Browsing by Author "Oliveira, Carlos Eduardo Vasconcelos de"
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- Addition of probiotic bacteria in a semi-hard goat cheese (coalho): survival to simulated gastrointestinal conditions and inhibitory effect against pathogenic bacteriaPublication . Oliveira, Maria Elieidy Gomes de; Garcia, Estefânia Fernandes; Oliveira, Carlos Eduardo Vasconcelos de; Gomes, Ana Maria Pereira; Pintado, Maria Manuela Esteves; Madureira, Ana Raquel Mendes Ferreira; Conceição, Maria Lúcia da; Queiroga, Rita de Cássia Ramos do Egypto; Souza, Evandro Leite deIn this study, the survival of the probiotics Lactobacillus acidophilus (LA-5), Lactobacillus casei subsp. paracasei (L. casei 01) and Bifidobacterium lactis (BB12) incorporated in a Brazilian semi-hard goat cheese (coalho) when exposed to in vitro simulated conditions of digestion was assessed. The inhibitory effects of these probiotic bacteriawere also evaluated against Listeriamonocytogenes and Staphylococcus aureus in the goat coalho cheese during refrigerated storage. At the end of the in vitro digestion, all of the probiotic tested strains presented decreased (p b 0.05) viable cell counts (5.5–6.0 log cfu/g) with respect to those determined before exposure to the mouth conditions (7–8 log cfu/g). L. casei subsp. paracasei presented inhibition rate of 7.87% and 23.63% against S. aureus on the 14th and 21st day of storage at 10 °C, respectively; against L. monocytogenes these values were 12.96 and 32.99%. Positive inhibition rates of B. lactis toward S. aureus were found on the 1st, 14th and 21st days of storage (16.32%, 10.12% and 3.67%, respectively); and against L. monocytogenes only on the 1st day of storage (3.28%). From these results, goat coalho cheese could be an interesting carrier of probiotic strains of L. acidophilus, L. casei subsp. paracasei and B. lactis. Moreover, L. casei subsp. paracasei, could be used as protective culture for delaying the growth of S. aureus and L. monocytogenes in goat coalho cheese.
- Development of edible coatings based on pineapple peel (Ananas comosus L.) and yam starch (Dioscorea alata) for application in acerola (Malpighia emarginata DC)Publication . Galvão, Maria Brígida Fonseca; Stamford, Thayza Christina Montenegro; Melo, Flávia Alexsandra Belarmino Rolim de; Lima, Gerlane Souza de; Oliveira, Carlos Eduardo Vasconcelos de; Oliveira, Ingrid Luana Nicácio de; Bidô, Rita de Cássia de Araújo; Pintado, Maria Manuela Estevez; Oliveira, Maria Elieidy Gomes de; Stamford, Tania Lucia MontenegroAcerola fruit has great nutritional and economic relevance; however, its rapid degradation hinders commercialization. The use of coatings reduces post-harvest biochemical modifications and provides physical and biological protection for vegetables such as acerola. This study developed and characterized an edible coating made from pearl pineapple peel flour (PPPF) and yam starch (YS) to preserve the quality standards of acerola fruits during storage at room temperature and under refrigeration. The edible coating, composed of 4 g of PPPF, 3 g of starch, and 10% glycerol, presented excellent moisture content (11%), light tone (L* 83.68), and opacity (45%), resistance to traction of 27.77 Mpa, elastic modulus of 1.38 Mpa, and elongation percentage of 20%. The total phenolic content of the coating was 278.68 ± 0.45 mg GAE/g and the antioxidant activity by DPPH was 28.85 ± 0.27%. The quality parameters of acerolas were evaluated with three treatments: T1—uncoated fruits; T2—fruits coated with 1% glycerol; and T3—fruits coated with PPPF-YS. The T3 treatment reduced the weight loss of stored acerolas, maintaining the light and bright color of the fruits, and delayed the decrease in soluble solids, especially in refrigerated fruits. Therefore, edible coatings based on pineapple flour and yam starch are effective technologies for controlling the physical and physicochemical parameters of acerolas during storage, benefiting the post-harvest quality of this fruit.