RESUMO
The use of biofertilizers is becoming an economical and environmentally friendly alternative to promote sustainable agriculture. Biochar from microalgae/cyanobacteria can be applied to enhance the productivity of food crops through soil improvement, slow nutrient absorption and release, increased water uptake, and long-term mitigation of greenhouse gas sequestration. Therefore, the aim of this study was to evaluate the stimulatory effects of biochar produced from Spirulina (Arthrospira platensis) biomass on the development and seed production of rice plants. Biochar was produced by slow pyrolysis at 300°C, and characterization was performed through microscopy, chemical, and structural composition analyses. Molecular and physiological analyses were performed in rice plants submitted to different biochar concentrations (0.02, 0.1, and 0.5 mg mL-1) to assess growth and productivity parameters. Morphological and physicochemical characterization revealed a heterogeneous morphology and the presence of several minerals (Na, K, P, Mg, Ca, S, Fe, and Si) in the biochar composition. Chemical modification of compounds post-pyrolysis and a highly porous structure with micropores were observed. Rice plants submitted to 0.5 mg mL-1 of biochar presented a decrease in root length, followed by an increase in root dry weight. The same concentration influenced seed production, with an increase of 44% in the number of seeds per plant, 17% in the percentage of full seeds per plant, 12% in the weight of 1,000 full seeds, 53% in the seed weight per plant, and 12% in grain area. Differential proteomic analyses in shoots and roots of rice plants submitted to 0.5 mg mL-1 of biochar for 20 days revealed a fine-tuning of resource allocation towards seed production. These results suggest that biochar derived from Arthrospira platensis biomass can stimulate rice seed production.
RESUMO
Electrospun nanofibers can be formed with chitosan as the polymers found in biological sources have antibacterial ability. The objective of this work was to evaluate whether chitosan/polyethylene oxide (PEO) blend nanofibers containing microalgal phenolic compounds exhibit antibacterial activity. Nanofibers produced with a 3% chitosan/2% PEO blend containing 1% phenolic compounds had an average diameter of 214⯱â¯37â¯nm, which resulted in a high temperature of maximum degradation, an important parameter for food packaging. The potential antibacterial activity of this nanofibers was confirmed by their inhibition of Staphylococcus aureus ATCC 25923 (6.4⯱â¯1.1â¯mm) and Escherichia coli ATCC 25972 (5.5⯱â¯0.4â¯mm). The polymeric nanofibers produced from chitosan and containing phenolic compounds have properties that therefore allow their application as active packaging. In addition, chitosan is an excellent polymer for packaging as it presents biodegradability, biocompatibility and, non-toxicity.
Assuntos
Antibacterianos/química , Antibacterianos/farmacologia , Quitosana/química , Eletricidade , Nanofibras/química , Fenóis/química , Polietilenoglicóis/química , Escherichia coli/efeitos dos fármacos , Porosidade , Staphylococcus aureus/efeitos dos fármacos , Temperatura , MolhabilidadeRESUMO
Polymer nanofibers produced by electrospinning are promising for use in food packaging because of their nanometric diameter, which provides a barrier to external conditions above the possible incorporation of the active compounds. The microalga Spirulina sp. LEB 18 synthesizes bioproducts, such as polyhydroxybutyrate (PHB), which is biodegradable and has similar mechanical and thermal properties to polymers of petrochemical origin. Moreover, phenolic compounds of microalgae have antibacterial, antifungal, and antioxidant activities, which is a differential for the development of packaging. The objective of the study was to develop a nanomaterial with antibacterial action from bioproducts of microalgal origin. PHB nanofibers containing phenolic compounds presented average diameter of 810±85nm exhibited hydrophobicity, which gave protection to the food relative to the moisture outside the package. These nanofibers showed inhibition of the growth of Staphylococcus aureus ATCC 25923 with a zone of 7.5±0.4mm. Thermal and mechanical properties have confirmed the potential applicability of this material as food packaging. This new nanomaterial combines a packaging function to protect products and to be biodegradable with the antibacterial activity that prevents the proliferation of microorganisms and ensures the quality and preservation of food.