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| 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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| 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 |
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