The aim of this study was to optimize the extraction total phenolics from edible mushrooms, evaluate in vitro antioxidant and antimicrobial activities identify main phenolic compounds present extracts. A Box-Behnken design used effects temperature (X1, 25–55 °C), solvent-to-solid ratio (X2, 30–70 mL per gram) solvent concentration (X3, 25–75%) were evaluated. In optimum conditions extraction, (DPPH, ABTS FRAP assays) extract tested against bacteria: Bacillus cereus, Staphylococcus aureus,...

Summary In this study, the antioxidant capability, total phenolic content and antimicrobial activity of ethanolic extracts seven fruits from Brazilian Atlantic Forest were evaluated. The conditions for extraction crude phenolics determined using an experimental factorial design. Total content, 1,1‐diphenyl‐2‐picrylhydrazyl radical (DPPH • ) scavenging β‐carotene‐linoleic acid couple oxidation assays used to evaluate properties extracts. addition, was screened two Gram‐negative bacteria (...

Bioactive compounds and antioxidant activity from 44 fruit were evaluated. The data statistically evaluated by analysis of common components specific weights (CCSWA). Panã, acerola, açaí, jabuticaba showed higher values total phenolic (TPCs) activity. CCSWA was able to explain almost 100% the variance established correlation between TPC capacity, being most influential variables in classification samples. This statistical method is ideal for quickly analyzing a large amount data, as obtained...

Chia mucilage is a product with high emulsifying capacity, being potential encapsulating agent of food ingredients microencapsulated. The objective this paper was to evaluate the chia as natural beet dye, in combination maltodextrin and arabic gum (at 10 15% concentration), spray drying microencapsulation. used study obtained by freeze oven at 50 °C. Moisture, dye retention hygroscopicity, yield, solubility, color morphology microcapsules were characterized. effect pH temperature medium on...

In this study, the phenolic content, antioxidant capacity, antimicrobial activity and bioaccessibility in different fruit purees were evaluated. Strawberry (Fragaria ananassa Duch.), starfruit (Averrhoa carambola) other fruits native from Brazil, such as açaí (Euterpe oleracea), acerola (Malpighia emarginata), araçá (Psidium guineenses), cambuci (Campomanesia phaea), jabuticaba (Myrciaria cauliflora), murici (Byrsonima verbascifolia), panã (Annona crassiflora) pitanga (Eugenia uniflora)...

Great efforts have been made to increase the bioaccessibility of bioactive compounds from plant sources. This can be achieved by innovative and effective method biosorption these in Saccharomyces cerevisiae obtained industrial fermentative process (waste yeast). In this context, research evaluated if chemical modifications depleted yeast improve capacity biosorb phenolic through vitro digestion tests, approach secondary metabolites yerba mate. The results showed that modification promoted an...

Use of the Saccharomyces cerevisiae as a biosorbent material has proven versatile in innovative applications like biosorption bioactive compounds from plant extracts. The have different biological activities such antioxidant, antimicrobial and anticancer properties. Thus, application S. intends to increase bioaccessibility compounds, increasing absorption by body compared direct ingestion. occurs protection provided yeast cell, reducing degradation that through action digestive enzymes...

The present study evaluated the efficiency of an edible coating alginate and erythrosine in preservation ricotta cheese submitted to technique Photodynamic Inactivation Microorganisms (PDIM). Three treatments were evaluated: samples coated with solution, solution 10 μmol/L 100 erythrosine. Mechanical properties, water vapor sorption, solubility permeability release aqueous medium characterized. antimicrobial effect coatings followed by photodynamic application was during storage for 21 days....

Abstract The conventional parboiling process decreases the total phenolic compounds (TPC) and antioxidant activity (AA) of rice. In order to change this nutritional disadvantage, in research we have proposed an unusual solution. Here, added grape pomace (agro‐industrial waste) during as a source bioactive (BC). An increase concentrations TPC, flavonoids anthocyanins was found. Moreover, there slightly final colour rice (which tended towards red) addition proline (NMR spectra), which is amino...

The aim of this study was to explore the profile bioactive compounds Merlot grape pomace by different methodologies including phenolic composition spectrophotometry, chromatography and spectroscopy its antibacterial activity. Additionally, correlation between antioxidant activity principal component analyses (PCA) evaluated. showed classes such as acids, flavonoids stilbene with high according DPPH (2.58 ± 0.07 mg mL‑1), autoxidation system β-carotene/linoleic acid (70.60 0.91%), ABTS (1.22...

Microencapsulating phenolic compounds and anthocyanins from grape pomace, a by-product of the food industry, is attractive because many beneficial health effects associated with these compounds. At first, we evaluated cultivar BRS Violeta using microencapsulation, indicating degree innovation in present research. This study aims to microencapsulate pomace extract combination maltodextrin xanthan gum via lyophilization, determine protective effect this microcapsule on anthocyanins. Thus,...

Summary The yields of extraction, fatty acid and carotenoid compositions, antioxidant antimicrobial activities organic conventional Lycium barbarum oils extracts were investigated. Different methods used in the extraction: Soxhlet, maceration Bligh & Dyer. Sample characterization was performed by proton nuclear magnetic resonance Raman spectroscopy. Soxhlet presented a higher yield for (4.58%) (2.83%) fruit. Goji samples showed high content unsaturated acids ( UFA ) (78.29–84.72%)...

The objective of this work was to optimize the extraction psyllium mucilage and evaluate its functional technological properties, aiming for first time use in ice cream. A factorial design carried out test different conditions. Were evaluated water solubility (WS) oil absorption capacity. Mucilage (gel dried) applied cream, submitted overrun, melting, color sensory analysis. Time temperature were significant parameters, being best conditions at 60ºC 2 hours. Samples presented WS between 200...

The use of edible films has become a topic great interest in the food and environmental sectors, due to their potential prevent deterioration biodegradability. In this context, study aimed develop characterize based on camu-camu residue, gelatin glycerol, evaluating solubility, thermal, degradability, antioxidant water vapor permeability properties matrix. This is first incorporating into glycerol produced with incorporation residue proved be manageable soluble, presence some non-soluble...

Abstract Chitosan-based film incorporated with citric acid was prepared by the casting method for application in a Brazilian matured cheese. Three formulations of cheese were processed, intention evaluating starter culture and effect terms its physiochemical, microbiological, sensorial characteristics. It observed scanning electron microscopy ( sem ) analysis that has homogeneous appearance, crosslinking between chitosan confirmed Fourier transform infrared spectroscopy (FTIR) analysis. The...

The use of edible coating is an option to improve food quality and increase product shelf life. Photodynamic therapy acid addition may be another which decreases the number viable microorganism cells, including Gram-negative bacteria. present work aimed evaluate application coatings that have ability inhibit growth Escherichia coli, using acidic pH photodynamic therapy, in order life fresh cheese. Coatings were prepared with lactic, malic citric acids. control micrograph showed surface...

Esta pesquisa tem como objetivo avaliar a gestão da qualidade e suas ferramentas de forma compreender sua aplicabilidade em indústrias alimentícias origem animal. A metodologia utilizada para o desenvolvimento deste trabalho foi fundamentada na abordagem qualitativa com levantamento bibliográfico bases dados do Ministério Agricultura, Pecuária Abastecimento, Scielo, Pubmed Google Scholar por meio concordância entre termos. Dentre as disponíveis animal, os programas autocontrole estabelecidos...

The common dimension (ComDim) chemometric method for multi-block analysis and hierarchical cluster (HCA) were used to evaluate the data obtained from physico-chemical rheological characterization of 42 commercial fruit pulps. characteristics behavior pulps found be considerably different. Herschel-Bulkley equation was fit steady-state flow curves pulps, it appropriately describe materials, which showed a wide range yield stresses. soluble solids content stress main factors responsible sample...

A linguiça frescal é produto cárneo bastante consumido, sendo fonte de proteínas e lipídeos. Devido à sua elevada aceitação, a incorporação fontes vegetais auxilia melhorando aspectos nutricionais. Este alimento possui alto teor proteico lipídico estando sujeito diferentes reações que alteram suas características aceitabilidade como oxidação lipídica, uma das principais causas redução da vida útil do produto. Assim, objetivou-se desenvolver tipo frango com adição farinha ora-pro-nóbis (OPN)...

This work demonstrates the effectiveness of using alternative solvents to obtain jambolan extracts with a high content bioactive compounds compared conventional organic solvents, being first study evaluate best ecological solvent for

The use of edible films has garnered significant interest in the food and environmental sectors due to their potential prevent deterioration biodegradability. This study aimed develop characterize based on camu-camu residue, gelatin, glycerol, evaluating solubility, thermal, degradability, antioxidant, water vapor permeability properties gelatin matrix. is first incorporating into a glycerol produced with residue were manageable soluble, some non-soluble residues, providing shiny...