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| Farias,Paula Karoline Soares; Silva,Júlio César Rodrigues Lopes; Souza,Cintya Neves de; Fonseca,Francine Souza Alves da; Brandi,Igor Viana; Martins,Ernane Ronie; Azevedo,Alcinei Mistico; Almeida,Anna Christina de. |
| ABSTRACT: Studies about preservative and antioxidant activity of essential oils have been encouraged in recent years, given their importance to food industry. The aim of the current study was to evaluate the antioxidant properties and antimicrobial activity of essential oils deriving from Syzygium aromaticum, Cymbopogon citratus and Lippia alba against lactic and pathogenic bacteria responsible for food-borne diseases. Essential oil antibacterial activity was assessed through disc diffusion and macrodilution tests conducted in a mixed lactic culture of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus (YF-L903) and of Escherichia coli (ATCC 8739), Staphylococcus aureus (ATCC 6538), Salmonella enterica (ATCC 6017) strains. Based on... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Capim cidreira; Clove; Lemongrass; Lactic acid bacteria; Probiotics. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782019000200450 |
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| Souza,Handray Fernandes de; Borges,Lara Aguiar; Lopes,João Pedro Antunes; Carvalho,Bruna Mara Aparecida de; Santos,Sérgio Henrique Sousa; Almeida,Anna Christina de; Lima,William James Nogueira; Brandi,Igor Viana. |
| ABSTRACT: Whey is a by-product of the dairy industry of great importance due to its high nutritional value, and can be used for the manufacture of fermented dairy drinks which, combined with fruit, increase the nutritional value and add characteristic flavors. Therefore, a fermented dairy beverage with caja-mango pulp (Spondias dulcis) was elaborated and its nutritional information as well as the physical-chemical stability were evaluated during storage. The results showed that the nutritional information met the requirements stipulated by the Brazilian legislation. The physical-chemical stability of the dairy fermented drink in terms of pH, acidity, syneresis and sedimentation was influenced by the storage time, possibly associated with uncontrolled... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Whey; Dairy industry; Nutritional value; Spondias dulcis.. |
| Ano: 2020 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782020000100753 |
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| Almeida,Anna Christina; Sobrinho,Eliane Macedo; Pinho,Lucineia de; Souza,Patrícia Nery Silva; Martins,Ernane Ronie; Duarte,Eduardo Robson; Santos,Hércules Otacílio; Brandi,Igor Viana; Cangussu,Alex Sander; Costa,João Paulo Ramos. |
| O estudo objetivou realizar ensaio toxicológico pré-clínico inicial para investigar a toxicidade das folhas de alecrim-pimenta (Lippia sidoides Cham.), aroeira (Myracrodruon urundeuva Fr. All.) e barbatimão [Stryphnodendron adstringens (Mart.) Coville] e do farelo da casca de pequi (Caryocar brasiliense Camb.), por meio da determinação da dose letal 50% (DL50). Na investigação da DL50, foram utilizados grupos de camundongos Swiss de mesmo sexo (n=150, sendo 30 animais por tratamento) inoculados, por via intraperitoneal, com diluições seriadas do extrato hidroalcoólico das folhas de alecrim, aroeira e barbatimão e do farelo da casca de pequi. Após a inoculação, os animais foram observados por um período de 14 dias, para determinar a quantidade de mortos,... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Intoxicação; Plantas medicinais; Camundongos; Intraperitoneal; Lippia sidoides; Myracrodruon urundeuva; Stryphnodendron adstringens Caryocar brasiliense. |
| Ano: 2010 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782010000100034 |
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