Ingrid Conceição Dantas Guerra

Coatings comprising chitosan and Mentha piperita L. or Mentha × villosa Huds essential oils to prevent common postharvest mold infections and maintain the quality of cherry tomato fruit

In this study, we evaluated the efficacy of coatings comprising shrimp chitosan (CHI) and Mentha piperita L. (MPEO) or Mentha × villosa Huds (MVEO) essential oils to control mold infections caused by Aspergillus niger, Botrytis cinerea, Penicillium expansum and Rhizopus stolonifer in cherry tomato fruits (Solanum lycopersicum L.) during storage at room temperature (25°C for 12 days) and low temperature (12°C for 24 days). The effects of the coatings on the physicochemical and sensory characteristics of cherry tomato fruits during storage were also assessed. The minimum inhibitory concentration (MIC) of CHI against all test fungi was 8 mg/mL, whereas the MIC for both MPEO and MVEO was 5 μL/mL. Combinations of CHI at 4 mg/mL and MPEO or MVEO at 2.5 or 1.25 μL/mL strongly inhibited the mycelial growth and spore germination of target fungi. The coatings comprising CHI and MPEO or CHI and MVEO at the different tested concentrations delayed the growth of decay-causing fungi in artificially contaminated tomato fruit during storage at either room temperature or low temperature. The assayed coatings preserved the quality of cherry tomato fruit during storage, in terms of physicochemical and sensory attributes. These results indicate that coatings comprising CHI and MPEO or CHI and MVEO represent promising postharvest treatments to prevent common postharvest mold infections in cherry tomato fruit during storage without affecting the quality of the fruit.

The chemical and sensory qualities of smoked blood sausage made with the edible by-products of goat slaughter

The aim was to evaluate smoked blood sausage prepared using goat blood (50%), viscera (10%) and meat fragments (20%). Microbiological, chemical and sensory evaluations were conducted. The quality analyses showed that smoked goat blood sausage is rich in high biological value proteins, amino acids, essential fatty acids, and iron (26.65mg/100g). The smoked goat blood sausage was rated to have a sensory acceptance of greater than 80%. The use of edible by-products from the slaughter of goats in the formulation of smoked blood sausage is viable because it uses low-cost raw materials; furthermore, the utilisation of these by-products can generate income for producers, allowing them to offer a meat product of high nutritional and sensory quality.

Carne de ovinos de descarte na elaboração de mortadelas com diferentes teores de gordura suína

Este estudo teve como objetivo avaliar o potencial de utilizacao da carne de ovinos de descarte na elaboracao de mortadelas. Tres formulacoes de mortadela foram desenvolvidas, com 90, 80 e 70% de carne ovina, adicionadas de 10, 20 e 30% de gordura suina. Os resultados demonstraram que as tres formulacoes de mortadela atenderam aos parâmetros microbiologicos preconizados pela legislacao brasileira, sendo, portanto, seguros para o consumo humano. Para os parâmetros cinzas, amido, cloretos, pH e atividade de agua nao houve diferenca estatistica entre as formulacoes (P>0,05). Os valores obtidos na analise de umidade diferiram estatisticamente entre os tratamentos (P<0,05), aumentando os valores medios, a medida que foram aumentados os percentuais de carne adicionados, ficando a formulacao com 90% de carne fora dos padroes recomendados pela legislacao brasileira. A mortadela elaborada com 90% de carne obteve maiores percentuais nas analises de estabilidade de emulsao e capacidade de retencao de agua. A formulacao elaborada com 90% de carne se diferenciou das demais estatisticamente na analise sensorial, sendo a ela atribuidos escores menores para os atributos de textura e avaliacao global. Na avaliacao da intencao de compra, os avaliadores comentaram que comprariam os produtos independente das formulacoes. Os resultados demonstram que a carne de ovinos de descarte e uma opcao viavel na elaboracao de mortadela, uma vez que resulta em produtos com elevado grau de aceitacao e qualidade nutricional, agregando valor aos cortes de ovinos.

A coating composed of chitosan and Cymbopogon citratus (Dc. Ex Nees) essential oil to control Rhizopus soft rot and quality in tomato fruit stored at room temperature

ABSTRACT This study evaluated the efficacy of the combined application of chitosan (CHI) and Cymbopogon citratus (Dc. Ex Nees) (lemongrass) essential oil (CCEO) to control Rhizopus stolonifer in fresh tomato (Lycopersicon esculentum Mill.) fruit at room temperature (25°C) storage. The effects of the treatment (CHI and CCEO) on some quality characteristics of the fruit, namely weight loss, firmness, soluble solids, titratable acidity, pH, ascorbic acid, color, and sensory acceptability were also assessed. The minimum inhibitory concentrations of CHI and CCEO against R. stolonifer were 8 mg/mL and 5 µL/mL, respectively. Subinhibitory concentrations of CHI and CCEO (CHI 4 mg/mL, CCEO 1.25 µL/mL), alone and in combination, inhibited fungal spore germination and damaged spore membrane integrity. The CHI-CCEO coating decreased the severity of Rhizopus soft rot in tomato fruit; however, the coating more strongly delayed the infection when the fruit were artificially contaminated after coating application. The application of the coating preserved the general quality of tomato fruit as measured using a variety of physicochemical and sensory attributes. These results indicate that coatings composed of CHI and CCEO could represent promising postharvest treatments to inhibit Rhizopus soft rot in tomato fruit.

Shelf life of cooked goat blood sausage prepared with the addition of heart and kidney.

This study focused on the effect of two packaging formats (vacuum packaging and over-wrap packaging) on the shelf life of cooked sausage prepared with blood, heart, kidney and goat meat fragments under storage at 4±1°C for a period of 90 days. The storage time and type of packaging significantly affected the chemical (pH, moisture, protein and TBARS number), physical (shear force) and microbial (mould and yeast) parameters of cooked sausage. Vacuum packaging maintained the microbiological and chemical qualities of cooked goat blood sausage for a longer period of time (63 days) compared to over-wrap packaging (41 days) and could be a viable alternative to refrigerated storage of the product for quality maintenance.

Incorporação de Óleo Essencial de Origanum Vulgare L. em Filmes A Base de Quitosana Como Alternativa Para Inibição de Rhizopus Stolonifer em Tomates do Tipo Cereja (Lycopersicon Esculentum Var. Cerasiforme)

Jessica Bezerra dos Santos Rodrigues, Ana Julia Alves Aguiar Athayde, Ingrid Conceicao Dantas Guerra, Nereide Serafim Timoteo dos Santos, Priscila Dinah Oliveira, Evandro Leite de Souza. Incorporacao de Oleo Essencial de Origanum vulgare L. em Filmes A Base de Quitosana Como Alternativa Para Inibicao de Rhizopus stolonifer em Tomates do Tipo Cereja (Lycopersicon esculentum var. cerasiforme). 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-288 Incorporacao de Oleo Essencial de Origanum vulgare L. em Filmes A Base de Quitosana Como Alternativa Para Inibicao de Rhizopus stolonifer em Tomates do Tipo Cereja (Lycopersicon esculentum Var. cerasiforme)

Efficacy of the Application of A Coating Composed of Chitosan and Mentha Piperita Essential Oil To Control of Post-Harvest Fungal Pathogens in Tomatoes (Lycopersicum Esculentum)

Ingrid Conceicao Dantas Guerra, Rayssa Julliane de Carvalho, Estefânia Fernandes Garcia, Marta Suely Madruga, Priscila Dinah Lima Oliveira, Maria Lucia da Conceicao, Evandro Leite de Souza. Efficacy of the Application of A Coating Composed of Chitosan and Mentha piperita Essential Oil To Control of Post-Harvest Fungal Pathogens in Tomatoes (Lycopersicum esculentum). 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-302 Efficacy of the Application of A Coating Composed of Chitosan and Mentha piperita Essential Oil To Control of Post-Harvest Fungal Pathogens in Tomatoes (Lycopersicum esculentum)