RESUMO

Starches used in food industry are extracted from roots, tubers and cereals. Seeds of jackfruit are abundant and contain high amounts of starch. They are discarded during the fruit processing or consumption and can be an alternative source of starch. The starch was extract from the jackfruit seeds and characterised to chemical, morphological and functional properties. Soft and hard jackfruit seeds showed starch content of 92.8% and 94.5%, respectively. Starch granules showed round and bell shape and some irregular cuts on their surface with type-A crystallinity pattern, similar to cereals starches. The swelling power and solubility of jackfruit starch increased with increasing temperature, showing opaque pastes. The soft seeds starch showed initial and final gelatinisation temperature of 36°C and 56°C, respectively; while hard seeds starch presented initial gelatinisation at 40°C and final at 61°C. These results suggest that the Brazilian jackfruit seeds starches could be used in food products.

Assuntos

RESUMO

The aim of this study was to assess the activity of essential oil extracted from the leaves of C. blanchetianus Baill, popularly known as "marmeleiro", in inhibiting the growth and survival of pathogenic microorganisms in food by determining their survival in vitro and by observing the behaviour of Listeria monocytogenes inoculated into a food model (meat cubes) that was stored at refrigeration temperature (7 ± 1 ºC) for 4 days. The results indicated a bactericidal effect against Aeromonas hydrophila and Listeria monocytogenes and bacteriostatic action against Salmonella Enteritidis. A bacteriostatic effect on meat contaminated with L. monocytogenes was found for all concentrations of essential oils tested. These results showed that essential oil from the leaves of C. blanchetianus Baill represents an alternative source of potentially natural antimicrobial agents that may be used as a food preservative.

Assuntos

RESUMO

The aim of this study was to assess the activity of essential oil extracted from the leaves of C. blanchetianus Baill, popularly known as "marmeleiro", in inhibiting the growth and survival of pathogenic microorganisms in food by determining their survival in vitro and by observing the behaviour of Listeria monocytogenes inoculated into a food model (meat cubes) that was stored at refrigeration temperature (7 ± 1 °C) for 4 days. The results indicated a bactericidal effect against Aeromonas hydrophila and Listeria monocytogenes and bacteriostatic action against Salmonella Enteritidis. A bacteriostatic effect on meat contaminated with L. monocytogenes was found for all concentrations of essential oils tested. These results showed that essential oil from the leaves of C. blanchetianus Baill represents an alternative source of potentially natural antimicrobial agents that may be used as a food preservative.

Assuntos

RESUMO

The aim of this study was to assess the activity of essential oil extracted from the leaves of C. blanchetianus Baill, popularly known as "marmeleiro", in inhibiting the growth and survival of pathogenic microorganisms in food by determining their survival in vitro and by observing the behaviour of Listeria monocytogenes inoculated into a food model (meat cubes) that was stored at refrigeration temperature (7 ± 1 ºC) for 4 days. The results indicated a bactericidal effect against Aeromonas hydrophila and Listeria monocytogenes and bacteriostatic action against Salmonella Enteritidis. A bacteriostatic effect on meat contaminated with L. monocytogenes was found for all concentrations of essential oils tested. These results showed that essential oil from the leaves of C. blanchetianus Baill represents an alternative source of potentially natural antimicrobial agents that may be used as a food preservative.

RESUMO

The aim of this study was to assess the activity of essential oil extracted from the leaves of C. blanchetianus Baill, popularly known as "marmeleiro", in inhibiting the growth and survival of pathogenic microorganisms in food by determining their survival in vitro and by observing the behaviour of Listeria monocytogenes inoculated into a food model (meat cubes) that was stored at refrigeration temperature (7 ± 1 ºC) for 4 days. The results indicated a bactericidal effect against Aeromonas hydrophila and Listeria monocytogenes and bacteriostatic action against Salmonella Enteritidis. A bacteriostatic effect on meat contaminated with L. monocytogenes was found for all concentrations of essential oils tested. These results showed that essential oil from the leaves of C. blanchetianus Baill represents an alternative source of potentially natural antimicrobial agents that may be used as a food preservative.

RESUMO

O presente estudo descreve a composição química e a atividade antimicrobiana do óleo essencial das folhas de Croton rhamnifolioides Pax & Hoffm, uma planta aromática amplamente distribuída no Nordeste do Brasil e largamente utilizada na medicina popular. Cromatografia gasosa espectrometria de massa foi utilizada para determinar sua composição. Oito componentes foram identificados, sendo 1,8-cineol (46,32%) o composto majoritário, seguido por 1-felandreno (16,70%), p-cimeno (10,21%), sabineno (8,14%) e trans-cariofileno (4,81%). O óleo essencial apresentou atividade antibacteriana contra Aeromonas hydrophila, Escherichia coli, Listeria monocytogenes, Salmonella Enteritidis e Staphylococcus aureus com valores de concentração inibitória mínima (CIM) e concentração bactericida mínima (CBM) entre 2,5 - 20 ?L/mL e 5 - 40 ?L/mL, respectivamente. Além disso, o óleo essencial também afetou a viabilidade celular dessas bactérias. Os resultados sugerem a necessidade de estudos para estabelecer o uso potencial deste óleo essencial como antimicrobiano natural na indústria de alimentos.

This study describes the chemical composition and antimicrobial activity of an essential oil from the leaves of Croton rhamnifolioides Pax&Hoffm., an aromatic plant widely distributed in northeastern Brazil and commonly used in folk medicine. Eight components were identified: 1.8-cineole (46.32%) as the major compound, followed by 1-felandreno (16.70%), p-cymene (10.21%), sabinene (8.14%) and trans-caryophyllene (4.81%). The essential oil exhibited antibacterial activity against Aeromonas hydrophila, Escherichia coli, Listeria monocytogenes, Salmonella Enteritidis and Staphylococcus aureus, with minimum inhibitory concentrations and minimum bactericidal concentrations ranging from 2.5 to 20 and 5 to 40 ?L.mL1, respectively. In addition, the essential oil also affected the cellular viability of these bacteria. The results suggest the need for research to establish the potential uses of this essential oil as a natural antimicrobial in the food industry.

RESUMO

O presente estudo descreve a composição química e a atividade antimicrobiana do óleo essencial das folhas de Croton rhamnifolioides Pax & Hoffm, uma planta aromática amplamente distribuída no Nordeste do Brasil e largamente utilizada na medicina popular. Cromatografia gasosa espectrometria de massa foi utilizada para determinar sua composição. Oito componentes foram identificados, sendo 1,8-cineol (46,32%) o composto majoritário, seguido por 1-felandreno (16,70%), p-cimeno (10,21%), sabineno (8,14%) e trans-cariofileno (4,81%). O óleo essencial apresentou atividade antibacteriana contra Aeromonas hydrophila, Escherichia coli, Listeria monocytogenes, Salmonella Enteritidis e Staphylococcus aureus com valores de concentração inibitória mínima (CIM) e concentração bactericida mínima (CBM) entre 2,5 - 20 ?L/mL e 5 - 40 ?L/mL, respectivamente. Além disso, o óleo essencial também afetou a viabilidade celular dessas bactérias. Os resultados sugerem a necessidade de estudos para estabelecer o uso potencial deste óleo essencial como antimicrobiano natural na indústria de alimentos.

This study describes the chemical composition and antimicrobial activity of an essential oil from the leaves of Croton rhamnifolioides Pax&Hoffm., an aromatic plant widely distributed in northeastern Brazil and commonly used in folk medicine. Eight components were identified: 1.8-cineole (46.32%) as the major compound, followed by 1-felandreno (16.70%), p-cymene (10.21%), sabinene (8.14%) and trans-caryophyllene (4.81%). The essential oil exhibited antibacterial activity against Aeromonas hydrophila, Escherichia coli, Listeria monocytogenes, Salmonella Enteritidis and Staphylococcus aureus, with minimum inhibitory concentrations and minimum bactericidal concentrations ranging from 2.5 to 20 and 5 to 40 ?L.mL1, respectively. In addition, the essential oil also affected the cellular viability of these bacteria. The results suggest the need for research to establish the potential uses of this essential oil as a natural antimicrobial in the food industry.

RESUMO

O trabalho teve como objetivo avaliar a estabilidade térmica das vitaminas A e E em diferentes rações e premixes vitamínicos utilizados na carcinicultura. Foram utilizadas no experimento três rações comerciais peletilizadas e desintegradas em diferentes diâmetros e dois premixes vitamínicos. As amostras de cada dieta e de premixes foram acondicionadas em recipientes plásticos e armazenadas nas seguintes condições: ambiente refrigerado (6°C±2°C), ambiente climatizado (20°C±3°C) e ambiente de estufa (40°C±3°C). Os teores das vitaminas foram determinados em triplicata nas amostras nos períodos 0 (controle), 5, 10, 15, 20, 25 e 30 dias, nas condições anteriormente descritas. Os resultados obtidos mostraram que o percentual médio das perdas de vitamina A nas rações foram de 65, 60 e 68 por cento para os ambientes refrigerado, climatizado e em estufa, respectivamente. Para o premix vitamínico A, o percentual médio de degradação foi de 78 a 87 por cento, observando maiores perdas nos ambiente climatizado e de estufa. Com relação à vitamina E, observou-se nas rações perdas de 88 a 100 por cento, verificando-se perdas totais para o armazenamento em ambiente de refrigeração e estufa. Já o premix vitamínico E as perdas foram de 71 a 82 por cento. Durante o armazenamento da ração e dos premixes vitamínicos, as perdas por degradação térmica demonstraram falta de estabilidade das vitaminas lipossolúveis na estrutura das rações e premixes, utilizados na alimentação de camarões.

The study aimed to evaluate the thermal stability of vitamins A and E on different rations and vitamin premixes used in shrimp farming. Three commercial rations pelleted and disintegrated in two different diameters and two vitamin premixes were used in the experiment. Samples of each ration and premixes were placed in plastic containers and stored under the following conditions: refrigerated environment (6°C±2°C), acclimatized environment (20°C±3°C) and greenhouse environment (40°C±3°C). The levels of vitamins were determined in triplicate in samples at times 0 (control), 5, 10, 15, 20, 25 and 30 days, under the conditions described above. The results were statistically treated by analysis of variance (ANOVA) and the Duncan test was applied at 5 percent probability. The results showed that the average vitamin A percentage losses in rations were 65 percent, 60 percent and 68 percent for climatized, air-conditioned and greenhouse environments respectively. For the vitamin premix A the percentage of degradation was 78-87 percent and it was observed higher losses in the climatized and greenhouse environments. With respect to vitamin E, it was observed in the rations lost of 88 percent to 100 percent verifying the total losses for the storage in air-conditioned and greenhouse environments. For the vitamin premix E the losses were 71 percent to 82 percent. It was concluded that during the storage of feed and premixes vitamins, losses due to thermal degradation showed lack of stability of fat soluble vitamins in the structure of feed and premixes used in feed for shrimp.

RESUMO

The study aimed to evaluate the thermal stability of vitamins A and E on different rations and vitamin premixes used in shrimp farming. Three commercial rations pelleted and disintegrated in two different diameters and two vitamin premixes were used in the experiment. Samples of each ration and premixes were placed in plastic containers and stored under the following conditions: refrigerated environment (6°C±2°C), acclimatized environment (20°C±3°C) and greenhouse environment (40°C±3°C). The levels of vitamins were determined in triplicate in samples at times 0 (control), 5, 10, 15, 20, 25 and 30 days, under the conditions described above. The results were statistically treated by analysis of variance (ANOVA) and the Duncan test was applied at 5% probability. The results showed that the average vitamin A percentage losses in rations were 65%, 60% and 68% for climatized, air-conditioned and greenhouse environments respectively. For the vitamin premix A the percentage of degradation was 78-87% and it was observed higher losses in the climatized and greenhouse environments. With respect to vitamin E, it was observed in the rations lost of 88% to 100% verifying the total losses for the storage in air-conditioned and greenhouse environments. For the vitamin premix E the losses were 71% to 82%. It was concluded that during the storage of feed and premixes vitamins, losses due to thermal degradation showed lack of stability of fat soluble vitamins in the structure of feed and premixes used in feed for shrimp.

O trabalho teve como objetivo avaliar a estabilidade térmica das vitaminas A e E em diferentes rações e premixes vitamínicos utilizados na carcinicultura. Foram utilizadas no experimento três rações comerciais peletilizadas e desintegradas em diferentes diâmetros e dois premixes vitamínicos. As amostras de cada dieta e de premixes foram acondicionadas em recipientes plásticos e armazenadas nas seguintes condições: ambiente refrigerado (6°C±2°C), ambiente climatizado (20°C±3°C) e ambiente de estufa (40°C±3°C). Os teores das vitaminas foram determinados em triplicata nas amostras nos períodos 0 (controle), 5, 10, 15, 20, 25 e 30 dias, nas condições anteriormente descritas. Os resultados obtidos mostraram que o percentual médio das perdas de vitamina A nas rações foram de 65, 60 e 68% para os ambientes refrigerado, climatizado e em estufa, respectivamente. Para o premix vitamínico A, o percentual médio de degradação foi de 78 a 87%, observando maiores perdas nos ambiente climatizado e de estufa. Com relação à vitamina E, observou-se nas rações perdas de 88 a 100%, verificando-se perdas totais para o armazenamento em ambiente de refrigeração e estufa. Já o premix vitamínico E as perdas foram de 71 a 82%. Durante o armazenamento da ração e dos premixes vitamínicos, as perdas por degradação térmica demonstraram falta de estabilidade das vitaminas lipossolúveis na estrutura das rações e premixes, utilizados na alimentação de camarões.

RESUMO

The study aimed to evaluate the thermal stability of vitamins A and E on different rations and vitamin premixes used in shrimp farming. Three commercial rations pelleted and disintegrated in two different diameters and two vitamin premixes were used in the experiment. Samples of each ration and premixes were placed in plastic containers and stored under the following conditions: refrigerated environment (6°C±2°C), acclimatized environment (20°C±3°C) and greenhouse environment (40°C±3°C). The levels of vitamins were determined in triplicate in samples at times 0 (control), 5, 10, 15, 20, 25 and 30 days, under the conditions described above. The results were statistically treated by analysis of variance (ANOVA) and the Duncan test was applied at 5% probability. The results showed that the average vitamin A percentage losses in rations were 65%, 60% and 68% for climatized, air-conditioned and greenhouse environments respectively. For the vitamin premix A the percentage of degradation was 78-87% and it was observed higher losses in the climatized and greenhouse environments. With respect to vitamin E, it was observed in the rations lost of 88% to 100% verifying the total losses for the storage in air-conditioned and greenhouse environments. For the vitamin premix E the losses were 71% to 82%. It was concluded that during the storage of feed and premixes vitamins, losses due to thermal degradation showed lack of stability of fat soluble vitamins in the structure of feed and premixes used in feed for shrimp.

O trabalho teve como objetivo avaliar a estabilidade térmica das vitaminas A e E em diferentes rações e premixes vitamínicos utilizados na carcinicultura. Foram utilizadas no experimento três rações comerciais peletilizadas e desintegradas em diferentes diâmetros e dois premixes vitamínicos. As amostras de cada dieta e de premixes foram acondicionadas em recipientes plásticos e armazenadas nas seguintes condições: ambiente refrigerado (6°C±2°C), ambiente climatizado (20°C±3°C) e ambiente de estufa (40°C±3°C). Os teores das vitaminas foram determinados em triplicata nas amostras nos períodos 0 (controle), 5, 10, 15, 20, 25 e 30 dias, nas condições anteriormente descritas. Os resultados obtidos mostraram que o percentual médio das perdas de vitamina A nas rações foram de 65, 60 e 68% para os ambientes refrigerado, climatizado e em estufa, respectivamente. Para o premix vitamínico A, o percentual médio de degradação foi de 78 a 87%, observando maiores perdas nos ambiente climatizado e de estufa. Com relação à vitamina E, observou-se nas rações perdas de 88 a 100%, verificando-se perdas totais para o armazenamento em ambiente de refrigeração e estufa. Já o premix vitamínico E as perdas foram de 71 a 82%. Durante o armazenamento da ração e dos premixes vitamínicos, as perdas por degradação térmica demonstraram falta de estabilidade das vitaminas lipossolúveis na estrutura das rações e premixes, utilizados na alimentação de camarões.