Increased presevation of sliced mozzarella cheese by antimibrobial sachet incorporated with allyl isothiocyanate

There is an increasing tendency to add natural antimicrobials of plant origin into food. The objective of this work was to develop a microbial sachet incorporated with allyl isothiocyanate (AIT), a volatile compound of plant origin, and to test its efficiency against growth of yeasts and molds, Staphylococcus sp. and psychrotrophic bacteria on sliced mozzarella cheese. Another objective was to quantify the concentration of AIT in the headspace of cheese packaging. A reduction of 3.6 log cycles was observed in yeasts and molds counts in the mozzarella packed with the antimicrobial sachet over 15-day storage time. The sachet also showed an antibacterial effect on Staphylococcus sp., reducing 2.4 log cycles after 12-day storage. Psychrotrophic bacteria species were the most resistant to the antimicrobial action. The highest concentration of AIT (0.08µg.mL-1) inside the active packaging system was observed at the 6-day of storage at 12 ºC ± 2 ºC. At the end of the storage time, AIT concentration decreased to only 10 percent of the initial concentration. Active packaging containing antimicrobial sachet has a potential use for sliced mozzarella, with molds and yeasts being the most sensitive to the antimicrobial effects.

Thermal and spectroscopic analyses on the molecular interaction between eucalyptus kraft pulp components and offset printing inks

Thermal and infrared spectroscopic analyzes were carried out in order to study the kind of interaction between the anatomical components of the bleached eucalyptus kraft pulp with offset inks. A Bauer-McNett fiber classifier was used in order to obtain the anatomical components of the pulp, separately. The determinations of the enthalpy of the processes occurring in the samples of inks and pulp, as well as the enthalpy of these components interactions were obtained by Differential Scanning Calorimetry. In the interaction between pulp and offset ink, the reduced enthalpy values of the endothermic peak were interpreted as due to the released energy for adhesion of the ink pigment to the substratum. The low enthalpy value, 58 to 121 cal.g -, ¹indicated that the settling of the ink occurs by physical interactions. The pulp fraction enriched with vessel elements caused a higher energy release during the adherence of the pigment into the pulp.

O conhecimento técnico-científico das interações que ocorrem no processo de impressão offset é escasso, embora várias observações mostrem sua importância. O objetivo deste trabalho foi estudar por análises térmicas e espectroscópicas, na região 1do infravermelho, o tipo de interação dos componentes anatômicos da polpa branqueada kraft de eucalipto com tintas de impressão offset. Foi utilizado um classificador de fibras Bauer-McNett com o intuito de se obter os componentes anatômicos da polpa separadamente. As determinações da entalpia dos processos que ocorrem com as amostras de tintas, polpa e também a entalpia de interação destes componentes foram obtidas por Calorimetria Diferencial de Varredura. Na interação entre polpa e tinta offset, a redução dos valores de entalpia do pico endotérmico foi interpretada como sendo devida à liberação de energia para a adesão do pigmento da tinta ao substrato. Os baixos valores de entalpia (58 a 121 cal.g-1) indicam que o assentamento da tinta ocorre por meio de interações físicas A fração de polpa enriquecida com elementos de vasos acarreta uma maior liberação de energia, durante a aderência do pigmento na polpa.