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Summary: This study aimed to develop and characterise cassava starch‐based films incorporating green tea extract and to assess the antioxidant effectiveness of these edible films against oxidative degradation in sliced calabrese sausage. The films were formulated with 3.5% starch (w/v) and 35% glycerol (w/w), with the addition of commercial green tea extract at concentrations of 1.0%, 2.5%, and 5.0% (w/v of film‐forming solution). The formulations with extract showed significantly higher per cent elongation at break compared to the control (without extract) (P < 0.05), with higher tensile strength observed in the film with 1.0% extract. The best results in antioxidant activity kinetics with IC50 values between 0.012 and 0.14 mg mL−1 over 60 days were obtained with 1% of the extract. The cassava starch film with 1.0% extract inhibited the lipid oxidation of calabrese sausage for 18 days. The presence of 1.0% extract in the film reduces lipid oxidation in calabrese sausage without sensorial alteration, extending shelf life and suggesting it as an alternative to conventional plastics. [ABSTRACT FROM AUTHOR]

This work aimed to estimate the mass transfer parameters of guabiju pulp under different temperatures of drying, modeling the kinetic curves using Fick's second law and the Lewis, Henderson–Pabis, Page, Modified Page, Logarithmic and Midilli models and to evaluate their biological properties and color. Guabiju pulp were dried at 313.15–373.15 K. The drying rate decreases over time, showing an exponential behavior with a significant influence of the operating temperature. Values of the effective diffusivity coefficient (Deff) between 1.578 and 10.755 × 10−9 m2 s−1 were observed, with an activation energy of 30.77 kJ mol−1 and an Arrhenius factor of 1962 × 10−4 m2 s−1. All models used showed good fit quality parameters (coefficient of determination—R2 (>0.9521), sum of squared error—SSE (<0.0049), root mean square error—RMSE (<0.0699) and chi‐square test—X2 (<0.0052)). The Midilli model showed the smallest deviations in relation to the experimental data. The values of the mass transfer constant (k6) ranged from 0.00036 to 0.01232 for the Midilli model. The best results for antioxidant activity, phenolic compounds and flavonoids were obtained at 353.15 K. The dehydrated guabiju pulp can be considered promising for human consumption and for food supplementation due to its biological activities, since the phenolic compounds act as pigments, flavor precursors and natural antioxidants. Practical applications: Drying systems have proved to be an important strategy for the conservation of natural resources. However, they still lack studies by society. In line with drying systems, the kinetic modeling of the data allows simulating and optimizing the process, reaching the maximum potential of the process and making the process viable, reducing losses and errors and increasing product quality, facilitating industrial implementation and scale‐up. Thus, studies on the drying of guabiju pulp (Myrcianthes pungens) help to understand the process. Considering that the fruit has bioactive compounds and can be used in a certain product within the pharmaceutical, chemical or food industry. [ABSTRACT FROM AUTHOR]

The aim of this study was to evaluate the synthesis of pectinase from Penicillium brasilianum in shake flasks and address their potential for industrial applications. A Plackett-Burman design followed by a complete second order design were used for the screening of most important factors and to maximize the polygalacturonase activity, respectively. Maximum polygalacturonase activity was 52.8 U mL-1 at 48 hours of bioproduction. The kinetic evaluation for substrate consumption showed that 42% total organic carbon, 52 nitrogen, 23 magnesium, and 60% potassium were consumed. The crude enzyme complex was used on commercial mango juice clarification, and, at a 0.5% concentration (v v-1) reduced viscosity by 10%, turbidity by 12% and clarification by 23%. Therefore, the results presented in this study could provide valuable and beneficial information for the food and enzyme industries (juice) as well as being a new landmark to microbiology by providing essential knowledge on P. brasilianum growing needs. [ABSTRACT FROM AUTHOR]

The objective of this study was to evaluate the production of pectinase by an isolated strain ofPenicillium brasilianumin a bioreactor and to consider its potential for industrial applications (i.e. fruit juice). The optimization of production was achieved through experimental design. The maximum exo-polygalacturonase (Exo-PG) production in the bioreactor was 53.8 U mL−1under the conditions of 180 rpm, an aeration rate of 1.5 vvm, 30 °C, pHinitialof 5.5, 5 × 106spores mL−1, 32 g L−1pectin, 10 g L−1of yeast extract and 0.5 g L−1magnesium sulfate and bioproduction for 36 h. The production of Exo-PG in the bioreactor was 1.3 times higher than that obtained in shake flasks, with aeration (1.5 vvm) and agitation (180 rpm) control. The crude enzyme complex, beyond the pectinolytic activity of Exo-PG (53.8 U mL−1), also contained activity pectin methylesterase (6.0 U mL−1) and pectin lyase (6.61 U mL−1). At a crude enzyme complex with a concentration of 0.5% (v/v), viscosity of peach juice was reduced by 11.66%, turbidity was reduced by 13.71% and clarification was increased by 26.92%. Based on the present results, we can conclude that the new strain of isolatedP. brasilianumproduced high amounts of pectinases in a bioreactor with mechanical agitation, and has the potential to be applied to in the clarification of juices. [ABSTRACT FROM PUBLISHER]

The present study evaluated the effectiveness of using disposable masks in mitigating the spread of Staphylococcus aureus during the chicken cutting process in a large poultry abattoir. The identification of carriers of S. aureus and the influence of the time of use of disposable masks was carried out. Contamination of utensils and equipment by S. aureus and products by mesophilic aerobes was determined, with and without the use of masks. The efficiency of different commercial masks was evaluated against S. aureus under simulated conditions. The results revealed that 36% of workers on processing lines at the abattoirs carried S. aureus. An increase in S. aureus counts was observed in masks worn by employees for up to 3 h. The transfer of microbial load to utensils was enhanced in the absence of the mask and over time. The breast fillets evaluated showed no difference in the count of mesophilic bacteria with and without the use of masks by employees, conversely, the cuts of thigh and drumstick, thigh fillet and drumstick and wings showed a significant difference with average counts lower than 2 .96 Log CFU/g. Tests under simulated conditions demonstrated the effectiveness of commercial masks in retaining microorganisms. The test mask used by the abattoirs proved to be inefficient, allowing the passage of sprays containing S. aureus, at 6, 15 and 25 cm, with 2.53, 1.74 and 0.66 Log CFU/plate, respectively. This mask saturated, creating a barrier effect that increased contamination in the employees’ work area. [ABSTRACT FROM AUTHOR]

The objective of this study was to assess the chemical composition of cinnamon essential oil (EO) and the toxicity of both the EO and its most abundant component. Additionally, the research aimed to investigate the microencapsulation of EO and evaluate its impact on release profiles and sensory properties, such as aroma persistence and color, in corn flour treated with free and microencapsulated EO before and after thermal treatment. Trans-cinnamaldehyde constituted the primary compound (~86%). Both the EO and trans-cinnamaldehyde exhibited high toxicity against Artemia salina, with lethal doses of 11.05 and 7.21 μg/mL, respectively. The highest microencapsulation efficiency was observed for a solution containing 10% gum arabic, 10% maltodextrin, and 10% EO. Microencapsulation yielded stable particles for future applications. Aroma persistence analysis of free and microencapsulated EO in corn flour revealed a reduction in aroma detection after thermal treatment. Regarding the flour color, the effect of thermal treatment was less pronounced on microencapsulated EO compared to free EO. [ABSTRACT FROM AUTHOR]

This study aimed to investigate the effects of reduction and/or partial replacement of sodium chloride with other chloride salts in pork ham. Calcium chloride, potassium chloride and magnesium chloride were selected at various contents and combinations. After processing, physico-chemical, microstructural, microbiological and sensory analyses were performed. The samples that showed acceptability in the sensory analysis were evaluated for pH, colour, aw, humidity, peroxide value (PV) and thiobarbituric acid reactive substance (TBARS) during storage (10, 30, 45, 60 and 75 days). The reduction and/or replacement of NaCl in the tested proportions significantly affected (p < 0.05) the quality of physical parameters (texture and colour), chemicals (composition, TBARS and PV) and structure. The formulations with 10 g·kg-1 NaCl and 5 g·kg-1 KCl replacement provided the best results for the evaluated technological parameters, resulting in lower losses. The obtained structures were similar to the muscular structure, well-organised and with the formation of a protein network, they presented good sensory acceptability and characteristics very similar to those of the standard formulation. [ABSTRACT FROM AUTHOR]

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. [ABSTRACT FROM AUTHOR]