Microbiological and physicochemical profiles of the sour cassava starch and bagasse obtained from cassava agroindustry

Garcia, Marina Costa; Elias, Thaissa Machado; Ribeiro, Keyla de Oliveira; Júnior, Manoel Soares Soares; Caliari, Márcio

doi:10.1590/fst.32117

Cited by 18 publications

(6 citation statements)

References 31 publications

(52 reference statements)

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“…Uma das três principais fontes da alimentação humana no mundo, além do arroz e do milho, a mandioca (Manihot esculenta Crantz) é originária da América Latina, onde é cultivada pela população indígena há pelo menos 4000 anos (AKINPELU et al, 2011;MOMBO et al, 2017;GARCIA et al, 2019). A mandioca, pertence à família das Euforbiáceas (RIBEIRO et al, 2012;DE OLIVEIRA et al, 2020), sendo cultivada em mais de 100 países ao redor do mundo (CLAIR, 2017).…”

Section: Introductionunclassified

IDENTIFICAÇÃO E SENSIBILIDADE ANTIMICROBIANA DE Staphylococcus aureus ISOLADOS DO LEITE DE VACAS COM MASTITE

et al. 2018

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Staphylococcus aureus (S. aureus) destaca-se como o principal agente causador da mastite bovina. O objetivo deste trabalho foi verificar a presença do S. aureus como agente etiológico da doença e avaliar seu perfil de sensibilidade antimicrobiana. Em razão disso, amostras de leite foram colhidas de quartos mamários positivos ao California Mastitis Test (CMT) para isolamento e identificação do S. aureus. Foram coletadas amostras dos insufladores dos conjuntos de ordenha e das mãos dos ordenhadores. Para avaliação do perfil de sensibilidade, 17 isolados foram submetidos a testes de antibiograma, utilizando-se a técnica de difusão em disco. S. aureus foi isolado e identificado em 83,4% das amostras de leite coletadas. O agente também foi isolado nas amostras obtidas das mãos dos ordenhadores e nos insufladores, observando-se o aumento de 71,1% na contaminação do equipamento entre início e final da ordenha. Verificou-se, também, que 100% dos estafilococos foram sensíveis aos seguintes antibióticos: novobiocina, sulfa + trimetropin, azitromicina, gentamicina, vancomicina, oxacilina, cefoxitina, tetraciclina e ciprofloxacina. Entretanto, foram observados níveis variados de resistência à penicilina, amoxilina + ácido clavulônico, ampicilina, cefalexina, neomicina, estreptomicina e eritromicina. Os resultados encontrados demonstraram elevada prevalência do S. aureus como principal agente causador de mastite no rebanho bovino avaliado e apontaram grande variação nos perfis de resistência aos antimicrobianos entre as cepas estudadas.

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Section: Introductionunclassified

IDENTIFICAÇÃO E SENSIBILIDADE ANTIMICROBIANA DE Staphylococcus aureus ISOLADOS DO LEITE DE VACAS COM MASTITE

et al. 2018

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“…It has a high potential to be used in biodegradable food packaging sector. It comprises high residual starch content (50%–70%) and high amount of fiber (20%–30%) (Garcia et al., 2019). Moreover, various studies have confirmed the existence of two forms of cassava starch granules (free and bound) within the complex fibrous network, attributing to its residual starch (Farias et al., 2014).…”

Section: Common Approaches Of Different Types Of Biodegradable Materials For Food Packagingmentioning

confidence: 99%

A comprehensive review on the properties and functionalities of biodegradable and semibiodegradable food packaging materials

Thuppahige

Karim

2021

Comp Rev Food Sci Food Safe

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The development of biodegradable food packaging with superior properties and functionalities compared to conventional food packaging is one of the emerging research interests. Immediate disposal of conventional single use nonbiodegradable food packaging results in adverse environmental impact. Utilization of either biomass‐based, microorganism‐derived, or biotechnologically synthesized biopolymers as biodegradable matrices is the common approach toward achieving sustainability. Consequently, starch and cellulose are being commonly used as biodegradable matrices. However, rather than being fully biodegradable, most of them can be considered as semibiodegradable. Majority of the review studies are based on matrices that have an origin in edible sources, which might result in food insecurity. Although development of bio‐based polymers with sound packaging properties have been extensively studied, the potential agro‐industrial waste as alternative, eco‐friendly, and economically viable matrices have attracted little attention. Therefore, the approaches of developing biodegradable food packaging and the framework of converting agro‐industrial waste into biodegradable packaging matrices are discussed comparatively in this paper. It also critiques the approaches and valorization of agro‐industrial waste in biodegradable food packaging. Thereby, an overview of physicochemical, functional, and biodegradable properties of commonly used biodegradable food packaging materials are provided as an insight for agro‐industrial waste‐based food packaging. The potential use of agro‐industrial waste‐based biodegradable food packaging materials against commonly used biodegradable food packaging materials has been highlighted in this study. Thereby, the vital necessity of growing awareness about agro‐industrial waste as biodegradable food packaging materials is emphasized through this comprehensive review.

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“…Application of agro-industrial waste as alternative biodegradable food packaging matrices would ensure better food security, assure eco-friendliness and help achieving economic benefits through their valorisation [ 24 ]. Cassava (Manihot esculenta) bagasse or cassava pulp is a cassava industrial waste and has been reported to be an excellent source of residual starch and fibre [ 25 ]. Generally, agro-industrial waste cassava bagasse consists of moisture (8.70%), ash (2.15%), protein (1.65%), reducing sugar (0.12), glucose (0.02%), and significantly high residual starch content (47.75%) [ 26 ].…”

Section: Introductionmentioning

confidence: 99%

Investigation of Morphological, Chemical, and Thermal Properties of Biodegradable Food Packaging Films Synthesised by Direct Utilisation of Cassava (Monihot esculanta) Bagasse

et al. 2023

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The utilisation of edible sources of starch such as corn, wheat, potato, and cassava has become the common approach to develop biodegradable food packaging. However, the future food security issue from the wide application of such edible starch sources has become a major concern. Consequently, exploring non-edible sources of starch for starch-based biodegradable food packaging and their property enhancement have become one of the common research interests. Although there has been a great potentials of synthesising biodegradable food packaging by direct utilisation of agro-industrial waste cassava bagasse, there have been very limited studies on this. In this context, the current study investigated the potential of developing biodegradable food packaging by directly using cassava bagasse as an alternative matrix. Two film-forming mixtures were prepared by incorporating glycerol (30% and 35%), powdered cassava bagasse and water. The films were hot-pressed at 60 °C, 100 °C, and 140 °C temperatures under 0.28 t pressure for 6 min. The best film-forming mixture and temperature combination was further tested with 0.42 t and 0.84 t pressures, followed by analysing their morphology, functional group availability and the thermal stability. Accordingly, application of 35% glycerol, with 100 °C, 0.42 t temperature and pressure, respectively, were found to be promising for film preparation. The absence of starch agglomerates in film surfaces with less defects suggested satisfactory dispersion and compatibility of starch granules and glycerol. The film prepared under 0.42 t exhibited slightly higher thermal stability. Synthesised prototypes of food packaging and the obtained characterisation results demonstrated the high feasibility of direct utilisation of cassava bagasse as an alternative, non-edible matrix to synthesise biodegradable food packaging.

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Microbiological and physicochemical profiles of the sour cassava starch and bagasse obtained from cassava agroindustry

Cited by 18 publications

References 31 publications

IDENTIFICAÇÃO E SENSIBILIDADE ANTIMICROBIANA DE Staphylococcus aureus ISOLADOS DO LEITE DE VACAS COM MASTITE

IDENTIFICAÇÃO E SENSIBILIDADE ANTIMICROBIANA DE Staphylococcus aureus ISOLADOS DO LEITE DE VACAS COM MASTITE

A comprehensive review on the properties and functionalities of biodegradable and semibiodegradable food packaging materials

Investigation of Morphological, Chemical, and Thermal Properties of Biodegradable Food Packaging Films Synthesised by Direct Utilisation of Cassava (Monihot esculanta) Bagasse

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