RESUMO
Many outbreaks involving Salmonella enterica in dehydrated coconut have been reported. Little is known about the survival of S. enterica in dehydrated coconut flakes at common retail or domestic storage conditions. This study evaluated the behavior of a S. enterica cocktail (S. Enteritidis PT4, S. Typhimurium PT4, S. Bredeney, S. Muenster and S. Agona) in conventionally and osmotically dehydrated coconut flakes under four storage regimes: 25 °C for 120 days, 25 °C for 30 days then 7 °C for 90 days, 7 °C for 30 days then 25 °C for 90 days, and 7 °C for 120 days. S. enterica membrane integrity (using with propidium iodide and bis-1,3-dibutylbarbutyric acid) and metabolic activity (using 5-cyano-2,3-ditolyl tetrazolium chloride) were assessed by flow cytometry analysis after dehydration and storage at 7 °C or 25 °C for 120 days. Lower S. enterica inactivation rates (kmax 0.02 to 0.04 1/days) were observed in conventionally dehydrated coconut flakes compared to osmotically dehydrated coconut flakes (kmax 0.16 to 0.20 1/days). Changes in storage temperature did not affect the behavior of S. enterica in conventionally or osmotically dehydrated coconut flakes. Results show that S. enterica inactivation in conventionally dehydrated coconut flakes could be described by log-linear with tail models. S. enterica inactivation in osmotically dehydrated coconut flakes could be described by log-linear with shoulder and tail models. Subpopulations of S. enterica cells with damaged membranes and without metabolic activity were larger in conventionally (32.1% and 90.9%, respectively) than osmotically dehydrated coconut (18.5% and 82.2%, respectively) flakes at the beginning of the storage. Subpopulations of S. enterica cells with damaged membrane decreased by 9.4-14.4%, while cells with membrane potential and intact membrane increased by 23.7 and 24.2% in conventionally dehydrated coconut flakes after 120 days of storage at 7 °C or 25 °C, respectively. Subpopulations of S. enterica with damaged membranes did not change significantly in osmotically dehydrated coconut flakes. Our findings suggest that S. enterica populations decline during storage occurs due in part to membrane integrity losses. These data can contribute to the development of risk management strategies for S. enterica in dehydrated coconut flakes.
Assuntos
Salmonella enterica , Cocos , Contagem de Colônia Microbiana , Microbiologia de Alimentos , Cinética , Salmonella enteritidis , TemperaturaRESUMO
Microalgae feasibility as food ingredients or source of nutrients and/or bioactive compounds and their health effects have been widely studied. This review aims to provide an overview of the use of microalgae biomass in food products, the technological effects of its incorporation, and their use as a source of health-promoting bioactive compounds. In addition, it presents the regulatory aspects of commercialization and consumption, and the main trends and market challenges Microalgae have stood out as sources of nutritional compounds (polysaccharides, proteins, lipids, vitamins, minerals, and dietary fiber) and biologically active compounds (asthaxanthin, ß-carotene, omega-3 fatty acids). The consumption of microalgae biomass proved to have several health effects, such as hypoglycemic activity, gastroprotective and anti-steatotic properties, improvements in neurobehavioral and cognitive dysfunction, and hypolipidemic properties. Its addition to food products can improve the nutritional value, aroma profile, and technological properties, with important alterations on the syneresis of yogurts, meltability in cheeses, overrun values and melting point in ice creams, physical properties and mechanical characteristics in crisps, and texture, cooking and color characteristics in pastas. However, more studies are needed to prove the health effects in humans, expand the market size, reduce the cost of production, and tighter constraints related to regulations.