Desempenho do processo de concentração de extratos de própolis por nanofiltração

Mello, Beatriz Camargo Barros de Silveira; Petrus, José Carlos Cunha; Hubinger, Míriam Dupas

doi:10.1590/s0101-20612010000100025

Cited by 14 publications

(9 citation statements)

References 9 publications

(10 reference statements)

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“…Thus the increase in concentration creates a diffusive flow, reducing the permeate flow and increasing the osmotic pressure of the solution (Chacón-Villalobos, 2005;Habert et al, 2006). This phenomenon known as concentration by polarization is directly related to standard and complete pore blocking, confirming the present results (Mello et al, 2010). In addition, Salgado et al (2013) reported that the pore blocking mechanisms are the first to appear, followed by the formation of a filter cake layer.…”

Section: Flow Decline Modellingsupporting

confidence: 90%

Concentration of skim milk by reverse osmosis: characterization and flow decline modelling

Arend

Castoldi

Rezzadori

et al. 2019

Braz. J. Food Technol.

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In this paper the physicochemical characteristics and the flow decline occurring during the reverse osmosis of skim milk, were analysed. The flow decline was evaluated using the resistances in series, the blocked pore models and a second conjugated model that combined the blocked pores with the development of a filter cake. The main resistance found was the concentration by polarization, which was mainly influenced by the complete blocking of the pores. The conjugated model was capable of predicting the flow decline of the process. With respect to the physicochemical properties, more than 98% of the lactose, protein, oils and fats were retained, demonstrating the efficiency of the process.

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Section: Flow Decline Modellingsupporting

confidence: 90%

Concentration of skim milk by reverse osmosis: characterization and flow decline modelling

Arend

Castoldi

Rezzadori

et al. 2019

Braz. J. Food Technol.

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“…This indicates that the major fraction of flavonoid constituents in the raw green propolis is predominantly non-polar, mainly polyphenols with low molecular weights such as pinobanksin, kaempferol, apigenin, pinocembrin, chrysin and galangin (Hayacibara et al, 2005). Such solvent polarity dependence has been confirmed by analysis, as performed by Mello et al (2010) who reported that the solubility of flavonoids presented in raw propolis is estimated to be approximately three times greater in ethanol than the fraction soluble in water.…”

Section: Phenolics and Flavonoids Content In Propolis Extractsmentioning

confidence: 68%

Atomic force microscopy evidences of bacterial cell damage caused by propolis extracts on E. coli and S. aureus

2020

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The interaction of the aqueous extract of green propolis with the bacterial envelope was investigated using atomic force microscopy on E. coli and S. aureus, as Gram-negative and Gram-positive model microorganisms. The bacteria were incubated in the extracts with variable proportions of water/ethanol, i.e., in different concentrations of total phenolic and flavonoids, for 4 and 12 hours. All extracts exhibited antibacterial action with higher activity (lower MOC) for full ethanolic extract (100% alcohol) against both strains, what was attributed to a synergistic interaction of ethanol and phenolic compounds presented in greater concentration in this extract. According to AFM analysis, it was evidenced the propolis main mechanism of action as rupture and lysis of bacterial cells. Changes in bacterial morphology following treatment indicate membrane imbalances with the internal contents leaking out accompanied by cell swelling, due to possible water uptake through cell lysis. The intensity of such damage was found to be time and specie dependent.

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“…To the aqueous extracts, exposure to different temperature times caused no significant difference in the amount of extracted compounds, however the extract obtained from infusion had a greater abundance of flavonoids as compared to the decoction. Studies show that can occur degradation of flavonoids with temperature rise, however, this process also depends on the chemical structure and the interaction between them (Baby et al, 2007, Mello et al, 2010). In this sense, the decoction longer exposure to elevated temperature may have been the cause of the reduction of the level of flavonoids.…”

Section: Resultsmentioning

confidence: 99%

Phenolic composition and medicinal usage of Psidium guajava Linn.: Antifungal activity or inhibition of virulence?

Morais-Braga

Carneiro

Machado

et al. 2017

Saudi Journal of Biological Sciences

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is a Myrtaceae plant whose medicinal properties are recognized in several locations. The use of teas and tinctures prepared from their leaves has been used to combat infections caused by fungi of the genus . In this study, aqueous extracts of leaves and hydroethanolic were tested to verify the antifungal potential and its chemical composition has been investigated. The microbiological assays were performed by broth microdilution to determine the minimum inhibitory concentration (MIC) and from these the minimum fungicidal concentration was performed (MFC) by subculturing on solid media. A cell viability curve was obtained for demonstration of inhibition of fungal growth of strains of and . Tests to check morphological changes by the action of the extracts were performed in microcultive cameras depleted environment at concentrations of MIC/2, MIC and MIC × 2. Extracts analyzed by high performance liquid chromatography demonstrated flavonoids and phenolic acids. The extracts showed fungistatic effect and no fungicide with MIC>8192 μg/mL, MFC above 8192 μg/mL. The IC was calculated ranging from 1803.02 to 5623.41 μg/mL. It has been found that the extracts affect the morphological transition capability, preventing the formation of pseudohyphae and hyphae. Teas and tinctures, therefore, have the potential antifungal, by direct contact, causing inhibition of fungal multiplication and its virulence factor, the cell dimorphism, preventing tissue invasion. Further studies are needed to elucidate the biochemical pathways and genes assets involved in these processes.

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Desempenho do processo de concentração de extratos de própolis por nanofiltração

Cited by 14 publications

References 9 publications

Concentration of skim milk by reverse osmosis: characterization and flow decline modelling

Concentration of skim milk by reverse osmosis: characterization and flow decline modelling

Atomic force microscopy evidences of bacterial cell damage caused by propolis extracts on E. coli and S. aureus

Phenolic composition and medicinal usage of Psidium guajava Linn.: Antifungal activity or inhibition of virulence?

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