A5000528726- Essential Oils and Antimicrobial Activity
- Probiotics and Fermented Foods
- Microbial Metabolites in Food Biotechnology
- Food composition and properties
- Nanocomposite Films for Food Packaging
- Listeria monocytogenes in Food Safety
- Gut microbiota and health
- Bee Products Chemical Analysis
- Protein Hydrolysis and Bioactive Peptides
- Food Safety and Hygiene
- Phytochemicals and Antioxidant Activities
- Postharvest Quality and Shelf Life Management
- Meat and Animal Product Quality
- Plant Pathogens and Fungal Diseases
- Agricultural and Food Sciences
- Insect Pest Control Strategies
- Diet and metabolism studies
- Botanical Research and Applications
- Phytochemistry Medicinal Plant Applications
- Microbial Inactivation Methods
- Medicinal Plants and Neuroprotection
- Sensory Analysis and Statistical Methods
- Biochemical Analysis and Sensing Techniques
- Bacterial biofilms and quorum sensing
- Advanced Chemical Sensor Technologies
Universidade Federal da Paraíba
2016-2025
Universidade Federal de Lavras
2022
Health Center
2016-2020
Centro Universitário de João Pessoa
2016-2020
Blücher (Germany)
2014
Universidade Estadual de Londrina
2014
Universidade Federal de Pernambuco
2005-2014
Centro Universitário da Cidade
2014
National University of Management
2014
VTT Technical Research Centre of Finland
2014
Monofloral honeys produced by the stingless bee M. Subnida Duke and Melipona scutellaris Latrelle in a Brazilian semi-arid region were analyzed regarding their physicochemical (moisture, protein, proline, hydroxymethyl-furfural, color, electrical conductivity, pH, free acidity, sugar profile) sensory aspects (color, viscosity flavor). The floral source influenced profile, ash proline content honeys. intensity of acidic flavor, sweet taste color varied according to source. No differences...
This study was led with the purpose of evaluating effectiveness eugenol, beta-pinene and alpha-pinene in inhibiting growth potential infectious endocarditis causing gram-positive bacteria. The phytochemicals Minimum Inhibitory Concentration-MIC determined by solid medium diffusion procedure, while interference MIC values on bacterial cell viability performed viable cells count. Staphylococcus aureus, S. epidermidis, Streptococcus pneumoniae pyogenes strains were used as test microorganisms....
The aim of this study was to determine the sensitivity profile mould strains isolated from foods some essential oils and phytochemicals. assayed were: Fusarium spp., Rhizopus Aspergillus flavus, A. niger Penicillium spp. According results, Lippia alba N.E. Brown, Peumus boldus Molina, microphylla Phil., Citrus limon Risso Cymbopogon citratus Stapf. oil phytochemicals citral, eugenol mircene showed prominent antimould activity. Among products that evidenced activity, citral lowest minimum...
This study assessed the occurrence of an enhancing inhibitory effect combined application Origanum vulgare (OV) and Rosmarinus officinalis (RO) essential oils against bacteria associated to minimally processed vegetables using determination Fractional Inhibitory Concentration (FIC) index, kill-time assay in vegetal broth vegetable matrices. Moreover, it was determined chemical composition their effects alone mixture on sensory characteristics vegetables. Carvacrol (66.9 g/100 g) most...
This study assessed the polyphenolic profile and antioxidant antibacterial activities of monofloral honeys produced by Meliponini in Brazilian semiarid region. Honeys from Ziziphus joazeiro Mart. (juazeiro) Croton heliotropiifolius Kunth (velame branco) showed highest total phenolic contents (TPCs) greatest activity assays with DPPH ABTS+ radicals. Mimosa quadrivalvis L. (malícia) presented strongest anti-peroxyl ORAC assay. Juazeiro quantities trans-cinnamic, p-coumaric, ellagic ferulic...
This study aimed to assess the adhesion, detachment kinetic and biofilm formation of Staphylococcus aureus isolates from food services surfaces on stainless steel polypropylene when cultivated in a vegetable-based broth at 7 28 °C, efficacy peracetic acid (30 mg/L) sodium hypochlorite (250 removing bacterial cells matrix preformed biofilm. The adhered over 4 Log cfu/cm2 regardless surface kind incubation temperature. Cell was around 3 first six contacts with agar characterizing high...
This study aimed to identify lactic acid bacteria (LAB) in byproducts of fruit (Malpighia glabra L., Mangifera indica Annona muricata and Fragaria vesca L.) pulp processing. Fifty strains LAB were identified using matrix-assisted laser desorption/ionization-time flight mass spectrometry (MALDI-TOF MS) 16S rRNA gene sequence (16S rRNA) analysis. Species belonging Lactobacillus genus the predominant all processing byproducts. The average congruency between MALDI-TOF MS species identification...
This study evaluated the efficacy of glycone (myricitrin, hesperidin and phloridzin) aglycone flavonoids (myricetin, hesperetin phloretin) in inhibiting biofilm formation by Staphylococcus aureus RN4220 S. SA1199B that overexpress msrA norA efflux protein genes, respectively. The minimum inhibitory concentration (MIC) (MBIC50 – defined as lowest resulted ≥50% inhibition formation) were determined using microdilution broth procedures. showed MIC >1024 μg/mL against SA1199B; however, these...
This study assesses and compares the nutritional, textural sensory characteristics of Coalho cheese made from goat's (CGM) or cow's milk (CCM) their mixture (CCGM) during cold storage for 28 days. Among assessed physiochemical parameters, type used production only influenced (P < 0.05) moisture, fat salt contents cheeses. CGM CCGM showed higher content short- medium-chain fatty acids, such as C6, C8 C10 C12, long-chain polyunsaturated acids C18:2n6c, lower C16 C16:1. All cheeses presented...
This study characterized the biofilm-forming ability of Staphylococcus aureus from food-contact surfaces and evaluated effects essential oil Origanum vulgare L. (oregano; OVEO) carvacrol (CAR) against planktonic sessile cells selected isolates, as well their on biofilm formation stainless steel over time. In microtiter plate (MtP) assay, 97.2% (70/72) isolates were considered biofilm-producers, while in assays using Congo Red agar, 88.9% (64/72) presented ability. The detection icaA, icaB,...
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...
In the present study, we assessed effects of Thymus vulgaris L. essential oil (TVEO) on Staphylococcus aureus and Listeria monocytogenes, pathogenic bacteria frequently associated with fresh or low-ripened cheeses (e.g., Brazilian coalho cheese), a starter co-culture comprising Lactococcus lactis subsp. cremoris, which are commonly used for production different cheeses. To measure these effects, determined minimum inhibitory concentration (MIC) bacterial cell viability over time in (coalho)...
This study evaluated maltodextrin (MD) and gelatin (GEL) in different ratios (SO1, MD only; SO2, GEL = 2:1; SO3, 1:1, respectively) as wall materials to microencapsulation of sweet orange essential oil (SOEO, 10% w/w). SOEO microspheres were obtained by emulsification/lyophilization characterized regarding the yield efficiency, infrared spectroscopy, ultrastructural aspects (scanning electron microscopy, SEM), thermogravimetric (TG), derivative thermogravimetry (DTG) differential exploratory...
This study assessed the efficacy of chitosan (CHI) and Mentha piperita L. essential oil (MPEO) alone or in combination to control mycelial growth five different Colletotrichum species, C. asianum, dianesei, fructicola, tropicale karstii, identified as potential anthracnose-causing agents mango (Mangifera indica L.). The coatings CHI MPEO mixtures controlling development anthracnose cultivar Tommy Atkins was evaluated. (2.5, 5, 7.5 10 mg/mL) (0.3, 0.6, 1.25, 2.5 5 μL/mL) effectively inhibited...
There has been constant an increasing the search alternative and efficient compounds for food conservation, aiming a partial or total replacement of antimicrobial chemical additives. Spices offer promising safety. Inhibitory activity spices derivatives on growth bacteria, yeasts, fungi microbial toxins synthesis well reported, so they could be used in conservation as main adjuvant order to assure production microbiologically stable foods.