scholarly journals Physicochemical and microbiological characterization and antioxidant capacity of açaí pulps marketed in the states of Minas Gerais and Pará, Brazil

2017 ◽  
Vol 47 (1) ◽  
Author(s):  
Rosemary Maria Pimentel Coutinho ◽  
Edimar Aparecida Filomeno Fontes ◽  
Luciana Marques Vieira ◽  
Frederico Augusto Ribeiro de Barros ◽  
Antonio Fernandes de Carvalho ◽  
...  
Keyword(s):  
Titratable Acidity ◽  
Minas Gerais ◽  
Market Potential ◽  
Euterpe Oleracea ◽  
E Coli ◽  
Microbiological Characteristics ◽  
Colony Forming Units ◽  
Good Manufacturing Practices ◽  
Total Titratable Acidity ◽  
Euterpe Oleracea Mart

ABSTRACT: The frozen açaí ( Euterpe oleracea Mart.) pulp market has had acceptable development and presents great market potential due to its high nutritional level and fruit's seasonality. However, due to the lack of standards for all types of fruit, products without uniformity are in the market. This study aimed to evaluate frozen açaí pulp belonging to different trademarks related to chemical, physicochemical, and microbiological characteristics. Regarding the total titratable acidity (TTA) and pH, two trademarks from Pará and two from Minas Gerais were rejected compared with the current legislation. It was observed that K (1,253.6mg 100 g-1), Ca (312mg 100g-1), Mg (178mg 100g-1), and P (145mg 100g-1) were the main minerals reported in the analyzed samples. Fe showed an average content from 9.65mg 100g-1 to 22.66mg 100g-1. As for microbiological characteristics, the counts for E. coli were in compliance with legislation. Counts of mesophilic aerobic, filamentous fungi, and yeasts showed variations in the results. The count of coagulase-positive S. aureus met the standards [102 Colony Forming Units (CFU) g-1]; and presence of Salmonella sp. in a trademark was detected among the six evaluated trademarks. The analyzed pulp of açaí showed total phenolics values ranging from 240.14mg AGE 100g-1 to 372.43mg AGE 100g-1, and anthocyanin total levels ranging from 12.05 to 24.98mg 100g-1. The obtained physicochemical and microbiological results indicated the need for immediate implementation of Good Manufacturing Practices; conversely, the frozen pulp of açaí showed considerable antioxidant potential.

scholarly journals Development and Evaluation of Antimicrobial and Modulatory Activity of Inclusion Complex of Euterpe oleracea Mart Oil and β-Cyclodextrin or HP-β-Cyclodextrin

2020 ◽  
Vol 21 (3) ◽  
pp. 942 ◽  
Author(s):  
Thalita Sévia Soares de Almeida Magalhães ◽  
Pollyana Cristina de Oliveira Macedo ◽  
Stephany Yumi Kawashima Pacheco ◽  
Sofia Santos da Silva ◽  
Euzébio Guimarães Barbosa ◽  
...  
Keyword(s):  
Antibacterial Activity ◽  
Inclusion Complexes ◽  
Biological Response ◽  
Physicochemical Characteristics ◽  
Euterpe Oleracea ◽  
X Ray Diffraction ◽  
Scanning Calorimetry ◽  
E Coli ◽  
Nonpolar Compounds ◽  
Euterpe Oleracea Mart

The development of inclusion complexes is used to encapsulate nonpolar compounds and improve their physicochemical characteristics. This study aims to develop complexes made up of Euterpe oleracea Mart oil (EOO) and β-cyclodextrin (β-CD) or hydroxypropyl-β-cyclodextrin (HP-β-CD) by either kneading (KND) or slurry (SL). Complexes were analyzed by molecular modeling, Fourier-transform infrared spectroscopy, scanning electron microscopy, powder X-ray diffraction, thermogravimetry analysis and differential scanning calorimetry. The antibacterial activity was expressed as Minimum Inhibitory Concentration (MIC), and the antibiotic resistance modulatory activity as subinhibitory concentration (MIC/8) against Escherichia coli, Streptomyces aureus, Pseudomonas aeruginosa and Enterococcus faecalis. Inclusion complexes with β-CD and HP-β-CD were confirmed, and efficiency was proven by an interaction energy between oleic acid and β-CD of −41.28 ± 0.57 kJ/mol. MIC values revealed higher antibacterial activity of complexes compared to the isolated oil. The modulatory response of EOO and EOO-β-CD prepared by KND as well as of EOO-β-CD and EOO-HP-β-CD prepared by SL showed a synergistic effect with ampicillin against E. coli, whereas it was not significant with the other drugs tested, maintaining the biological response of antibiotics. The antimicrobial response exhibited by the complexes is of great significance because it subsidizes studies for the development of new pharmaceutical forms.

scholarly journals Sanitizing action of triple-strength vinegar against Escherichia coli on lettuce

2018 ◽  
Vol 36 (3) ◽  
pp. 414-418 ◽  
Author(s):  
Giovanna C Souza ◽  
Wilma A Spinosa ◽  
Tereza CRM Oliveira
Keyword(s):  
Escherichia Coli ◽  
Acetic Acid ◽  
Low Cost ◽  
Titratable Acidity ◽  
Total Acidity ◽  
Total Coliforms ◽  
E Coli ◽  
Total Titratable Acidity ◽  
Carcinogenic Effects ◽  
Interesting Alternative

ABSTRACT Vegetable sanitization protocols recommend the use of chlorine, which has adverse effects on the environment and carcinogenic effects on humans. Acetic acid is an interesting alternative to chlorine because it possesses no risk to human health and is widely available in the form of vinegar. This study aimed to evaluate the sanitizing action of vinegar, 130 g L-1 total titratable acidity expressed as acetic acid, on lettuce. Vinegar was chosen because it is a low-cost product widely available in the Brazilian market. The minimum inhibitory concentration and minimum bactericidal concentration of vinegar against Escherichia coli were 2.5 and 15 g L-1 total acidity, respectively. Lettuce leaves artificially contaminated with E. coli or naturally contaminated with total coliforms were washed with water and immersed in vinegar solution (15 g L-1 total acidity) for 15 min. This period was sufficient to reduce E. coli counts in artificially contaminated samples and total coliforms in naturally contaminated samples. There were no visual changes in lettuce leaves, which indicates that vinegar at 15 g L-1 total acidity can be used to sanitize vegetables without affecting their appearance.

Preparation and Characterization of the Nutritive Value of Flour Made from Acai (Euterpe oleracea, Mart.) Seeds

2014 ◽  
Vol 4 (3) ◽  
pp. 224-228
Author(s):  
Elaine Lima ◽  
Edna Santos ◽  
Robert Smith ◽  
Armando Sabaa-Srur
Keyword(s):  
Nutritive Value ◽  
Euterpe Oleracea ◽  
Euterpe Oleracea Mart

scholarly journals Evaluation of chemical characteristics and correlation analysis with pulp browning of advanced selections of apples grown in Brazil

2017 ◽  
Vol 39 (1) ◽  
pp. 103 ◽  
Author(s):  
Luciana Ercoli ◽  
Érica Oliveira Barizão ◽  
Joana Shuelter Boeing ◽  
Marcus Vinícius Kvitschal ◽  
Jesuí Vergilio Visentainer ◽  
...  
Keyword(s):  
Vitamin C ◽  
Antioxidant Capacity ◽  
Phenolic Content ◽  
Titratable Acidity ◽  
Enzymatic Browning ◽  
Total Phenolic ◽  
Chemical Characteristics ◽  
Antioxidant Capacities ◽  
Total Titratable Acidity ◽  
Selection Of

In this research, the total phenolic content (TPC) and antioxidant capacity (FRAP and DPPH•× assays) of pulps and peels of advanced selection of apples grown in Brazil were investigated. The correlation analyses between the activity of polyphenoloxidase enzyme (PPO), vitamin C content, total titratable acidity, and color parameters were performed. The results indicated that the data differed significantly among the apple genotypes studied. The peels of the selection Epagri 170-91 and Epagri 170-25 showed the highest TPC and antioxidant capacities. In addition, the pulps of the Epagri 170-91 presented the highest TPC and antioxidant capacities, the lowest enzymatic browning, highest amount of vitamin C and lowest enzymatic activity when compared with other genotypes. The TPC and antioxidant capacities were significantly correlated in all genotypes analyzed. High correlation values between enzymatic browning and factors that affect the apple color were also found in all analyzed pulps, except between enzymatic browning and TPC. The results demonstrated that the enzymatic browning and TPC, as well as the antioxidant capacity and chemical characteristics, vary considerably depending on the apple genotypes and fruit tissues analyzed. 

scholarly journals Turntable Paper-Based Device to Detect Escherichia coli

Micromachines ◽  
2021 ◽  
Vol 12 (2) ◽  
pp. 194
Author(s):  
Yung-Chih Wang ◽  
Yao-Hung Tsai ◽  
Ching-Fen Shen ◽  
Ming-Yao He ◽  
Yi-Chen Fu ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Infectious Diseases ◽  
Point Of Care ◽  
Multiple Integral ◽  
Enzyme Linked Immunosorbent Assay ◽  
Considerable Time ◽  
E Coli ◽  
Colony Forming Unit ◽  
Experimental Implementation ◽  
Colony Forming Units

Escherichia coli has been known to cause a variety of infectious diseases. The conventional enzyme-linked immunosorbent assay (ELISA) is a well-known method widely used to diagnose a variety of infectious diseases. This method is expensive and requires considerable time and effort to conduct and complete multiple integral steps. We previously proposed the use of paper-based ELISA to rapidly detect the presence of E. coli. This approach has demonstrated utility for point-of-care (POC) urinary tract infection diagnoses. Paper-based ELISA, while advantageous, still requires the execution of several procedural steps. Here, we discuss the design and experimental implementation of a turntable paper-based device to simplify the paper-based ELISA protocols for the detection of E. coli. In this process, antibodies or reagents are preloaded onto zones of a paper-based device and allowed to dry before use. We successfully used this device to detect E. coli with a detection limit of 105 colony-forming units (colony-forming unit [CFU])/mL.

Probiotic Fermented Food Mixtures: Possible Applications in Clinical Anti-Diarrhoea Usage

1998 ◽  
Vol 12 (2) ◽  
pp. 97-105 ◽  
Author(s):  
Binita Rani ◽  
N. Khetarpaul
Keyword(s):  
Milk Powder ◽  
Skim Milk ◽  
Titratable Acidity ◽  
Experimental Period ◽  
Skim Milk Powder ◽  
Fermented Food ◽  
Shigella Dysenteriae ◽  
E Coli ◽  
Tomato Pulp ◽  
Food Mixture

A probiotic fermented PCMT food mixture was developed by fermentation of an autoclaved and cooled slurry of pearl millet flour, chickpea flour, skim milk powder and fresh tomato pulp (PCMT 2:1:1:1, w/w) with Lactobacillus acidophilus (105 cells/ml), a probiotic organism at 37°C for 24 h. Such a fermented mixture inhibited the growth of pathogenic organisms, namely Shigella dysenteriae, Salmonella typhosa and E. coli. A significant decline in pH with a corresponding increase in titratable acidity due to probiotic fermentation occurred in the developed food mixture. Feeding of the freshly developed fermented. mixture to mice suffering from E. coli induced diarrhoea, could help to arrest diarrhoea, reduce moisture, protein and ash contents in their faeces. The counts of lactobacilli increased whereas those of E. coli decreased remarkably in the faeces of mice from the 3rd day of the feeding trial till the end of experimental period. The beneficial effect of probiotic feeding may be due to antimicrobial substances produced by L. acidophilus, which might have neutralized the enterotoxins from E. coli. The cost of one 200 ml glass full of this probiotic drink is no more than one rupee.

Absorption and Biological Activity of Phytochemical-Rich Extracts from Açai (Euterpe oleracea Mart.) Pulp and Oil in Vitro

2008 ◽  
Vol 56 (10) ◽  
pp. 3593-3600 ◽  
Author(s):  
Lisbeth A. Pacheco-Palencia ◽  
Stephen T. Talcott ◽  
Stephen Safe ◽  
Susanne Mertens-Talcott
Keyword(s):  
Biological Activity ◽  
Euterpe Oleracea ◽  
Euterpe Oleracea Mart
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