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The consumption of bovine milk and its derivatives is associated with inflammation, gastrointestinal disorders and the development of diseases in humans. Most studies related to milk effects are based on either clinal trials or experimental models such as mice and cell cultures. In this study we present the nematode Caenorhabditis elegans as an alternative model to evaluate the effects of milk on oxidative stress in other animal models. The toxicological effect of 20% milk exposure for 8h on C. elegans was evaluated by progeny quantification, body size and pharyngeal pumping rate. Treating the worms with milk did not affect the worms brood size but interfered with their fecundity by delaying the average number of eggs in the first day of oviposition when compared to the control group. The size of worms treated with milk were significantly smaller compared to control. The pharyngeal pumping rate of milk-treated animals was not significantly different compared to untreated animals. Taking together, the results suggest that 20% milk treatment is not toxic for the worms but induces a minor delay achieving its adulthood and therefore its reproduction period. Exposure milk did not reduce the worms’ survival under stress conditions and increase endogenous ROS levels. This study contributes to characterize the effects of milk exposure on the C. elegans nematode.

The objective of this study was to evaluate the nutritional composition (fat, total protein, casein, defatted dry extract, total solids and vitamin A), refractometry and pH of Jersey cow colostrum and correlations between Brix degree and colostrum constituents. Colostrum samples were collected from Jersey cow in the fifth milking after calving. Samples were identified and refrigerated until analysis. Data were subjected to analysis of variance and a descriptive analysis, while differences between milk were compared by the Duncan?s test (P < 0.05) using the SAS version 9.0 software program. Pearson correlations were then performed between Brix grade and bovine colostrum constituents. The fat, total protein, casein, total solid and Brix percentage of the colostrum gradually decreased from the first to the fifth milking, while the lactose content increased. Positive correlations were observed between Brix values and protein, casein, total solids and defatted dry extract contents, while lactose was negatively correlated. The rapid reduction in Brix means and protein concentrations after delivery demonstrates the importance of administer colostrum in the shortest period after birth. © 2021 Friends Science Publishers Made available in DSpace on 2021-11-05T14:00:26Z (GMT). No. of bitstreams: 1 Physicochemical-characterization.pdf: 377187 bytes, checksum: 39ba920b2866ec597fb91fd3ac25fb3b (MD5) Previous issue date: 2021

This review aimed to gather information about the biological effects of bovine colostrum (BC) supplementation for improving the respiratory health in humans and the potential role of bioactive molecules from BC as adjunctive therapy for SARS-CoV-2 infection (Coronavirus Disease 2019 – COVID-19). Several studies have shown that BC supplementation is effective against infections and respiratory allergies, as well as in attenuating immunosuppression caused by intense exercise in high-performance athletes. The major immune system modulation proteins present in BC are immunoglobulins, lactoferrin and transforming growth factor-β (TGF-β). Studies have revealed that lactoferrin is effective in combating SARS-CoV-2. Hyperimmune colostrum may constitute an alternative way to produce specific antibodies against COVID-19. Based on the immune system boosting ability as well as anti-inflammatory, antioxidant and antiviral/antibacterial activities, we suggest that well designed, randomized, placebo-controlled, multicenter clinical trials should be done to verify the safety and effectiveness of BC supplements against SARS-CoV-2 infection.

Coconut antimicrobial peptide-1 (CnAMP1) is a naturally occurring bioactive peptide from green coconut water (Cocos nucifera L.). Although biological activities have been reported, the physiological relevance of these reports remains elusive as it is unknown if CnAMP1 is taken up into intestinal cells. To address this open question, we investigated the cytotoxicity of CnAMP1 in intestinal cells and its cellular uptake into human intestinal cells. Considering the importance of the P-glycoprotein (P-gp) to the intestinal metabolism of xenobiotics, we also investigated the influence of CnAMP1 on P-gp activity and expression. Both cell lines showed intracellular fluorescence after incubation with fluorescein labelled CnAMP1, indicating cellular uptake of the intact or fragmented peptide. CnAMP1 (12.5–400 μmol/L) showed no signs of cytotoxicity in LS180 and differentiated Caco-2 cells and did not affect P-gp expression and activity. Further research is required to investigate the identity of CnAMP1 hydrolysis fragments and their potential biological activities.

The objective of this study was to prepare three donkey milk yoghurt formulations mixed with goat, cow and buffalo milk. The formulations were developed with 50% donkey milk and 50% cow, buffalo or goat milk. Concentrated mango pulp was added for flavouring. An evaluation was performed on the chemical composition of each milk sample and the formulated yoghurts. The donkey milk showed the lowest values for fat, protein, casein, total solids and non-fat solids. In turn, goat milk reached higher levels of fat and total solids. Furthermore, buffalo milk stood out with the highest values of protein and non-fat solids. Yoghurt made with donkey and buffalo milk showed higher concentrations of protein, lactose, total solids and non-fat solids. In contrast, the yoghurt that contained donkey and cow milk in its formulation obtained a higher fat percentage and a lower percentage of lactose, total solids and non-fat solids. The low content of fat and total solids in donkey milk, in addition to the structure of the casein micelles and small fat globules favor low consistency in fermented products. Thus, mixing donkey milk with milks from other animal species can result in better chemical composition and better consistency.

This study aimed to develop Greek style yoghurts with the addition of bovine colostrum. Four yoghurt formulations were produced with different colostrum content (0%, 10%, 20% and 30%). The fat, protein, total solids, ash, retinol levels were quantified as well as the colour was measured. A sensory analysis was conducted with 103 untrained panelists, evaluating the attributes of appearance, aroma, consistency, flavour, overall acceptance and the purchase intention. Colostrum addition increased the fat and protein levels in the yoghurt formulations. The Greek style yoghurts with bovine colostrum reached sensory acceptance above 70% for all attributes.

The use of natural ingredients in food formulation has been facing an increasing demand worldwide. Aiming to preserve the consumer’s health and provide better guidance to the food industry, regulatory agencies must propose precise definitions and establish safe limits of use for additives of natural origin. In this book chapter, we discuss the lack of specific regulations for natural additives and list the substances currently approved by two important regulatory agencies in the globe: the European Food Safety Authority (EFSA) and the Food and Drug Administration (FDA) from the United States. Other regulatory documents from Asia, Australia, and South America are briefly mentioned. Clearly, there is a need for an international regulatory consensus to minimize ambiguity around the term ʼnatural’ with a better understanding of what the term “natural” meant and how it can be applied to food labelling and international trade. © The Editor(s) (if applicable) and The Author(s), under exclusive license to Springer Nature Switzerland AG 2023.

Bovine colostrum is a rich source of nutrients and biologically active molecules known to be able to modulate the human immune system, such as lactoferrin, lysozyme, lactoperoxidase, immunoglobulins and growth factors. This comprehensive review aimed to gather evidence from animal experimentation and clinical trials that investigated the potential effects of bovine colostrum in preventing and treating diseases that affect the human gastrointestinal tract. Considered safe for human consumption, BC or its isolate components were used against a range of different gastrointestinal disorders. Beneficial effects were observed in several conditions: gastrointes-tinal infections, infectious diarrhoea, drug-induced lesions, gut-barrier malfunction, and inflammatory bowel disease. Under proper processing to maintain its components' integrity, BC products are valuable supplements with high nutraceutical value, capable of promoting and restoring gastrointestinal health. Made available in DSpace on 2021-11-01T13:00:26Z (GMT). No. of bitstreams: 1 Bovine-colostrum.pdf: 2129836 bytes, checksum: 8c0f68745e91a04595d33d27de588c4e (MD5) Previous issue date: 2021

This report describes how image processing harnessed to multivariate analysis techniques can be used as a bio-analytical tool for mastitis screening in cows using milk samples collected from 48 animals (32 from Jersey, 7 from Gir, and 9 from Guzerat cow breeds), totalizing a dataset of 144 sequential images was collected and analyzed. In this context, this methodology was developed based on the lactoperoxidase activity to assess mastitis using recorded images of a cuvette during a simple experiment and subsequent image treatments with an R statistics platform. The color of the sample changed from white to brown upon its exposure to reagents, which is a consequence of lactoperoxidase enzymatic reaction. Data analysis was performed to extract the channels from the RGB (Red-Green-Blue) color system, where the resulting dataset was evaluated with Principal Component Analysis (PCA), Multiple Linear Regression (MLR), and Second-Order Regression (SO). Interesting results in terms of enzymatic activity correlation (R2 = 0.96 and R2 = 0.98 by MLR and SO, respectively) and of somatic cell count (R2 = 0.97 and R2 = 0.99 by MLR and SO, respectively), important mastitis indicators, were obtained using this simple method. Additionally, potential advantages can be accessed such as quality control of the dairy chain, easier bovine mastitis prognosis, lower cost, analytical frequency, and could serve as an evaluative parameter to verify the health of the mammary gland.

Made available in DSpace on 2021-07-14T10:21:48Z (GMT). No. of bitstreams: 0 Previous issue date: 2020-10-16. Added 1 bitstream(s) on 2021-07-14T11:28:20Z : No. of bitstreams: 1 S0101-20612020005024210.pdf: 1093962 bytes, checksum: f5294ffe57a6be1e587192dd5c93019c (MD5) Our aim was to evaluate the sensorial acceptance and consumption intent of pasteurized milks and coalho cheeses produced with milk with low (80,000 cells/mL) and high (480,000 cells/mL) somatic cell count (SCC) level. Low SCC pasteurized milk (LCC) obtained statistically higher scores on the aroma, consistency, flavor and overall liking attributes in comparison with high SCC pasteurized milk. LCC mean scores for all attributes were statistically higher than high SCC Coalho Cheese. High SCC in raw milk has a detrimental effect on the quality of pasteurized milk and coalho cheeses as it presented lower sensory acceptance, failing to meet the consumer’s desired expectations. Universidade Federal Rural de Pernambuco, Departmento de Morfologia e Fisiologia Animal Universidade Estadual Paulista “Júlio de Mesquita Filho”, Departamento de Ciência Animal Universidade Federal de Campina Grande, Centro de Saúde e Tecnologia Rural Universidade Federal do Rio Grande do Norte, Unidade Acadêmica Especializada em Ciências Agrárias Universidade Federal de Alagoas Universidade Federal do Rio Grande do Norte, Faculdade de Ciências da Saúde do Trairi Universidade Estadual Paulista “Júlio de Mesquita Filho”, Departamento de Ciência Animal

Plant foods are rich sources of biologically active peptides that may have a role in the prevention of diseases. Coconut water is a valuable beverage due to its nutrient composition and the presence of bioactive compounds, such as the peptide CnAMP1. It is unknown if CnAMP1 can be absorbed into intestinal cells. We, therefore, aimed to develop and validate a simple reversed-phase liquid chromatographic method to quantify the peptide in Caco-2 and LS180 cell lysates. CnAMP1 standards (1-200 µmol/L) and spiked cell lysates were injected onto a Reprosil-Pur 120 C18-AQ column (4.6 × 250 mm) using acetonitrile:water:trifluoroacetic acid (14.0:85.9:0.1, by volume) as mobile phase in isocratic mode at flow rate of 1 mL/min. The method achieved rapid separation (total run time of 6 min), with linear response, good sensitivity (limit of detection, 8.2 ng; lower limit of quantification, 30.6 ng) and no interfering peaks. Best recoveries (84-96%), accuracies (7.6-14.8%) and precision (1.5-8%) were found for LS180 cell lysates spiked with medium (50 µmol/L) and high (100 µmol/L) amounts of the peptide. Uptake assays detected no peptides in the cell lysates; however, after the first 15-min incubation CnAMP1 underwent partial hydrolysis upon incubation with LS180 cells (29%) and extensive hydrolysis with Caco-2 cells (93%).

Made available in DSpace on 2021-06-25T10:19:51Z (GMT). No. of bitstreams: 0 Previous issue date: 2020-01-01 The objective of this review was to search the literature for studies on the lactoperoxidase system (LPS) as milk natural preservation, action mechanisms, usage methods and perspectives for the dairy industry. A comprehensive literature review approach was conducted for collecting evidence in scientific publications. The biological properties of milk promote the development of microorganisms which compromise its quality, therefore demanding the use of techniques for preserving the milk matrix from its collection until processing. Within this context, LPS could represent an alternative to guarantee the safety of this food in are as where refrigeration is not possible; in addition, studies on applying this system in the dairy industry have been explored, as is the case in the test for verifying pasteurisation efficiency according to determining the lactoperoxidase enzyme activity. Natural antimicrobial properties of LPS make it a promising alternative for the industrial preservation and processing of milk, especially when considering the current quality standard demanded by the market. However, the potential of LPS as a biopreservative is still little technically and scientifically explored, which implies the need to develop new studies. Department of Animal Science Federal University of Rio Grande do Norte (UFRN) Department of Animal Science Federal University of Campina Grande (UFCG) Department of Animal Science Paulista State University of Júlio de Mesquita Filho (UNESP) Chemistry Institute Federal University of Rio Grande do Norte (UFRN) Faculty of Health Sciences of Trairi Federal University of Rio Grande do Norte (UFRN) Department of Animal Science Paulista State University of Júlio de Mesquita Filho (UNESP)

The present study aimed at the preparation of antimicrobial films based on low-density polyethylene (LDPE), with zeolite exchanged with Silver (Ag) in 1, 5 and 10 wt.%. Zeolites with Ag were characterized by X-ray diffraction (XRD), scanning electron microscopy (SEM) and X-ray Fluorescence (XRF). LDPE films with added silver-substituted zeolite A were synthesized by wet-casting, with the zeolite content in the films ranging from 1&ndash, 5 wt.%. The antibacterial activity of the silver-substituted zeolite was assessed according to its minimum inhibitory concentration (MIC), using Escherischia coli as the target bacteria. LDPE films with silver-loaded zeolite were also tested against E. coli and Staphylococcus aureus. Silver insertion in the zeolite did not change its structure. The MIC of the zeolite with 1% silver and a concentration of 0.05 mg zeolite/mL was not able to inhibit the visible growth of the bacteria, however, an increased silver concentration resulted in total inhibition after 24 h of incubation. Zeolites with 5% and 10% of silver showed a MIC of 0.05 mg zeolite/mL. The films with best antibacterial activity against E. coli and S. aureus were those prepared with 5 wt.% zeolites loaded with 5% and 10% of silver. LDPE films with silver-loaded zeolite A are potential resources in the development of active packaging for food preservation and safety.

Bioactive peptides have been broadly studied for their contribution to human health. This study aimed to identify bioactive peptides generated by in vitro gastrointestinal digestion of yam proteins. Yam protein concentrate (YPC) was submitted to simulated digestion. Gastric phase hydrolysate (GPH) and total gastrointestinal phase hydrolysate (GIPH) had their peptides identified by nanoLC-ESI-MS/MS. Peptide sequences were subjected to a database-driven (BIOPEP) bioactivity search. In vitro tests included: Antioxidant activity, DNA damage protection, ACE-inhibitory activity and antibacterial activity against the bacteria Escherichia coli, Salmonella sp. and Lysteria monocytogenes. Simulated digestion generated small peptides (mostly MW 3500 Da), several of them with potential bioactive sequences predicted in silico. In both GPH and GIPH biological activities were detected, although GIPH displayed stronger DNA damage protection and antibacterial activity against Escherichia coli. The digestion of yam proteins releases promising biologically active peptides which can contribute to the prevention of bacterial infection and chronic degenerative diseases, with beneficial effects to human health.

Marine sponges are primitive metazoans that produce a wide variety of molecules that protect them against predators. In studies that search for bioactive molecules, these marine invertebrates stand out as promising sources of new biologically-active molecules, many of which are still unknown or little studied; thus being an unexplored biotechnological resource of high added value. Among these molecules, lectins are proteins that reversibly bind to carbohydrates without modifying them. In this review, various structural features and biological activities of lectins derived from marine sponges so far described in the scientific literature are discussed. From the results found in the literature, it could be concluded that lectins derived from marine sponges are structurally diverse proteins with great potential for application in the production of biopharmaceuticals, especially as antibacterial and antitumor agents.

Linseed (Linun usitatissimum L.) is an important oilseed whose nutritional value can be impaired due to presence of antinutritional factors and low protein digestibility. Protein fractions from raw linseed meal were extracted, isolated and analyzed in vitro and in vivo. Globulins, the major protein fraction of linseed, showed low in vitro susceptibility to trypsin and chymotrypsin, but its in vivo digestibility was 93.2 %. Albumin fraction had high trypsin inhibition activity (5250 Inhibition Units g(-1)) and presented low molecular mass protein bands, similar to known trypsin inhibitors. Raw linseed consumption caused negative effects on rat growth and reduction of intestinal villi. Results indicate that raw linseed meal must not be used as an exclusive source of protein regardless of the major proteins have high digestibility; digestive enzymes inhibitors in raw linseed probably reduces the protein utilization.

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior Linseed is an important oilseed consumed raw as nutritional supplement, that although represents a rich source of nutrients, its nutritional value could be impaired due to the presence of antinutritional factors. In this study, protein fractions from raw linseed flour were extracted and isolated being obtained 12% of albumins, 82% of globulins, 5% of glutelins and 1% of prolamins. These proteins were visualized by SDS-PAGE and albumins showed low molecular mass protein bands around 21 kDa and minor bands, similar to that of trypsin inhibitor; Globulins presented protein bands with high molecular masses, which possibly are constituents of multimeric proteins, such as legumins. After determination of the centesimal composition of raw linseed, it was used as exclusive protein source for young rats to evaluate its effect on animal growth. The results showed negative effects on rat growth (weight gain 73% less than the control group) and reduction of intestinal villus (35%), that could be related with in vitro and in vivo globulin digestibility and proteinaceous antinutritional factors (mammalian digestive enzymes inhibitors and lectins) in albumin fraction. Native globulins showed, by SDS-PAGE, low susceptibility in vitro to trypsin and chymotrypsin, however presented high degradation by pancreatin. Thermal treatment of globulins for 5 and 15 minutes at 100ºC improved considerably its digestibility by trypsin and pancreatin. Globulins presented 93.2% in vivo digestibility, similar to the control protein. Albumin fraction had high trypsin inhibition activity (100%) and chymotrypsin inhibition of 28.3%; haemagglutinating activity was not detected. The results of this study indicate the negative action of trypsin inhibitors on animal growth, but can not be discarded its combined action with other antinutritional factors, which could compromise the raw linseed utilization as an alternative food A linhaça (Linum usitatissimun) é uma importante oleaginosa consumida crua como suplemento nutricional, que apesar de representar rica fonte de nutrientes, pode ter valor nutricional reduzido devido à presença de fatores antinutricionais. Neste estudo as principais frações protéicas da farinha de linhaça crua foram extraídas e isoladas, sendo obtidos 12% de albuminas, 82% de globulinas, 5% de glutelinas e 1% de prolaminas; o padrão eletroforético das proteínas mostrou que as albuminas apresentaram bandas majoritárias de baixa massa molecular em torno de 21 kDa e menores, indicativas da presença de inibidores de tripsina, e nas globulinas foram observadas algumas bandas intensas que provavelmente compõem uma proteína multimérica de alta massa molecular do tipo legumina. Após a obtenção da composição centesimal da farinha crua, esta foi usada como fonte exclusiva de proteínas para ratos recém-desmamados, a fim de avaliar seu efeito no crescimento dos mesmos. Os resultados de depressão do crescimento (ganho de peso 73% inferior ao grupo padrão) e redução no crescimento dos vilos intestinais (35%) levaram à verificação da digestibilidade in vitro e in vivo da fração globulina e detecção de fatores antinutricionais protéicos (inibidores de enzimas digestórias de mamíferos e lectinas) na fração albumina, como possíveis fatores deletérios ao crescimento dos ratos em estudo. As globulinas nativas apresentaram baixa susceptibilidade a digestão in vitro por tripsina e quimotripsina, no entanto sofreram maior degradação pela pancreatina. O aquecimento das globulinas por 5 e 15 minutos a 100ºC aumentou consideravelmente a digestibilidade pela tripsina e pancreatina. No experimento de digestibilidade in vivo, a globulina apresentou alta susceptibilidade à degradação pelas enzimas digestivas (93,2%), semelhante à proteína padrão. Na avaliação da fração albumina, esta apresentou alta atividade inibitória de tripsina (100%) e, em menor grau, inibição de quimotripsina (28,3%), não sendo detectada atividade hemaglutinante. Os resultados obtidos são indicativos da ação negativa dos inibidores de tripsina no crescimento dos animais, no entanto não se pode descartar a possibilidade de uma ação sinergística com outros fatores antinutricionais, que comprometem a utilização da linhaça crua como um alimento alternativo

O colostro possui maior concentração de nutrientes e imunoglobulinas que o leite, é produzido nos primeiros dias pós-parto e com o passar dos dias ocorre a diminuição da concentração de nutrientes. Portanto, para prover imunidade é necessário a sua ingestão pelos animais nas primeiras horas após o nascimento. A vaca produz mais colostro que o bezerro possa vir a consumir, sendo assim, há colostro remanescente que pode ser utilizado para produção de suplementos e alimentos para o consumo humano. Objetivou-se reunir evidências cientificas do uso do colostro como tratamento e profilaxia em doenças do trato gastrointestinal e realizar análise do perfil de ácidos graxos do colostro bovino em diferentes ordenhas, além da análise do perfil de ácidos graxos do colostro também foi realizado o perfil de ácidos graxos de iogurte grego com diferentes teores de inclusão do colostro bovino. Diversos autores relataram a ação do colostro como medida profilática nas doenças e distúrbios que acometem o trato gastrointestinal (TGI) e também como recurso terapêutico durante o tratamento de algumas doenças. Mais pesquisas devem ser desenvolvidas para elucidar as vias de ação dos componentes do colostro bovino nas doenças e distúrbios do TGI. O segundo capítulo traz uma avaliação do perfil de ácidos graxos de quatro formulações de iogurte tipo grego adicionado de colostro bovino e do colostro bovino. A formulação controle continha 0% de colostro (C00), a segunda 10% de colostro, a terceira 20% (C20) e a quarta 30% (C30). No perfil de ácidos graxos do colostro, houve aumento do ácido butírico entre o primeiro e sexto dia, também houve aumento das proporções dos ácidos oleico, linoleico, enquanto que houve diminuição da proporção do ácido araquidônico. A adição do colostro bovino no iogurte grego trouxe mudanças no perfil de ácidos graxos desse derivado. A inclusão de 20% de colostro bovino acarretou em maiores mudanças no perfil de ácidos graxos, com aumento mais expressivo dos ácidos araquidônico, butírico, linoleico, oleico e do ácido linoleico conjugado. Colostrum has a higher concentration of nutrients and immunoglobulins than milk, it is produced in the first postpartum days and the days go by there is a decrease in the concentration of nutrients. Therefore, to provide immunity, ingestion by animals in the first hours after birth is necessary. The cow produces more colostrum than the calf can consume, so there is remaining colostrum that can be used to produce supplements and food for human consumption. The objective was to collect scientific evidence of the use of colostrum as a treatment and prophylaxis in diseases of the gastrointestinal tract and analyzing the fatty acid profile of bovine colostrum in different milkings, in addition to analyzing the profile of fatty findings of colostrum, the profile of Greek yoghurt fatty acids with different inclusion contents of bovine colostrum. Several authors have reported the action of colostrum as a prophylactic measure in diseases and disorders that affect the gastrointestinal tract (GIT) and also as a therapeutic resource during the treatment of some diseases. More research must be carried out to elucidate the ways of action of the components of bovine colostrum in GIT diseases and disorders. The second chapter presents an evaluation of the fatty acid profile of four Greek yoghurt formulations added with bovine colostrum and bovine colostrum. The control information contained 0% colostrum (C00), the second 10% colostrum, the third 20% (C20) and the fourth 30% (C30). In the colostrum fatty acid profile, there was an increase in the butyric acid between the first and sixth day, there was also an increase in the proportions of oleic and linoleic acids, while there was a decrease in the proportion of arachidonic acid. The addition of bovine colostrum to Greek yogurt brought about changes in the fatty acid profile of this derivative. The inclusion of 20% bovine colostrum resulted in greater changes in the fatty acid profile, with a more expressive increase in arachidonic, butyric, linoleic, oleic and conjugated linoleic acids.

Esta pesquisa foi conduzida com o objetivo de desenvolver queijos frescos e maturados com a adição de diferentes níveis de colostro bovino. Para a produção dos queijos frescos e maturados foram utilizadas diferentes proporções de colostro (0, 15, 20 e 25%) de vacas da raça Jersey. A maturação foi realizada por 10, 20, 30 e 40 dias, à temperatura de 5 ºC e umidade relativa do ar de 75%. Foi determinada a cracterização físico-química do leite e colostro. Os queijos foram avaliados quanto à concentração de lipídios, proteínas, sólidos totais, gordura no extrato seco, cinzas, umidade, pH, atividade da água eacidez titulável, além da determinação de cor, perfil de textura, análise microbiológica e avaliação sensorial. Os queijos controles com 20 e 30 dias de maturação e as amostras com 15% de colostro maturados por 30 e 40 dias foram classificados como queijos de média umidade (35,0-45,9 g/100g). Os queijos com adição de colostro maturados por 20 dias, as amostras controle e com 20 e 25% de colostro maturadas por 30 e 40 dias foram determinadas como queijos de alta umidade (46,0 a 54,9 g/100g). Quanto ao teor de gordura no extrato seco, as amostras controle e os tratamentos com 20 e 30 dias de maturação foram classificadas como queijos gordos (45,0 a 59,9 g/100g). Os demais queijos e seus respectivos tratamentos foram classificados como queijos semigordos (25,0 e 44,9 g/100g). A formulação com 20% de colostro maturado por 10 dias foi classificada como queijo magro (10,0 e 24,9 g/100g). O teor de cinzas foi maior nas formulações com a adição de colostro maturado por 40, 20 e 30 dias, respectivamente. A adição de 20 e 25% de colostro aos queijos frescos aumentou o pH. A acidez dos queijos foi baixa. Os queijos apresentaram rendimento, com média de 6,08 a 7,57 L de mistura de leite e colostro para a produção de um quilo de queijo. Portanto, a inserção do colostro para aplicação na produção de queijos se mostrou uma alternativa viável do ponto de vista da tecnologia de produção utilizada e da aceitação sensorial. This research was conducted with the objective of developing fresh and aged cheeses with the addition of different levels of bovine colostrum. For the production of fresh and matured cheeses, different proportions of colostrum (0, 15, 20 and 25%) from Jersey cows were used. Maturation was carried out for 10, 20, 30 and 40 days, at a temperature of 5 ºC and relative humidity of 75%. The physicochemical characterization of milk and colostrum was determined. The cheeses were evaluated for the concentration of lipids, proteins, total solids, fat in the dry extract, ash, moisture, pH, water activity and titratable acidity, in addition to color determination, texture profile, microbiological analysis and sensory evaluation. Control cheeses with 20 and 30 days of maturation and samples with 15% colostrum matured for 30 and 40 days were classified as medium moisture cheeses (35,0- 45,9 g/100g). The cheeses with the addition of colostrum matured for 20 days, the control samples and with 20 and 25% of colostrum matured for 30 and 40 days were determined as high moisture cheeses (46,0 to 54,9 g/100g). As for the fat content in the dry extract, the control samples of treatments with 20 and 30 days of maturation were classified as fatty cheeses (45.0 to 59.9 g / 100g). The other cheeses and their respective treatments were classified as semi-fat cheeses (25,0 and 44,9 g/100g). The formulation with 20% colostrum matured for 10 days was classified as lean cheese (10,0 and 24,9 g/100g). The ash content was higher in the formulations with the addition of colostrum matured for 40, 20 and 30 days, respectively. The addition of 20 and 25% colostrum to fresh cheeses increased the pH. The acidity of the cheeses was low. The cheeses showed an average yield of 6.08 to 7,57 L of mixture of milk and colostrum for the production of one kilogram of cheese. Therefore, the insertion of colostrum for application in cheese production proved to be a viable alternative from the point of view of the production technology used and the sensory acceptance.

As embalagens ativas antimicrobianas são materiais dotados da capacidade de inibição e eliminação de microrganismos que deterioram alimentos. Tendo em vista a grande importância de práticas que visem à obtenção de alimentos mais seguros, menor desperdício e maior vida de prateleira desses produtos, o presente trabalho teve por objetivo sintetizar filmes compósitos à base de Polietileno de baixa densidade e zeólita A substituída com diferentes teores de prata para uso como embalagem ativa. Foram inseridos 1%, 5% e 10% de prata, por meio de troca catiônica, na estrutura da zeólita A. Os materiais de partida foram caracterizados por meio de difração de raios X, Microscopia Eletrônica de Varredura, Análise termogravimétrica e Fluorescência de raios X. A inserção de prata na zeólita não alterou a sua estrutura. A atividade antibacteriana da zeólita substituída com prata foi realizada por meio da concentração inibitória mínima utilizando-se Escherichia coli como bactéria alvo. A concentração inibitória mínima (CIM) da zeólita com 1% de prata e concentração 0,05 mg de zeólita/mL não foi capaz de inibir o crescimento visível da bactéria, entretanto, com o aumento da concentração houve inibição total no período de 24h. Os teores de 5% e 10% apresentaram CIM igual a 0,05 mg de zeólita/mL. Os filmes de Polietileno de baixa densidade (PEBD) adicionados de zeólita A substituída com prata foram sintetizados por via úmida. O teor mássico de zeólita nos filmes variou de 1% a 5% em massa. Os filmes não apresentaram mudanças significativas nos perfis de degradação térmica com o aumento do teor mássico de zeólita/Ag presente no compósito. Os filmes que apresentaram melhor atividade antibacteriana frente à Escherichia coli e Staphylococcus aureus foram aqueles preparados com a zeólita substituída com 5% e 10% de prata e com teor mássico de 5% (m/m), mostrando grande potencial para aplicações como embalagens ativas na preservação de alimentos. Active antimicrobial packagings are materials endowed with the ability to inhibit and eliminate microorganisms that deteriorate food. Considering the great importance of practices aimed at obtaining safer food, less waste and longer shelf life of these products, the present work had the objective of synthesizing low density Polyethylene and zeolite A composite films substituted with different contents of silver for use as active packaging. 1%, 5% and 10% silver were inserted by means of cation exchange in the structure of zeolite A. The starting materials were characterized by X-ray powder diffractometer, scanning electron microscopy, thermal gravimetric analysis and X-ray Fluorescence diffractometer. The silver insertion in the zeolite did not change its structure. The antibacterial activity of the silver-substituted zeolite was performed by the minimum inhibitory concentration using Escherichia coli as target bacterium. The MIC of the zeolite with 1% silver and concentration of 0,05 mg zeolite/mL was not able to inhibit the visible growth of the bacterium, however, with the increase of the concentration there was total inhibition in the period of 24h. The contents of 5% and 10% showed MIC equal to 0,05 mg of zeolite/mL. The LDPE films added with silver-substituted zeolite A were synthesized by wet-casting. The zeolite mass content in the films ranged from 1% to 5% by mass. The films did not show significant changes in the thermal degradation profiles with the increase of the zeolita/Ag mass content present in the composite. The films with best antibacterial activity against Escherichia coli and Staphylococcus aureus were those prepared with 5% and 10% silver substituted zeolite and with a mass content of 5% (w/w), showing great potencial for applications such as active packaging in food preservation.

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES) Objetivou-se avaliar a composição do colostro bovino nas primeiras ordenhas após o parto e sua utilização para a produção de um iogurte tipo grego. Foram analisadas amostras de colostro de 62 vacas da raça Jersey, nas primeiras seis ordenhas após o parto. As amostras foram avaliadas quanto pH, condutividade elétrica, refratometria e concentrações de gordura, proteína, caseína, extrato seco desengordurado, sólidos totais, lactose, retinol (vitamina A). Para a produção do iogurte tipo grego, foram utilizadas diferentes concentrações de colostro de terceira ordenha (0%,10%, 20% e 30%). As formulações de iogurtes foram avaliadas para os conteúdos de gordura, proteína, sólidos totais e cinzas, concentração de retinol e coloração. Além disso, foi realizada análise sensorial mediante aplicação do teste de escala hedônica de 9 pontos por painel de 103 provadores não treinados, seguida do teste de intenção de compra. O colostro apresentou reduções graduais nas concentrações de gordura, proteína, caseína, extrato seco desengordurado, sólidos totais e Brix e elevação da lactose com o avanço da lactação. As médias obtidas para sólidos totais e cinzas foram semelhantes em todas formulações de iogurtes tipo grego. Para a gordura, o iogurte sem adição de colostro apresentou menor percentual (8,33%), para a proteína a amostra com adição de 30% de colostro bovino apresentou a maior média (19,61%). Na avaliação sensorial, a amostra com 20% foi aquela que apresentou os melhores valores para aparência, consistência, aceitação global e intenção de compra, dentre as amostras com adição de colostro bovino. Os iogurtes tipo grego com adição de diferentes percentagens de colostro alcançaram boa aceitação sensorial e intenção de compra superior a 39%. The objective of this study was to evaluate the composition of bovine colostrum in the first milkings after delivery and its use for the production of a Greek yogurt. Colostrum samples from 62 Jersey cows were analyzed in the first six milkings after calving. The samples were evaluated for pH, electrical conductivity, refractometry and concentrations of fat, protein, casein, degreased dry extract, total solids, lactose, retinol (vitamin A). For the production of Greek yogurt, different concentrations of third milking colostrum (0%, 10%, 20% and 30%) were used. Yogurt formulations were evaluated for fat, protein, total solids and ash content, retinol concentration and coloration. In addition, sensory analysis was performed by applying the 9-point hedonic scale test per panel of 103 untrained tasters, followed by the purchase intention test. Colostrum showed gradual decreases in fat, protein, casein, defatted dry extract, total solids and Brix concentrations and lactose elevation as lactation progressed. The averages obtained for total solids and ashes were similar in all Greek yoghurt formulations. For fat, yogurt without colostrum added showed the lowest percentage (8.33%), for protein the sample with 30% bovine colostrum added the highest average (19.61%). In the sensory evaluation, the sample with 20% was the one that presented the best values for appearance, consistency, global acceptance and purchase intention, among the samples with bovine colostrum addition. Greek-type yogurts with different colostrum percentages achieved good sensory acceptance and purchase intent greater than 39%.