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Solid-state fermentation for the enrichment and extraction of proteins and antioxidant compounds in rice bran by Rhizopus oryzae BABT
Kupski,Larine; Cipolatti,Eliane; Rocha,Meritaine da; Oliveira,Melissa dos Santos; Souza-Soares,Leonor de Almeida; Badiale-Furlong,Eliana.
The objective of this work was to evaluate the solid-state fermentation with Rhizopus oryzae CCT 7560 of rice bran for the enrichment of proteins and the antioxidant compounds in the fermented biomass. Fermentation was performed in tray bioreactors at 30ºC for 120 h. Protein extraction was done at alkaline pH, followed by precipitation with acetone. Phenolic compounds were extracted with cold methanol. The maximum protein was recovered from after 120 h (26.6%). The content of total phenolic compounds increased during the fermentation and was maximum after 96 h, which inhibited the DPPH radical by 87%. The promising characteristics of the protein and phenolic extracts of the biomass suggested the application in the coating composition for vegetal tissues...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Protein extract; Phenolic extract; Fermentation.
Ano: 2012 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132012000600018
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Application of protein-phenolic based coating on tomatoes (Lycopersicum esculentum) Ciênc. Tecnol. Aliment.
Cipolatti,Eliane Pereira; Kupski,Larine; Rocha,Meritaine da; Oliveira,Melissa dos Santos; Buffon,Jaqueline Garda; Furlong,Eliana Badiale.
The aim of this study was to investigate the use of protein-phenolic based coating made from fermented rice bran on cherry tomatoes (Lycopersicum esculentum). Tests were performed with glycerol 3% (v/v), glycerol with protein-phenolic rice bran extract (5%), glycerol with protein-phenolic extract after 96 hours of fermentation (5%), and a control (without coating). The coated cherry tomatoes were kept at room temperature for 28 days. Mass loss, pH and acidity, total soluble solids, and carotenoids were determined every 96 hours. The coating made from the biomass extract reduced the carotenoid and acidity levels in the fruits studied by 17 and 21.1%, respectively, compared to the control. The coating proved an efficient barrier to water vapor with mass loss...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Rice bran; Fermentation process; Conservation.
Ano: 2012 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000300025
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Fusarium graminearum growth inhibition mechanism using phenolic compounds from Spirulina sp Ciênc. Tecnol. Aliment.
Pagnussatt,Fernanda Arnhold; Kupski,Larine; Darley,Francine Toralles; Filoda,Paula Freitas; Ponte,Émerson Medeiros Del; Garda-Buffon,Jaqueline; Badiale-Furlong,Eliana.
The application of natural antifungal substances is motivated by the need for alternatives to existing methods that are not always applicable, efficient, or that do not pose risk to consumers or the environment. Furthermore, studies on the behaviour of toxigenic species in the presence of natural fungicides have enabled their safe application in the food chain In this study, Spirulina LEB-18 phenolic extract was assessed for its antifungal activity on 12 toxigenic strains of Fusarium graminearum isolated from barley and wheat. The susceptible metabolic pathways were assessed through the determination of structural compounds (glucosamine and ergosterol) and enzyme activity of the microorganisms' primary metabolism. The results indicate that phenolic...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Natural antifungal agent; Structural compounds; Enzymes.
Ano: 2013 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000500012
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Deoxynivalenol (DON) degradation and peroxidase enzyme activity in submerged fermentation Ciênc. Tecnol. Aliment.
Garda-Buffon,Jaqueline; Kupski,Larine; Badiale-Furlong,Eliana.
This work aims to evaluate deoxynivalenol degradation by Aspergillus oryzae and Rhizopus oryzae in a submerged fermentation system and to correlate it to the activity of oxydo-reductase enzymes. The submerged medium consisted of sterile distilled water contaminated with 50 μg of DON and 4 × 10(6) spore.mL-1 inoculum of Aspergillus oryzae and Rhizopus oryzae species, respectively in each experiment. Sampling was performed every 24 hours for monitoring the peroxidase specific activity, and every 48 hours for determining mycotoxin levels. Results showed that the fungi species were able to decrease DON levels as the peroxidase activity increased. The 48 hours fermentation interval presented the highest peroxidase specific activity (ΔABS/minute.μg.protein-1),...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Mycotoxin; Peroxidase enzyme; Degradation; Fermentation; Fungal species.
Ano: 2011 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612011000100030
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