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Characterization and application of Lippia alba (Mill) and Cymbopogon citratus D.C. Stapf. essential oils as natural sanitizers in coriander Ciênc. Tecnol. Aliment.
LIMA,Amanda Beatriz Sales de; QUEIROGA,Inês Maria Barbosa Nunes; SILVA,Gabriela Muricy de Souza; COSTA,Jessyka Silva da; GUEDES,Jossana Pereira de Sousa; DANTAS,Cybelle de Oliveira; CAVALCANTI,Mônica Tejo.
Abstract Essential oils (EOs) are a promising alternative for food preservation and can be used instead of synthetic antimicrobial compounds such as sanitizers, as long as they are efficient and safe. In view of this possibility of use, Lippia alba (Mill) (LAEO) and Cymbopogon citratus D.C. Stapf. (CCEO) essential oils were evaluated as natural antimicrobials and applied into coriander for its biocontrol. The EOs were extracted and their physical properties, total phenolics, cytotoxicity to Artemia salina L. and antimicrobial potential in vitro and on natural coriander microbiota were determined. The EOs had a LD50 (median lethal dose - checked), are considered biologically active. MIC (Minimum Inhibitory Concentration) varied from 1.25 to 5.00 μL/ mL and...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Coriander; Antimicrobial activity; Cytotoxicity; Biocontrol.
Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000400993
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Characterization and study of functional properties of banana starch green variety of Mysore (Musa AAB - Mysore) Ciênc. Tecnol. Aliment.
FONTES,Sabrina de Medeiros; CAVALCANTI,Mônica Tejo; CANDEIA,Roberlúcia Araújo; ALMEIDA,Eveline Lopes.
Abstract So that there is innovation in the development of food products with starch in its formulation, it can take into account the banana starch, which has higher content when the fruit is fully green. The starches and derivatives are used as ingredients or additives basic components added in small amounts to enhance the production, presentation and preservation of the product. This study aimed to characterize the green banana variety Mysore (Musa AAB - Mysore), studying their functional properties as well as its importance and use in the food industry. The starch extracted from green bananas were performed physico-chemical studies and functional properties. The yield amounted to a starch quality, with characteristics similar to other species of...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Amylopectin; Amylose; Extraction; Regress; Syneresis.
Ano: 2017 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000200224
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Coating based on breadfruit starch (Artocarpus altilis) for fruit conservation: influence of glycerol, sorbitol, and mannitol as plasticizers Ciênc. Tecnol. Aliment.
BEZERRA,Erick dos Anjos; SANTOS,Edilayane da Nóbrega; FARIAS,Natália Silva de; CAVALCANTI,Mônica Tejo.
Abstract Polysaccharide-based coatings are an alternative to synthetic coatings for fruit conservation. In this study, we aim to evaluate the physical and chemical characteristics of breadfruit starch for coating using glycerol, sorbitol, and mannitol as plasticizers. We applied coatings composed of 7% starch and 2% plasticizers to cherry tomatoes, and evaluated the storage during 12 days at a temperature of 18 °C. The breadfruit starch had an amylose content of 27.17%, granular size of 0.85-0.87, a gelatinization temperature of 75.10 °C, characteristics of standard starch type B and low syneresis. Coatings composed of glycerol and sorbitol showed a reduction in mass loss and delayed ripening. Glycerol and sorbitol are recommended for preparing coatings...
Tipo: Info:eu-repo/semantics/article Palavras-chave: CATA; Cherry tomato; Post-harvest; Sensory evaluation.
Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000600398
Registros recuperados: 3
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