Carlos Pasqualin Cavalheiro

Atividade antimicrobiana de óleos essenciais de condimentos frente a amostras de Escherichia coli isoladas de aves e bovinos

ABSTRACT The discussed issue about replacing the use ofantibiotics in animal feed (growth promoters) requires emergingalternatives. To meet the needs of microbial inhibitors in thesefoods, the essentials oils (EOS) constitute potential alternativesunder evaluation. In this study it was evaluated the antimicrobialactivities of EOs from Oreganum vulgare (oregano), Thymusvulgaris (thyme), Lippia graveolens (Mexican oregano), Cinnamomum zeylanicum (cinnamon), Zingiber officinale (ginger), Salvia officinalis (sage), Rosmarinus officinalis (rosemary) and Ocimum basilicum (basil) against Escherichiacoli strains isolated from poultry (n=43) and cattle faeces (n=36).The minimum inhibitory concentration (MIC) and minimumbactericidal concentration (MBC) were determined for eachisolate by using the broth microdilution technique, from themaximum concentration of 6400 μ g mL -1 of each OE tested.Antimicrobial activity was observed on the essential oils oforegano, mexican oregano, thymus and cinnamon. For allstrains tested, regardless of their origin, the OES more and lesseffective as antimicrobial activity were oregano and cinnamon,respectively. These results confirm the antimicrobial potentialof some EOs, which deserve further research, addressing theaddition of essential oils in poultry and cattle feeding.

Características físico-químicas de embutido curado fermentado com adição de carne de avestruz associada à de suíno

The aim of this research was to develop and to determine the physic-chemical characteristics and centesimal composition of a fermented cured sausage containing ostrich meat (Struthio camelus) and pork meat. Four different formulations were developed: one with no ostrich meat (control) and others with levels of 19, 38.3 and 57.8%, respectively, in association with pork meat. The products were evaluated daily in the first week and in days 14, 21 and 28 for pH analysis and days zero, three, seven, 14, 21 and 28 for water activity analysis. After manufacturing was completed, weight loss and centesimal composition (28 days) were evaluated. The results showed that the sausages presented pH levels more acidic than ideal. Products with greater quantity of ostrich meat presented greater weight loss at the end of procedure, in which the difference between treatment 3 and control was 8.2%. Different levels of ostrich meat in the recipe altered the proximate analysis results significantly, especially in relation to the final moisture levels. With the exception of fat level, all the other attributes evaluated comply with the Technical Regulation of Identity and Quality of the Ministry of Agriculture.

Perfil de ácidos graxos e teor de colesterol de mortadela elaborada com óleos vegetais

The aim of this study was to evaluate the fatty acid profile and the cholesterol content of mortadella prepared with different vegetable oils. Nine treatments were made with four different vegetable oils (canola, linseed, olive and soy) using two substitution levels (50% and 100%). The fatty acids and the cholesterol content were separated and identified by gas chromatography. There was a prevalence of the oleic, linoleic and palmitic fatty acids. The saturated fatty acids were lower in the products with vegetable oils. The PUFA/SFA relation was lower in the control treatment while the higher value was observed in the 100% linseed oil treatment. The cholesterol levels found were similar between all the treatments, but a reduction of these levels were observed in the treatments, being superior only in treatment containing 100% of soybean oil. Thus, except the treatment with 100% of soybean oil, all the other treatments with vegetable oils showed a better nutritional quality in relation to the control treatment.

Microencapsulação de probióticos pelo método de extrusão associado a interações eletrostáticas

Probiotics are live microorganisms that when consumed in adeequadas amounts confer a number of benefits for the health of the host due to improved intestinal microflora. Bacteria of the genus Lactobacillus, Bifidobacterium, and Bacillus have been widely studied and are added to various food types. However, the physicochemical stability and bioavailability of these bacteria have represented a major challenge for the food industry, especially in non-refrigerated food products. The microencapsulation helps to improve the survival of these bacteria, it protects the microorganisms from adverse conditions such as high and low temperatures, pH, additives, or during processing and its passage through the gastrointestinal tract. Most flooring materials used in the carrier to microncapsulacao probiotic foods are ionic microbial polysaccharides, exopolysaccharides, and milk proteins, which exhibit different physicochemical characteristics. The preparation of microcapsules results from numerous techniques available, each with its particularity. Among the microencapsulation techniques probiotics, extrusion is most popularly employed for obtaining microparticles. In this review, will be addressed topics regarding microencapsulation of probiotics by extrusion method associated with electrostatic interactions to develop microcapsules with potential application in foods.

Colorimetric and sensory characteristics of fermented cured sausage with Brazilian ostrich meat addition

The aim of this study was to determine the colorimetric and sensory characteristics of a fermented cured sausage containing ostrich meat (Struthio camelus) and pork meat. Four treatments were performed: one with no ostrich meat (TC) and the others containing 19.08 (T1), 38.34 (T2), and 57.60% (T3) of ostrich meat and pork meat. Colorimetric analyses were measuring L*, a*, b*, C*, and ho. Sensory analysis was conducted assessing color, aroma, flavor, and texture at the end of the sausages’ processing. The sausages containing ostrich meat were statistically different from the control in the instrumental colorimetric analysis. In the sensory analysis, no significant differences were observed between the treatments for aroma, flavor, and texture. However, significant differences were found in the color of the sausages due to the high myoglobin content present in the ostrich meat, which resulted in a very dark color in the treatment with the highest percentage of this type of meat.

MICROENCAPSULATION OF PROBIOTICS BY USING EXTERNAL IONIC GELLING PECTIN

The increase in global life expectancy has aroused the interest of consumers for healthy food, driving the development of functional foods containing probiotics, of which stand out genera, Lactobacillus spp, Bifidobacterium spp and Enterococcus spp, known to carry beneficial effects in the colon. Various microencapsulation techniques and coating materials have been explored, the external ionic gelation has proved to be viable preservation of the probiotics cultures. Natural polymers have been studied, such as pectin, raw material can be obtained from the citrus industry waste extraction. Pectins are classified according to their degree of methoxylation, which influences its hydration capacity and gel formation. As a dietary fiber, pectin acts as a substrate for the microflora of the colon, stimulating it. For these characteristics, the use of pectin as a coating material microparticles probiotic is presented as an alternative for carrying out works aimed to study the production, characterization, and Microparticles feasibility of in vitro cultures. This review aims to present microencapsulation of probiotics through external ionic gelation method, as well as address the microcapsules coating materials, with emphasis on the use of pectin.

ENCAPSULATION: AN ALTERNATIVE FOR APPLICATION OF PROBIOTIC MICROORGANISMS IN THERMALLY PROCESSED FOODS

The consumption of probiotics has increased considerably in recent years and many probiotic foods are already available on the market. Among probiotic microorganisms, Lactobacillus and Bifidobacterium are the most common. However, the application of this kind of microorganism is still limited to foods that not pass through extreme onditions of temperature during processing. Thus, encapsulation techniques are emerging as an alternative to use probiotic microorganisms in thermally processed foods. The main encapsulation techniques are extrusion, spraydrying and emulsification, which each one has its advantages and disadvantages. Currently, various materials can be used for encapsulating bacteria; however, alginate is the most commonly used. To obtain probiotic capsules with high viability even after heat treatments is necessary to associate heat tolerant probiotic strains and appropriated materials and encapsulation techniques.

OXIDATIVE AND MICROBIOLOGICAL STABILITY OF FRESH PORK SAUSAGE WITH ADDED SUN MUSHROOM POWDER

Consumers are becoming more aware of the toxicological implications of artificial additives in foods. Natural antioxidants, in addition to reducing the deleterious effects of lipid oxidation, are currently extremely highly valued. This study aimed to invetigate the effect of addition of sun mushroom (Agaricus blazei Murrill) powder on the oxidative and microbiological stability of pork sausage during the shelf life. This powder was used at concentrations of 0.0%, 1.0%, 2.0% and 4.0% in the sausages. Analyses of moisture, protein, ash, fat and microbiological analyses were performed on day 0. The sausages were analyzed on day 0 and every seven days in terms of pH, color, TBARS values ​​and microbiological analyses. The results of the proximal composition and microbiological analysis for coagulase positive Staphylococcus, coliforms at 35 oC and 45 oC, Salmonella sp and sulfite-reducing Clostridium were consistent with those required by Brazilian legislation. The color of the products was of a decreased redness At the end of the storage period, on the 35th day, the TBARS values for the sausage with 4.0% powder was 0.509±0.12 mg MDA/kg sample and for the control was 1.131±0.12 mg MDA/kg sample. The sun mushroom powder had no effect on microbiological stability. It is concluded that sun mushroom was effective in terms of the oxidative stability of pork sausage when added in powdered form at concentrations of 1.0%, 2.0% and 4.0%.

Viabilidade Gastrointestinal Simulada de Micropartículas com Lactobacillus Acidophilus Obtidas por Gelificação Iônica

Greice Carine Raddatz, Mariana de Araujo Etchepare, Gabriela Poletto, Maria Fernanda da Silveira Caceres de Menezes, Marina Pippi Barin, Thaiane Marques da Silva, Augusto Tasch Holkem, Carlos Pasqualin Cavalheiro, Hilda Hildebrand 1, Cristiano Ragagnin de Menezes. Viabilidade Gastrointestinal Simulada de Microparticulas com Lactobacillus Acidophilus Obtidas por Gelificacao Ionica. In: Anais do 12o Congresso Latinoamericano de Microbiologia e Higiene de Alimentos MICROAL 2014 [= Blucher Food Science Proceedings, num.1, vol.1]. Sao Paulo: Editora Blucher, 2014. DOI 10.5151/foodsci-microal-164 Viabilidade Gastrointestinal Simulada de Microparticulas com Lactobacillus acidophilus Obtidas por Gelificacao Ionica

Viabilidade de Microcápsulas com Lactobacillus Acidophilus Durante Estocagem em Diferentes Temperaturas

Greice Carine Raddatz, Mariana de Araujo Etchepare, Gabriela Poletto, Maria Fernanda da Silveira Caceres de Menezes, Juliano Smanioto Barin, Carlos Pasqualin Cavalheiro, Augusto Tasch Holkem, Thaiane Marques da Silva, Caroline Posser Simeoni, Cristiano Ragagnin de Meneze. Viabilidade de Microcapsulas com Lactobacillus Acidophilus Durante Estocagem em Diferentes Temperaturas. In: Anais do 12o Congresso Latinoamericano de Microbiologia e Higiene de Alimentos MICROAL 2014 [= Blucher Food Science Proceedings, num.1, vol.1]. Sao Paulo: Editora Blucher, 2014. DOI 10.5151/foodsci-microal-152 Viabilidade de Microcapsulas com Lactobacillus acidophilus Durante Estocagem em Diferentes Temperaturas