Essential oils have been studied to replace synthetic chemical preservatives, among these oils, the thyme essential oil stands out. However, in addition to promoting microbial control, synthetic ...chemical preservatives impart a characteristic color to inlaid products, a parameter not attained by the application of essential oils. This study aimed to evaluate the effect of the joint addition of thyme essential oil and powdered beet juice to meat sausage, for a partial or total reduction of the addition of nitrates and nitrites. The thyme essential oil showed a high inhibitory action against Staphylococcus aureus and Escherichia coli in the concentration of 9.17 mg/mL, and bactericidal effect in the concentrations of 9.17 mg/mL and 36.68 mg/mL respectively, in all tests applied in vitro. When applied to meat sausages, it showed an inhibitory effect against coagulase-positive Staphylococcus, reducing the microorganism count, and partial inhibition of aerobic mesophilic bacteria. No interference was observed in the multiplication of thermotolerant coliforms in the meat product. When evaluated sensorially, the sausage presented good general acceptability, with acceptance levels above 75%. The combined uses of thyme essential oil and powdered beet juice showed potential viability for use in substitution for nitrates and nitrites in meat sausages.
•Thyme essential oil has antimicrobial activity in vitro against Staphylococcus aureus and Escherichia coli.•Thyme essential oil and powdered beet juice promoted the control of microorganisms in meat sausages.•Meat sausages with thyme essential oil or powdered beet juice have good sensory acceptance.
The main novelty of the work was to carry out a full review of scientific data on recent techniques for the protection and application of carotenoids in food matrices, especially focused on the use ...of nanotechnologies. Carotenoids are pigments derived from plants and microorganisms that play a very important role in biological systems. They have many health benefits that attract the interest of researchers and consumers; however, they are chemically unstable, which restricts their application in food and pharmaceutical products. Nanotechnologies related to encapsulations and emulsions can be used to protect carotenoids and maintain their original characteristics during processing, storage and digestion, as well as improving their physicochemical properties and increasing the positive effects of their consumption. There are several techniques that can be used for this purpose; however, this study aimed to inform in a brief and compact way the existing techniques. It was found that studies on delivery systems for the use of carotenoids in foods are quite recent, with an emphasis on their application in yogurts. The need for more research is highlighted, expanding their application in different food matrices.
•Carotenoids are important pigments for health; however, they are unstable, which restricts their application in products.•The encapsulation and emulsions of carotenoids stand out, for keeping the compounds active for long periods of time.•Studies with carotenoids in foods, through delivery systems, are still recent, with greater application in yogurts.
The objective of this study was to evaluate the potential of turnip extract and xanthan gum in the conservation of minimally processed apples. The apples were washed, sanitized with sodium ...hypochlorite (200 ppm) for 15 minutes, peeled, and cut into eight pieces prior to being subjected to one of the following treatments in aqueous solution: A - water (control); B - turnip extract; C - turnip extract and CaCl2; D - xanthan gum, CaCl2 and glycerol; E - turnip extract, xanthan gum, CaCl2, and glycerol. Subsequently, the freshly cut apples were dried under ventilation on nylon screens to ensure drying of the coatings, and then packed in polystyrene trays, covered with polyvinylchloride films and stored at 4 ± 1 ° C for 13 days. The following parameters were evaluated: mass loss, firmness, colouration, pH value, soluble solids, and peroxidase/polyphenoloxidase activities. The edible coatings were found to be ineffective with respect to controlling mass loss, but the minimally processed apples coated with turnip extract maintained their initial levels of colouration, firmness and pH value. A considerable increase in peroxidase activity was registered for apples treated with turnip extract, suggesting that this effect may also be responsible for the reduction in browning. No advantage could be observed for the simultaneous presence of turnip extract and xanthan gum or calcium chloride. The turnip extract may represent an interesting alternative for applications to minimally processed apples, especially as it is a natural product, easily obtained, cost effective and contributes to the nutritional quality (e.g. as a source of calcium ions).
Chives are a leafy vegetable widely used as a condiment in Brazil, where the most used species are popularly known as common and European. The aim of this study was to evaluate the physicochemical ...quality of in natura Allium fistulosum (common) and Allium schoenoprasum (European) chives. The samples of the different species were harvested and analysed for colour (brightness, hue angle and chromaticity); soluble solids (SS); titratable acidity (TA); SS/TA; pH; moisture; chlorophyll a; chlorophyll b; total chlorophyll and total carotenoids. Regarding the colour parameters, the species showed similar results, with the characteristic colour of chives, expressed by the colour green with a tendency to yellow. The pH values were also similar, both fitting into the low acid range. However for SS and acidity, the European variety showed higher levels. The values found for the pigments evaluated were also similar, the average ratio of chlorophyll a:b being 2.3:1. The physicochemical data also showed similarities, both species presenting low acidity, high moisture and chlorophyll contents, and reasonable levels of soluble solids and carotenoids. This information about the chives grown in Brazil, still scarce in the literature, contributes to the production of data about this plant and could motivate its consumption and the expansion of its marketing in diverse ways.
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