RESUMO

Alicyclobacillus acidoterrestris can cause spoilage in orange juice that leads to consumer rejection. Six different orange juices were physiochemically characterized (pH, total soluble solids, titratable acidity, total polyphenols and vitamin C). A bottle for each sampling point per juice was filled (headspace: 40% volume) and inoculated with 102 -103 CFU per ml of A. acidoterrestris ATCC® 49025™ (heat shocked before inoculation: 75°C, 20 min). Samples were stored for 21 days at 45 ± 1°C and plate counted periodically on acidified YSG agar (pH 3·7) incubated at 45 ± 1°C for 3 days. The effect of headspace (6% versus 40% volume) on A. acidoterrestris growth was also evaluated. The effect of nisin (0·006, 0·003, 0·0015, and 0·00075%), sodium benzoate (0·1%), potassium sorbate (0·1%) and a mix of benzoate and sorbate (0·05% each) on A. acidoterrestris was additionally addressed. Alicyclobacillus acidoterrestris reached up to 107 CFU per ml in five of the six juices in less than 1 week. Headspace significantly impacted (P < 0·05) A. acidoterrestris maximum population, which reached the critical value of 5 log CFU per ml at 40% headspace. All preservatives, regardless of concentration, showed a bacteriostatic effect during 22 days of storage with no significant differences amongst treatments (P > 0·05).

Assuntos

RESUMO

Ultrasound technique was successfully used to obtain nanostructured particles from native and esterified starch, able to support the antimicrobial potassium sorbate (PS). The starch used (native, acetate or oleate) affected the nanoparticles morphology and size: globular or plate like shapes were observed for esterified and native starch respectively, while the hydrodynamic diameters were between 28 and 236 nm, with a trend towards smaller sizes for modified starches. The PS retention capacity ranged from 41.5 -90 mg/g, showing acetylated particles the highest value. The particles were amorphous and had a low average molecular weight of 1.9-6.7 × 105 Da. Water retention capacity and solubility (S) were higher for modified starch particles. PS addition had minor effect, increasing S and reducing the apparent amylose content, with respect to particles without sorbate. These results demonstrated that starch modification combined with ultrasound were appropriate strategies to obtain novel and appropriate matrices to retain PS.

RESUMO

The aim of the present study was to evaluate the use of red propolis extract, as a natural additive, in yogurt. For this, yogurt was produced with red propolis extract (YRP), to replace the additive chemical potassium sorbate, used in the commercial yogurt (CY). Analysis for apparent viscosity, texture and sensorial acceptance were performed. Apparent viscosity and texture measurements of the samples were similar to the control. Sensory evaluation showed that the samples of YRP reached a mean score of 9 on the hedonic scale, the same score found for CY. Regarding the purchase intention, the samples of YRP showed a positive intention by 64.45% of the consumers, and for CY, 68.89%. For the taste, texture, aroma and consistency, the scores were in the range from 8 to 10, for both samples. It can be concluded that the yogurt incorporated with red propolis presents potential for its commercialization in the Brazilian market.

RESUMO

This study aimed to evaluate the quality parameters in probiotic yogurt produced with Brazilian red propolis to replace potassium sorbate used in conventional yogurt (CY). Microbiological stability and shelf life, physicochemical properties (pH, acidity, chemical composition, and fatty acids), and bioactive properties (phenolic compounds and antioxidant activity) were evaluated. The addition of red propolis (0.05%) to replace the potassium sorbate did not change the pH, acidity, fatty acid profile, chemical composition, or shelf life. Microbiological stability of at least 28 days was achieved, while a drastic reduction in the lactic acid bacteria content was observed in the CY during refrigeration storage. Phenolic total contents were higher than those of the control, and consequently, yogurt with red propolis showed higher antioxidant activity. PRACTICAL APPLICATION: The study indicates that Brazilian red propolis at 0.05% concentration to replace the potassium sorbate is an efficient alternative for use in yogurt production. The knowledge acquired about these types of Brazilian propolis provides an important contribution to food research in the discovery of new functional products to the market, seeking a healthier diet. Therefore, the produced yogurt proves to be an innovative product with functional and probiotic potential to be placed on the market.

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RESUMO

The soft drinks industry, based on changing eating habits, which currently is associated to the concept of wellness and healthy living, seeks alternatives to make your products healthier food and attractive to consumers. Partial replacement of one of the agents responsible for the conservation of the product by other less toxic to human health, rejects the goal of producing soft drinks in effectively show an eye to the demands of consumers and meet the health surveillance. This substitution can make you more sensitive microbiological and, consequently, it is necessary to review the procedures and processes in production lines of this product, evaluating all points that do not represent risk factors due to the characteristics of the refrigerant manufactured today. ln this context, the aim of this study was to evaluate the effect of partial replacement of the preservative sodium benzoate, potassium sorbate by a line of bottling soft drinks in returnable bottles in order to prevent microbiological contamination in the industry. Because after diagnosis and the adequacy of hygiene procedures, production facilities (equipment and environment) were evaluated microbiologically. The result of this initial diagnosis percussoras showed contamination by bacteria in biofilm formation at four points in line as well as yeast and mold contamination by other five points, indicating failure in cleaning and sanitizing the line. Identified these failures, adjustments were made in the procedures and the line was reassessed, again showing no contamination, therefore, deemed fit to receive the new formulation, without impacting food safety. (AU)

A indústria de refrigerantes, baseada na mudança de hábitos alimentares, que atualmente está associada ao conceito de bem estar e vida saudável, busca alternativas para tornar seu produto um alimento mais saudável e atrativo para o consumidor. A substituição parcial de um dos agentes responsáveis pela conservação do produto por outro menos tóxico à saúde humana reflete o objetivo dos produtores de refrigerantes em efetivamente mostrarem-se atentos às exigências dos consumidores e atender à vigilância sanitária. Esta substituição pode torná-lo mais sensível microbiologicamente e, consequentemente, faz-se necessário rever os procedimentos e processos nas linhas de produção deste produto, avaliando-se todos os pontos que não representavam fatores de risco devido às características do refrigerante fabricado hoje. Neste contexto, o presente trabalho teve por objetivo a avaliação microbiológica de uma linha de envase de refrigerantes em garrafas retornáveis a partir da alteração da formulação com a substituição parcial do conservante, tendo em vista a prevenção de contaminação microbiológica na indústria. Como diagnóstico e após a adequação dos procedimentos de higienização, as instalações da produção (ambiente e equipamentos) foram avaliadas microbiologicamente. O resultado deste diagnóstico inicial demonstrou contaminação por bactérias precursoras na formação de biofilme em 4 pontos na linha, assim como contaminação por leveduras e bolores em outros 5 pontos, indicando falha nos procedimentos de limpeza e sanitização da linha. Identificadas estas falhas, foram realizadas adequações nos procedimentos e a linha foi reavaliada, não apresentando novamente a contaminação, sendo assim, considerada apta para receber a nova formulação, sem impactos à segurança dos alimentos. (AU)

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RESUMO

Mixture design methodology was applied to study the effect of different levels of tapioca starch (TS), hydroxypropyl methylcelullose (HPMC), and glycerol (Gly) on the physical properties of biopolymeric films supporting potassium sorbate (KS; 0.3% w/w) with the goal of contributing to the development of materials for preventing food surface contamination. Mechanical properties, water vapour permeability (WVP), solubility in water (S) and colour attributes were evaluated on the films. HPMC addition produced an increase of elastic modulus (Ec), stress at break (σb) and S. It also decreased the yellow index (YI) values and the strain at break (εb). The study was deepened using the formulation containing 2.67 g/100g of TS, 0.67 g/100g of HPMC, 1.67 g/100g Gly and 0.3g/100g KS, observing that it behaved as an effective antimicrobial barrier against Zygosaccharomyces bailii external contamination. Microstructural analysis allowed us to conclude that HPMC incorporation to a TS network decreased roughness of the films and it also increased permeability to oxygen (PO2).

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RESUMO

Alicyclobacillus acidoterrestris is considered to be one of the important target microorganisms in the quality control of acidic canned foods. There is an urgent need to develop a suitable method for inhibiting or controlling the germination and outgrowth of A.acidoterrestris in acidic drinks. The aim of this work was to evaluate the chemicals used in the lemon industry (sodium benzoate, potassium sorbate), and lemon essential oil as a natural compound, against a strain of A.acidoterrestris in MEB medium and in lemon juice concentrate. The results pointed out that sodium benzoate (500-1000-2000 ppm) and lemon essential oil (0.08- 0.12- 0.16%) completely inhibited the germination of A. acidoterrestris spores in MEB medium and LJC for 11 days. Potassium sorbate (600-1200 ppm) was more effective to inhibit the growth of the microbial target in lemon juice than in MEB medium. The effect of sodium benzoate, potassium sorbate and essential oil was sporostatic in MEB and LJC as they did not affect spore viability.

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RESUMO

Active starch films with glycerol and potassium sorbate were obtained by casting. Native and acetylated corn starches, as well as the mixture of them in equal proportions were used and filmogenic suspensions with pH 4.5 were also prepared. Sorbate concentration decreased during film storage due to its oxidative degradation. Active films resulted more yellow and less transparent than films without sorbate. The minimum inhibitory concentration of sorbate resulted 0.3%, regardless of the starch type and the formulation pH. The use of antimicrobial package was more effective to prevent microbial growth on food surfaces than the use of conventional methods. Additive kinetic release was neither affected by the starch type nor by the formulation pH. Sorbate diffusion process was mathematically modeled satisfactorily. Active films were able to inhibit Candida spp., Penicillium spp., S. aureus and Salmonella spp. growth. Active films extended 21% the shelf life of refrigerated cheese, regardless of the formulation pH.

Assuntos

RESUMO

Alicyclobacillus acidoterrestris is considered to be one of the important target microorganisms in the quality control of acidic canned foods. There is an urgent need to develop a suitable method for inhibiting or controlling the germination and outgrowth of A.acidoterrestris in acidic drinks. The aim of this work was to evaluate the chemicals used in the lemon industry (sodium benzoate, potassium sorbate), and lemon essential oil as a natural compound, against a strain of A.acidoterrestris in MEB medium and in lemon juice concentrate. The results pointed out that sodium benzoate (500-1000-2000 ppm) and lemon essential oil (0.08-0.12-0.16%) completely inhibited the germination of A. acidoterrestris spores in MEB medium and LJC for 11 days. Potassium sorbate (600-1200 ppm) was more effective to inhibit the growth of the microbial target in lemon juice than in MEB medium. The effect of sodium benzoate, potassium sorbate and essential oil was sporostatic in MEB and LJC as they did not affect spore viability.

Assuntos

RESUMO

Alicyclobacillus acidoterrestris is considered to be one of the important target microorganisms in the quality control of acidic canned foods. There is an urgent need to develop a suitable method for inhibiting or controlling the germination and outgrowth of A.acidoterrestris in acidic drinks. The aim of this work was to evaluate the chemicals used in the lemon industry (sodium benzoate, potassium sorbate), and lemon essential oil as a natural compound, against a strain of A.acidoterrestris in MEB medium and in lemon juice concentrate. The results pointed out that sodium benzoate (500-1000-2000 ppm) and lemon essential oil (0.08- 0.12- 0.16%) completely inhibited the germination of A. acidoterrestris spores in MEB medium and LJC for 11 days. Potassium sorbate (600-1200 ppm) was more effective to inhibit the growth of the microbial target in lemon juice than in MEB medium. The effect of sodium benzoate, potassium sorbate and essential oil was sporostatic in MEB and LJC as they did not affect spore viability.

RESUMO

Os fungos termorresistentes dos gêneros Byssochlamys, Neosartorya e Talaromyces representam grave problema para a indústria processadora de alimentos, especialmente de frutas e hortaliças, em virtude da ocorrência de ascosporos extremamente resistentes e/ou de micotoxinas termo estáveis. Com o propósito de fornecer subsídios quanto ao uso de quantidades mais racionais de conservantes pela indústria de alimentos e, portanto, tornar seu consumo menos danoso à população, o presente estudo determinou in vitro a concentração mínima de metabissulfito de sódio, benzoato de sódio e sorbato de potássio necessária e suficiente para inibir o crescimento micelial e a germinação de ascósporos de B. fulva, N. fischeri e T.flavus em meio de cultivo acidificado (pH 3,5). Foi demonstrado que metabissulfito de sódio em baixas concentrações é tão eficiente na inibição dos fungos mencionados quanto aos demais conservantes em altas concentrações. Por comparação com os procedimentos utilizados pelas indústrias de alimentos, é possível inferir que estas podem reformular o uso de conservantes, considerando-se o tipo de matéria-prima, a temperatura de processamento, a combinação e concentração efetivamente necessária de aditivos, bem como os efeitos tóxicos desses compostos para a saúde humana.

Assuntos

RESUMO

Some microorganisms that cause infections are served by processed foods, being removed from them by heat treatment or acidification, while others are difficult to remove and require the use of preservatives. Thus, in the culture medium TSA (trypticase-soya-agar, acidified with citric acid (pH 3.5 and 5.0), it was added specific quantities of sodium metabisulphite (MBS), sodium benzoate (SB) and potassium sorbate (PS). After inoculation with aqueous suspensions (100 L = 104 cells) from Escherichia coli, Bacillus cereus, Salmonella Enteritidis and S. Typhimurium, and incubation for 24-72 h, the number of colony-forming units (CFU) in the cultures was measured to obtain the minimum concentration of each preservative capable of inhibiting (MIC) in vitro the studied isolates, and provide subsidies for their industrial use inappropriate quantities. B. cereus was the isolate more susceptible to MBS, BS and PS (respectively 75, 275and 750 mg.L-1), followed by E. coli (respectively 75, 350 and 1000 mg.L-1). Isolates of Salmonella were the most resistant, and their growth were completely inhibited by 1000 mg BS.L-1, but only reduced by 1250mg PS.L-1. MBS completely inhibited S. Typhimurium to 75 mg.L-1 and S. Enteritidis to 200 mg.L-1.

Alguns micro-organismos causadores de infecções e veiculados por alimentos industrializados são removidos dos mesmos por tratamento térmico ou acidificação, enquanto outros são de difícil eliminação e requerem o uso de conservantes. Assim, acidificou-se meio de cultura TSA (Tripticase-Soja-Agar) com ácido cítrico (pH 3,5 e 5) e acrescentou-se ao mesmo quantidades específicas de metabissulfito de sódio (MBS), benzoato de sódio (BS) e sorbato de potássio (SP). Após inoculação com suspensões aquosas (100L = 104 células) de Escherichia coli, Bacillus cereus, Salmonella Enteritidis e S. Typhimurium, e incubação por 24-72 h, mensurou-se o número de unidades formadoras de colônias (UFC) nos cultivos, visando obter a concentração mínima de cada conservante capaz de inibir (CIM) os isolados estudados in vitro e fornecer subsídios para sua utilização industrial em quantidades apropriadas. B. cereus foi o isolado mais suscetível a MBS, BS e SP (respectivamente 75, 275 e 750 mg.L-1), seguido por E. coli (respectivamente 75, 350 e 1000mg.L-1). Os isolados de Salmonella foram os mais resistentes, sendo seu crescimento completamente inibido por 1000 mg BS.L-1, mas apenas reduzido por 1250 mg SP.L-1. MBS inibiu totalmente S. Typhimurium a75 mg.L-1 e S. Enteritidis a 200 mg.L-1.

RESUMO

Heat-resistant fungi of Byssochlamys, Neosartorya and Talaromyces genera represent a serious issue to the food processing industry, especially of fruits and vegetables, due to the occurrence of extremely resistant ascospores and/or heat-stable mycotoxins. In order to provide subsidies to the food industry in using the most rational amounts of preservatives, and to assure the safe consumption of them by the population, this in vitro investigation was conducted to determine the minimum concentrations of sodium metabisulphite, sodium benzoate and potassium sorbate needed to inhibit the mycelial growth of B. fulva, N. fischeri and T.flavus, in acidified (pH 3,5) medium. This study showed that sodium metabisulphite in low concentrations was as much effective in inhibiting the above mentioned fungi as other preservatives in high concentrations. Comparing with the procedures used by the industries, it may be presumed that food manufacturers could reformulate the use of preservatives, taking into account the type of raw material, the processing temperature, the use of combining additives and in the minimum concentrations actually effective, being aware of the toxic effects of these preservatives to the human health.

Os fungos termorresistentes dos gêneros Byssochlamys, Neosartorya e Talaromyces representam grave problema para a indústria processadora de alimentos, especialmente de frutas e hortaliças, em virtude da ocorrência de ascosporos extremamente resistentes e/ou de micotoxinas termoestáveis. Com o propósito de fornecer subsídios quanto ao uso de quantidades mais racionais de conservantes pela indústria de alimentos e, portanto, tornar seu consumo menos danoso à população, o presente estudo determinou in vitro a concentração mínima de metabissulfito de sódio, benzoato de sódio e sorbato de potássio necessária e sufi ciente para inibir o crescimento micelial e a germinação de ascósporos de B. fulva, N. fischeri e T. flavus em meio de cultivo acidificado (pH 3,5). Foi demonstrado que metabissulfito de sódio em baixas concentrações é tão eficiente na inibição dos fungos mencionados quanto aos demais conservantes em altas concentrações. Por comparação com os procedimentos utilizados pelas indústrias de alimentos, é possível inferir que estas podem reformular o uso de conservantes, considerando-se o tipo de matéria-prima, a temperatura de processamento, a combinação e concentração efetivamente necessária de aditivos, bem como os efeitos tóxicos desses compostos para a saúde humana.