22 results on '"Rocha, Meritaine da"'
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2. Influence of heating, protein and glycerol concentrations of film-forming solution on the film properties of Argentine anchovy (Engraulis anchoita) protein isolate
- Author
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Rocha, Meritaine da, Loiko, Márcia Regina, Gautério, Gabrielle Victória, Tondo, Eduardo César, and Prentice, Carlos
- Published
- 2013
- Full Text
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3. Yogurt fortification by the addition of microencapsulated stripped weakfish (Cynoscion guatucupa) protein hydrolysate
- Author
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Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (Brasil), Universidade Federal do Rio Grande do Sul, Fundação de Amparo à Pesquisa do Estado do Rio Grande do Sul, Ministerio de Economía y Competitividad (España), Ministerio de Ciencia, Innovación y Universidades (España), Agencia Estatal de Investigación (España), European Commission, Consejo Superior de Investigaciones Científicas (España), Oliveira Lima, Karina, Rocha, Meritaine da, Alemán, Ailén, López Caballero, M. E., Tovar, C. A., Gómez Guillén, M. C., Montero García, Pilar, Prentice, Carlos, Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (Brasil), Universidade Federal do Rio Grande do Sul, Fundação de Amparo à Pesquisa do Estado do Rio Grande do Sul, Ministerio de Economía y Competitividad (España), Ministerio de Ciencia, Innovación y Universidades (España), Agencia Estatal de Investigación (España), European Commission, Consejo Superior de Investigaciones Científicas (España), Oliveira Lima, Karina, Rocha, Meritaine da, Alemán, Ailén, López Caballero, M. E., Tovar, C. A., Gómez Guillén, M. C., Montero García, Pilar, and Prentice, Carlos
- Abstract
The aim of the present work was to fortify yogurt by adding a stripped weakfish (Cynoscion guatucupa) protein hydrolysate obtained with the enzyme Protamex and microencapsulated by spray drying, using maltodextrin (MD) as wall material. The effects on the physicochemical properties, syneresis, texture, viscoelasticity, antioxidant and ACE inhibitory activities of yogurt after 1 and 7 days of storage were evaluated. In addition, microbiological and sensory analyses were performed. Four yogurt formulations were prepared: control yogurt (without additives, YC), yogurt with MD (2.1%, YMD), with the free hydrolysate (1.4%, YH) and the microencapsulated hydrolysate (3.5%, YHEn). Yogurts to which free and microencapsulated hydrolysates were added presented similar characteristics, such as a slight reduction in pH and increased acidity, with a greater tendency to present a yellow color compared with the control yogurt. Moreover, they showed less syneresis, the lowest value being that of YHEn, which also showed a slight increase in cohesiveness and greater rheological stability after one week of storage. All yogurts showed high counts of the microorganisms used as starters. The hydrolysate presence in both forms resulted in yogurts with antioxidant activity and potent ACE-inhibitory activity, which were maintained after 7 days of storage. The incorporation of the hydrolysate in the microencapsulated form presented greater advantages than the direct incorporation, since encapsulation masked the fishy flavor of the hydrolysate, resulting in stable and sensorily acceptable yogurts with antioxidant and ACE inhibitory activities.
- Published
- 2021
4. Effect of the edible coating with protein hydrolysate on cherry tomatoes shelf life.
- Author
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Costa de Quadros, Camila da, Lima, Karina Oliveira, Luz Bueno, Caio Hendrix, dos Santos Fogaça, Fabíola Helena, Rocha, Meritaine da, and Prentice, Carlos
- Subjects
EDIBLE coatings ,PROTEIN hydrolysates ,TOMATOES ,CHERRIES ,FRUIT ,COLOR temperature - Abstract
Alternatives to increase fruit shelf life without the addition of synthetic preservatives, such as the use of edible coatings incorporated with bioactive compounds, should be explored. This study evaluated the effects of edible coating with fish protein hydrolysate on the quality and shelf life of cherry tomatoes. The cherry tomatoes were divided into four treatments: Control; coated with glycerol (5%; w/v); coated with glycerol (5%; w/v) and added with protein hydrolysate (1%; w/v) and coated with glycerol (5%; w/v) and added with protein hydrolysate (2%; w/v). The coated or uncoated cherry tomatoes were evaluated at 0, 7, 14, 21, and 45 days of chilled or room temperature storage for color, weight loss, firmness, soluble solids, pH, and molds and yeasts. The microbiological data suggested the edible coating with protein hydrolysate has bioactivity because inhibited the proliferation of molds and yeasts. However, in the other analyses showed no superior shelf life compared to the control. [ABSTRACT FROM AUTHOR]
- Published
- 2020
- Full Text
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5. Evaluation of antifungal and antimicotoxin activities of phenolic extracts from rice bran
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Souza, Michele Moraes de, Rocha, Meritaine da, Oliveira, Melissa dos Santos, and Furlong, Eliana Badiale
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Phenols ,Inibição Fúngica ,Conservador Natural ,Conservative Natural ,Fenóis ,Fungal Inhibition - Abstract
Neste trabalho, foram feitas associações dos níveis de compostos fenólicos obtidos de farelo de arroz com a inibição da multiplicação dos fungos Fusarium graminearum, Aspergillus oryzae e Aspergillus flavus, e a inibição da produção de aflatoxinas pelo último micro-organismo. Os compostos fenólicos foram extraídos com metanol e quantificados colorimetricamente com o reagente de Folin-Ciocalteau. A atividade antifúngica foi avaliada pela técnica de ágar diluído. Todos os fungos tiveram seu desenvolvimento inibido em até 2,3% inibição/μgfenol total na presença do extrato fenólico de farelo de arroz, além da inibição da produção de micotoxinas em 100%. Esses dados sugerem que o arroz possui defesas naturais contra o ataque por essas espécies fúngicas analisadas, e que podem estar associadas à ocorrência de ácidos fenólicos na sua composição. This investigation analyzed the association between the amounts of phenolic compounds extracted from rice bran and the inhibition of Fusarium graminearum, Aspergillus flavus and Aspergillus oryzae proliferation, and the inhibition of aflatoxin production by the latter microorganism. Phenolic compounds were extracted with methanol, and they were quantified by means of colorimeter assay using Folin-Ciocalteau reagent. The antifungal activity was assessed by means of diluted agar technique. The development of the all of fungi were inhibited up to 2.3% inhibition/μgtotal phenol in the presence of rice bran phenolic extract, and the production of mycotoxins was inhibited by 100%. These findings suggest that the rice holds a natural defense against those fungal species attack, which might be associated with the occurrence of phenolic acids.
- Published
- 2012
6. Evaluation of the antimicrobial activity of films based on argentine anchovy (engraulis anchoita) protein isoleted added with organic acids
- Author
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Rocha, Meritaine da and Prentice-Hernández, Carlos
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Protein isolate ,Antimicrobials agents ,Fish ,Microrganismos ,Agentes antimicrobianos ,Microorganisms ,Isolado protéico ,Pescado - Abstract
Os filmes são produzidos a partir de macromoléculas, que podem ser utilizados como embalagem, como os polissacarídeos, lipídeos e proteínas. As proteínas se destacam dos demais, pois possuem uma estrutura com 20 monômeros diferentes, que confere um amplo potencial de ligações intermoleculares. A incorporação de agentes ativos em filmes é uma alternativa como embalagem, para inibir ou retardar a multiplicação de microrganismos patógenos e deteriorantes em alimentos. O objetivo deste trabalho foi avaliar a atividade antimicrobiana de filmes à base de isolado protéico de anchoita (Engraulis anchoita) – IPA adicionados de ácidos orgânicos. Para tanto, foi elaborado o IPA, pela solubilização alcalina da proteína e precipitação no ponto isoelétrico a partir de carne mecanicamente separada. O IPA foi avaliado quanto a sua composição proximal, aminoacídica e por DSC. A solução formadora dos filmes foi elaborada a partir de IPA, água, glicerol e hidróxido de sódio. As formulações dos filmes foram elaboradas segundo um planejamento fatorial 23 . Foram avaliadas as propriedades físico-químicas de resistência a tração (RT) e elongação (E); espessura, solubilidade e permeabilidade ao vapor de água (PVA); a diferença de cor (∆E*) e opacidade (Y) e microscopia eletrônica de varredura (MEV) de filmes à base de IPA. Os filmes com diferentes concentrações de ácido sórbico (AS) ou ácido benzóico (AB) foram desenvolvidos a partir da condição cujo as propriedades físico-químicas foram as melhores, sendo comparados aos filmes controles. Estes, foram avaliados quanto a sua atividade antimicrobiana frente aos microrganismos Escherichia coli O157:H7, Listeria monocytogenes, Staphylococcus aureus e Salmonella Enteritidis pelo método de difusão em disco, além das propriedades físico-químicas, MEV e FT-IV. Os filmes com maior atividade antimicrobiana e os filmes controle foram aplicados sobre carne bovina, inoculados com os microrganismos inibidos no método de difusão em disco e armazenados a 5°C. Estes, foram avaliados a cada 2 dias durante 12 dias de armazenamento, pela método de contagem em gotas. O IPA apresentou 88,8% de proteína e 53,3% de aminoácidos polares e temperatura de desnaturação de 62,2°C. A espessura, PVA, ∆E* e Y dos filmes não foram afetados pelas variáveis estudadas no experimento. A menor solubilidade e maior RT dos filmes ocorreram em baixa concentração de IPA, glicerol e tratamento térmico, mas a E aumentou com o acréscimo dessas variáveis. As MEV das superfícies dos filmes foram homogêneas, para aqueles com leve tratamento térmico. O aumento da concentração de AS e AB na faixa de 0,50 a 1,50% resultou na diminuição da RT e aumento da E, solubilidade, ∆E* e Y. Houve mudança da organização molecular e interações intermoleculares entre as moléculas de IPA e AB testados pela avaliação do FT-IV. As MEV revelaram microporos em filmes com 1,50% de AS, o que resultou em filmes com menor homogeneidade. A maior atividade antimicrobiana foi verificada nos filmes com 1,50% de AS e AB frente a E. coli O157:H7, L. monocytogenes e S. Enteritidis. Estes filmes foram aplicados sobre carne bovina inoculada com E. coli O157:H7 e L. monocytogenes. Os filmes de AS frente a E. coli O157:H7 e L. monocytogenes apresentaram uma redução de 5 e 4 log UFC.g-1, respectivamente, em relação ao filme controle. O efeito do AB frente a estas bactérias, apresentou uma redução de 6 e 5 log UFC.g-1, ao final do 12° dia de armazenamento, respectivamente. Os filmes elaborados à base de IPA, adicionados de AS ou AB podem ser eficazes contra os patógenos alimentares testados. The films are produced from macromolecules, which may be used as packaging, such as polysaccharides, lipids and proteins. The proteins stand out from the others because they have a structure with 20 different monomers, which confers broad potential for intermolecular bonds. The incorporation of active agents in films is an alternative for packaging, to inhibit or retard the multiplication of pathogens and spoilage microorganisms in foods. The objective of this study was to evaluate the antimicrobial activity of films based on Argentine anchovy (Engraulis anchoita) - API protein isolate added organic acids. To that end we developed the API by protein alkaline solubilization and precipitation at the isoelectric point from mechanically recovered meat. The API was evaluated on their proximal and amino acid composition and by DSC. The forming solution of the films was made from API, water, glycerol and sodium hydroxide. The formulations of the films were prepared using a 23 factorial design. We evaluated the physicochemical properties of tensile strength (TS) and elongation (E), thickness, solubility and permeability to water vapor (WPV), the color difference (∆E*) and opacity (Y) and electron microscopy (SEM) of films based on API. The films with different concentrations of sorbic acid (AS) or benzoic acid (BA) were developed from the condition which the physicochemical properties were the best, being compared to films controls. These were evaluated for their antimicrobial activity against microorganisms Escherichia coli O157:H7, Listeria monocytogenes, Staphylococcus aureus and Salmonella Enteritidis by disk diffusion method, and the physicochemical properties, SEM and FT-IR. The films with higher antimicrobial activity and control films were applied on beef, inoculated with microorganisms inhibited the disk diffusion method and stored at 5 °C. These were evaluated every 2 days during 12 days storage, by drops counting method. API had 88.8% protein and 53.3% of polar amino acids and denaturation temperature of 62.2 °C. The thickness, WPV, ∆E* and Y of the films were not affected by variables in the experiment. The lower solubility and higher TS of the films occurred in a low concentration of API, glycerol and heat treatment, but E increased with the addition of these variables. The SEM of the surfaces of the films were homogeneous, for those with mild heat treatment. Increasing the concentration of AS and BA in the range 0.50 to 1.50% resulted in a decrease in TS and increased E, Y and ∆E*. There was a change of the molecular organization and intermolecular interactions between the molecules of API and BA tested by FT-IR evaluation. The SEM revealed micropores in films with 1.50% of SA, which resulted in films with less homogeneity. The greatest antimicrobial activity was observed for films with 1.50% of SA and BA against E. coli O157:H7, L. monocytogenes and S. Enteritidis. These films were applied on beef inoculated with E. coli O157:H7 and L. monocytogenes. The SA films against E. coli O157:H7 and L. monocytogenes show a reduction of 5 and 4 log CFU.g-1, respectively, in relation to the control film. The effect of AB against these bacteria showed a reduction of 6 and 5 log CFU.g-1 at the end of the 12th day of storage, respectively. The films based on API added SA or BA can be effective against foodborne pathogens tested.
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- 2012
7. Avaliação da atividade antifúngica de extratos fenólicos de cebola, farelo de arroz e microalga Chlorella phyrenoidosa
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Souza, Michele Moraes de, Oliveira, Melissa dos Santos, Rocha, Meritaine da, and Furlong, Eliana Badiale
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extratos vegetais ,antifungal activity ,phenolic ,vegetable extracts ,atividade antifúngica ,fenóis - Abstract
O objetivo deste trabalho foi relacionar os níveis de fenóis totais em cebola, farelo de arroz e microalga Chlorella phyrenoidosa com a atividade antifúngica testada contra o fungo Rhyzopus oryzae. Os compostos fenólicos da cebola foram extraídos em três sistemas solventes: aquoso, metanólico e com acetato de etila, os do farelo de arroz e da microalga Chlorellaphyrenoidosa extraídos com metanol. Os extratos foram quantificados colorimetricamente com reagente de Folin-Ciocalteau. O método para avaliar a atividade antifúngica empregou a técnica de Ágar diluído. O Rhyzopus oryzae teve seu desenvolvimento inibido em presença de extratos metanólico e acetoetílicos de cebola e metanólico de farelo de arroz, que continham as concentrações de compostos fenólicos testadas, 86; 2,6; e 46 µg fenóis.mL-1meio, respectivamente. O extrato aquoso de cebola e metanólico de Chlorella phyrenoidosa não inibiram o crescimento fúngico em nenhuma das concentrações fenólicas testadas. The objective of this work was to relate the levels of total phenolic in onion, rice bran, and Chlorellaphyrenoidosa with the antifungal activity tested against the fungus Rhyzopus oryzae. The phenolic compounds of onion were extracted in three solvent systems: aqueous, methanolic, and with ethila acetate, whereas the phenolic compounds of rice bran and Chlorella phyrenoidosa were extracted with methanol. The extracts were quantified with the Folin-Ciocalteau reagent. The method to evaluate the antifungal activity employed was the diluted Ágar technique. The Rhyzopus oryzae had its development inhibited in the presence of onion methanolic and aceto-ethylic extracts and rice bran methanolic extracts at the following phenolic concentrations, 86; 2.6, and 46 µg phenolic.mL-1agar, respectively. The aqueous extracts from onion and the methanolic extract from Chlorellaphyrenoidosa did not inhibit fungal growth under the phenolic concentrations tested.
- Published
- 2010
8. Study on the extracting conditions of phenolic compounds from onion (Allium cepa L.)
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Souza, Michele Moraes de, Recart, Vânia Machado, Rocha, Meritaine da, Cipolatti, Eliane Pereira, and Furlong, Eliana Badiale
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planejamento experimental ,compostos fenólicos ,experimental design ,cebola ,phenolic compounds ,onion - Abstract
O objetivo deste trabalho foi estabelecer as melhores condições para efetuar extração de compostos fenólicos totais de diferentes classes comerciais de cebola (Allium cepa L.). Por meio de Planejamento Experimental Fatorial foram determinadas as variáveis que infl uenciam signifi cativamente nas etapas de extração. As variáveis estudadas foram: natureza do solvente, procedimento de agitação, tempo de extração e tempo de agitação com e sem interrupções. A melhor combinação resultou em um modelo preditivo, empregandose metanol como solvente, agitação de 120 minutos a 200 rpm. O maior conteúdo fenólico em diferentes classes de cebola foi 2275 μg/g, 88% de recuperação e o limite de quantifi cação foi de 31 μg fenóis/g. The present study was carried out to establish the best conditions for performing the total phenolic compounds extraction from diverse kinds of commercialized onion (Allium cepa L.). By means of the factorial experimental design the variables that signifi cantly infl uence the extraction stages were determined. The following variables were analyzed: type of solvent, shaking process, time of extraction, and time with and without shaking interruptions. The best combining proceeding resulted in a predictive model, by using methanol as solvent, shaking for 120 minutes, and at 200 rpm. The highest phenolic content in different kinds of onion was 2275 μg/g, the recovery was 88%, and the quantifi cation limit of 31 μg/g.
- Published
- 2009
9. Films based on protein isolated from croaker ( Micropogonias furnieri) and palm oil.
- Author
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Halal, Shanise Lisie Mello El, Zavareze, Elessandra da Rosa, Rocha, Meritaine da, Pinto, Vânia Zanella, Nunes, Michael Ramos, Luvielmo, Márcia de Mello, and Prentice, Carlos
- Subjects
MICROPOGONIAS furnieri ,PALM oil ,MICROSTRUCTURE ,PROTEIN analysis ,WATER vapor - Abstract
BACKGROUND The microstructure and the physical, mechanical, barrier and thermal properties of films based on different concentrations of protein isolated from croaker waste ( CPI) and palm oil ( PO) were analyzed. Films were elaborated by a casting technique using 2, 3 and 4 g CPI 100 g
−1 of a filmogenic solution and 0, 10 and 20 g of PO 100 g−1 CPI. RESULT Microstructure of the film surfaces of CPI with PO showed no presence of lipid droplets dispersed in the filmogenic matrix, although a rough surface was present. Films with 3% and 4% CPI and 20% PO had the lowest rates of water vapor permeability. When there was an addition of PO to the reduced tensile strength of the films, regardless of the concentration of CPI, this addition reduced the elongation of films with 3% and 4% CPI; however, it did not influence films with 2% CPI, which did not differ from the control film (0% OP). Thermal analysis revealed that films with the highest PO percentage had a lower initial weight loss when compared with other films, due to higher hydrophobicity. CONCLUSION The use of protein isolate obtained from fish residues of low commercial value and palm oil is viable for the production of biodegradable films because the latter constitute good barrier properties and thermal stability. © 2015 Society of Chemical Industry [ABSTRACT FROM AUTHOR]- Published
- 2016
- Full Text
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10. Bioactivity and bioaccessibility of protein hydrolyzates from industrial byproducts of Stripped weakfish (Cynoscion guatucupa).
- Author
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Lima, Karina Oliveira, da Costa de Quadros, Camila, Rocha, Meritaine da, Jocelino Gomes de Lacerda, José Thalles, Juliano, Maria Aparecida, Dias, Meriellen, Mendes, Maria Anita, and Prentice, Carlos
- Subjects
- *
AMINO acid sequence , *PROTEINS , *PEPSIN , *FOOD preservatives , *ANTIMICROBIAL preservatives , *HYDROXYL group - Abstract
Protein hydrolyzates of Stripped weakfish (Cynoscion guatucupa) industrial byproducts were prepared, and their antimicrobial and antioxidant activities, as well as bioaccessibility were evaluated. Byproducts were hydrolyzed by Alcalase (HA) and Protamex (HP) to achieve degrees of hydrolysis (DH) of 5, 10 and 15%, respectively. Resulting hydrolyzates were enzymatically digested with pepsin and pancreatin to determine the in vitro bioaccessibility. The highest antimicrobial activity was verified for HA with DH 5% (HA5) against Escherichia coli O157:H7 (5.50 ± 0.17 mm). Whereas HP with DH 5% (HP5) showed the highest antioxidant activity for the tested assays. After simulated in vitro gastrointestinal digestion, all samples were bioaccessible and showed an increase for the ABTS and hydroxyl radical scavenging with the highest activities for HA5 (87.7 ± 0.21%) and HP5 (87.5 ± 0.34%) and HP5 (96.7 ± 0.86%) and HP15 (97.5 ± 0.15%), respectively. We then submitted HA5 and HP5 to peptide sequences analysis, the bioactivities were attributed to the presence of amino acid such Phe, Leu, and Trp in the peptide sequences and peptide sequences like WDDMEK (HP5). The developed peptides present a potential for use as natural antimicrobial and antioxidant preservatives in food. • Hydrolyzates of C. guatucupa byproducts were prepared using Alcalase and Protamex. • Inhibition of E. coli and S. aureus growth by protein hydrolyzates with 5% DH. • Hydrolyzates with 5% DH by Protamex showed higher antioxidant activity. • The hydrolyzates were bioaccessible with antioxidant activity. • Bioactivities were attributed to the presence of specific amino acids or fragments. [ABSTRACT FROM AUTHOR]
- Published
- 2019
- Full Text
- View/download PDF
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