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 | Acesso ao texto completo restrito à biblioteca da Embrapa Arroz e Feijão. Para informações adicionais entre em contato com cnpaf.biblioteca@embrapa.br. |
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Registro Completo |
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Biblioteca(s): |
Embrapa Arroz e Feijão; Embrapa Gado de Corte; Embrapa Recursos Genéticos e Biotecnologia. |
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Data corrente: |
04/10/2022 |
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Data da última atualização: |
06/12/2023 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
PINHEIRO-LIMA, B.; VIDAL, A. H.; ALVES-FREITAS, D. M. T.; SANCHES, M. M.; FARIA, J. C. de; LACORTE, C. C.; MELO, F. L.; RIBEIRO, S. da G. |
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Afiliação: |
BRUNA PINHEIRO-LIMA, UNIVERSIDADE DE BRASÍLIA; ANDREZA HENRIQUE VIDAL, UNIVERSIDADE DE BRASÍLIA; DIONE MENDES TEIXEIRA ALVES-FREITAS, Cenargen; MARCIO MARTINELLO SANCHES, CNPGC; JOSIAS CORREA DE FARIA, CNPAF; CRISTIANO CASTRO LACORTE, Cenargen; FERNANDO LUCAS MELO, UINIVERSIDADE DE BRASÍLIA; SIMONE DA GRACA RIBEIRO, Cenargen. |
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Título: |
Occurrence of bean-associated cytorhabdovirus in soybean fields in Brazil. |
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Ano de publicação: |
2023 |
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Fonte/Imprenta: |
Crop Protection, v. 163, 2023. 106103 |
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DOI: |
https://doi.org/10.1016/j.cropro.2022.106103 |
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Idioma: |
Inglês |
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Notas: |
Na Publicação: Josias Correa Faria; Cristiano Lacorte; Simone Graça Ribeiro. |
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Conteúdo: |
Bean-associated cytorhabdovirus (BaCV) is the first described whitefly-transmitted rhabdovirus. BaCV was experimentally transmitted by Bemisia tabaci MEAM1 to common bean, cowpea (Vigna unguiculata), and soybean (Glycine max), but natural infection has been documented only in common bean. Therefore, we investigated the occurrence of BaCV in 123 soybean plants collected in five Brazilian states by RT-PCR and sequencing. BaCV was detected in 11 plants from Distrito Federal and Goiás. Moreover, BGMV and CPMMV were detected in most of the BaCV-positive plants (9 out of 11). The potential impact of BaCV infection or coinfection in soybean production remains to be determined. |
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Palavras-Chave: |
BGMV; CPMMV. |
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Thesagro: |
Bemisia Tabaci; Glycine Max; Soja; Vigna Unguiculata. |
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Thesaurus Nal: |
Cytorhabdovirus; Soybeans. |
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Categoria do assunto: |
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X Pesquisa, Tecnologia e Engenharia |
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Marc: |
LEADER 01642naa a2200325 a 4500
001 2147491
005 2023-12-06
008 2023 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.1016/j.cropro.2022.106103$2DOI
100 1 $aPINHEIRO-LIMA, B.
245 $aOccurrence of bean-associated cytorhabdovirus in soybean fields in Brazil.$h[electronic resource]
260 $c2023
500 $aNa Publicação: Josias Correa Faria; Cristiano Lacorte; Simone Graça Ribeiro.
520 $aBean-associated cytorhabdovirus (BaCV) is the first described whitefly-transmitted rhabdovirus. BaCV was experimentally transmitted by Bemisia tabaci MEAM1 to common bean, cowpea (Vigna unguiculata), and soybean (Glycine max), but natural infection has been documented only in common bean. Therefore, we investigated the occurrence of BaCV in 123 soybean plants collected in five Brazilian states by RT-PCR and sequencing. BaCV was detected in 11 plants from Distrito Federal and Goiás. Moreover, BGMV and CPMMV were detected in most of the BaCV-positive plants (9 out of 11). The potential impact of BaCV infection or coinfection in soybean production remains to be determined.
650 $aCytorhabdovirus
650 $aSoybeans
650 $aBemisia Tabaci
650 $aGlycine Max
650 $aSoja
650 $aVigna Unguiculata
653 $aBGMV
653 $aCPMMV
700 1 $aVIDAL, A. H.
700 1 $aALVES-FREITAS, D. M. T.
700 1 $aSANCHES, M. M.
700 1 $aFARIA, J. C. de
700 1 $aLACORTE, C. C.
700 1 $aMELO, F. L.
700 1 $aRIBEIRO, S. da G.
773 $tCrop Protection$gv. 163, 2023. 106103
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Registro original: |
Embrapa Gado de Corte (CNPGC) |
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| Acesso ao texto completo restrito à biblioteca da Embrapa Agroindústria de Alimentos. Para informações adicionais entre em contato com ctaa.biblioteca@embrapa.br. |
Registro Completo
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
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Data corrente: |
18/05/2023 |
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Data da última atualização: |
11/12/2023 |
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Tipo da produção científica: |
Resumo em Anais de Congresso |
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Autoria: |
MAZZA, K. E. L.; COSTA, A. M. M.; BIZZO, H. R.; TONON, R. V. |
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Afiliação: |
KAREN ELBERT LEAL MAZZA, UFRJ; ANDRÉ MESQUITA MAGALHÃES COSTA, UFRJ; HUMBERTO RIBEIRO BIZZO, CTAA; RENATA VALERIANO TONON, CTAA. |
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Título: |
Effect of freeze-drying and oven-drying on the physical-chemical properties of marjoram essential oil beads produced by ionic gelation. |
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Ano de publicação: |
2023 |
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Fonte/Imprenta: |
In: CONFERÊNCIA INTERNACIONAL DE PROTEÍNAS E COLOIDES ALIMENTARES,9., 2023, Rio de Janeiro. Anais... Campinas, Galoá, 2023. |
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Idioma: |
Inglês |
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Notas: |
POSTER 157711. CIPCA. |
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Conteúdo: |
Essential oils have become popular across several industries due to their flavor, fragrance, and biological activity. Marjoram essential oil (Origanum majorana L., family Lamiaceae) (MEO) is of special interest due to its antimicrobial activity against a wide range of microorganisms. However, before food application, MEO should be stabilized by microencapsulation techniques in order to protect it from adverse processing and storage conditions. Depending on the microencapsulation technique, drying processes could be applied to reduce particles? water content, aiming to increase their shelf life. This impacts particles? morphology, structure, and essential oil content. The present study evaluated the effect of freeze-drying and oven-drying on the physical-chemical properties of marjoram essential oil beads produced by ionic gelation. Microencapsulation was carried out by extrusion?dripping of the emulsions prepared with 1.25 g/100mL sodium alginate and 1.25 g/100mL WPI, using a 22G gauge syringe coupled to a vacuum system, in a 0.175 mol/L CaCl2 gelling bath. The samples were dried in a freeze-dryer for 24h or in a hot air circulation drying oven, at 60 ºC for 24h. The following physical-chemical properties were evaluated after drying: encapsulation efficiency, chemical composition by GC-MS and GC-FID, moisture content, thermal degradation by thermogravimetric analysis (TGA), and morphology applying scanning electron microscopy (SEM). The drying method influenced the encapsulation efficiency. Freeze-dried samples retained 51.25% of MEO, while oven-dried samples retained only 33.75% of MEO, which could be attributed to the higher temperature used in the oven dryer. Samples showed similar chemical profiles, with differences in major compounds contents: sabinene (Freeze-dried (FD): 152.46 ± 2.04 mg/g vs Oven dried (OV): 196.59 ± 2.37 mg/g), gamma-terpinene (FD: 25.51 ± 0.72 mg/g vs OV: 340.08 ± 9.62 mg/g), trans-sabinene hydrate (FD: 212.06 ± 10.4 mg/g vs OV: 32.95 ± 2.02 mg/g), and terpinen-4-ol (FD: 258.45 ± 14.6 mg/g vs OD: 14.37 ± 5.0 mg/g). The drying process also affected the samples? water content (OV: 1.5% vs FD: 4%). Thermal degradation started for the freeze-dried and oven-dried beads at similar temperatures (T onset of 127 ºC and 132 ºC, respectively), suggesting that both drying methods did not change the sample?s chemical native structure. Results indicated that the microencapsulated beads could be added to food products that undergo thermal processing below these temperatures. SEM analysis revealed that oven-dried beads had a denser and more uniform surface with fewer cracks and smaller inner pores compared to freeze-dried ones. Freeze-dried beads had a softer structure with larger, aerated pores and thinner walls. The present study showed that each method resulted in beads with specific physical-chemical and morphological characteristics, OD beads demonstrated better morphological features and lower moisture, while FD beads presented higher MEO retention. Additional research is needed to investigate MEO beads? release profile in a food matrix. MenosEssential oils have become popular across several industries due to their flavor, fragrance, and biological activity. Marjoram essential oil (Origanum majorana L., family Lamiaceae) (MEO) is of special interest due to its antimicrobial activity against a wide range of microorganisms. However, before food application, MEO should be stabilized by microencapsulation techniques in order to protect it from adverse processing and storage conditions. Depending on the microencapsulation technique, drying processes could be applied to reduce particles? water content, aiming to increase their shelf life. This impacts particles? morphology, structure, and essential oil content. The present study evaluated the effect of freeze-drying and oven-drying on the physical-chemical properties of marjoram essential oil beads produced by ionic gelation. Microencapsulation was carried out by extrusion?dripping of the emulsions prepared with 1.25 g/100mL sodium alginate and 1.25 g/100mL WPI, using a 22G gauge syringe coupled to a vacuum system, in a 0.175 mol/L CaCl2 gelling bath. The samples were dried in a freeze-dryer for 24h or in a hot air circulation drying oven, at 60 ºC for 24h. The following physical-chemical properties were evaluated after drying: encapsulation efficiency, chemical composition by GC-MS and GC-FID, moisture content, thermal degradation by thermogravimetric analysis (TGA), and morphology applying scanning electron microscopy (SEM). The drying method influenced the encapsula... Mostrar Tudo |
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Palavras-Chave: |
Dried beads; Ionic gelation; Morphology. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 03822nam a2200193 a 4500
001 2153803
005 2023-12-11
008 2023 bl uuuu u00u1 u #d
100 1 $aMAZZA, K. E. L.
245 $aEffect of freeze-drying and oven-drying on the physical-chemical properties of marjoram essential oil beads produced by ionic gelation.$h[electronic resource]
260 $aIn: CONFERÊNCIA INTERNACIONAL DE PROTEÍNAS E COLOIDES ALIMENTARES,9., 2023, Rio de Janeiro. Anais... Campinas, Galoá$c2023
500 $aPOSTER 157711. CIPCA.
520 $aEssential oils have become popular across several industries due to their flavor, fragrance, and biological activity. Marjoram essential oil (Origanum majorana L., family Lamiaceae) (MEO) is of special interest due to its antimicrobial activity against a wide range of microorganisms. However, before food application, MEO should be stabilized by microencapsulation techniques in order to protect it from adverse processing and storage conditions. Depending on the microencapsulation technique, drying processes could be applied to reduce particles? water content, aiming to increase their shelf life. This impacts particles? morphology, structure, and essential oil content. The present study evaluated the effect of freeze-drying and oven-drying on the physical-chemical properties of marjoram essential oil beads produced by ionic gelation. Microencapsulation was carried out by extrusion?dripping of the emulsions prepared with 1.25 g/100mL sodium alginate and 1.25 g/100mL WPI, using a 22G gauge syringe coupled to a vacuum system, in a 0.175 mol/L CaCl2 gelling bath. The samples were dried in a freeze-dryer for 24h or in a hot air circulation drying oven, at 60 ºC for 24h. The following physical-chemical properties were evaluated after drying: encapsulation efficiency, chemical composition by GC-MS and GC-FID, moisture content, thermal degradation by thermogravimetric analysis (TGA), and morphology applying scanning electron microscopy (SEM). The drying method influenced the encapsulation efficiency. Freeze-dried samples retained 51.25% of MEO, while oven-dried samples retained only 33.75% of MEO, which could be attributed to the higher temperature used in the oven dryer. Samples showed similar chemical profiles, with differences in major compounds contents: sabinene (Freeze-dried (FD): 152.46 ± 2.04 mg/g vs Oven dried (OV): 196.59 ± 2.37 mg/g), gamma-terpinene (FD: 25.51 ± 0.72 mg/g vs OV: 340.08 ± 9.62 mg/g), trans-sabinene hydrate (FD: 212.06 ± 10.4 mg/g vs OV: 32.95 ± 2.02 mg/g), and terpinen-4-ol (FD: 258.45 ± 14.6 mg/g vs OD: 14.37 ± 5.0 mg/g). The drying process also affected the samples? water content (OV: 1.5% vs FD: 4%). Thermal degradation started for the freeze-dried and oven-dried beads at similar temperatures (T onset of 127 ºC and 132 ºC, respectively), suggesting that both drying methods did not change the sample?s chemical native structure. Results indicated that the microencapsulated beads could be added to food products that undergo thermal processing below these temperatures. SEM analysis revealed that oven-dried beads had a denser and more uniform surface with fewer cracks and smaller inner pores compared to freeze-dried ones. Freeze-dried beads had a softer structure with larger, aerated pores and thinner walls. The present study showed that each method resulted in beads with specific physical-chemical and morphological characteristics, OD beads demonstrated better morphological features and lower moisture, while FD beads presented higher MEO retention. Additional research is needed to investigate MEO beads? release profile in a food matrix.
653 $aDried beads
653 $aIonic gelation
653 $aMorphology
700 1 $aCOSTA, A. M. M.
700 1 $aBIZZO, H. R.
700 1 $aTONON, R. V.
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