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| VIDAL,Alessandra Roseline; FERREIRA,Thaísa Egiéli; MELLO,Renius de Oliveira; SCHMIDT,Michele Mantelli; KUBOTA,Ernesto Hashime; DEMIATE,Ivo Mottin; ZIELINSKI,Acácio Antonio Ferreira; DORNELLES,Rosa Cristina Prestes. |
| Abstract This study aimed at evaluating the functional (antioxidant and antimicrobial activity) and structural properties of different bovine collagen hydrolysates obtained through ultrasound assisted enzymatic hydrolysis (Flavourzyme®). The use of previous or simultaneous ultrasound strengthened the enzymatic hydrolysis of bovine collagen samples, generating higher number of bands in wave number (cm-1). The best treatment was the enzymatic hydrolysis, while for the powder fiber and hydrolysate, it was the ultrasound hydrolysis. The sample that showed the highest inhibiting action to the gram-negative bacteria Salmonella choleraesuis growth and gram-positive bacteria Staphylococcus aureus hydrolyzed with enzyme and simultaneous ultrasound. Therefore, the... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Antioxidant activity; Antimicrobial activity; FTIR; Hydrolysis degree; Ultrasound. |
| Ano: 2018 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000500103 |
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| SCHMIDT,Michele Mantelli; FONTOURA,Andrine Menna da; VIDAL,Alessandra Roseline; DORNELLES,Rosa Cristina Prestes; KUBOTA,Ernesto Hashime; MELLO,Renius de Oliveira; CANSIAN,Rogério Luis; DEMIATE,Ivo Mottin; OLIVEIRA,Cristina Soltovski de. |
| Abstract Obtaining collagen and hydrolysates from mechanically separated chicken meat residue is an excellent way to add value to this waste. The aims of this study were to obtain collagen hydrolysates from chicken MSM residue using Alcalase® and Flavourzyme® enzymes, as well characterizing the functional, structural and thermal stability properties. The highest degree of hydrolysis was obtained using Alcalase®, 36.11%, while using Flavourzyme® resulted in 12.02%. The DSC analysis of the collagen indicated a denaturation temperature of 46.47 °C. The FTIR spectra of the crude collagen showed absorption peaks that were characteristic of amide bands A, B, I, II and III. In the spectra of the hydrolysed the area of the amide bands was reduced, and some peaks... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Alcalase®; Electrophoresis; Flavourzyme®; FTIR; Functional properties. |
| Ano: 2020 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020005006203 |
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| VIDAL,Alessandra Roseline; CANSIAN,Rogério Luis; MELLO,Renius de Oliveira; KUBOTA,Ernesto Hashime; DEMIATE,Ivo Mottin; ZIELINSKI,Acácio Antonio Ferreira; DORNELLES,Rosa Cristina Prestes. |
| Abstract The ultrasound effect on functional and structural properties of hydrolysates of different bovine collagens (fibers, gelatines and hydrolysates) was evaluated. The enzymatically hydrolyzed samples (enzyme Alcalase®) with previous or simultaneous ultrasound treatment presented higher number of bands with shorter wavelengths (mid-FTIR). The ultrasound provided the samples with a higher hydrolysis degree and favored the antimicrobial activity, evidencing the advantages of its use in the process. Results revealed that higher hydrolysis degree does not always result in higher antioxidant activity. The use of ultrasound in the hydrolysis of these samples was seen to be effective, providing them with higher functionality and structural disruption. |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Protein hydrolysis; Antioxidant activity; Antimicrobial activity; Infrared spectroscopy; Ultrasound. |
| Ano: 2020 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000200346 |
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| VIERA,Vanessa Bordin; PIOVESAN,Natiéli; MORO,Karine Ines Bolson; RODRIGUES,Angela Souza; SCAPIN,Gabrielle; ROSA,Claudia Severo da; KUBOTA,Ernesto Hashime. |
| Abstract The aim of this study was to obtain hydroethanolic extract of propolis by extraction, assisted by focused microwave, and to apply it in Tuscan-style sausage. The extract was used at concentrations of 0.5%, 1.0% and 2.0% (w/v) in the manufacture of the sausage, which was then analyzed in cold storage at 4 °C for 56 days. The following analyses were performed: mesophilic and psychotrophic organisms; coliforms at 35 and 45 °C; positive and negative-coagulase Staphylococcus, sulfite-reducing Clostridium, and Salmonella spp. The results were below the limits established by the Brazilian legislation, with some changes at the end of the study. Consequently, propolis extract prolonged the shelf life of the Tuscan-style sausage for 56 days and it is... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Sausage; Propolis; Extraction. |
| Ano: 2016 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016000500037 |
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