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Registro Completo |
Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
Data corrente: |
03/09/2020 |
Data da última atualização: |
14/10/2020 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Autoria: |
GONÇALVES, S. M.; GOUVEIA, F. S.; HIDALGO-CHÁVEZ, D. W.; ROSENTHAL, A.; SILVA, J. P. L. da; MELO, N. R. de. |
Afiliação: |
Sheyla M. Goncalves, UFRRJ; Fabiola S. Gouveia, UFRRJ; Davy William Hidalgo Chávez, UFRRJ; AMAURI ROSENTHAL, CTAA; JANINE PASSOS LIMA DA SILVA, CTAA; Nathália R. de Melo, UFF. |
Título: |
Antimicrobial packaging and high hydrostatic pressure: Combined effect in improving the safety of coalho cheese. |
Ano de publicação: |
2020 |
Fonte/Imprenta: |
Food Science and Technology International, 12 p. 2020. |
DOI: |
https://doi.org/10.1177/1082013220953238 |
Idioma: |
Inglês |
Notas: |
First. |
Conteúdo: |
Active cellulose acetate films incorporated with oregano essential oil (antimicrobial film) were previously subjected to high hydrostatic pressure treatment (300?MPa/5?min (FHP1) or 400?MPa/10?min (FHP2)) and investigated for possible changes in their antimicrobial efficiency. In parallel, the efficiency of the antimicrobial films, high hydrostatic pressure (300?MPa/5?min or 400?MPa/10?min), or a combination of antimicrobial film and high hydrostatic pressure, was tested on coalho cheese, experimentally contaminated with Listeria monocytogenes, Escherichia coli, and Staphylococcus aureus, stored for 21 days under refrigeration. Investigations in culture media (agar, brain?heart infusion broth, and micro-atmosphere) detected antimicrobial efficiency for all films, with or without high hydrostatic pressure, against the three bacteria. However, the data indicated that the treatment with 300?MPa/5?min may have impaired the migration of oregano essential oil from FHP1, justifying its lower efficiency in solid medium and brain?heart infusion broth. In cheese samples, the combination of antimicrobial film and 400?MPa/10?min caused greater reductions in counts for the three microorganisms, at zero time throughout the entire coalho cheese storage. Only antimicrobial film or combination (antimicrobial film and high hydrostatic pressure) were able to control microbial multiplication during the 21 days. Therefore, the results confirm that the individual use of high hydrostatic pressure (300?MPa/5?min or 400?MPa/10?min) at the level evaluated can allow bacterial multiplication during storage and that the combination of antimicrobial packaging and high hydrostatic pressure has greater potential to ensure a safer coalho cheese. MenosActive cellulose acetate films incorporated with oregano essential oil (antimicrobial film) were previously subjected to high hydrostatic pressure treatment (300?MPa/5?min (FHP1) or 400?MPa/10?min (FHP2)) and investigated for possible changes in their antimicrobial efficiency. In parallel, the efficiency of the antimicrobial films, high hydrostatic pressure (300?MPa/5?min or 400?MPa/10?min), or a combination of antimicrobial film and high hydrostatic pressure, was tested on coalho cheese, experimentally contaminated with Listeria monocytogenes, Escherichia coli, and Staphylococcus aureus, stored for 21 days under refrigeration. Investigations in culture media (agar, brain?heart infusion broth, and micro-atmosphere) detected antimicrobial efficiency for all films, with or without high hydrostatic pressure, against the three bacteria. However, the data indicated that the treatment with 300?MPa/5?min may have impaired the migration of oregano essential oil from FHP1, justifying its lower efficiency in solid medium and brain?heart infusion broth. In cheese samples, the combination of antimicrobial film and 400?MPa/10?min caused greater reductions in counts for the three microorganisms, at zero time throughout the entire coalho cheese storage. Only antimicrobial film or combination (antimicrobial film and high hydrostatic pressure) were able to control microbial multiplication during the 21 days. Therefore, the results confirm that the individual use of high hydrostatic pressure ... Mostrar Tudo |
Palavras-Chave: |
Active packaging; Foodborne pathogens; Non-thermal technology. |
Thesaurus Nal: |
Food safety; Food technology. |
Categoria do assunto: |
-- |
Marc: |
LEADER 02578naa a2200265 a 4500 001 2124719 005 2020-10-14 008 2020 bl uuuu u00u1 u #d 024 7 $ahttps://doi.org/10.1177/1082013220953238$2DOI 100 1 $aGONÇALVES, S. M. 245 $aAntimicrobial packaging and high hydrostatic pressure$bCombined effect in improving the safety of coalho cheese.$h[electronic resource] 260 $c2020 500 $aFirst. 520 $aActive cellulose acetate films incorporated with oregano essential oil (antimicrobial film) were previously subjected to high hydrostatic pressure treatment (300?MPa/5?min (FHP1) or 400?MPa/10?min (FHP2)) and investigated for possible changes in their antimicrobial efficiency. In parallel, the efficiency of the antimicrobial films, high hydrostatic pressure (300?MPa/5?min or 400?MPa/10?min), or a combination of antimicrobial film and high hydrostatic pressure, was tested on coalho cheese, experimentally contaminated with Listeria monocytogenes, Escherichia coli, and Staphylococcus aureus, stored for 21 days under refrigeration. Investigations in culture media (agar, brain?heart infusion broth, and micro-atmosphere) detected antimicrobial efficiency for all films, with or without high hydrostatic pressure, against the three bacteria. However, the data indicated that the treatment with 300?MPa/5?min may have impaired the migration of oregano essential oil from FHP1, justifying its lower efficiency in solid medium and brain?heart infusion broth. In cheese samples, the combination of antimicrobial film and 400?MPa/10?min caused greater reductions in counts for the three microorganisms, at zero time throughout the entire coalho cheese storage. Only antimicrobial film or combination (antimicrobial film and high hydrostatic pressure) were able to control microbial multiplication during the 21 days. Therefore, the results confirm that the individual use of high hydrostatic pressure (300?MPa/5?min or 400?MPa/10?min) at the level evaluated can allow bacterial multiplication during storage and that the combination of antimicrobial packaging and high hydrostatic pressure has greater potential to ensure a safer coalho cheese. 650 $aFood safety 650 $aFood technology 653 $aActive packaging 653 $aFoodborne pathogens 653 $aNon-thermal technology 700 1 $aGOUVEIA, F. S. 700 1 $aHIDALGO-CHÁVEZ, D. W. 700 1 $aROSENTHAL, A. 700 1 $aSILVA, J. P. L. da 700 1 $aMELO, N. R. de 773 $tFood Science and Technology International, 12 p. 2020.
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1. | | BARROS, R. DE C.; SIQUEIRA, K. B.; MELO, N. R. de. Competitividade das exportações brasileiras de leite em pó integral no período de 2000 a 2008. In: CONGRESSO INTERNACIONAL DO LEITE, 8.; SIMPÓSIO SOBRE SUSTENTABILIDADE DA PECUÁRIA DE LEITE NO BRASIL, 10.; WORKSHOP SOBRE POLÍTICAS PÚBLICAS PARA O AGRONEGÓCIO DO LEITE, 8.; WORKSHOP DE QUALIDADE DO LEITE, 2., 2010, Juiz de Fora. Fórum das Américas: leite e derivados: anais. Juiz de Fora: Embrapa Gado de Leite, 2010. 1 CD-ROM.Tipo: Artigo em Anais de Congresso |
Biblioteca(s): Embrapa Gado de Leite. |
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5. | | SANTOS, R. R. dos; MELO, N. R. de; MOTTA, J. F. G.; SOUZA, E. F. de; TEÓFILO, R. F. Estudo de concentração mínima inibitóriados óleos essenciais de diferentes espécies de canela contra microrganismos alimentares. In: CONGRESSO BRASILEIRO DE CIÊNCIA E TECNOLOGIA DE ALIMENTOS, 24.; CONGRESSO DO INSTITUTO NACIONAL DE CIÊNCIA E TECNOLOGIA DE FRUTOS TROPICAIS, 4., 2014, Aracaju. Inovação e sustentabilidade em ciência e tecnologia de alimentos: resumos. [Campinas]: SBCTA, 2014. p. 111Tipo: Resumo em Anais de Congresso |
Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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7. | | SOARES, N. de F. F.; PEREIRA, J. M. de A. T. K.; MELO, N. R. de; SILVA, W. A. da; BASTOS, M. do S. R. Análise do perfil de textura (TPA) de queijos produzidos com leites de cabra e de vaca. In: CONGRESSO NACIONAL DE LATICÍNIOS, 24., 2007, Juiz de Fora, MG. Anais... Juiz de Fora: EPAMIG: Instituto de Laticínios "Candido Tostes", 2007. 6 p.Tipo: Artigo em Anais de Congresso / Nota Técnica | Circulação/Nível: -- - -- |
Biblioteca(s): Embrapa Agroindústria Tropical. |
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9. | | GONÇALVES, S. M.; HIDALGO CHÁVEZ, D. W.; OLIVEIRA, L. M. de; SARANTÓPOULOS, C. I. G. de L.; CARVALHO, C. W. P. de; MELO, N. R. de; ROSENTHAL, A. Effects of high hydrostatic pressure processing on structure and functional properties of biodegradable film. Heliyon, v. 6, n. 10, e05213, oct. 2020.Tipo: Artigo em Periódico Indexado | Circulação/Nível: B - 4 |
Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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11. | | SOARES, N. de F. F.; SOUZA, V. G. L. de; FURTADO, L. P. D.; PEREIRA, J. M. de A. T. K.; MELO, N. R. de; BAFFA JÚNIOR, J. C.; BASTOS, M. do S. R. Avaliação sensorial de biscoitos embalados com filme ativo aromatizado. In: CONGRESSO LATINO AMERICANO DE ANALISTAS DE ALIMENTOS, 15., 2007, Fortaleza-CE. Anais... Fortaleza: SBAAL, 2007. 4 p.Tipo: Artigo em Anais de Congresso / Nota Técnica | Circulação/Nível: -- - -- |
Biblioteca(s): Embrapa Agroindústria Tropical. |
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12. | | SOARES, N. de F. F.; CRUZ, R. S.; VILLADIEGO, A. M. D.; MELO, N. R. de; SILVEIRA, M. F. A.; WURLITZER, N. J.; SILVA, W. A. da; RODRIGUES, P. P. de C. F. Embalagem ativa na conservação de alimentos. In: AZEREDO, H. M. C. de (Ed.). Fundamentos de estabilidade de alimentos. 2. ed. rev. ampl. Fortaleza: Embrapa Agroindústria Tropical, 2012.Tipo: Capítulo em Livro Técnico-Científico |
Biblioteca(s): Embrapa Agroindústria Tropical. |
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