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Registros recuperados: 11
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Antimicrobial activities of six essential oils commonly used as condiments in Brazil against Clostridium perfringens BJM
Radaelli,Marcela; Silva,Bárbara Parraga da; Weidlich,Luciana; Hoehne,Lucélia; Flach,Adriana; Costa,Luiz Antonio Mendonça Alves da; Ethur,Eduardo Miranda.
Abstract Despite recent advances in food production technology, food-borne diseases (FBD) remain a challenging public health concern. In several countries, including Brazil, Clostridium perfringens is among the five main causative agents of food-borne diseases. The present study determines antimicrobial activities of essential oils of six condiments commonly used in Brazil, viz., Ocimum basilicum L. (basil), Rosmarinus officinalis L. (rosemary), Origanum majorana L. (marjoram), Mentha × piperita L. var. Piperita (peppermint), Thymus vulgaris L. (thyme) and Pimpinella anisum L. (anise) against C. perfringens strain A. Chemical compositions of the oils were determined by GC–MS (gas chromatography–mass spectrometry). The identities of the isolated compounds...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Food-borne disease; Antimicrobial activity; Clostridium perfringens; Spices; Essential oils.
Ano: 2016 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822016000200424
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Antimicrobial effectiveness of spices: an approach for use in food conservation systems BABT
Souza,Evandro Leite de; Stamford,Tânia Lúcia Montenegro; Lima,Edeltrudes de Oliveira; Trajano,Vinícius Nogueira; Barbosa Filho,José Maria.
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 a promising alternative for food safety. Inhibitory activity of spices and derivatives on the growth of bacteria, yeasts, fungi and microbial toxins synthesis has been well reported, so they could be used in food conservation as main or as adjuvant antimicrobial compounds in order to assure the production of microbiologically stable foods.
Tipo: Info:eu-repo/semantics/article Palavras-chave: Spices; Essential oil; Extracts; Chemical compounds; Antibacterial activity; Antifungal activity.
Ano: 2005 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132005000500007
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Characterization of the phenolic and antioxidant profiles of selected culinary herbs and spices: caraway, turmeric, dill, marjoram and nutmeg Ciênc. Tecnol. Aliment.
Vallverdú-Queralt,Anna; Regueiro,Jorge; Alvarenga,José Fernando Rinaldi; Martinez-Huelamo,Miriam; Leal,Leonel Neto; Lamuela-Raventos,Rosa Maria.
Culinary herbs and spices have long been considered essentially as flavor enhancers or preservatives, with little attention given to their potential health-promoting properties. Nevertheless, recent research has shown them to be significant dietary sources of bioactive phenolic compounds. Despite noteworthy efforts performed in recent years to improve our knowledge of their chemical composition, a detailed phenolic profile of these plant-based products is still lacking. In the present work, antioxidant activities and phenolic composition of five herbs and spices, namely caraway, turmeric, dill, marjoram and nutmeg, have been studied. The use of liquid chromatography coupled to LTQ-Orbitrap mass spectrometry enabled the identification of up to 42 phenolic...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Antioxidant capacity; Culinary herbs; HPLC–ESI-LTQ-Orbitrap; Polyphenols; Spices.
Ano: 2015 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612015000100189
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Commercial spices and industrial ingredients: evaluation of antioxidant capacity and flavonoids content for functional foods development Ciênc. Tecnol. Aliment.
Alezandro,Marcela Roquim; Lui,Maria Cristina Youn; Lajolo,Franco Maria; Genovese,Maria Inés.
The aim of this work was to evaluate spices and industrial ingredients for the development of functional foods with high phenolic contents and antioxidant capacity. Basil, bay, chives, onion, oregano, parsley, rosemary, turmeric and powdered industrial ingredients (β-carotene, green tea extract, lutein, lycopene and olive extract) had their in vitro antioxidant capacity evaluated by means of the Folin-Ciocalteu reducing capacity and DPPH scavenging ability. Flavonoids identification and quantification were performed by High Performance Liquid Chromatography (HPLC). The results showed that spices presented a large variation in flavonoids content and in vitro antioxidant capacity, according to kind, brand and batches. Oregano had the highest antioxidant...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Antioxidants; Industrial ingredients; Food development; Functionality; Phenolic compounds; Spices.
Ano: 2011 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612011000200038
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Effect of powdered spice treatments on mycelial growth, sporulation and production of aflatoxins by toxigenic fungi Ciência e Agrotecnologia
Chalfoun,Sára Maria; Pereira,Marcelo Cláudio; Resende,Mario Lúcio V.; Angélico,Caroline Lima; Silva,Rozane Aparecida da.
The effect of ten powdered spice plants was evaluated at the concentration of 1, 2, 3 and 4% to observe the mycelial growth and sporulation of Aspergillus niger and Eurotium repens. The spices were added to the culture media PDA and CYA20S. Clove completely inhibited the mycelial growth of the tested fungi. The other spices: cinnamon, garlic, thyme, mint, anis, oregano and onion were, in a decreasing order, promising antifungals. Bay leaf and basil did not show a pronounced fungistatic effect. The antitoxigenic potential of the spices was tested against one aflatoxin-producing strain of AspergiIIus flavus. The spices were tested at the same concentrations previously mentioned and were added to the culture medium YES, appropriate for the production of those...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Spices; Aflatoxins; Control; Fungi.
Ano: 2004 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542004000400018
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Evaluation of quality factors of bovine and chicken meat marinated with reduced sodium content Ciênc. Tecnol. Aliment.
Carvalho,Camila Barbosa; Madrona,Grasiele Scaramal; Corradine,Silvana da Silva; Reche,Péricles Martim; Pozza,Magali Soares dos Santos; Prado,Ivanor Nunes do.
In many industrialized countries, including Brazil, sodium intake exceeds the nutritional recommendations. Excessive consumption is associated with hypertension and premature death by cardiovascular diseases. The industry's challenge is to produce products with reduced sodium that are similar to regular products in texture and flavor and consistent with consumers' dietary habits. The present study aimed at substituting 25 and 50% NaCl for KCl in marinated beef and chicken meat with the addition of aromatic herbs and spices. The following microbiological analyses were carried out: macronutrient, chemical composition, and sensorial analysis. The meats showed a reduction in NaCl contents without any changes in their physical and chemical characteristics, and...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Beef; Spices; Herbs; Sensory analysis; Lipid oxidation; Texture.
Ano: 2013 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000400025
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Free radical scavenging activity of ethanolic extracts from herbs and spices commercialized in Brazil BABT
Mariutti,Lilian Regina Barros; Barreto,Gisela Pizarro de Mattos; Bragagnolo,Neura; Mercadante,Adriana Zerlotti.
Ethanolic extracts from 23 different dried herbs and spices commercialized in Brazil were investigated for their free radical scavenging properties using the stable free radicals 2,2'-diphenyl-β-picrylhydrazyl (DPPH•) and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS•+), and Trolox as reference (TEAC) for both radicals. The kinetic curves for both radicals showed to follow the first order kinetics model and the decay rate constant (k obs) was calculated. For all the samples, the two methods showed a good linear TEAC correlation, indicating that the average reactivity of the compounds present in the ethanolic extracts was similar. Sage and rosemary extracts showed the highest free radical scavenging capacities, while onion showed negligible...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Antioxidant activity; Free radical scavenging activity; DPPH; ABTS; Herbs; Spices; Colorifico.
Ano: 2008 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132008000600018
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Inhibición de los contaminantes del tempeh de soya OceanDocs
Mejías, E.; Delgado, R.; Silveira, I.; Lafargue, D.; Cárdenas, E..
Se evaluó el efecto de diferentes especias o condimentos sobre la calidad microbiológica del tempeh y la posible acción inhibidora de sus contaminantes. El tempeh se obtuvo a partir de frijol de soya el cual se sometió a los procesos de cocción, escurrimiento y fermentación. A continuación se procedió a incorporar los condimentos ensayados en dos proporciones por separado a la soya fresca antes de su inoculación con la cepa R. oligosporus, se mezclaron bien y se sometieron al proceso de fermentación, el cual tuvo lugar en bandejas de poliestireno, incubadas a 30 ± 2 ºC por un período de 18 a 20 h hasta obtener un producto con las características típicas del tempeh. De éste se tomaron muestras para determinar contenido de humedad, conteo total de viables y...
Tipo: Journal Contribution Palavras-chave: Biological contamination; Chemical activity; Tempeh; Bacterial contamination; Enterobacteriaceae; Inhibition; Garlic; Anions; Spices.
Ano: 2008 URL: http://hdl.handle.net/1834/5010
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Selected spices and their combination modulate hypercholesterolemia-induced oxidative stress in experimental rats Biol. Res.
Otunola,Gloria A; Oloyede,Oyelola B; Oladiji,Adenike T; Afolayan,Anthony J.
BACKGROUND: Effect of aqueous extracts of Allium sativum (garlic), Zingiber officinale (ginger), Capsicum fructensces (cayenne pepper) and their mixture on oxidative stress in rats fed high Cholesterol/high fat diet was investigated. Rats were randomly distributed into six groups (n&#8201;=&#8201;6) and given different dietary/spice treatments. Group 1 standard rat chow (control), group 2, hypercholesterolemic diet plus water, and groups 3, 4, 5, 6, hypercholesterolemic diet with 0.5 ml 200 mg&#8201;·&#8201;kg-1 aqueous extracts of garlic, ginger, cayenne pepper or their mixture respectively daily for 4 weeks. RESULTS: Pronounced oxidative stress in the hypercholesterolemic rats evidenced by significant (p&#8201;<&#8201;0.05)...
Tipo: Journal article Palavras-chave: Lipid peroxidation; Oxidative stress; Spices; Hypercholesterolemia; ROS.
Ano: 2014 URL: http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0716-97602014000100005
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The effect of lavender (Lavandula stoechas) on the shelf life of a traditional food: hamsi kaygana Ciênc. Tecnol. Aliment.
TAŞKAYA,Latif; HASANHOCAOĞLU YAPICI,Hatice; METİN,Cansu; ALPARSLAN,Yunus.
Abstract This study aimed to determine the effect of Lavandula stoechas, which is intensively grown in Muğla and known as lavender, on the meat quality and shelf life of hamsi kaygana, a traditional food in the Black Sea Region of Turkey. The study groups consist of the control group (K), a group containing 0.1% (A), 0.5% (B), and 1% (C) lavender. After performing the initial analyses, all groups were stored at 4 ± 1 °C. During the storage, the proximate composition, sensory, physicochemical, chemical and microbiological analyses were carried out. According to the chemical results, the lavender added to hamsi kaygana at the rates of 0.5% and 1% had an antioxidant effect and TBA obtained on day 20 in group C did not exceed the limit values. It draws...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Hamsi kaygana; Anchovy; Lavender; Spices; Shelf life; Ready to eat food.
Ano: 2018 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000400711
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The effect of sodium reduction and the use of herbs and spices on the quality and safety of bologna sausage Ciênc. Tecnol. Aliment.
Carraro,Carla Ivone; Machado,Roberta; Espindola,Viviane; Campagnol,Paulo Cezar Bastianello; Pollonio,Marise Aparecida Rodrigues.
In this study, the replacement of 50% NaCl by KCl in Bologna sausage with the addition of herbs and spice blends (coriander, onion, white pepper, cardamom, and Jamaican pepper) was evaluated. The formulations tested showed a significant reduction in the sodium content with no major alterations in the emulsion stability, texture, and microbiological characteristics. The use of 50% KCl caused a reduction in the sensory quality leading to a significant decrease in the consumers' purchase intention. The formulations with the addition of herbs and spice blends presented better results in the sensory evaluation indicating that this strategy can reduce the negative effects resulting from the use of KCl.
Tipo: Info:eu-repo/semantics/article Palavras-chave: Sodium reduction; Sodium chloride; Potassium chloride; Herbs; Spices; Bologna sausage.
Ano: 2012 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000200013
Registros recuperados: 11
Primeira ... 1 ... Última
 

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