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Storage of immunosensors has been rarely studied despite its importance for technology transfer to diagnostic companies. In this study was proposed a novel stabilizer storage solution of an electrochemical immunosensor for the detection of Salmonella. A commercial stabilizer solution for immunoglobulin was also tested for the devices. The immunosensors were kept in solution for 15, 30, 60, 90 and 120 days at refrigerated (4 ºC) and room temperature (25 ºC). There was a statistical difference (p < 0.05) between the two stabilizer solutions and the temperatures. The best condition found for the storage of the immunosensors was the formulated solution under refrigeration (4 ºC).

This study aimed to evaluate and model the antimicrobial action of different concentrations of Croton blanchetianus essential oil (CBEO) on the behavior of six bacterial species in vitro. CBEO extraction was performed by hydrodistillation and characterized by CG-MS. CBEO solutions in culture media were tested at 0.90, 1.80, 2.71, and 4.51 mg of CBEO/mL, against foodborne bacteria: pathogenic bacteria (Staphylococcus aureus, Listeria monocytogenes and Salmonella Enteritidis at 35 °C), a non-pathogenic Escherichia coli (at 35 °C), and spoilage bacteria (Weissella viridescens and Leuconostoc mesenteroides at 30 °C). The CBEO major compounds were eucalyptol, α-pinene, sativene, E-caryophyllene, bicyclogermacrene, and spatulenol. Baranyi and Roberts (growth) and Weibull (inactivation) primary models, along with power and hyperbolic secondary models, were able to describe the data. CBEO inactivated L. monocytogenes, S. aureus, L. mesenteroides and W. viridescens at all applied concentrations. CBEO did not inactivate S. Enteritidis and E. coli, but their growth rates were reduced.

This study aimed at brewing wheat beer with cashew peduncle (CP) and orange peel (OP). Six formulations (F) were assessed for their physicochemical characteristics and total amount of polyphenols and antioxidant activity. The flavors of F1 and F6 were evaluated via sensory analysis. The results showed that the evaluated beers were in accordance with the parameters required by the Brazilian legislation. Moreover, the addition of CP and OP improved total amounts of polyphenols, antioxidant activity, and flavor. We conclude that the use of by-products from the food industry brings new possibilities of innovation into the beverage sector.

O Croton blanchetianus Baill, conhecido como marmeleiro, é rico em metabólitos secundários, como alcalóides e terpenos, que podem apresentar efeitos biológicos. Desta forma, este estudo teve como objetivo avaliar o potencial bioativo, antioxidante e antimicrobiano dos extratos aquosos resultantes do processo de extração do óleo essencial das folhas frescas e secas do C. blanchetianus. O óleo essencial foi extraído por hidrodestilação e posteriormente o extrato aquoso foi coletado e liofilizado, sendo submetido às análises. A determinação da Concentração Inibitória Mínima e Concentração Bactericida Mínima contra bactérias patogênicas de interesse em alimentos (Staphylococcus aureus, Listeria monocytogenes, Salmonella Enteritidis e Escherichia coli) foi realizada pelo método de microdiluição. O efeito dos extratos aquosos sobre as células bacterianas foi avaliado por imagens de microscopia eletrônica de transmissão. A avaliação da atividade antioxidante foi determinada pelo método ABTS e DPPH. O extrato aquoso das folhas frescas apresentou maiores teores de flavonoides e atividade antioxidante por ABTS em comparação com o extrato de folhas secas. Os compostos fenólicos, taninos e a atividade antioxidante pelo método DPPH não diferiram significativamente entre ambos os tipos de folhas. Ambos os extratos aquosos apresentaram atividade antimicrobiana apenas sobre as bactérias Gram-positivas (S. aureus e L. monocytogenes). Foram observadas alterações celulares em S. aureus e L. monocytogenes sob ação do extrato aquoso de folhas frescas e secas. Os resultados indicam a possibilidade de utilização do extrato aquoso das folhas secas de C. blanchetianus como aditivo bioativo e para melhoria da segurança de alimentos, no que diz respeito às bactérias Gram-positivas.

Resumo O desenvolvimento de novos métodos de análise microbiológica requer uma avaliação da igualdade ou superioridade deste em relação a um método padrão ouro − método rotineiramente utilizado. Este processo de avaliação denomina-se validação. O método é validado se seu desempenho estiver satisfatoriamente de acordo com os parâmetros analisados. Neste trabalho, abordamos os critérios para a validação de novos métodos de análise microbiológica da AOAC, FDA e da ISO 16140. Abstract The development of new methods for microbiological analysis of food requires an assessment of their equality or superiority in relation to a routinely used gold standard method. This evaluation process is called validation. The method is validated if its performance is satisfactorily in accordance with the analyzed parameters. This study address the validation criteria of new microbiological analysis methods developed by AOAC, FDA, and ISO 16140.

The plants popularly used in the treatment of various diseases, such as Myracrodruon urundeuva Allemão, have been investigated about the action on microorganisms, aiming the discovery and use of new natural additives. This research aimed to evaluate the in vitro antimicrobial activity of the aqueous extract of Myracrodruon urundeuva leaves and its fractions on pathogenic bacteria associated with foodborne diseases. The aqueous extract was obtained by decoction of the fresh leaves and fractionated by high-speed counter-current chromatography. The antimicrobial activity was performed using microdilution in a plate. The aqueous extract of “aroeira-do-sertão” leaves was effective against all tested microorganisms. Antimicrobial activity was verified for Staphylococcus aureus and Listeria monocytogenes (0.2 and 0.8 mg/mL, respectively) and for Salmonella Enteritidis, Pseudomonas aeruginosa, and Escherichia coli (6, 10 and 16 mg/mL respectively). Twenty-four secondary compounds were isolated, distributed in six fractions. The fractions showed antimicrobial activity on Gram-positive bacteria at low concentrations (0.011 to 0.095 mg/mL) and at higher concentrations (2.4 to 33 mg/mL), two fractions showed activity on Gram-negative bacteria. The union of the compounds in the extract was favorable for antimicrobial activity on all the studied bacteria, demonstrating that the susceptibility of the microorganisms to the extract varied according to the chemical compounds present.

The method of Salmonella detection recommended is cultural, but it is laborious, presents a high consumption of material, and requires about five days for presumptive results. Immunosensor is an alternative tool that has shown promising and rapid results, although many devices have their performance evaluated only under buffering conditions and few achieve the validation stage. The objective was to perform a pre-collaborative validation of an electrochemical immunosensor assembled on screen-printed electrodes for the detection of Salmonella sp. in milk. The antibodies were immobilized by cysteamine self-assembled monolayer. The sandwich-type amperometric immunosensor was evaluated for contaminated raw and whole UHT milk and compared to performance with a gold standard reference method (BAM) according to AOAC recommendations for a single laboratory. A binary response (positive/negative) of the immunosensor was used based on a cut off established from current electric obtained for the absence of the pathogen. There was no significant difference for the results of the biosensor and the reference method, in the absence and the levels from 101 to 103 CFU mL−1 of Salmonella Typhimurium for the two types of milk. This result indicates the efficiency of the biosensor in detecting the pathogen into a complex matrix.

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Cashew apple extract (CAE) is a product with intense yellow color obtained from residual fibers of juice processing. Although CAE is known to be rich in carotenoids and anacardic acids, the biological activities of this potential natural food colorant remain unexplored. The present study is the first to investigate the toxicity, antiproliferative and antimicrobial activities of the lyophilized CAE (L-CAE) and its encapsulated products, using maltodextrin (M-CAE) or cashew gum (CG-CAE) as carriers. In addition to their high carotenoid content, the phenolic contents in all materials was determined using UPLC-QTOF-MS(E). The acute toxicity was performed using adult zebrafish (Danio rerio); antiproliferative activity was assessed using seven different human tumor cell lines [U-251 (glioblastoma), MCF-7 (breast, adenocarcinoma), NCI-ADR/RES (multidrug-resistant ovarian adenocarcinoma), NCI-H-460 (lung, large cell carcinoma), PC-3 (prostate, adenocarcinoma), OVCAR-3 (ovarian adenocarcinoma), and HT-29 (colon, adenocarcinoma)] and an immortalized human keratinocyte (HaCaT) while the antimicrobioal activity was evaluated on Staphylococcus aureus ATCC 25923, Listeria monocytogenes ATCC 19115, Escherichia coli ATCC 25922 and Salmonella Typhimurium ATCC 51812 microorganisms. Both lyophilized and encapsulated CAE samples did not exert acute toxicity against zebrafish neither antiproliferative effect against human tumor and non-tumor cell lines. Further, L-CAE showed potential antimicrobial activity against Listeria monocytogenes, which was confirmed using electron microscopy. The current findings demonstrated that CAE is a potential source of bioactive compounds to use as an additive in the food industry. ELECTRONIC SUPPLEMENTARY MATERIAL: The online version of this article (10.1007/s13197-020-04594-0) contains supplementary material, which is available to authorized users.

Açaí is a tropical fruit, typical of the Amazon and has been drawing attention due to its antioxidant capacity and high content of anthocyanins, responsible for several pharmacological and medicinal properties, as well as potential use as a natural dye. Due to the high perishability, the development of new products from the açaí power, which present greater stability to the storage time are being produced. The evaluation period was 25 days at a temperature of 25°C. The following parameters were evaluated: ascorbic acid, chlorophyll, total anthocyanins, total flavonoids, total polyphenols and antioxidant activity by ABTS●+ and DPPH● methods. Microbiological analysis were performed for Coliforms at 35°C and 45°C, Mesophiles, Staphylococcus coagulase positive, Molds, Yeasts, and Salmonella sp. The contents of ascorbic acid, total polyphenols and flavonoids differed statistically (p ˂ 0.05) from each other, throughout the storage. However, the antioxidant activity by the DPPH● method remained stable and the microbiological analysis remained within the current legislative standards. It is concluded that the açaí powder maintained its properties throughout the storage, being an excellent source of bioactive and phenolic compounds. El açaí es una fruta tropical, típica de la Amazonía y ha llamado la atención por su capacidad antioxidante y alto contenido de antocianinas, responsable de varias propiedades farmacológicas y medicinales, además de su uso potencial como colorante natural. Debido a la alta perecebilidad, se está desarrollando el desarrollo de nuevos productos a partir de açaí, que ofrece mayor estabilidad y tiempo de almacenamiento, como un polvo. El objetivo de esta investigación fue evaluar la estabilidad del polvo de açaí durante un período de 270 días a una temperatura de 25 ° C. Los siguientes parámetros se evaluaron cada 30 días: ácido ascórbico, clorofila, antocianinas totales, flavonoides totales, polifenoles totales y actividad antioxidante mediante los métodos ABTS●+ y DPPH●. Se realizaron análisis microbiológicos para coliformes a 35 y 45 ° C, mesófilos, estafilococos coagulasa positivos, mohos y levaduras, y Salmonella sp. Los contenidos de ácido ascórbico, polifenoles totales y flavonoides diferían estadísticamente (p

As doenças transmitidas por alimentos ainda representam um problema de saúde pública em todo o mundo. A resistência de microrganismos a vários antibióticos vem estimulando pesquisas para descobrir novas substâncias com ação antimicrobiana natural. O objetivo deste estudo foi avaliar a potencialidade de utilização de plantas comuns usadas na medicina popular como antimicrobianos. Os decoctos foram submetidos à análise de atividade antimicrobiana de Listeria monocytogenes , Salmonella Enteritidis, Staphylococcus aureus , Escherichia coli e Pseudomonas aeruginosa pela técnica de microdiluição. O extrato da casca do caule do Croton blanchetianusmostra os melhores resultados, sendo efetivo sobre todos os microrganismos testados em amostras de 0,5 a 19 mg / mL. Para extrair a casca do caule de Myracrodruon urundeuva, somente não foi verificada a atividade sobre E. coli . O extrato de casca de caule do Croton nepetaefolius exibe a atividade sobre S. aureus e S. Enteritidis e apenas inibitória para L. monocytogenes . O extrato da folha de Sideroxylon obtusifolium não foi efetivo sobre E. coli e P. aeruginosa. Diante disso, os extratos aquosos dessas plantas surgem como uma nova fonte de substâncias com potencial antibacteriano para aplicação na indústria de alimentos.

The plant, Amburana cearensis A. C. Smith (Fabaceae), commonly called cumaru, is widespread in the Caatinga cearense, a less known ecosystem in Brazil. A. cearensis is rich in several compounds like protocatechuic acid, tannins, coumarin, flavonoids and phenolic heterosides, such as amburosides A and B, that have been isolated. The aim of this study was to determine the antimicrobial potential and draw the chemical profile of the distinct characteristics of A. cearensis stem bark decoction, for its possible potential as a food conservation agent. The chemical compounds were characterized by one- and two-dimensional 1H and 13C NMR analyses and Liquid Chromatography-Mass Spectrometry (LCMS). The compounds of coumarin, amburosides A and B, and glycosylated (Z)-o-coumaric acid. Using the plaque microdilution technique, the antimicrobial action was tested on Escherichia coli, Salmonella Enteritidis, Pseudomonas aeruginosa, Staphylococcus aureus and Listeria monocytogenes. The decoction demonstrated antimicrobial activity on Gram-positive bacteria. This was encouraging because natural antimicrobials are beneficial for food production, as they can inhibit the pathogenic microorganisms and boost the quality of hygiene and cleanliness.

Minas Frescal cheese has wide acceptance and it is part of many Brazilians' typical diet. However, it was observed that there is an increase in the search for similar products of vegetable origin, due to health problems related to the intake of dairy products. This research aimed to evaluate the potential replacement of Minas cheese by the similar vegetable cheese - tofu. Two brands of Minas Frescal Cheese (MC) and two of similar vegetable product (VS) (tofu), were assessed based on microbiological, physicochemical and sensory parameters. All samples are in accordance with the microbiological standards of Brazilian law. The pH was around 6.0. The samples MC1 and MC2 had high levels of acidity and lipids, while the VS1 and VS2 had high levels of protein. Samples with high moisture content were also the least firm (VS1 and MC1).The general acceptance of attributes was satisfactory for samples MC1 and MC2, which would be bought and consumed, while the opposite was true with VS1 and VS2. All samples were considered to have a salt level below the ideal level. The samples MC1 and VS1 assessed were less firm than the ideal level, while samples MC2 and VS2 were firmer than the ideal level. Tofu was not accepted as a substitute for Minas Frescal Cheese by consumers. It requires optimization of texture and salt level in order to fulfill this purpose. However, Tofu presented an advantage in relation to its low fat level and high protein level. El queso Minas Frescal tiene una amplia aceptación y es parte de la dieta típica de muchos brasileños. Sin embargo, se observó que hay un aumento en la búsqueda de productos similares de origen vegetal, debido a problemas de salud relacionados con la ingesta de productos lácteos. Esta investigación tuvo como objetivo evaluar la posible sustitución del queso Minas por el queso vegetal similar: el tofu. Se evaluaron dos marcas de queso Minas Frescal (MC) y dos de productos vegetales similares (VS) (tofu) en base a parámetros microbiológicos, fisicoquímicos y sensoriales. Todas las muestras están de acuerdo con los estándares microbiológicos de la ley brasileña. El pH fue de alrededor de 6.0. Las muestras MC1 y MC2 tenían altos niveles de acidez y lípidos, mientras que VS1 y VS2 tenían altos niveles de proteína. Las muestras con alto contenido de humedad también fueron las menos firmes (VS1 y MC1). La aceptación general de los atributos fue satisfactoria para las muestras MC1 y MC2, que se comprarían y consumirían, mientras que lo contrario fue cierto con VS1 y VS2. Se consideró que todas las muestras tenían un nivel de sal por debajo del nivel ideal. Las muestras MC1 y VS1 evaluadas fueron menos firmes que el nivel ideal, mientras que las muestras MC2 y VS2 fueron más firmes que el nivel ideal. El tofu no fue aceptado como sustituto del queso Minas Frescal por los consumidores. Requiere la optimización de la textura y el nivel de sal para cumplir este propósito. Sin embargo, el tofu presentó una ventaja en relación con su bajo nivel de grasa y alto nivel de proteína. O queijo Minas Frescal tem ampla aceitação e faz parte da dieta típica de muitos brasileiros. No entanto, observou-se um aumento na busca por produtos similares de origem vegetal, devido a problemas de saúde relacionados ao consumo de laticínios. Esta pesquisa teve como objetivo avaliar a potencial substituição do queijo Minas pelo similar queijo vegetal - tofu. Duas marcas de queijo Minas Frescal (MC) e duas de produtos vegetais similares (VS) (tofu) foram avaliadas com base em parâmetros microbiológicos, físico-químicos e sensoriais. Todas as amostras analisadas estavam de acordo com os padrões microbiológicos da legislação brasileira. O pH estava em torno de 6,0. As amostras MC1 e MC2 apresentaram altos níveis de acidez e lipídios, enquanto as amostras VS1 e VS2 apresentaram altos níveis de proteína. As amostras com alto teor de umidade também foram as menos firmes (VS1 e MC1). A aceitação geral dos atributos foi satisfatória para as amostras MC1 e MC2, que seriam compradas e consumidas, enquanto o contrário ocorreu com VS1 e VS2. Todas as amostras foram consideradas com um nível de sal abaixo do nível ideal. As amostras MC1 e VS1 avaliadas foram menos firmes que o nível ideal, enquanto as amostras MC2 e VS2 foram mais firmes que o nível ideal. O tofu não foi aceito como substituto do queijo Minas Frescal pelos consumidores. Requer otimização da textura e do nível de sal para cumprir esse objetivo. No entanto, o Tofu apresentou uma vantagem em relação ao seu baixo nível de gordura e alto nível de proteína.

To ensure the antimicrobial activity of the aqueous extract of chambá, it is essential to protect its bioactive compounds. The objective was to preserve its characteristics, aiming to provide the food industry with a natural antimicrobial. Three microcapsule formulations made with maltodextrin and cyclodextrin were developed, both including the aqueous extract of chambá leaves dried through lyophilization. The aqueous extract was initially submitted to in vivo toxicity analysis using zebrafish and the microcapsules were characterized through studies of morphology, hygroscopicity, water solubility, particle size, zeta potential, color determination, microencapsulation efficiency and antimicrobial activity. The aqueous extract of chambá was not considered to be toxic. The microcapsules had irregular shapes, with sizes varying from 0.58 to 1.15 µm. Solubility values ranged from 74.69 to 76.8% and hygroscopicity varied from 2.07 to 4.34%. Additionally, it obtained efficient encapsulation of the phenolic compounds, showing antimicrobial activity against Staphylococcus aureus, Listeria monocytogenes, Salmonella Enteritidis and Escherichia coli, with its use being an alternative as a natural antimicrobial agent. RESUMO Para assegurar a atividade antimicrobiana do extrato aquoso de chambá é essencial proteger seus compostos bioativos. Objetivou-se preservar as suas características, visando proporcionar a indústria de alimentos um antimicrobiano natural. Três formulações de microcápsulas foram elaboradas com maltodextrina e ciclodextrina, ambas juntamente com o extrato aquoso de folhas de chambá e secas por liofilização. O extrato aquoso foi inicialmente submetido à análise de toxicidade in vivo utilizando zebrafish e as microcápsulas foram caracterizadas por estudo da morfologia, higroscopicidade, solubilidade em água, tamanho de partículas, potencial zeta, determinação da cor, eficiência da microencapsulação e atividade antimicrobiana. O extrato aquoso de chambá não foi considerado tóxico. As microcápsulas apresentaram formas irregulares, tamanhos variando de 0,58 a 1,15 µm. Valores de solubilidade de 74,69 a 76,8%. A higrocospicidade variou de 2,07 a 4,34 %. Além disso, obteve eficiente encapsulação dos compostos fenólicos, apresentando atividade antimicrobiana diante Staphylococcus aureus, Listeria monocytogenes, Salmonella Enteritidis e Escherichia coli, sendo uma alternativa sua utilização como antimicrobiano natural.

O Croton blachetianus, popularmente denominado marmeleiro, é um arbusto rico em metabólitos secundários que apresenta diversas atividades biológicas. O objetivo desse estudo foi determinar a composição dos compostos voláteis do óleo essencial das folhas secas de C. blanchetianus e sua ação antimicrobiana (dose mínima inibitória – DMI do vapor) sobre as cepas das bactérias ácido-lácticas (BAL), Weissella viridescens e Leuconostoc mesenteroides, deteriorantes de produtos cárneos. O óleo essencial das folhas secas de C. blanchetianus foi extraído pela técnica de hidrodestilação e os compostos voláteis foram analisados pela técnica de headspace, por cromatografia gasosa. A dose mínima inibitória na fase vapor foi definida como a dose mínima de solução de óleo essencial de C. blanchetianus em DMSO 5% cujo vapor inibe completamente o crescimento das BAL, durante 48 horas. Posteriormente, o efeito bactericida e bacteriostático foi determinado. Os compostos majoritários encontrados foram os terpenos eucaliptol (32,94%) e D-α-Pineno (29,43%). A dose mínima inibitória foi de 0,32g/mL, para ambos os microrganismos. O efeito bactericida para W. viridescens foi observado pela ação do vapor da solução de 0,32 g/mL e, para a L. mesenteroides, o efeito bacteriostático e bactericida foi pela ação do vapor da solução de 0,40 g/mL e 0,57 g/mL, respectivamente. Assim, foi possível observar a presença de terpenos como compostos majoritários na análise por headspace, bem como a atividade antimicrobiana, bacteriostática e bactericida do óleo essencial das folhas secas de C. blanchetianus frente as BAL W. viridescens e L. mesenteroides.

This paper reports the application of an amperometric biosensor for rapid and specific Salmonella Typhimurium detection in milk. This device was developed from self-assembled monolayer technique on a gold screen-printed electrode, using cysteamine thiol. Polyclonal antibodies were oriented by protein A immobilization. The biosensor structure was characterized by cyclic voltammetry, Fourier transform infrared spectroscopy, and scanning electron microscopy. The analytical response was obtained by a chronoamperometry technique, using a direct-sandwich peroxidase-labeled system. The biosensor device showed a qualitative behavior with a very low limit of detection of 10 CFU mL−1 and a detection time of 125 min. The biosensor specificity was demonstrated in pure and mixed samples with strains of Escherichia coli and Citrobacter freundii. The performance of the biosensor was found satisfactory, and the device was tested in skimmed and whole milk samples, being able to detect S. Typhimurium quickly, without an enrichment step. This structure of immunosensor assembly can be expended in future studies for other food matrices and bacterial species, making it a useful tool to ensure food safety.

Flour production through milling is an alternative for the cowpea processing, when the aim is to obtain a product with higher added value. The objective of this work was to determine the chemical composition, the granulometry, and evaluate the microbiological characteristics of whole-bean flours from five cowpea cultivars (BRS Cauamé, BRS Guariba, BRS Xiquexique, BRS Novaera and BRS Itaim). Cowpea beans were dried in a oven (Fanem, 320-SE) at 50 °C for 6 hours, milled in a cyclone-type rotor mill (Tecnal, TE-651/2) and, subsequently, in a pulverizer-type semi-industrial mill (Fritsch, Pulverisette 14) to obtain the flour. The flour centesimal composition, total energetic value, mineral content, granulometry, microbiological characteristics, and technological properties-flour water absorption and solubility in water-were analyzed. All analyzes were performed in triplicate and the results expressed in mean ± standard deviation. The means were compared by the Scott-Knott test (p ≤ 0.05). The flour centesimal composition presented (g per 100 g of flour): 7.13 to 10.33 of moisture, 2.06 to 3.65 of ashes, 1.53 g to 2.90 of lipids, 21.73 to 25.77 of proteins, and 58.08 to 64.02 of carbohydrate. The flours had on average 359.04 Kcal (100 g) and presented high iron, zinc, copper, manganese, phosphorus and magnesium contents. The whole-bean flours from the cultivars BRS Cauamé and BRS Xiquexique are sources of calcium. Regarding the microbiological characteristics, all flours are innocuous. The water absorption index were within 1.77 and 2.20 g g-1 and the water solubility index within 17 and 23%. All whole-bean flours had good nutritional, technological and microbiological characteristics, and thus potential for use in bakery products. RESUMO A produção de farinha por meio da moagem é uma alternativa para o processamento do feijão-caupi, na busca de um produto com maior valor agregado. Objetivou-se determinar a composição química, a granulometria e avaliar microbiologicamente farinhas integrais de cinco cultivares (BRS Cauamé, BRS Guariba, BRS Xiquexique, BRS Novaera e BRS Itaim) comerciais de feijão-caupi. Para a obtenção das farinhas procedeu-se a secagem dos grãos em estufa (marca Fanem, modelo 320-SE) a 50 °C, por 6 horas; com posterior moagem, primeiramente em moinho de facas tipo ciclone (marca Tecnal, modelo TE-651/2) e posteriormente, em moinho semi-industrial tipo pulverizador (marca Fritsch, modelo Pulverisette 14). Analisaram-se a composição centesimal, o valor energético total, o conteúdo mineral, a granulometria, as características microbiológicas, e as tecnológicas quanto a absorção e solubilidade em água das farinhas. As análises foram realizadas em triplicata e os resultados expressos em média ± desvio padrão. As médias foram comparadas pelo teste de Scott-Knott (p≤0,05). Os valores encontrados para composição centesimal foram: umidade entre 7,13 a 10,33 g/100g; cinzas de 2,06 a 3,65 g/100g; lipídios variaram de 1,53 g a 2,90 g/100g; proteínas entre 21,73 a 25,77 g/100g e o conteúdo de carboidratos variou de 58,08 a 64,02 g/100g. As farinhas ofertaram em média 359,04 Kcal/100g e apresentaram elevado teor de ferro, zinco, cobre, manganês, fósforo e magnésio, sendo as das cultivares BRS Cauamé e BRS Xiquexique fontes de cálcio. Sob o aspecto microbiológico as farinhas apresentaram-se inócuas. Os valores de IAA variaram de 1,77 a 2,20 g/g e ISA de 17 a 23%. Concluiu-se que todas as farinhas apresentaram bom perfil nutritivo, tecnológico e microbiológico, apresentando, portanto potencial para utilização no desenvolvimento de produtos de panificação.

The performance of biosensors depends directly on the strategies adopted during their development. In this paper, a fast and sensitive biosensor for Salmonella Typhimurium detection was assembled by using optimization studies in separate stages. The pre-treatment assays, biomolecular immobilization (primary antibody and protein A concentrations), and analytical response (hydroquinone and hydrogen peroxide concentrations) were optimized via voltammetric methods. In the biosensor assembly, a gold surface was modified via the self-assembled monolayer technique (SAM) using cysteamine thiol and protein A for immobilization of anti-Salmonella antibody. The analytical response of the biosensor was obtained through the use of a secondary antibody labeled with a peroxidase enzyme, and the signal was evaluated by applying the chronoamperometry technique. The biosensor was characterized by infrared spectroscopy and cyclic voltammetry. Optimization of protein A and primary antibody concentrations enabled higher analytical signals of 7.5 and 75 mg mL−1, respectively, to be achieved. The hydroquinone and H2O2 concentrations selected were 3 and 300 mM, respectively. The biosensor developed attained a very low detection limit of 10 CFU mL−1 and a fast response with a final detection time of 125 min. These results indicate that this biosensor is very promising for the food safety and emergency response applications.

Studies involving foods associated with pain reversal and anti-inflammatory effects using zebrafish are rarely reported in the literature. This study aimed to evaluate the effect of graviola (Annona muricata L.) fruit bar (GFB) and GFB added with acerola (Malpighia glabra L) seed extract (ASE) on acute nociception and abdominal inflammation in adult zebrafish (Danio rerio). Acute nociception was induced by formalin, capsaicin, cinnamaldehyde, acidic saline, glutamate (cutaneous models), and hypertonic saline (corneal model), and inflammation was induced by carrageenan. Both GFB and ASE exhibited antinociceptive effect modulated by the nitrergic system, guanylate cyclase, and transient receptor potential ankyrin 1 and acid-sensing ion channels. The antinociceptive effect of GFB also appears to be modulated by the opioid system and glutamatergic receptors (N-methyl-D-aspartate receptor). Only ASE presented corneal antinociceptive effect. Both samples showed anti-inflammatory effect, being more significant the effect of GFB. The addition of acerola by-product extract in GFB results in a product with greater biological potential.

Pathogen detection is a critical point for the identification and the prevention of problems related to food safety. Failures at detecting contaminations in food may cause outbreaks with drastic consequences to public health. In spite of the real need for obtaining analytical results in the shortest time possible, conventional methods may take several days to produce a diagnosis. Salmonella spp. is the major cause of foodborne diseases worldwide and its absence is a requirement of the health authorities. Biosensors are bioelectronic devices, comprising bioreceptor molecules and transducer elements, able to detect analytes (chemical and/or biological species) rapidly and quantitatively. Electrochemical immunosensors use antibody molecules as bioreceptors and an electrochemical transducer. These devices have been widely used for pathogen detection at low cost. There are four main techniques for electrochemical immunosensors: amperometric, impedimetric, conductometric, and potentiometric. Almost all types of immunosensors are applicable to Salmonella detection. This article reviews the developments and the applications of electrochemical immunosensors for Salmonella detection, particularly the advantages of each specific technique. Immunosensors serve as exciting alternatives to conventional methods, allowing "real-time" and multiple analyses that are essential characteristics for pathogen detection and much desired in health and safety control in the food industry.

In recent years the consumption of tropical fruits has increased, mainly due to their health benefits. This study aimed to identify and quantify the content of rutin using high performance liquid chromatography (HPLC) and other bioactive compounds in the pulp and in the by-products of tropical fruits from Brazil (acerola, guava, mango and caja-umbu). The levels of total polyphenols (Folin-Ciocaulteau), yellow flavonoids, anthocyanins and total antioxidant activity (ABTS method) were also analyzed. The results shows the large amount of bioactive compounds found in by-products, that have beneficial properties for health, and which are mostly wasted. The presence of rutin was observed in all pulps and by-products, but it was highest in the by-product of caja-umbu and acerola pulp. This study provides new information about the content of rutin in the pulp and by-products of tropical fruits, which is essential for future applications in the food industry. Moreover, it contributes to the recovery of by-products from the agro-industrial process. En los últimos años, el consumo de frutas tropicales ha aumentado, principalmente debido a sus beneficios para la salud. Este estudio tuvo como objetivo identificar y cuantificar el contenido de rutina por cromatografia líquida de alto rendimento (HPLC) y otros compuestos bioactivos en la pulpa y en los subproductos de frutas tropicales de Brasil (acerola, guayaba, mango y caja-umbu). También se analizaron los niveles de polifenoles totales (Folin-Ciocalteau), flavonoides amarillos, antocianinas y actividad antioxidante total (ABTS method). Los resultados muestran la gran cantidad de compuestos bioactivos que se encuentran en los subproductos, que tienen propiedades beneficiosas para la salud y que en su mayoría se desperdician. La presencia de rutina se observó en todas las pulpas y subproductos, pero fue más alta en el subproducto de pulpa de caja-umbu y acerola. Este estudio proporciona nueva información sobre el contenido de rutina en la pulpa y los subproductos de las frutas tropicales, que es esencial para futuras aplicaciones en la industria alimentaria. Además, contribuye a la recuperación de subproductos del proceso agroindustrial. Nos últimos anos, o consumo de frutas tropicais aumentou, principalmente devido aos seus benefícios à saúde. Este estudo teve como objetivo identificar e quantificar o conteúdo de rutina por cromatografia líquida de alta eficiência (HPLC) e outros compostos bioativos na polpa e nos subprodutos de frutas tropicais do Brasil (acerola, goiaba, manga e caja-umbu). Também foram analisados os níveis de polifenóis totais, flavonóides amarelos, antocianinas e atividade antioxidante total. Os resultados mostram a grande quantidade de compostos bioativos encontrados em subprodutos, que possuem propriedades benéficas para a saúde e que são desperdiçados principalmente. A presença de rutina foi observada em todas as polpas e subprodutos, mas foi maior no subproduto da polpa de caja-umbu e acerola. Este estudo fornece novas informações sobre o conteúdo de rutina na polpa e subprodutos de frutas tropicais, essencial para futuras aplicações na indústria de alimentos. Além disso, contribui para a utilização de subprodutos do processo agroindustrial.

O objetivo do trabalho foi avaliar a qualidade microbiológica de sashimis a base de salmão e atum comercializados na cidade de Fortaleza-CE. Foram coletadas oito amostras de seis estabelecimentos diferentes, sendo eles: restaurante, quiosque (shopping), supermercado e food-truck. As amostras foram submetidas a análises de contagem de bactérias mesófilas totais pelo método de plaqueamento em superfície, coliformes a 35 °C e 45 °C, pelo método do Número Mais Provável (NMP.g-1) e identificação de Sthapylococcus aureus de acordo com o método de contagem direta em placas. As amostras coletadas dos quiosques apresentaram maiores quantidades de bactérias mesófilas em sashimi de salmão, coliformes a 35 °C em sashimi de atum e coliformes a 45 °C em ambos os tipos de sashimi. O maior valor para coliformes a 35 °C foi encontrado nas amostras do restaurante. Na análise realizada para a contagem de Staphylococcus aureus observou-se que os níveis se enquadram nos padrões estabelecidos pela legislação em vigor. Todas as amostras de sashimi estão em acordo com os padrões estabelecidos pela legislação vigente, porém, constatou-se elevada contagem de bactérias aeróbias mesófilas e coliformes totais. Diante disso, sugere-se que as amostras estudadas podem estar associadas a falhas no controle de tempo e temperatura de armazenamento dos peixes, evidenciando-se a importância no controle de qualidade desse tipo de alimento que não passa por nenhum processo adicional antes de ser consumido.

This work reports the characterisation of caseinolytic and milk-clotting activities of proteases extracted from ripe fruits of Morinda citrifolia L., as a potential of their use in cheese production. Noni puree extract (NPE) was obtained by homogenising the fresh puree in 150 mM NaCl/50 mM sodium phosphate buffer (pH 7.0). The resulting protein concentration was of 0.367 ± 0.006 mg/mL, and an electrophoretic profile of the extract revealed protein bands ranging from 14 to 55 kDa. The proteolytic activity of NPE was higher when the extract had been previously incubated at pH 6.0 (8.859 ± 0.216 U/mg), whereas the optimum caseinolytic activity was observed at 50 °C. Noni puree proteases were strongly (98%) inhibited by iodoacetamide and E-64, suggesting the presence of only cysteine proteases in the crude extract. NPE proteases showed a milk-clotting activity (MCA) of 238.80 ± 5.29 U/mL, a specific milk-clotting activity (SMCA) of 9950.17 ± 220.74 U/mg, and an SMCA/PA ratio of 1124.31 ± 24.94, this last being comparable to those of commercial calf rennet. The cheese manufactured using NPE presented brittle and soft texture, high humidity, and showed sanitary conditions compatible with current Brazilian regulations. The product showed a slightly bitter taste, but still good acceptability, rating between 6 and 7 in the hedonic scale for flavour, texture, and overall acceptance. Lastly, there was 60% of positive purchase intent, demonstrating that noni fruit is a promising source of milk-clotting enzymes for the dairy industry.

Objetivo: Avaliar a qualidade da agua bruta utilizada como materia-prima e agua envasada, obtida de industrias produtoras de Aguas Adicionadas de Sais no Estado do Ceara. Material e Metodos: Foram coletadas 270 amostras amostras, em quinze empresas. Foram realizadas analises microbiologicas de determinacao de coliformes totais e Escherichia coli; Enterococcus, Pseudomonas aeruginosa, Clostridium perfringens; bacterias heterotroficas e analises fisico-quimicas de determinacao de nitrato, nitrito; cloro residual e pH. Resultados: Verificou-se que a agua bruta em onze (73,33%), das quinze empresas, nao atendeu aos padroes de potabilidade da agua para consumo humano. Com relacao a agua envasada constatou-se que quatorze (93,33%) empresas, nao atenderam aos parâmetros microbiologicos e fisico-quimicos para agua mineral natural e agua para consumo humano. Conclusao: A maioria das amostras analisadas neste estudo nao atenderam aos padroes de potabilidade de agua para consumo humano, de acordo com a legislacao vigente. Dessa forma, se faz necessaria a atualizacao da legislacao sanitaria da agua adicionada de sais envasada, visando a prevencao de danos a saude da populacao. DESCRITORES Agua doce; Microbiologia da Agua; Agua potavel.

Summary This study evaluated the effectiveness of packaging using a microencapsulated β-cyclodextrin and trans-cinnamaldehyde complex incorporated into a base chitosan matrix on the shelf life of fresh-cut melon (Cucumis melo L. var. Reticulatus Naud) group Inodorus that were coated with a multilayered coating system using a polypropylene tray (Ziploc®) with (i) Ziploc® lid, (ii) Saran® wrap and (iii) plain cheesecloth and stored at 4 °C for 15 days. The multilayered antimicrobial coating improved the shelf life of fresh-cut melon (up to 15 days), compared with the controls (7 days). Coated samples were firmer, maintained colour and total carotenoids content and showed less weight loss than the controls (P

Do cajueiro obtem-se o caju, que e composto pela castanha e pedunculo. Nas ultimas decadas, vem ocorrendo a substituicao do sistema convencional de producao de alimentos pelo sistema de cultivo orgânico. Diante do exposto, essa pesquisa objetivou estudar a estabilidade de amendoas de castanha de caju obtidas dos cultivos convencional e orgânico. Houve diferenca no conteudo de acucares soluveis totais e solidos soluveis entre as duas formas de cultivos estudadas, sendo os maiores valores observados nas amendoas de cultivo convencional. Quanto ao conteudo de compostos fenolicos, atividade antioxidante pelo radical ABTS•+ e pelo radical DPPH•, os valores medios observados foram de 65 mg GAE/100 g de amendoa, 6,6 ?M Trolox/g de amendoa e 30682 g de amendoa/g de DPPH•. Nao houve reducao da atividade antioxidante das amendoas de castanha de caju durante o armazenamento em embalagem flexivel recoberta com filme laminado, a temperatura ambiente (25 °C) durante 180 dias.

From the cashew tree, the cashew fruit is obtained which is composed of the nut and the cashew apple. In the last decade, there has been a substitution of the conventional system of food production for the organic cultivation system. Given the above, this research aimed to study the stability of cashew nuts obtained from conventional and organic cultivation. There were differences in the content of total soluble sugars and soluble solids between the two methods of cultivation studied, where the highest values were observed in nuts from conventional cultivation. As for the content of phenolic compounds, antioxidant activity by ABTS•+ and DPPH• radicals, the mean values observed were 65 mg GAE/100 g, 6.6 ?M Trolox/g and 30682 g of nut/g DPPH•. There was no reduction of the antioxidant activity of the cashew nuts during the storage in flexible packaging covered with laminated film, at room temperature (25 °C) during 180 days. Do cajueiro obtém-se o caju, que é composto pela castanha e pedúnculo. Nas últimas décadas, vem ocorrendo a substituição do sistema convencional de produção de alimentos pelo sistema de cultivo orgânico. Diante do exposto, essa pesquisa objetivou estudar a estabilidade de amêndoas de castanha de caju obtidas dos cultivos convencional e orgânico. Houve diferença no conteúdo de açúcares solúveis totais e sólidos solúveis entre as duas formas de cultivos estudadas, sendo os maiores valores observados nas amêndoas de cultivo convencional. Quanto ao conteúdo de compostos fenólicos, atividade antioxidante pelo radical ABTS•+ e pelo radical DPPH•, os valores médios observados foram de 65 mg GAE/100 g de amêndoa, 6,6 ?M Trolox/g de amêndoa e 30682 g de amêndoa/g de DPPH•. Não houve redução da atividade antioxidante das amêndoas de castanha de caju durante o armazenamento em embalagem flexível recoberta com filme laminado, a temperatura ambiente (25 °C) durante 180 dias.

Este trabalho teve como objetivos isolar bacteriófagos de amostras de leite, soro e queijo de Coalho e avaliar a resistência de cepas de Lactobacillus paracasei, pertencentes à Coleção de Micro-organismos de Interesse para a Agroindústria Tropical da Embrapa Agroindústria Tropical, aos fagos isolados. Posteriormente, a resistência destas cepas a fagos específicos para L. paracasei, da Coleção do Instituto de Lactología Industrial - INLAIN (Santa Fe, Argentina), também foi avaliada. As amostras para isolamento dos fagos foram obtidas em quatro unidades de processamento de queijo de Coalho, sendo duas artesanais e duas industriais, localizadas no Estado do Ceará. Para o isolamento dos bacteriófagos, foi empregado o teste de lise celular (spot), enquanto que a resistência das culturas aos fagos foi avaliada pelos testes de capacidade de produção de ácido e avaliação da turbidez. As cepas avaliadas foram resistentes aos bacteriófagos provenientes das unidades de processamento de queijo de Coalho e aos bacteriófagos da Coleção do INLAIN. Os resultados obtidos indicaram que as culturas láticas testadas, resistentes aos bacteriófagos, podem ser utilizadas na composição de fermento lático destinado à elaboração de queijo de Coalho, a partir de leite pasteurizado.

The knowledge of the fruit tropical pulps rheological behavior have a great importance for the consumers and food process industries. In this work it was studied the rheological behavior of the cashew apple ( Anacardium occidentale , L.), mango ( Mangifera indica , L) and acerola ( Malpighia emarginata, DC) single strength, frozen and pasteurized pulps. The experimental measurements were carried out in concentric cylinder rheometer and the experimental data were fitted to models of Ostwald-de-Waelle and Bingham. There were evaluated chemical, physical-chemical and microbiological parameters. In this work, in order to adjust the rheological parameters, the model that presented the best description was the Ostwald-de-Waelle for the mango and acerola pulps, and Bingham for cashew apple pulp. The samples presented non-Newtonian and pseudoplastic character. The chemical and physicochemical analysis showed the nutritional value of the studied fruits. The microbiological results presented satisfactory hygienic and sanitary conditions in pulps processing.

O objetivo deste trabalho foi avaliar a ocorrência de Salmonella sp. e Listeria spp. em presunto suíno cozido sem capa de gordura, mantido sob temperatura de refrigeração, comercializado em supermercados de Fortaleza (CE). O material estudado compreendeu quarenta amostras, provenientes de oito marcas comerciais, coletadas em 26 estabelecimentos. A pesquisa de Salmonella sp. e Listeria spp. foi efetuada segundo APHA e HBP, respectivamente. Foi constatado que 30% das amostras estavam contaminadas por Salmonella sp. e 42,50%, 22,50% e 2,5% por L. monocytogenes, L. innocua e L. welshimeri, respectivamente. Foram observadas, ainda, falhas na aplicação das boas práticas de manipulação na área de frios dos supermercados. Verificou-se que 34,61%, 57,69% e 15,38% dos estabelecimentos apresentaram alguma amostra contaminada por Salmonella sp., L. monocytogenes e ambos os microrganismos, respectivamente, abrangendo a área de fiscalização das seis Secretarias Executivas Regionais (SER) do município de Fortaleza. Estes dados mostram a necessidade de um aperfeiçoamento quanto ao controle de qualidade em todo elo da cadeia alimentar como fator fundamental na prevenção de enfermidades transmitidas por alimentos (ETA).The objective of this work was to evaluate the occurrence of Salmonella sp. and Listeria spp. in fully cooked ham without fat cover, stored under refrigeration, commercialized in supermarkets of Fortaleza (CE, Brazil). Forty samples of cooked ham, proceeding from eight trademarks, collected in 26 establishments, were analyzed according to the APHA and HBP for Salmonella sp. and Listeria spp. detection, respectively. Thirty percent of the samples were contaminated with Salmonella sp. and 42.50%, 22.50% e 2.5% with L. monocytogenes, L. innocua e L. welshimeri, respectively. It was also observed imperfections in the application of good manipulation practices in the supermarkets freezer section. It was verify that 34.61%, 57.69% e 15.38% of the establishments presented some sample contaminated with Salmonella sp., L. monocytogenes and both microorganisms respectively, including the area inspected by the six Regionals Executive General Offices of Fortaleza. These data show the necessity of a quality control improvement in all parts of food systems as an essential factor in the prevention of foodborne diseases.

The objective of this work was to evaluate the effects of g irradiation (0, 2, 4 and 6 kGy doses), applied on frozen and packaged headed shrimps, on pathogenic Vibrio cholerae O1 and Salmonella enteritidis bacteria, as well as on some of the physical and sensory characteristics of this kind of food. The 6 kGy dose was highly efficient in inhibiting V. cholerae O1 and S. enteritidis and in decreasing lipid oxidation in shrimps compared with the nonirradiated product. Shrimp texture was not affected by any of the irradiation doses studied, but the lightness of the surface color increased in shrimps irradiated with 6 kGy compared with those irradiated with 2 kGy. Shrimps irradiated with 6 kGy showed lower overall acceptability than those irradiated with 2 kGy or were nonirradiated. The application of g irradiation in doses up to 6 kGy on frozen and packaged headed shrimps could improve the microbio- logical quality of this commodity.

Elaine Cristina Pereira, Evânia Altina Teixeira De Figueiredo, Nagila Maria Pontes Silva Ricardo, Denilton Garcia Santos, Ana Carolina Barbosa Ribeiro, Arcelina Pacheco Cunha. Atividade Antimicrobiana da Pectina do Noni (Morinda Citrifolia L.) Contra Bacterias de Origem Alimentar.. In: Anais do 12o Congresso Latinoamericano de Microbiologia e Higiene de Alimentos MICROAL 2014 [= Blucher Food Science Proceedings, num.1, vol.1]. Sao Paulo: Editora Blucher, 2014. DOI 10.5151/foodsci-microal-311 Atividade Antimicrobiana da Pectina do Noni (Morinda Citrifolia L.) Contra Bacterias de Origem Alimentar.

Katia Silva Aragao, Maria de Fatima Borges, Evânia Altina Teixeira de Figueiredo, Danielly Bandeira Silveira, Elaine Cristina Maciel Porto, Sheyla Maria de Sousa Sa, Gisani de Souza Maia Teixeira, Anne Karolyne Gomes Brito, Carolline de Brito Lima, Lueline Paiva Elias. Pesquisa de Salmonella Spp em Lagosta (Panurilus Argus) Congelada A 18°C, por 24 Meses, Atraves de Metodo Rapido e Metodo Tradicional.. In: Anais do 12o Congresso Latinoamericano de Microbiologia e Higiene de Alimentos MICROAL 2014 [= Blucher Food Science Proceedings, num.1, vol.1]. Sao Paulo: Editora Blucher, 2014. DOI 10.5151/foodsci-microal-215 Pesquisa de Salmonella Spp em Lagosta (Panurilus argus) Congelada A -18°C, por 24 Meses, Atraves de Metodo Rapido e Metodo Tradicional.