A5075298281- Essential Oils and Antimicrobial Activity
- Nanocomposite Films for Food Packaging
- Listeria monocytogenes in Food Safety
- Probiotics and Fermented Foods
- Food composition and properties
- Microbial Metabolites in Food Biotechnology
- Agricultural and Food Sciences
- Insect Pest Control Strategies
- Pineapple and bromelain studies
- Microbial Inactivation Methods
- Microencapsulation and Drying Processes
- Food Safety and Hygiene
- International Relations in Latin America
- Date Palm Research Studies
- Postharvest Quality and Shelf Life Management
- Composting and Vermicomposting Techniques
- Brazilian History and Foreign Policy
- Phytochemicals and Antioxidant Activities
- Plant Pathogens and Fungal Diseases
Universidade Federal de Pernambuco
2014-2025
Universidade Federal da Paraíba
2014-2016
Blücher (Germany)
2014
Centro Universitário da Cidade
2014
This study assessed the effect of combined application essential oils (EOs) from Origanum vulgare L. – oregano (OVEO) and Rosmarinus officinalis rosemary (ROEO), alone or in combination at subinhibitory concentrations, against three pathogenic bacteria that are associated with fresh leafy vegetables: Listeria monocytogenes (L. monocytogenes), Escherichia coli (E. coli) Salmonella enterica Serovar Enteritidis (S. Enteritidis). The inhibitory effects were evaluated by determining minimum...
This study investigated the efficacy of an innovative edible coating, composed fungal chitosan and alginate, functionalized with Lacticaseibacillus casei LC03, in both free microencapsulated forms, to extend shelf life enhance nutritional value strawberries. L. LC03 cells were successfully encapsulated alginate microparticles (MAL) further coated (MALC), resulting enhanced protection (cell reduction below 1.4 CFU/mL), viability (8.02 log encapsulation efficiencies exceeding 90%. The coating...
Summary This study compared the effectiveness of fungal chitosan nanocomposite, gel and nanoparticles against strawberry phytopathogenic fungi ( Botrytis cinerea ; Rhizopus stolonifer Aspergillus niger ). Nanoparticles were prepared by ionic gelation method characterised dynamic light scattering scanning electron microscopy. The influence edible coatings on growth was analysed in vitro vivo presented an average size = 331.1 nm (±7.21) with a narrow distribution (PDI 0.377) zeta potential +34...
This study compared, for the first time, postharvest conservative action of edible fungal chitosan coatings (gel, nanoparticles and gel-nanoparticle) on physico-chemical, sensorial microbiological characteristics strawberries. The were prepared by an ionic gelation method characterized dynamic light scattering scanning electron microscopy. antioxidant (DPPH* ABTS*) activity antimicrobial (macrodilution method) against phytopathogenic fungi verified. had a size 331.1 nm zeta potential of+ 34...
Summary This research verified the ability of Lactobacillus rhamnosus encapsulated with inulin to tolerate simulated digestive system and their viability in a soy blend. Probiotic alginate‐chitosan matrix without presented better encapsulation efficiency (80.92%) than (57.39%). On 28th day, count probiotics decreased by 3.42 1.99 logarithmic cycles free cells inulin, respectively. In contrast, microorganisms showed an increase 1.26 logs CFU g −1 . During gastrointestinal simulation, cell...
Hortaliças minimamente processadas (HMP) são consideradas alimentos saudáveis e naturais, mas que devido à sua intensa manipulação podem ser veículos para micro-organismos, com destaque o grupo das bactérias psicrotróficas, as quais possuem capacidade de multiplicação em temperaturas refrigeração. O risco do consumo deste tipo alimento tem elevado a necessidade desenvolvimento novas práticas controlar sobrevivência crescimento dessas bactérias. Óleos essenciais compostos relacionados...
Considerando a ocorrência de Doenças Origem Alimentar (DOA) pelo consumo hortaliças minimamente processadas (HMP) contaminadas, principalmente, por bactérias psicrotróficas e possibilidade destes microrganismos tornarem-se resistentes à sanitizantes convencionais utilizados na indústria alimentos, tem sido motivada pesquisa novos compostos com ação antimicrobiana. Por isso, o objetivo do presente trabalho foi avaliar efeito antimicrobiano dos óleos essenciais Origanum vulgare L. (OEOV)...