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The purpose of this study was the production of maltobionic acid, in the form of sodium maltobionate, by Z. mobilis cells immobilized in polyurethane. The in situ immobilized system (0.125-0.35 mm) was composed of 7 g polyol, 3.5 g isocyanate, 0.02 g silicone, and 7 g Z. mobilis cell, at the concentration of 210 g/L. The bioconversion of maltose to sodium maltobionate was performed with different cell concentrations (7.0-9.0 g

The essential oil of citronella (Cymbopogon winterianus) has several biological activities, among them the insect repellent action. Some studies showed that cinnamic acid esters can be applied as natural pesticides, insecticides and fungicides. In this context, the objective of the present work was to evaluate the production of esters from citronella essential oil with cinnamic acid via enzymatic esterification. Besides, the essential oil toxicity before and after esterification against Artemia salina and larvicidal action on Aedes aegypti was investigated. Esters were produced using cinnamic acid as the acylating agent and citronella essential oil (3:1) in heptane and 15 wt% NS 88011 enzyme as biocatalysts, at 70 °C and 150 rpm. Conversion rates of citronellyl and geranyl cinnamates were 58.7 and 69.0% for NS 88011, respectively. For the toxicity to Artemia salina LC50 results of 5.29 μg mL-1 were obtained for the essential oil and 4.36 μg mL-1 for the esterified oils obtained with NS 88011. In the insecticidal activity against Aedes aegypti larvae, was obtained LC50 of 111.84 μg mL-1 for the essential oil of citronella and 86.30 μg mL-1 for the esterified oils obtained with the enzyme NS 88011, indicating high toxicity of the esters. The results demonstrated that the evaluated samples present potential of application as bioinsecticide.

This study evaluated the action of commercial and non-commercial cellulases and pectinases in the hydrolysis of soybean hulls (SH) and corn stover and cobs (CSC), the effect of temperature and agitation on the lignocellulosic substrate hydrolysis and the bromatological characteristics of hydrolyzed substrates. The effect of pretreatment on the hydrolysis of lignocellulosic residues and bromatological analysis were also evaluated. The highest hydrolytic activity occurred at 300 rpm for SH (47.95 and 51.43% for cellulase and pectinase, respectively) and at 350 rpm for CSC (26.05 and 9.23% for cellulase and pectinase, respectively). Non-commercial enzymes achieved 7.26-30% of the amount of hydrolysis obtained with commercial enzymes, on the same substrates. Pretreatment with 7.5% of NaOH and a particle size of the substrate of 0.5 mm significantly increased the hydrolysis of SH and CSC for both enzymes. The bromatological characteristics showed that soybean hulls hydrolyzed with both commercial cellulase and pectinase have potential for large-scale use in animal feed production. RESUMO: Foram avaliadas a ação de celulases e pectinases comerciais e não comerciais na hidrólise de casca de soja (CS) e palha e espigas de milho (PEM), o efeito da temperatura e da agitação na hidrólise do substrato lignocelulósico e as características bromatológicas dos substratos hidrolisados. O efeito do pré-tratamento na hidrólise de resíduos lignocelulósicos e a análise bromatológica também foram avaliados. A maior atividade hidrolítica ocorreu a 300 rpm para CS (47,95 e 51,43% para celulase e pectinase, respectivamente) e a 350 rpm para PEM (26,05 e 9,23% para celulase e pectinase, respectivamente). As enzimas não comerciais atingiram 7,26-30% da quantidade de hidrólise obtida com as enzimas comerciais, nos mesmos substratos. O pré-tratamento com 7,5% de NaOH e um tamanho de partícula do substrato de 0,5 mm aumentou significativamente a hidrólise de CS e PEM para ambas as enzimas. As características bromatológicas mostraram que a casca de soja hidrolisada com celulase e pectinase comercial tem potencial para uso em larga escala na produção de ração animal.

This study evaluated the influence of O2-absorbing sachets into different packages polyethylene terephthalate (PET ? E1), low density polyethylene (LDPE ? E2), and PET/LDPE (E3) on the quality of minimally processed soybean sprouts (MP-sprouts). The MP-sprouts were stored up to 12 days and characterized for physicochemical, microbiological and sensory attributes. The O2-absorbing sachet showed changes during exposure to the environment by the formation of amorphous iron hydroxide, which was observed by the analysis of functional groups and XRD. The packaging used in the study showed high transmittance and clarity, and low Haze, being a good feature for storing the MP product. All packaging systems showed an increase in the volume of absorbed oxygen (cm3) up to 9 days of storage. The physic-chemical characteristics of the MP-sprouts stored for 12 days were preserved in the different packages, showing no difference regarding the use of the O2-absorbing sachet. The O2-absorbing sachet not influenced the quality of MP-sprouts during the stored (12 days). The best visual aspect was observed in PET package (with and without O2-absorbing sachet) being classified as excellent, without color change. The MP-sprouts also fulfilled the microbiological quality standards and presented 75.11% acceptability and 72.40% purchase intention. Made available in DSpace on 2022-05-04T15:12:27Z (GMT). No. of bitstreams: 1 Art-Evalution-Mercedes.pdf: 965206 bytes, checksum: 8c934098d3acd1fa22633c2eb1aa97b0 (MD5) Previous issue date: 2022

Tofu was elaborated using water-soluble extract of soybean grains from the cultivar BRS 267 with cardoon flower (C. Cardunculus L.), as coagulant as an alternative to the traditional coagulant magnesium chloride. The tofu were evaluated in relation to physical, chemical, microbiological and sensory properties during 14 days. Was obsersed for the tofu coagulated with cardoon flower that the moisture, pH, total mineral, protein, and syneresis decreased with the storage, while Kunitz Trypsin Inhibitor, ureatic activity and phytic acid did not change. It was also obtained a positive effect for color (L*, a*) parameters, phytic acid, yield, syneresis, and acceptance. The textural properties, showed a tendency to increase of hardness and stickiness, while springiness and cohesiveness decreased during storage. Structurally, presented irregular-shaped, small pores or cavities. The sensory analysis, showed has great acceptance and purchase intent. Then, the cardoon flower can be used as vegetal coagulant improving the quality properties of tofu, in relation to magnesium chloride. El tofu se preparó utilizando extracto hidrosoluble de soja del cultivar BRS 267, utilizando la flor de cardo (C. Cardunculus L.), como coagulante alternativo al proceso tradicional con cloruro de magnesio. El tofu se evaluó por sus propiedades físicas, químicas, microbiológicas y sensoriales durante 14 días. Se observó para el tofu coagulado con la flor de cardo que la humedad, el pH, el mineral total, la proteína y la sinéresis disminuyeron con el almacenamiento, mientras que el inhibidor de tripsina de Kunitz, la actividad ureática y el ácido fítico no cambiaron. También se observó un efecto positivo para los parámetros de color (L *, a *), ácido fítico, rendimiento, sinéresis y aceptación. Las propiedades texturales mostraron una tendencia a aumentar la dureza y la gomina, mientras que la elasticidad y la cohesión disminuyeron durante el almacenamiento. Estructuralmente presentaba poros pequeños o cavidades irregulares. El análisis sensorial mostró una gran aceptación e intención de compra. Luego, la flor de cardo se puede utilizar como coagulante vegetal, mejorando las propiedades de calidad del tofu, en relación al cloruro de magnesio. O tofu foi elaborado usando extrato hidrossolúvel dos grãos de soja da cultivar BRS 267, utilizando a flor do cardo (C. Cardunculus L.), como coagulante alternativo ao processo tradicional com cloreto de magnésio. O tofu foi avaliado em relação as propriedades físicas, químicas, microbiológicas e sensoriais durante 14 dias. Foi observado para o tofu coagulado com a flor do cardo que a umidade, o pH, o mineral total, a proteína e a sinérese diminuíram com o armazenamento, enquanto o Inibidor de Tripsina de Kunitz, a atividade ureática e o ácido fítico não se alteraram. Foi também observado um efeito positivo para os parâmetros de cor (L *, a *), ácido fítico, rendimento, sinérese e aceitação. As propriedades texturais mostraram uma tendência de aumentar a dureza e a gomosidade, enquanto a elasticidade e a coesividade diminuíram durante o armazenamento. Estruturalmente, apresentou pequenos poros ou cavidades irregulares. A análise sensorial mostrou grande aceitação e intenção de compra. Então, a flor do cardo pode ser utilizada como coagulante vegetal melhorando as propriedades de qualidade do tofu, em relação ao cloreto de magnésio.

The objective of this study was to immobilize Eversa® Transform 2.0 lipase on residual yerba mate stick. The stick went through an alkaline pre-treatment and different activation treatments (APTS/glutaraldehyde and sodium metaperiodate). Immobilization was performed using hexane solvent and ammonium nitrate buffer. Support characterization, esterification activity, immobilized enzyme characterization, and operational stability were performed. Characterization by SEM demonstrated that the activation treatments were efficient. The immobilization of lipase on APTS/glutaraldehyde activated support showed a yield of 225.52 % and metaperiodate 162.76 %, using hexane as solvent. Good operational stability of the immobilized lipase was observed both in support activated with APTS / glutaraldehyde (8 recycles) and in support activated with metaperiodate (5 recycles), maintaining the activity of 65.62% and 52.00% in concern to the activity initial, respectively. The optimal reaction temperature was 40 ºC for the free and immobilized enzyme. Km and Vmáx values were 16.55 μmol.g-1 and 5555.56 μmol.g-1.min-1 for free enzyme; 33.52 μmol.g-1 and 4761.9 μmol.g-1.min-1 for immobilized enzyme, respectively. The parameters of thermal inactivation confirmed a better thermostability of the lipase in free form.

PurposeThe objective of this study was to elaborate and characterize formulations of type mortadella bologna in an industrial unit.Design/methodology/approachTwo formulations (Formulation 1 – F1 and Formulation 2 – F2) were characterized at a storage stability of 22 ºC for physicochemical (pH, aw, moisture, protein, fat and lipid oxidation: TBARs and peroxide index, nitrite/nitrate, texture and thermal analysis: TG), sensory (acceptability), microbiological (Clostridium reducing sulfite, Streptococcus, Salmonella sp., mesophilic and coliform thermosensitive) and histological (organization and tissue distribution) characteristics.FindingsIn relation to the water activity (aw), the formulation F2 presented a value of 0.925 as well as the lower TBARs (0.19 mg MDA/kg) and greater hardness (3945.47 gf), 85% acceptance index and greater mass loss by thermal analysis after 60 days of storage. The multivariate analysis showed that the hardness presents negative correlation in relation cohesiveness, resilience and aw. There is also a strong positive correlation of the cohesiveness in relation to the resilience and aw. In addition, moisture has a high positive correlation with TBARs, peroxide index, aw, L* and texture parameters (adhesiveness, cohesiveness and resilience).Originality/valueTherefore, the importance of the elaboration process of emulsified meat products was emphasized, aiming to add value and guarantee food safety, taking into account the current legal aspects.

A producao de enzimas a partir de microrganismos possui extensa aplicacao na industria alimenticia buscando a melhoria do processo de producao e outros componentes relacionados. As lipases produzidas por microrganismos tem ganhado um enorme interesse industrial devido a sua versatilidade, maior rendimento e producao independente da estacao do ano. O objetivo deste trabalho foi realizar uma revisao bibliografica da producao microbiologica de enzimas, com foco principalmente em lipases devido a sua importância no meio industrial, identificando quais os principais microrganismos empregados, forma de producao, metodos de isolamento, purificacao e aplicacao. O trabalho foi desenvolvido por meio de pesquisa bibliografica realizada em artigos cientificos, dissertacoes e teses localizados nas bases de dados online e portais de pesquisa. Este estudo mostrou que a producao de enzimas por microrganismos vem sendo muito estudada indicando diferentes posteriores aplicacoes para a industria. A possibilidade de utilizacao de residuos agroindustriais para a producao microbiana de enzimas tambem e uma boa alternativa para sanar problemas ambientais, alem de envolver baixos custos no processo. Para a producao de lipases, existem inumeros microrganismos que podem atender esta procura, no entanto, os fungos se destacam, sendo os maiores produtores de lipase microbiana.

The present study seeks to evaluate different matrixes (chitosan, gelatin – bloom 189, gelatin – bloom 246, gum Arabic, and maltodextrin) to encapsulate Lactobacillus helveticus (LH 091), as well as optimal spray-drying conditions. L. helveticus displayed a survival rate close to 89%, with their viability above the minimum level of 107 CFU/g at point of delivery, after microencapsulation in a gum Arabic-maltodextrin (1:1) matrix followed by spray-drying (air in at 70 to 80ºC, a feed rate of 0.09 mL/min, and a pressure of 0.10 bar). Microcapsules containing probiotic displayed a water activity of 0.494, rounded edges and an average size of 2.6 µm. The differential scanning calorimetry and thermogravimetry pointed to the thermal stability of the microparticles with encapsulated probiotics. These favorable properties of the probiotic microparticles make them suitable for incorporation into functional food.

The present study evaluated the effects of pressure, depressurization rate, and ratio of inoculum mass to CO2 mass in the inactivation of Staphylococcus aureus, as well as the determination of D-va...

Food with functional properties have sparked consumer interest due to health benefits. In this work, mint and blueberry were chosen to be added to chocolate as a source of bioactive compounds because they have functional properties. The aim of this study was to evaluate the physical-chemical characteristics (color, moisture content, water activity, acidity, viscosity and pH) and antioxidant properties by the DPPH method of bitter, white and milk chocolate, added with blueberry peel and seeds and hydro-alcoholic mint extract in concentrations of 3 and 0.3%, respectively. Regarding color parameters, the greatest differences were observed in samples containing blueberry. The moisture content and viscosity of chocolate tend to decrease with the presence of mint and blueberry, while water activity tends to increase for bitter and white chocolate. The pH of milk chocolate decreased with the addition of mint and blueberry, while the acidity of milk chocolate increased, as long as for bitter chocolate it decreased and for white chocolate it did not change. Regarding the antioxidant activity, the concentrations of blueberry and mint used were not effective in increasing this property. Therefore, higher concentrations are needed to improve chocolate functional properties.

This work's objective was the extracellular production, partial characterization, and immobilization of the enzymes fructosyltransferase (Ftase) and β-fructofuranosidadase (Ffase) by filamentous fungi. Aspergillus niger ATCC 9642 and Penicillium brasilianum were evaluated for the production of fructosyltransferase (Ftase) and β-fructofuranosidadase (FASE) enzymes. The A. niger presented the highest activity of FTase (24.86 µmol/min.mL) and FFase (28.68 µmol/min.mL) in medium composed of 20% sucrose, 0.5% yeast extract, 1% NaNO3, 0.05% MgSO4.7 H2O, 0.25% KH2PO4, 0.5% NH4Cl and 0.25% NaCl inoculated using 5x107spores/mL and incubated at 25°C, pH 5.5, 150 rpm for 48 h. Presenting optimum pH and temperature of 2.39 and 60°C. Thermal stability has shown that the enzyme FFase is more thermally stable when compared to FTase. Stability against different pHs showed similar behavior for FTase and FFase; the optimum pH being between 2.0 and 3.0. FTase and FFase showed storage stability in freezing and refrigeration temperature for approximately 400 h. The kinetic parameters, Km and Vmax, for the sucrose substrate were 24.60mM and 104.16 μmol/min.mL for FTase and 3.91mM and 20.24 μmol/min.mL for FFase. The immobilization process displayed a yield of 6744.66% for FFase and 3928.90% for FTase, with enzymatic activities of 364.79 U/g and 220.34 U/g, and 4 and 3 times reuse, respectively.

A new enzymatic-colorimetric time-temperature integrator (ECTTI) to evaluate temperature abuse in refrigerated products was developed with Tributyrin, pH indicator, and lipase Calb. The kinetic behavior of the ECTTI (0.01 µL.L-1 enzyme) was assessed at 5, 10, 15, 20, and 25ºC, evaluating changes in pH (≤7.2) and color (ΔE ≥12). Storage at 5°C provided stability of the enzyme indicator for 16 days, and temperature abuses caused stability reduction to 15, 10, 0.5 0.3 days, with 10, 15, 20, and 25ºC of storage, respectively. The sequential abuse of temperature stability of ECTTI was assessed by exposure at 5.0ºC for 2 h and 25ºC for 1 or 5 min, returning to 5.0ºC for another 2 h, until the change in pH and color. The ECTTI subjected to temperature abuses for 5 and 1 min/25°C, remained stable for 5 and 9 cycles, respectively. The results of ECTTI stability before application, obtained with separate buffer/enzyme/water + substrate/indicator solutions, stored at 5 or 25ºC, before the reactive mixing of solutions, kept their stability, demonstrating the possibility of use as a tool against the temperature abuse conditions.

The present work aimed to immobilize Penicillium brasilianum fungus in situ or by contact in polyurethane foam and assess the production of exo-polygalacturonase with the immobilized fungus while e...

In this study, bisubstrate kinetics mechanism models were correlated with the experimental data of ascorbyl oleate using the new lipase preparation, Candida antarctica NS 88011, and kinetic parameters (Vmax, Km, and Ki) were estimated. The highest conversion (49.42 %) was observed at 1 h of reaction using the ascorbic acid/oleic acid molar ratio of 1:9, 70 ºC and 30 % of enzymatic loading. The Ping Pong Bi-Bi model showed better congruence with the experimental data for all the effects evaluated. The kinetic constants showed that the lipase had an identical affinity, with a value of 0.81 for both substrates and inhibitory constant (Ki) of ascorbic acid (1.959) much higher than oleic acid (0.0008). It has been demonstrated that lipase has good operational stability (14th cycle). The results obtained with the new immobilized enzyme are valuable to elucidate the reaction mechanism. In addition, it represents an important contribution to optimize the reaction and create strategies to increase the productivity of the esters of vitamin C.

The present study aimed to maximize the conventional extraction and compare it with the ultrasound-assisted method for extracting bioactive compounds obtained from the red araca peel. The behavior of anthocyanins related to the pre-treatment of the vegetal matrix, employed solvent, extraction kinetics of both methods, the levels of total phenolic compounds, flavonoids and carotenoids, as well as the antioxidant activity were evaluated. The ultrasound-assisted extraction (40 KHz −154 W and 90 min) had an increase of 12% in the levels of anthocyanins (121.85 Eq. mg of cyanidin-3-glycoside/100 g of peel) and a 25% reduction in time extraction compared to conventional extraction by maceration (116.81 Eq. mg of cyanidin-3-glycoside/100 g of peel) using 90% ethanol, for 2 h, pH 1.5, at 40 °C and mass/volume ratio 1 g/10 mL). Analyses of the total phenolic compounds, flavonoids and carotenoids presented promising results for the ultrasound-assisted and conventional extractions, respectively. Analyzes of total phenolic compounds, flavonoids and carotenoids, show promising results for ultrasound-assisted extractions, respectively, indicating that red araca is rich in bioactive compounds beneficial to human health, in addition to being considered natural pigments that can be used in food.

Compounds that reduce or neutralize free radicals have been evaluated for use as nutraceutical or antioxidant additives in processed foods. This study aimed to enzymatically produce ascorbyl oleate and assess its biological properties. The synthesis was performed under previously maximized conditions (L-ascorbic acid/oleic acid 1:9 molar ratio, 70 °C, 1 h reaction). Immobilized commercial lipase from Candida antarctica (NS 88011) was used as biocatalyst. The reaction product was isolated, and its structure was confirmed by High-Performance Liquid Chromatography and Nuclear Magnetic Resonance. Ascorbyl oleate showed antioxidant and antimicrobial activity, besides no toxicity, did not influencing blood coagulation and also not presenting hemolytic profile. Better storage stability was achieved under refrigerated conditions, and the oxidative stability demonstrated free radicals fighting efficiency, increasing olive oil's shelf life. In vitro gastrointestinal simulation showed that ascorbyl oleate maintained antioxidant potential up to the duodenum stage during the digestive process. Therefore, the synthesized natural compound presented a high potential to be applied in the food and pharmaceutical industries.

This study evaluated the influence of O

To keep up with chicken meat demand, genetic improvement, field performance, and technological processes have been sought. However, some consequences of this are already being observed, such as constant divergences in physicochemical parameters of in nature chicken cuts, since legislation has not been revised at the same speed. Thus, this work aimed to evaluate water content, protein and water content/protein ratio (W/P) for different conditions (slaughter, lineage, sex, and processing) and compliance with current legislation (Brazilian and European). Breast and half breast, drumstick and thigh cuts of in nature chicken were assessed. A significant difference was found in sex, with lower values in the females. Chickens have water content levels higher than those required by Brazilian legislation. In the different cuts evaluated, discrepancies were observed in relation to legislation. There was no compliance with W/P ratio to European legislation, where incompatibility approached 26.67% for skinless breast, 6.67% for breast and half chest and 64.44% for thigh and drumstick. The results reinforce the need for continuity of studies that support the revision of current legislation, clarifications regarding the calculations used to determine the established standards and clarifications of the collection and analysis methodologies currently employed.

The objective of this work was to develop, characterize and evaluate the application of active edible films based on gelatin and green tea extract in coating of fresh sausages. The green tea extract showed IC

Given possible temperature variations in the cold chain during retail display of chilled food, this work evaluated the growth of Salmonella choleraesuis and Staphylococcus aureus inoculated in chicken breast fillet submitted to different temperature abuses. The bacterial growth was evaluated in Luria–Bertani broth and previously inoculated chicken breast fillet cooled for 12h and incubated at different temperatures (5, 20, and 25 °C) for 12 h and 5 ºC for 12 days. The maximum growth rate and maximum growth were determined. The microorganisms grew at all studied temperatures, with a significantly lower growth at 5 °C compared with 20 and 25 °C. S. choleraesuis showed higher growth than S. aureus in both culture medium and chicken breast, and major maximum growth in culture medium than chicken breast, at all studied temperatures. Salmonella sp. and S. aureus were not detected in the control treatment maintained at 5 °C, and the thermotolerant bacteria remained within the standards allowed by Brazilian legislation when stored for 12 days. However, temperature abuse resulted in the vulnerability and spoilage of chicken breast fillet quality. The effects of temperature abuse caused by negligence on the microbial growth (Ymax) and growth rate (µmax) in chicken breast fillet, under industrial conditions was demonstrated.

O presente trabalho teve como objetivo desenvolver uma bebida lactea fermentada desenvolvida com soro de leite, extrato de erva-mate e estevia e avaliar as caracteristicas fisico-ligadas, microbiologicas e sensoriais do produto. Primeiramente, nas formulacoes da bebida, variou-se a concentracao de soro / leite (25/75; 50/50 e 75/25) e de extrato de erva-mate (0,1; 0,25 e 0,35%, m / v) e mantendo-se fixas como regras de stevia (0,75%, m / v), fermento lacteo (3,5%, m / v), sorbato de potassio (0,1%, m / v) e cacau em po (1%, m / v). As formulacoes foram caracterizadas fisico-quimicamente quanto ao pH, acidez, lactose, proteina, gordura, minerais totais, cor (L, a * eb *), sinerese, microbiologica e aceitabilidade. Os resultados das analises fisico-aglomerados demostram uma variacao entre as devedor, a qual pode estar relacionada com a quantidade de soro / leite, extrato de erva-mate e stevia adicionadas. A partir dos resultados da aceitabilidade das 7 formulacoes, realizou-se novos ensaios com a combinacao fixa de soro / leite (50/50), extrato de erva-mate (0,25%, m / v) fermento lacteo (3,5 %, m / v), sorbato de potassio (0,1%, m / v) e cacau em po (1%, m / v) e variacao na concentracao de estevia (0,625; 0,750; 0,875%, p / v) , realizando-se novamente analises fisicas-compostas, microbiologicas e sensorial. A composto com 50/50% de soro / leite, 0,25% de extrato de erva-mate, 3,5% de fermento lacteo, 0,1% de sorbato de potassio, 1% de cacau em po, 0,25 % de extrato de erva-mate e 0,650% de estevia apresentada um indice de aceitacao de 81,57%. Este indice de aceitacao demostra que uma bebida lactea fermentada carregada com adicao de soro de leite