ABSTRACT
Copaiba oil-resin (COR) extracted from Copaifera reticulata Ducke has been used as a natural chemotherapeutic agent for a wide range of therapeutic applications. This study presents an emulgel design with a high concentration of COR, designed to prevent and treat mastitis. The COR was stabilized in a gel matrix constituted by carbopol C934P and Pluronic® F127 (ECO formulation) ratios. The permeation study of ECO was accessed by Fourier transform infrared photoacoustic spectroscopy (FTIR-PAS). The results reveal a high capacity of ECO to permeate deep skin layers. Dairy cows with a history of mastitis were used as in vivo models and exposed to ECO treatment. Monitoring of the teat's inflammatory response showed that ECO effectively prevents mastitis. Furthermore, the ECO formulation was able to form a thin film gel on the application side, preventing fly proliferation and significantly reducing the pathogen load. This study reveals a drug that can used as an alternative application for mastitis in human or veterinary clinics.
ABSTRACT
Artisanal cheeses produced with high coliform counts are commonly on the market in several countries. The bioactive edible coating use appears as technological innovation in the dairy derivatives market to improve quality and increasing the products shelf life. The objective of this study was to evaluate the characteristics of cheeses produced with Lactobacillus helveticus containing high coliform counts and coated with tumeric and sodium alginate. The coatings were evaluated for mechanical properties, water steam permeability and sorption isotherm. The experimental design was completely randomized and the treatments consisted of sodium alginate and turmeric 1% (AGAT) edible cover and the other one without edible cover (SEMC), data were analyzed by the Proc GLM SAS 9.3 program.The coated cheeses had higher microbial growth although the total coliform bacteria were reduced according to the storage time. For instrumental color, there was no significant difference between treatments. Coverage significantly altered hardness, gumminess, chewiness and cohesiveness over time, while elasticity was not affected. The coating presence was not significant for water steam permeability and mechanical properties. The tested solution did not effectively improve microbiological quality, however, coated cheese samples showed increased lactic acid bacteria, water activity and improved cheese texture, making them softer, with less elasticity, cohesion and chewing.
