RESUMO
AIMS: This study evaluated the efficacy of essential oil from Origanum vulgare L. (oregano; OVEO) and Rosmarinus officinalis L. (rosemary; ROEO) to inactivate sessile cells of Salmonella enterica serovar Enteritidis 86 (SE86) in young and mature biofilms formed on stainless steel. METHODS AND RESULTS: Ultrastructural alterations and damage in different physiological functions caused by OVEO and ROEO in noncultivable sessile cells of SE86 were investigated using scanning electron microscopy and flow cytometry. OVEO (2·5 µl ml-1 ) and ROEO (40 µl ml-1 ) were effective to eradicate young and mature biofilms formed by SE86 sessile cells on stainless steel surfaces; however, the efficacy varied with exposure time. OVEO and ROEO caused alterations in morphology of SE86 sessile cells, inducing the occurrence of bubbles or spots on cell surface. OVEO and ROEO compromised membrane polarization, permeability and efflux activity in noncultivable SE86 sessile cells. These findings show that OVEO and ROEO act by a multitarget mechanism on SE86 membrane functions. CONCLUSIONS: ROEO and OVEO showed efficacy to eradicate SE86 sessile cells in preformed biofilms on stainless steel, displaying a time-dependent effect and multitarget action mode on bacterial cell membrane. SIGNIFICANCE AND IMPACT OF THE STUDY: The study provides for the first time the effects of OVEO and ROEO on morphology and physiological functions of noncultivable sessile cells of S. Enteritidis biofilms preformed on stainless steel surfaces.
Assuntos
Biofilmes/efeitos dos fármacos , Óleos Voláteis/farmacologia , Origanum/química , Óleos de Plantas/farmacologia , Rosmarinus/química , Salmonella enteritidis/efeitos dos fármacos , Salmonella enteritidis/crescimento & desenvolvimento , Salmonella enteritidis/fisiologia , Aço Inoxidável/análiseRESUMO
Objetivo: identificar as redes de apoio familiar às mulheres que vivenciaram a gestação e o parto recorrentes na adolescência. Métodos: estudo descritivo com abordagem qualitativa. Fizeram parte desta pesquisa 30 mulheres que vivenciaram a gestação e o parto recorrente na adolescência. Os dados foram coletados por meio de entrevista semiestruturada e analisados com base na Análise Textual Discursiva. Resultados: a família apresentou-se como principal fonte de apoio, a presença da mesma foi atrelada a discursos positivos, confirmando o pressuposto inicial deste estudo, de que a fragilidade na rede de apoio desencadeia, na adolescente, sentimentos negativos do processo de gestar e parir. Considerações finais: a figura materna apresentou‐se como principal rede de apoio sendo referenciada como importante suporte para a adolescente na vivência da gestação e do parto.
Objective: to identify family support networks for women who experienced recurrent gestation and childbirth during adolescence. Methods: descriptive study with a qualitative approach. Thirty women who experienced gestation and recurrent birth during adolescence were part of this study. Data were collected through a semi-structured interview and analyzed based on the Discursive Textual Analysis. Results: the family was the main source of support, its presence was linked to positive discourses, confirming the initial assumption of this study, that the fragility in the support network triggers, in the adolescent, negative feelings of the process of gestating and to give birth. Final considerations: the maternal figure was referred as the main support network for the adolescent in the experience of gestation and childbirth.
Assuntos
Humanos , Adolescente , Apoio Social , Gravidez na AdolescênciaRESUMO
The ideal sucrose concentration and equivalent concentrations of the stevia, sucralose, aspartame, and neotame in chocolate milk with chia oil as well as the dynamic behavior of certain sensory attributes were investigated using a time-intensity methodology. The use of just-about-right (JAR) identified an ideal sucrose concentration of 9% (w/w). In addition, the magnitude estimation method showed that stevia had the lowest sweetness power whereas neotame presented the highest. Furthermore, the time-intensity analysis indicated that there was no significant change between the maximum intensities of the sweetness for any evaluated sweeteners. In general, the desired sensory profile and some economic considerations are decisive on the choice of which sweetener is better to be used in chocolate milk formulation added with chia oil.
Assuntos
Cacau , Manipulação de Alimentos/métodos , Leite/química , Óleos de Plantas , Salvia , Edulcorantes/análise , Paladar , Animais , Aspartame/análise , Sacarose Alimentar/análise , Dipeptídeos/análise , Diterpenos do Tipo Caurano/análise , Aromatizantes , Glucosídeos/análise , Humanos , Stevia , Sacarose/análogos & derivados , Sacarose/análiseRESUMO
The introduction of new products catering to specific dietary needs and the corresponding changes in the consumer profile reflect a growing demand for diet and "light" products. However, little information is available regarding the sensory effects of different sweeteners in products consumed at different temperatures and with varying fat contents. In this regard, this study aimed to determine the influence of temperature and fat content on the ideal sucrose concentration and the sweetness equivalence and sweetening power of different sweeteners: Neotame (NutraSweet Corp., Chicago, IL), aspartame, neosucralose, sucralose, and stevia (95% rebaudioside A), with sucrose as reference, in a chocolate milk beverage using a just-about-right (JAR) scale and magnitude estimation. Increasing temperature of consumption had an inverse effect on the ideal sucrose concentration in whole milk beverages, whereas no difference was noted in beverages made skim milk. In addition, a decrease in sweetening power was observed for all of the sweeteners analyzed considering the same conditions. The findings suggest that different optimal conditions exist for consumption of chocolate milk beverage related to sweetness perception, which depends on the fat level of milk used in the formulation. This information can be used by researchers and dairy processors when developing chocolate milk beverage formulations.
Assuntos
Cacau , Gorduras/química , Aditivos Alimentares , Leite/química , Edulcorantes/química , Paladar , Animais , Bebidas/análise , Bovinos , Laticínios , Humanos , Sacarose/química , TemperaturaRESUMO
As in the case of probiotic functional foods in recent years, demand has increased notably for light or diet foods with added sweeteners. However, little is known about the effect of different sweeteners on the microorganisms present. Thus, the objective of the current study was to establish the ideal sucrose concentration and equivalent concentrations of different sweeteners and to determine, by microbiological analyses, the influence of these compounds on the viability of the starter and probiotic cultures used in the production of strawberry-flavored Petit Suisse cheese during its shelf life. The ideal sucrose concentration was determined using the just-about-right (JAR) scale, and the equivalent concentrations of the sweeteners were subsequently determined by the magnitude estimation method. Microbiological analyses were also carried out to check the viability of the cultures during the product's shelf life. The results showed that the compounds Neotame (NutraSweet, Chicago, IL) and stevia presented, respectively, the greatest and least sweetening power of the sweeteners tested. None of the sweeteners used in this study exerted a negative effect on the viability of the starter or probiotic cultures, and thus we were able to obtain a probiotic, functional food with reduced calorie content.