Brown propolis bioactive compounds as a natural antimicrobial in alginate films applied to Piper nigrum L.

Autor: Milena da Cruz Costa, Alexsandra Iarlen Cabral Cruz, Mariza Alves Ferreira, Aline Simões da Rocha Bispo, Paulo Roberto Ribeiro, João Albany Costa, Floricéa Magalhães Araújo, Norma Suely Evangelista-Barreto

Publikováno v: Ciência Rural, Vol 53, Iss 5 (2022)

ABSTRACT: An edible coating of sodium alginate incorporated with brown propolis (2.5%, 5%, 10%, and 15%) was applied to black pepper grains to improve microbiological quality over 30 days. Gas chromatography coupled with mass spectrometry identified

Externí odkaz: https://doaj.org/article/9762a838cf3049fe8181dd95cd4273e6

Brown propolis bioactive compounds as a natural antimicrobial in alginate films applied to Piper nigrum L

Autor: Milena da Cruz Costa, Alexsandra Iarlen Cabral Cruz, Mariza Alves Ferreira, Aline Simões da Rocha Bispo, Paulo Roberto Ribeiro, João Albany Costa, Floricéa Magalhães Araújo, Norma Suely Evangelista-Barreto

Publikováno v: Ciência Rural. 53

An edible coating of sodium alginate incorporated with brown propolis (2.5%, 5%, 10%, and 15%) was applied to black pepper grains to improve microbiological quality over 30 days. Gas chromatography coupled with mass spectrometry identified 29 metabol

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::c1c1183efa631ef035af858d7ee6ae91
https://doi.org/10.1590/0103-8478cr20210805

Probiotic characterization of a commercial starter culture used in the fermentation of sausages

Autor: Alexsandra Iarlen Cabral Cruz, Jessica Ferreira Mafra, Norma Suely Evangelista-Barreto, Floricéa Magalhães Araújo, Mariza Alves Ferreira, Tiago Sampaio de Santana

Publikováno v: Food Science and Technology, Vol 41, Iss suppl 1, Pp 240-246 (2020)
Food Science and Technology v.41 suppl.1 2021
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Volume: 41 Supplement 1, Pages: 240-246, Published: 28 SEP 2020
Food Science and Technology, Issue: ahead, Published: 28 SEP 2020

Probiotic starter culture does not only improve the safety and shelf-life of products but also extends health benefits to the consumer. This study investigated the probiotic potential of a commercial starter culture used in the fermentation of meat s

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0d725922ba11e38ec04bb95c548ec170
http://www.scielo.br/pdf/cta/v41s1/0101-2061-cta-fst12120.pdf

APLICAÇÃO DE REVESTIMENTO EDÍVEL: UMA SOLUÇÃO PARA CONSERVAÇÃO DE PEIXES

Autor: Norma Suely Evangelista-Barreto, Milena da Cruz Costa, Alexsandra Iarlen Cabral Cruz

Publikováno v: Fundamentos e atualidades em tecnologia e inspeção de alimentos, volume 2

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::739a2a2000a25422397b36c3c6989053
https://doi.org/10.47242/978-65-991243-9-6-8

A sodium alginate bilayer coating incorporated with green propolis extract as a powerful tool to extend Colossoma macropomum fillet shelf-life

Autor: Alexsandra Iarlen Cabral Cruz, Floricéa Magalhães Araújo, Paulo R. Ribeiro, Fabricio Mendes Miranda, João Albany Costa, Milena da Cruz Costa, Mariza Alves Ferreira, Jessica Ferreira Mafra, Norma Suely Evangelista-Barreto, Yuji Nascimento Watanabe

Publikováno v: Food chemistry. 355

Fish deterioration imposes great economic losses and serious human health hazards. The objective of this work was to evaluate the effect of a sodium alginate bilayer coating incorporated to the green propolis extract in shelf-life, physical–chemica

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fca61c92b55777fcf72571b28cf4a2d3
https://pubmed.ncbi.nlm.nih.gov/33773460