gram-positive and Gram-negative bacteria growth when interacting with the bacteria cell wall.