RESUMO

This study evaluated the effect of dielectric barrier discharge (DBD) and glow discharge (glow) cold plasma treatments in color, sugars, organic acids, phenolics (concentration and bioaccessibility), antioxidant activity, volatiles, and microbiota of edible mini-roses. Plasma treatments did not affect the flowers' color, while they increased organic acids and phenolics. Flowers treated with DBD had a higher concentration of most phenolics, including hesperidin (84.04 µg/g) related to antioxidant activity, and a higher mass fraction of most volatiles, including octanal (16.46% after 5 days of storage). Flowers treated with glow had a higher concentration of pelargonidin 3,5-diglucoside (392.73 µg/g), greater bioaccessibility of some phenolics and higher antioxidant activity. Plasma treatments reduced the microbiota diversity in mini-roses. Regardless of the plasma treatment, phylum Proteobacteria, family Erwiniaceae, and genus Rosenbergiella were the dominant groups. Results indicate plasma treatments as promising technologies to improve the quality and increase phenolic and specific volatile compounds in mini-roses.

Assuntos

RESUMO

This study aimed to assess the growth of Pseudomonas spp. and psychrotrophic bacteria in chilled Pacu (Piaractus mesopotamicus), a native South American fish, stored under chilling conditions (0 to 10 °C) through the use of predictive models under isothermal and non-isothermal conditions. Growth kinetic parameters, maximum growth rate (µmax, 1/h), lag time (tLag, h), and (Nmax, Log10 CFU/g) were estimated using the Baranyi and Roberts microbial growth model. Both kinetic parameters, growth rate and lag time, were significantly influenced by temperature (P < 0.05). The square root secondary model was used to describe the bacteria growth as a function of temperature. Secondary models, √µ = 0.016 (T + 10.13) and √µ =0.017 (T + 9.91) presented a linear correlation with R2 values >0.97 and were further validated under non-isothermal conditions. The model's performance was considered acceptable to predict the growth of Pseudomonas spp. and psychrotrophic bacteria in refrigerated Pacu fillets with bias and accuracy factors between 1.24 and 1.49 (fail-safe) and 1.45-1.49, respectively. Fish biomarkers and spoilage indicators were assessed during storage at 0, 4, and 10 °C. Volatile organic compounds, VOCs (1-hexanol, nonanal, octenol, and indicators 2-ethyl-1-hexanol) showed different behavior with storage time (P > 0.05). 1H NMR analysis confirmed increased enzymatic and microbial activity in Pacu fillets stored at 10 °C compared to 0 °C. The developed and validated models obtained in this study can be used as a tool for decision-making on the shelf-life and quality of refrigerated Pacu fillets stored under dynamic conditions from 0 to 10 °C.

Assuntos

RESUMO

Sapota-do-Solimões (Quararibea cordata Vischer) is Amazon South América fruit found in Brazil, Colombia, Ecuador, and Peru. The orange-yellow fruit is usually eaten out of hand or as juice. Despite being a source of carotenoids and dietary fibers (pectin) that can reach the colon and act as an energy source for intestinal microbiota, the fruit is rarely known outside of South America. The symbiotic juice was prepared by fermenting the fruit juice with Lacticaseibacillus casei B-442 and adding prebiotic fructooligosaccharides (FOS, 7% w/v). This study evaluated the functional juice immediately after L. casei fermentation (SSJ0) and after 30 days of cold storage (SSJ30) regarding its effect on human colonic microbiota composition after in vitro fermentation. Fecal samples were collected from two healthy female volunteers, and the 16s rRNA gene sequencing analyzed the fecal microbiota composition. In vitro, colonic fermentation was performed using a batch bioreactor to simulate gastrointestinal conditions. The L. casei viability did not change significantly after 30 days of the synbiotic juice cold storage (4 °C). After the colonic fermentation, the relative abundance of Firmicutes decreased while Proteobacteria and Actinobacteria increased. Regarding short-chain fatty acid (SCFA) production by fecal colonic microbiota, the butyric acid was higher after sample SSJ0 fecal fermentation. In contrast, propionic, isobutyric, and acetic acids were higher after SSJ30 sample fecal fermentation. This study contributes to understanding the interactions between specific foods and the gut microbiota, which can affect human health and well-being.

RESUMO

Viruses with encephalitogenic potential can cause neurological conditions of clinical and epidemiological importance, such as Saint Louis encephalitis virus, Venezuelan equine encephalitis virus, Eastern equine encephalitis virus, Western equine encephalitis virus, Dengue virus, Zika virus, Chikungunya virus, Mayaro virus and West Nile virus. The objective of the present study was to determine the number of arboviruses with neuroinvasive potential isolated in Brazil that corresponds to the collection of viral samples belonging to the Department of Arbovirology and Hemorrhagic Fevers, Evandro Chagas Institute (SAARB/IEC) of the Laboratory Network of National Reference for Arbovirus Diagnosis from 1954 to 2022. In the analyzed period, a total of 1,347 arbovirus samples with encephalitogenic potential were isolated from mice; 5,065 human samples were isolated exclusively by cell culture; and 676 viruses were isolated from mosquitoes. The emergence of new arboviruses may be responsible for diseases still unknown to humans, making the Amazon region a hotspot for infectious diseases due to its fauna and flora species characteristics. The detection of circulating arboviruses with the potential to cause neuroinvasive diseases is constant, which justifies the continuation of active epidemiological surveillance work that offers adequate support to the public health system regarding the virological diagnosis of circulating arboviruses in Brazil.

Assuntos

RESUMO

Thermal processes can be very damaging to the nutritional and sensory quality of foods. Non-thermal technologies have been applied to reduce the impact of heat on food, reducing processing time and increasing its efficiency. Among many non-thermal technologies, cold plasma is an emerging technology with several potential applications in food processing. This technique can be used to preserve and sanitize food products, and act as a pre-treatment for drying, extraction, cooking, curing, and hydrogenation of foods. Furthermore, the reacting plasma species formed during the plasma application can change positively the sensory and nutritional aspects of foods. The aim of this review is to analyze the main findings on the application of cold plasma as a pre-treatment technology to improve food processing. In its current maturity stage, the cold plasma technology is suitable for reducing drying time, increasing extraction efficiency, as well as curing meats. This technology can convert unsaturated into saturated fats, without forming trans isomers, which can be an alternative to healthier foods. Although many advantages come from cold plasma applications, this technology still has several challenges, such as the scaling up, especially in increasing productivity and treating foods with large formats. Optimization and control of the effects of plasma on nutritional and sensory quality are still under investigation. Further improvement of the technology will come with a higher knowledge of the effects of plasma on the different chemical groups present in foods, and with the development of bigger or more powerful plasma systems.

Assuntos

RESUMO

Orange juice containing oligosaccharides and dextran was assessed, after in vitro digestion, in a fermentative system with fecal microbiota from two donors (A and B) in anaerobiosis (37 °C/48 h). Microbiota analysis was performed using 16S rRNA sequencing, and HPLC quantified the metabolites. Oligosaccharides and dextran were resistant to digestion and were consumed during colonic fermentation. Lactate and acetate were the main metabolites, followed by butyrate, propionate, and isobutyrate. High propionate accumulation and fast consumption of oligosaccharides were observed for donor B. Lactobacillus ruminis (44.96 %) presented an increased relative abundance for donor A. Bifidobacterium adolescentis (41.73 %) was remarkable for donor B after fermentation. In addition, the functional orange juice promoted the growth of emerging probiotics such as Bacteroides xylanisolvens and reduced some strains, such as Clostridia sp. Thus, the potentially prebiotic orange juice enhances gut microbiota composition and might be a suitable product for the functional food market.

Assuntos

RESUMO

The effects of ultrasound processing parameters on the extraction of antioxidative enzymes and a toxicity assessment of cashew apple bagasse puree were investigated. Ultrasound directly affects the formation of reactive oxygen species such as H2O2, and consequently, superoxide dismutase, catalase, and ascorbate peroxidase activities. S.O.D. activity increased up to 280% after U.S. processing at 75 W/cm2, 1:3 bagasse: water ratio, and 10 min compared to non-processed bagasse. Therefore, the effect of ultrasound in delaying browning could be correlated to the enhanced antioxidant enzyme activity and decrease in peroxidase activity. At center point conditions (226 W/cm2, 1:3 bagasse: water ratio; 6 min), a decrease of 20% and 50% on POD and PPO activities was observed, respectively. No significant acute toxicity or protective effect was observed in unprocessed and sonicated cashew apple bagasse. Although cashew bagasse processed at 75 W/cm2 prevented nauplii death after 24 h of exposure, this data cannot assure the protective effect once the number of dead nauplii on 100 µg/mL was similar. However, these data indicate a possible protective effect, especially in higher cashew bagasse concentrations. The results suggest that sonicated cashew apple bagasse puree, a coproduct obtained from a traditional valued fruit in Brazil, may be used as a source of antioxidative enzymes, which further has great importance in therapeutics.

RESUMO

OBJECTIVES: To describe the differences in clinical presentation and relative disease burden of congenital Zika syndrome (CZS)-associated microcephaly at 2 large hospitals in Salvador, Brazil that serve patients of different socioeconomic status (SES). METHODS: Clinical and serologic data were collected prospectively from pregnant women and their infants, who delivered at 2 study centers during the 2015-2016 Zika virus (ZIKV) epidemic in Salvador, Brazil. RESULTS: Pregnant women from Salvador, Brazil delivering in a low SES hospital had 3 times higher ZIKV exposure rate than women at a high SES hospital. However, different SES hospitals had similar prevalence of infants with CZS-associated microcephaly (10% vs 6%, p = 0.16) after controlling for ZIKV exposure in their mothers. CONCLUSIONS: Our study supports the positive association between low SES, high maternal ZIKV exposure, and high rates of CZS-associated microcephaly.

Assuntos

RESUMO

Sapota-do-solimões (Quararibea cordata) juice was fermented by Lacticaseibacillus casei B-442 to produce a probiotic and a synbiotic juice. The synbiotic juice was obtained by adding fructooligosaccharides (FOS, 7%, w/v). After the fermentation (37 °C by 15 h) the L. casei viability was above 11 log CFU/mL in both juices. The microbial survival rate after 30 days of cold storage (4 °C) was higher in probiotic juice (97%) than in prebiotic juice (82%). The effect of fermentation and the food matrix on L. casei viability was assessed by the simulated digestion at the beginning and the end of cold storage (4 °C for 30 days). After the simulated digestion, the probiotic counts were above 8 log CFU/mL in synbiotic juice and above 4 log CFU/mL in probiotic juice. The main L. casei metabolites produced in the sapota-dos-solimões juice were lactic acid and acetic acid. Isobutyric, and propionic acids presented higher production in synbiotic juice compared to the probiotic juice. No FOS hydrolysis was observed during the storage or the simulated digestion. L. casei did not consume FOS as carbon source. Thus, sapota-do-solimões juice is an exotic suitable non-dairy-based matrix for functional beverages.

Assuntos

RESUMO

BACKGROUND: There are several groups of viruses including Insect Specific Viruses (ISV) such as the taxon Negevirus, a group of viruses phylogenetically related to plant viruses. Negeviruses replicate in mosquito cells, but not in vertebrate cells. METHODS: Pools of hematophagous arthropods were inoculated in Vero and C6/36 cells. The cells were observed to detect possible cytopathic effect. Then, indirect immunofluorescence, RT-PCR, and nucleotide sequencing were performed. RESULTS: Seven samples which presented negative results for flaviviruses, alphaviruses and bunyaviruses, but showed cytopathic effect in C6/36 cells were sequenced. We identified the occurrence of a variety of ISVs, most of them belonging to the taxon Negevirus: The Brejeira, Negev, Cordoba and Wallerfield viruses, including a new virus for science, tentatively named Feitosa virus. CONCLUSIONS: We detected negeviruses in the Amazon region, including two viruses that were isolated for the first time in Brazil: Cordoba virus and the Negev virus and, a new virus for science: the Feitosa virus.

Assuntos