•The combination of ultrasound and ClO2 inactivated Salmonella and E. coli.•An ultrasound exposure of 1 min was effective on cells inhibition with ClO2.•ClO2 ensuring 2.38 mg L−1 of free Cl residual ...significantly reduced the cells count.•Ultrasound was up to 2 times more effective than shaking in the presence of ClO2.•One min ultrasound + 30 mg L−1 ClO2 reduced chiller tank water cells at 4 and 16 °C.
This study evaluated the application of ultrasound alone or combined with chlorine dioxide (ClO2) for Salmonella Typhimurium and Escherichia coli inactivation in poultry processing chiller tank water. A Full Factorial Design (FFD) 22 was conducted for each microorganism to evaluate the effect of ultrasound exposure time (x1: 1 to 9 min; fixed: 37 kHz; 330 W; 25 °C) using a bath, and ClO2 concentration (x2: 1 to 17 mg L−1) on microorganism count expressed in log CFU mL−1 in distilled water. Variable x2 had a negative effect on Salmonella Typhimurium (-5.09) and Escherichia coli (-2.00) count, improving the inactivation; while a x1 increase present no inactivation improvement, explaining the use of x1 lower level (1 min) and x2 higher level (17 mg L−1). The best condition for microorganism inactivation based on FFD was evaluated in chiller tank water (with organic matter) at 25, 16, and 4 °C; x1 was kept (1 min), however x2 was adjusted to obtain the same residual free chlorine (2.38 mg L−1) considering the ClO2 consumption by organic matter, achieving the value of 30 mg L−1. An inactivation of 49% and 31% were observed for Salmonella Typhimurium and Escherichia coli. When ultrasound was replaced by a simple agitation in the presence of ClO2, there was no inactivation for both microorganisms. Moreover, at poultry carcass pre-chilling (16 °C) and chilling (4 °C) conditions, the synergism of ultrasound combined with ClO2 was more pronounced, with microorganisms’ reductions up to 100%.
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GEOZS, IJS, IMTLJ, KILJ, KISLJ, NLZOH, NUK, OILJ, PNG, SAZU, SBCE, SBJE, UILJ, UL, UM, UPCLJ, UPUK, ZAGLJ, ZRSKP
Eugenol antioxidant and antibacterial properties have suggested its use as a natural preservative for food matrices. Eugenol application is compromised due to its high volatility and sensibility to ...external agents, such as light, heat, oxygen, and moisture. Thus, microencapsulation is viable to increase the eugenol stability. Results have showed that carrageenan combined with rice protein and bovine albumin allow high-quality eugenol microcapsules. These materials show excellent properties, favoring the microcapsules use in food matrices. This study aimed to optimize microcapsules formulation by spray drying, using a simplex-centroid mixture design. Blends of low-lactose whey protein (WP) and/or rice bran protein (RBP) and/or bovine serum albumin (BSA) with carrageenan were used as wall materials. Blends influenced the eugenol retention, microencapsulation efficiency, and size. Pure WP was not efficient for eugenol encapsulation. The highest eugenol retention values, 89.7% and 86.5% were obtained by combining carrageenan with RBP or BSA. RBP and BSA binary interaction with carrageenan showed the highest encapsulation value (80.5%). Scanning electron microscopy, infrared spectroscopy, and thermogravimetry confirmed eugenol inside the microcapsules.
Rice bran as a substitute for soy protein and erythorbate in chicken nuggets Veiga, Ruth dos Santos da; Kalschne, Daneysa Lahis; Silva-Buzanello, Rosana Aparecida da ...
Semina. Ciências agrárias : revista cultural e científica da Universidade Estadual de Londrina,
10/2020, Volume:
41, Issue:
5
Journal Article
Peer reviewed
Open access
Rice bran is a byproduct with high biological value protein, fiber and phytic acid content. The nutritional and technological properties of rice bran have been highlighted and are attractive for food ...application. This research aimed at replacing soy protein (SP) and sodium erythorbate (SE) by defatted rice bran (DRB) in chicken nuggets. Three formulations were prepared: T1 with SP and SE; T2 with SP and without SE; and T3 with total SP and SE replacement by DRB. Lipid stability was evaluated by thiobarbituric acid reactive substances (TBARS) on storage days 0, 30, and 60 (-18 °C). Physico-chemical and microbiological parameters were also evaluated. Color, aroma, flavor, texture acceptance, and overall impression was evaluated using a 9-point hedonic scale for 60 days of storage. T3 presented lipid stability comparable to T1 in all intervals evaluated reinforcing the antioxidant potential of DRB. However, T2 showed the lowest lipid stability due to the absence of antioxidants, presenting rancid aroma and flavor not allowing for its sensorial evaluation. Physico-chemical and microbiological parameters were either not influenced or positively influenced by DRB addition. For all attributes, T3 and T1 presented similar acceptance sensory means, with > 72.4% acceptability index. DRB is a rice byproduct potentially suitable for its use by the meat industry.
Consumers are increasingly looking for healthy foods without the addition of synthetic additives. The aim of this study was to evaluate the efficiency of coffee extracts as a natural antioxidant in ...fresh pork sausage. Firstly, the conditions for obtaining coffee green extracts were optimized (Central Composite Rotatable Design 2
, variables: extraction time, ethanol-water ratio, and sample-solvent ratio) in an ultrasound bath (70 °C). The response variables were the bioactive compounds levels and antioxidant activity. Valid models were obtained (
≤ 0.05, R
> 0.751), with higher bioactive content and antioxidant activity in the central point region. Extracts of Robusta and Arabica coffee green (RG and AG) and medium roast (RR and AR) obtained, and central point (10 min, an ethanol concentration of 30%, and a sample-solvent ratio of 10 g/100 mL) and optimized (14.2 min, 34.2%, and 5.8 g/100 mL) parameters were characterized. The RG presented a significantly (
≤ 0.05) higher content of caffeine (3114.8 ± 50.0 and 3148.1 ± 13.5 mg/100 g) and 5-CQA (6417.1 ± 22.0 and 6706.4 ± 23.5 mg/100 g) in both extraction conditions, respectively. The RG and RR coffee presented the highest antioxidant activity. Two concentrations of RG and RR coffee extracts were tested in fresh pork sausage. The Robusta coffee extract presented the highest antioxidant activity in both roasted and green states. However, when applied to a meat product, the extract prepared with RG coffee showed better results, with efficiency in replacing synthetic antioxidants (content of malonaldehyde/kg of sample below 0.696 ± 0.059 in 20 days of storage), without altering the sensory attributes of the product (average scores above 7.16 ± 1.43 for all attributes evaluated). Therefore, the RG coffee extract was a suitable alternative as a natural antioxidant applied to fresh pork sausage.
The nutritional composition of Spirulina platensis has been studied extensively, especially its proteins, amino acids, vitamins and mineral content. However, research on its protein properties, ...including its techno-functional properties, remains scarce. Therefore, S. platensis proteins were extracted and concentrated to produce a S. platensis protein concentrate (SpPC), which was characterized by its physicochemical and techno-functional properties. Response surface methodology (RSM) was applied to evaluate the influence of two variables, pH and SpPC concentration, on the techno-functional properties of the SpPC, instead of studying one variable at a time. The SpPC contained 75.97% proteins (dry weight); its minimum solubility was at pH 3.0, and its maximum solubility was at pH 9.0. The effects of the SpPC concentration and pH on the water absorption capacity and emulsifying and foaming properties were evaluated. The pH exhibited a positive effect on these properties, and the best conditions were far from the isoelectric point. The SpPC concentration also showed a positive effect, except water and oil absorption. Considerable concentrations of amino acids were found in the S. platensis protein concentrate; tryptophan had the highest chemical score. The most abundant secondary structure conformation was β-sheet. Consequently, the S. platensis protein concentrate may contribute technologically to food formulation, and facilitate industrial processing.
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•A protein concentrate with 76% protein and all essential amino acids was obtained.•Techno-functional properties showed higher values with the pH increase.•The highest oil absorption capacity occurred at the minor protein concentration.•The foaming properties were similar to those of egg white proteins.•According to the results, S. platensis protein concentrate may improve food systems.
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GEOZS, IJS, IMTLJ, KILJ, KISLJ, NLZOH, NUK, OILJ, PNG, SAZU, SBCE, SBJE, UILJ, UL, UM, UPCLJ, UPUK, ZAGLJ, ZRSKP
Feasibility of bioethanol production from rice bran Siepmann, Francieli Begnini; Kalschne, Daneysa Lahis; Zabotti, Caroline ...
Semina. Ciências agrárias : revista cultural e científica da Universidade Estadual de Londrina,
01/2020, Volume:
41, Issue:
6supl2
Journal Article
Peer reviewed
Open access
Rice bran is a by-product of rice production with a high carbohydrate and starch content and the potential for bioethanol production by alcoholic fermentation. This article describes bioethanol ...production by Saccharomyces cerevisiae from hydrolyzed defatted rice bran (DRB) a rice by-product applying ultrasonic treatment and protease addition, as well as a sequential strategy of experimental design (SEED). In the first Central Composite Rotatable Design (CCRD), the temperature (25-30 °C) and inoculum concentration (0.5-50 g L-1) had positive effects on bioethanol production, while the effect of pH (4.0-6.0) was not significant. In the second CCRD, the temperature (28-35 °C) and inoculum concentration (10-70 g L-1) had negative and positive effects on bioethanol production (p < 0.05). Protease addition (15 µL g-1) increased the conversion of substrate into bioethanol by 76%. The optimized conditions for the production of 40.7 g L-1 bioethanol were a temperature of 31.5 °C and an inoculum concentration of 70 g L-1. Validation in a benchtop bioreactor produced 40.0 g L-1 of bioethanol from hydrolyzed DRB, and the SEED was characterized as a useful tool to improve bioethanol production from DRB. Furthermore, the DRB proved to be a by-product with great potential for bioethanol production, derived from alternative sources not commonly used in human food.
Although an important significant sector in world economy, the textile industry is known for its large volumes of wastewater generated in production processes. In the search for cleaner technologies, ...the application of electrochemical processes, such as electro-flocculation, or natural coagulants, such as Moringa oleifera Lam extract, have become recurrent in literature. Since the required operating conditions for alternative technologies are such that they hamper effective application, current paper presents results obtained with the use of a hybrid system of treatment which combines electro-flocculation and the aqueous extract of Moringa oleifera lam to evaluate the removal of reactive blue 5G dye from aqueous solutions. Milder conditions of electric current intensity (0.10 - 1.50 A) and natural coagulant concentration (250-2000 mg L-1) were tested. Through a Central Composite Rotatable Design, it was possible to obtain a quadratic model which subsidized the optimization of operating conditions. Applying an electric current of 0.97 A to sacrificial electrodes of iron and a concentration of 2000 mg L-1 for the extract of Moringa oleifera Lam, an average 86.79% color removal was obtained, considered a satisfactory rate.
The effect of ultrasound on Biceps femoris muscle tenderness was investigated using a 22 Central Composite Rotatable Design (CCRD) with triplicates at the central point. We evaluated the following ...independent variables: ultrasound intensity ranging from 11.30 to 33.90 W cm-2 and exposure time between 35 and 205 s. The ultrasound bath’s frequency (80 kHz) and temperature (10 ºC) were the fixed ones. To validate the model, the muscle was treated at the CCRD’s optimized condition (80 kHz, 22.60 W cm-2, 120 s, 10 ºC) evaluated, and compared with the muscle control sample (non-treated). A 22% shear force reduction was observed compared to the control sample (no ultrasound treatment) after 144 h, and stored at 5 ºC. Moreover, a sarcoplasmic calcium concentration increase was noted for ultrasound-treated muscle, probably activating the calpain enzyme system. In contrast, no significant influence (P > 0.05) was observed for pH, color index, lipid oxidation, water holding capacity, and drip loss by ultrasound treatment at the optimized conditions. Therefore, ultrasound application is promising and suitable for improving muscle tenderness without losing meat quality. This study highlighted the ultrasound effect on the tenderness of a less studied muscle (Biceps femoris) by combining short ultrasound exposure (120 s) and an 80 kHz frequency.
RESUMO: O efeito do ultrassom sob a maciez do músculo Biceps femoris foi avaliado usando um Delineamento Composto Central Rotacional (DCCR) 22 com triplicatas no ponto central. As variáveis independentes estudadas foram a intensidade do ultrassom que variou de 11,30 a 33,90 W cm-2 e o tempo de exposição de 35 e 205 s. A frequência do banho de ultrassom (80 kHz) e a temperatura (10 ºC) foram fixas. Para validar o modelo, a carne foi tratada na condição otimizada do DCCR (80 kHz, 22,60 W cm-2, 120 s, 10 ºC), avaliada e comparada à amostra controle (não tratada). Uma redução de 22% na força de cisalhamento foi observada em comparação à amostra controle após 144 h e armazenada a 5 ºC. Além disso, um aumento da concentração de cálcio sarcoplasmático foi observado para o músculo tratado com ultrassom, o que provavelmente ativou o sistema enzimático da calpaína. Em contraste, o tratamento com ultrassom nas condições otimizadas não influenciou significativamente (P > 0,05) o pH, cor, oxidação lipídica, capacidade de retenção de água e perda de gotejamento. Portanto, a aplicação do ultrassom é promissora e adequada para melhorar a maciez do músculo sem perder a qualidade da carne. Este estudo destacou o efeito do ultrassom na maciez de um músculo pouco estudado (Biceps femoris) ao combinar exposição curta ao ultrassom (120 s) e uma frequência de 80 kHz.
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DOBA, IZUM, KILJ, NUK, PILJ, PNG, SAZU, SIK, UILJ, UKNU, UL, UM, UPUK
This work deals with the determination of fluorine by solid sampling graphite furnace molecular absorption spectrometry. The molecular absorbance of aluminum monofluoride (AlF), which is produced in ...the vapor phase in the presence of Al
3+, is measured at 227.5 nm, a non-resonant platinum line. A conventional graphite furnace program has been used with pyrolysis and vaporization temperatures of 800 and 2300 °C, respectively. Solutions of Ba
2+ and Al
3+ have been used to avoid fluorine losses during the pyrolysis stage and to produce AlF in the vaporization stage, respectively. Certified coal and alumina samples were analyzed using aqueous standards for calibration. The agreement between the found concentration and the certified value, or the value obtained by another method ranged from 92 to 105%, with a relative standard deviation less than 8.5%. The limit of detection and the characteristic mass was 0.17 μg g
−
1
and 205 pg, respectively.
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GEOZS, IJS, IMTLJ, KILJ, KISLJ, NUK, OILJ, PNG, SAZU, SBCE, SBJE, UL, UM, UPCLJ, UPUK
10.
Nematicidal activity of crambe extracts on Meloidogyne spp Coltro-Roncato, Sidiane; Stangarlin, José Renato; Gonçalves Jr, Affonso Celso ...
Semina. Ciências agrárias : revista cultural e científica da Universidade Estadual de Londrina,
08/2016, Volume:
37, Issue:
4
Journal Article
Peer reviewed
Open access
Alternative methods for the control of nematodes, such as the use of plant secondary metabolites, can be explored for integrated pest management systems. The objective of this work was to assess the ...best solvent for obtaining allyl isothiocyanate from Crambe abyssinica leaves, and the effects of this extract on Meloidogyne incognita and M. javanica. Dry leaves of C. abyssinica at 200 mg L-1 were used to prepare extracts by using water (by infusion and grinding), acetone, water + ethanol (hydroalcoholic extraction), methanol, hexane, and chloroform as solvents. Following the evaporation of the solvents, the residue was resuspended in water for use in the experiments. Distilled water and chemical nematicide were used as control treatments. Once the most effective extracts were defined, the following dosages of dried crambe leaves were used: 0, 200, 300, 400, and 500 mg L-1. High performance liquid chromatography (HPLC) was used to quantify the allyl isothiocyanate present in the extracts. After the solvents evaporated, the residues were eluted with water and used in assays with 200 eggs for the hatching test or 200 second stage juveniles (J2) for mobility and mortality tests. The hydroalcoholic extract was the most effective in reducing the hatching of M. incognita and M. javanica juveniles, by 71.6 and 74.4 percentage points, respectively. The mortality of M. incognita and M. javanica in the hydroalcoholic extract was 93.2 and 64.4%, respectively, followed by the methanol extract (17.6 and 34%) and the extract obtained by grinding (9.2 and 28%). The hydroalcoholic extract at 250 mg L-1 showed high nematicidal effect. The HPLC analysis of the extracts revealed that only the methanol and hydroalcoholic extracts had allyl isothiocyanate, indicating that the inhibitory effects on the hatching, mobility, and mortality were not solely attributed to the presence of this compound.
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