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Currently, biomaterials have been used for the controlled release of drugs and hydrogels have been indicated as dressing components to treat superficial and deep wounds. The objective of this work, thus, was to incorporate the bacteriophage (antimicrobial) in polyvinyl alcohol (PVA) hydrogel for future application in skin infections. The bacteriophage (UFV-AREG1) was incorporated in PVA and (PVA-control and PVA-phage) were submitted to Swelling tests, Fourier Transform Infrared Spectroscopy (FTIR), DSC and TGA Thermal Analysis and antimicrobial effect on E. coli O157:H7. Swelling of the PVA-phage film (38%) was greater than the PVA-control (15%), which indicates in the PVA-phage (p

Emulsifying properties of oil in water emulsions using quail egg white protein (Coturnix coturnix japonica) as an emulsifying agent were investigated using the conductivity technique. Changes in emulsion conductivity were recorded during and after homogenization. The results were interpreted in terms of properties related to the emulsifying activity and emulsion stability. The effect of salt concentrations (NaCl) of 0.0, 0.29, 0.59, 1.17, 1.76, and 2.34% (w v-1) when mixed with egg white concentrations of 0.50, 1.00 and 1.50% (w v-1) were studied using corn and soybean vegetable oils. Globally, one observed that emulsifying activity and emulsion stability increase with the enhancement of salt concentration. However, the increase of the egg white concentration did not present a significant influence on emulsifying activity, causing an increment only in emulsion stability. Emulsifying properties of oil in water emulsions using quail egg white protein (Coturnix coturnix japonica) as an emulsifying agent were investigated using the conductivity technique. Changes in emulsion conductivity were recorded during and after homogenization. The results were interpreted in terms of properties related to the emulsifying activity and emulsion stability. The effect of salt concentrations (NaCl) of 0.0, 0.29, 0.59, 1.17, 1.76, and 2.34% (w v-1) when mixed with egg white concentrations of 0.50, 1.00 and 1.50% (w v-1) were studied using corn and soybean vegetable oils. Globally, one observed that emulsifying activity and emulsion stability increase with the enhancement of salt concentration. However, the increase of the egg white concentration did not present a significant influence on emulsifying activity, causing an increment only in emulsion stability.

The indiscriminate use of antibiotics and the emergence of resistant microorganisms have become a major challenge for the food industry. The purpose of this work was to microencapsulate the bacteriophage UFV-AREG1 in a calcium alginate matrix using microfluidic devices and to study the viability and efficiency of retention. The microcapsules were added to gel of propylene glycol for use as an antimicrobial in the food industry. The technique showed the number of the phage encapsulation, yielding drops with an average 100-250 $\mu$m of diameter, 82.1 $\pm$ 2% retention efficiency and stability in the gel matrix for 21 days. The gel added to the microencapsulated phage showed efficiency (not detectable on the surface) in reducing bacterial contamination on the surface at a similar level to antimicrobial chemicals (alcohol 70%). Therefore, it was possible to microencapsulate bacteriophages in alginate-Ca and apply the microcapsules in gels for use as sanitizers in the food industry., Comment: 8 pages, 5 figures

The partitioning of the whey protein lactoferrin, which is an iron transporter glycoprotein, in an aqueous two-phase system composed of poly(ethylene glycol) (PEG) and sodium citrate was evaluated. Equilibrium data at 25 °C were determined for each system studied using PEG with a molar mass of 1000 and 4000 g·mol1 at pH values of 5.5, 6.5, and 7.5. An increase in the molar mass of the polymer promoted the expansion of the two-phase region and caused the migration of the lactoferrin to the salt-rich bottom phase. An increase in pH also led to the expansion of the biphasic region. However, changing the pH over the tested range slightly affected protein partitioning. Lactoferrin recovery percentages greater than 94% were observed for all of the systems evaluated. The results indicated that lactoferrin can be successfully partitioned in an aqueous two-phase system formed of 14% (w/w) PEG and 10% (w/w) sodium citrate at pH 5.5 and 25 °C. The protein was concentrated 1000-fold in the salt-rich bottom phase in this system., Brazilian agencies FAPESB,CNPq, and FAPEMIG for their financial support

Phospholipases comprise a group of enzymes with applications in the thermal stability and emulsifying capacity of food formulations. In this work aqueous two-phase systems (ATPS) were used to extract phospholipase A 2 (PLA 2 ) from raw porcine pancreas and snake venom at 25 °C. PLA 2 was partitioned into ATPS composed of inorganic salts, water and polyethylene glycol. We determined the partition coefficient, recovery factor, purification factor, enzyme activity and emulsifying activity for the enzyme extracted with the different ATPS tested. The highest partition coefficient ( K p = 81.7) and the highest theoretical recovery percentage of PLA 2 in the top and bottom phases of the systems were obtained from the pancreas extract. The highest recovery percentage in the top phase was obtained in a system with PEG1500/Na 2 SO 4 /H 2 O. Pearson correlation analysis between the ATPS descriptor parameters and the recovery and partitioning parameters of PLA 2 showed significant, albeit small, correlation between molar mass and PEG phase volume. Furthermore, Principal Component Analysis showed that the best system for PLA 2 purification was with ATPS PEG1500/Na 2 SO 4 /H 2 O. In addition to preserving enzyme activity, the ATPS provided a high partition coefficient of PLA 2 (81.67%) and can be considered a viable technique for pre-purification of PLA 2 .