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Browsing by Author "Lima, Marcos Antonio Barbosa de"

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  • Chitosan produced from Mucorales fungi using agroindustrial by-products and its efficacy to inhibit Colletotrichum species
    Publication . Bergera, Lúcia Raquel Ramos; Stamford, Thayza Christina Montenegro; Oliveira, Kataryne Árabe Rimáde; Pessoa, Adjanede Miranda Pereira; Lima, Marcos Antonio Barbosa de; Pintado, Maria Manuela Estevez; Câmara, Marcos Paz Saraiva; Franco, Lucianade Oliveira; Souza, Marciane Magnania Evandro Leite de; Souza, Evandro Leite de
    This study evaluated corn steep liquor (CSL) and papaya peel juice (PPJ) in mixture as substrates for thecultivation (96 h, 28◦C, pH 5.6, 150 rpm) of Mucorales fungi for chitosan production, and determinedthe growth-inhibitory effect of the fungal chitosan (FuCS) obtained under optimized conditions againstphytopathogenic Colletotrichum species. All Mucorales fungi tested were capable of growing in CSL-PPJmedium, showing FuCS production in the range of 5.02 (Fennelomyces heterothalicus SIS 28) − 15.63 mg/g(Cunninghamella elegans SIS 41). Highest FuCS production (37.25 mg/g) was achieved when C. eleganswas cultivated in medium containing 9.43% CSL and 42.5% PPJ. FuCS obtained under these conditionsshowed a deacetylation degree of 86%, viscosity of 120 cP and molecular weight of 4.08 × 104g/mol.FuCS at 5000, 7500 and 10,000 ppm inhibited the growth of all Colletotrichum species tested. FuCS alsoinduced alterations in the morphology of C. fructicola hyphae. CSL-PPJ mixtures are suitable substratesfor the cultivation of Mucorales fungi for FuCS production. Chitosan from C. elegans cultivated in CSL-PPJmedium is effective in inhibiting phytopathogenic Colletotrichum species.
    2018Journal article Restricted access Show more
  • Edible alginate–fungal chitosan coatings as carriers for Lacticaseibacillus casei LC03 and their impact on quality parameters of strawberries during cold storage
    Publication . Simões, Camila Vilela da Silva; Stamford, Thayza Christina Montenegro; Berger, Lúcia Raquel Ramos; Araújo, Alessandra Silva; Medeiros, José Alberto da Costa; Nogueira, Mariane Cajubá de Britto Lira; Pintado, Maria Manuela Estevez; Salgado, Silvana Magalhães; Lima, Marcos Antonio Barbosa de
    This study investigated the efficacy of an innovative edible coating, composed of fungal chitosan and alginate, functionalized with Lacticaseibacillus casei LC03, in both free and microencapsulated forms, to extend the shelf life and enhance the nutritional value of strawberries. L. casei LC03 cells were successfully encapsulated in alginate microparticles (MAL) and further coated with chitosan (MALC), resulting in enhanced protection (cell reduction below 1.4 CFU/mL), viability (8.02 log CFU/mL), and encapsulation efficiencies exceeding 90%. The edible coating with L. casei microencapsulated in alginate and coated with fungal chitosan (CACLM) significantly improved strawberry preservation by maintaining pH (3.16 ± 0.41), titratable acidity (0.94 ± 0.20), moisture (90.74 ± 0.27), and microbial quality, and delayed the decrease in total phenolic compounds (below 40%) during the storage time of strawberries. While coatings with free L. casei (CALF) slightly reduced color parameters (L* value 29.13 ± 2.05), those with chitosan (CACLM) demonstrated lower weight loss (below 6%). Overall, the alginate–chitosan coating, particularly when combined with microencapsulated L. casei, proved effective in maintaining the quality, safety, and nutritional value of strawberries during refrigerated storage, highlighting its potential for developing functional, eco-friendly packaging solutions. This research contributes to the development of sustainable food preservation strategies and functional foods.
    2025-01-10Journal article Open access Show more