Replacing the animal fat in Bologna sausages using high internal phase emulsion stabilized with lentil protein isolate (Lens culinaris).

High internal phase emulsions (HIPEs) are promising techniques that can replace saturated fat in food without reducing the product's texture, sensory attributes, water-holding capacity, and cooking loss. In the current investigation, 100% pork back fat was replaced by HIPEs formed with lentil protein isolate (LPI) in Bologna sausages. HIPEs were prepared by 25% LPI dispersion (2, 4, 6, and 8%, w/w) and 75% (w/w) soybean oil. HIPEs with higher LPI concentration (4, 6, and 8%, w/w) showed lower droplet size, firmer appearance, and better rheology behavior than 2% LPI. The concentrations LPI (2%, 4%, 6%, and 8%, w/w) led to increased moisture in sausages (FH2, FH4, FH6, and FH8, respectively) compared to the FC. These LPI levels resulted in sausage values for pressed juice similar to the FC and lower energy values than sausages with soybean oil (FO) and pork back fat (FC). Besides, these LPI concentrations (4%, 6%, and 8%, w/w) resulted in a lower oil oxidation level in sausages with HIPEs (FH4, FH6, and FH8, respectively) compared to the control sausage formulation with pork back fat (FC). Bologna sausages elaborated with HIPEs showed emulsion stability values higher than 97%, without significance difference between them. The texture and sensory properties of sausages made with HIPEs were comparable to those made with pork back fat. HIPEs may improve the oxidation stability of the Bologna sausages. These results highlight the effectiveness of HIPEs structured with lentil protein in successfully substituting pork back fat in Bologna sausages with a better nutritional appeal.

PVDF/Clay Spheres Obtained through Phase Inversion for Cu Ion Removal.

In this study, spheres of poly (vinylidene fluoride)/clay were synthesized using an easy dripping method (also known as phase inversion). The spheres were characterized by scanning electron microscopy, X-ray diffraction, and thermal analysis. Finally, application tests were carried out using commercial cachaça, a popular alcoholic beverage in Brazil. The SEM images revealed that during the solvent exchange process for sphere formation, PVDF tends to form a three-layered structure with a low-porosity intermediate layer. However, the inclusion of clay was observed to reduce this layer and also widen the pores in the surface layer. The results of the batch adsorption tests showed that the composite with 30% clay content in relation to the mass of PVDF was the most effective among those tested, with the removal of 32.4% and 46.8% of the total copper present in the aqueous and ethanolic media, respectively. The adsorption of copper from cachaça in columns containing cut spheres resulted in adsorption indexes above 50% for samples with different copper concentrations. Such removal indices fit the samples within the current Brazilian legislation. Adsorption isotherm tests indicate that the data fit better to the BET model.

Improving the textural and nutritional properties in restructured meat loaf by adding fibers and papain designed for elderly.

This study aimed to evaluate the effects of dietary fibers (apple, oat, pea, and inulin) in meat loaves treated with papain enzyme. In the first step, dietary fibers were added to the products at the level of 6%. All dietary fibers decreased the cooking loss and improved the water retention capacity throughout the shelf life of the meat loaves. Besides, the dietary fibers increased the compression force of meat loaves treated with papain, mainly oat fiber. The dietary fibers decreased the pH, especially the treatment with apple fiber. In the same way, the color was changed mainly by the apple fiber addition, resulting in a darker color in both raw and cooked samples. TBARS index increased in meat loaves added with both pea and apple fibers, mostly for the last one. In the next step, the combination of inulin, oat, and pea fibers was evaluated in the meat loaves treated with papain, combining fibers up to 6% total content likewise decreased cooking and cooling loss and increased the texture of the papain-treated meat loaf. The addition of fibers improved the acceptability of the texture-related samples, except for the three-fiber mixture (inulin, oat, and pea), which was related to a dry, hard-to-swallow texture. The mix of pea and oat fibers conferred the best descriptive attributes, possibly related to improved texture and water retention in the meat loaf, and comparing the use of isolated oat and pea, the perception of negative sensory attributes was not mentioned, such as soy and other off-flavors. Considering these results, this study showed that dietary fibers combined with papain improved the yielding and functional properties with potential technological use and consistent nutritional claims for elderly.

Evaluating different levels of papain as texture modifying agent in bovine meat loaf containing transglutaminase.

In this study, bovine meat loaves were produced with different levels of papain (0.00125%, 0.0025%, 0.00375%, and 0.005%) combined with transglutaminase (1%). The effect of this reformulation on pH, instrumental color, water activity, proximate composition, texture, yield, and scanning electron microscopy (SEM) of meat loaves was investigated. In addition, the enzymatic activity of papain was also analyzed. The papain addition increased the pH and the yield of the samples. The hardness was progressively reduced with the increase of papain level. Such changes could be seen through the images recorded by SEM, where an extremely fragmented structure was observed in treatments with higher papain concentration. Papain showed an optimum temperature of 80 °C. This study allowed to observe an intense proteolytic effect in all treatments, despite the papain concentration. Therefore, lower levels should be applied so that the product does not alter its sensory characteristics, such as soft and crumbly texture.

Effect of Transglutaminase Treatment on the Structure and Sensory Properties of Rice- or Soy-Based Hybrid Sausages.

Partial substitution of meat with non-protein sources in hybrid meat products generally leads to a decrease in texture attributes and, consequently, in sensory acceptance. In this study, we investigated the effects of transglutaminase (TG) at two concentrations (0.25% and 0.5%) on the physicochemical, textural, and sensory properties of hybrid sausages formulated with concentrated soy or rice proteins. TG caused a reduction in the heat treatment yield of hybrid sausages, particularly those made with rice protein. pH and color parameters were marginally affected by TG addition. Texture parameters increased substantially with TG, although escalating the TG level from 0.25% to 0.5% did not result in a proportional improvement in texture parameters; in fact, for rice-based hybrid sausages, no difference was achieved for all attributes, while only cohesiveness and chewiness were improved for soy-based ones. TG enhanced the sensory attributes of soy-based hybrid sausages to a level comparable to control meat emulsion, as evidenced by ordinate preference score and projective mapping. Our findings suggest that TG is a viable strategy for enhancing texture and sensory parameters in hybrid sausages, particularly for plant proteins that exhibit greater compatibility with the meat matrix.

Scenarios for Ecodesign in loudspeaker's motor.

The worldwide loudspeaker market follows the growing tendency of electronic entertainment technologies both in quantity and variety. Consequently, the environmental impacts caused during the life cycle of loudspeakers increase in the same proportion, going in the opposite direction to what is determined by world environmental laws and regulations and global market tendencies. Even so, the environmental performance of this type of product is not considered in the decision-making process for technological updates in loudspeaker design. In this sense, Ecodesign is the most adequate Life Cycle Engineering tool applied in the design of a product since the environmental performance is considered throughout the different design stages. However, the feasibility of Ecodesign in products requiring complex production chains relies on splitting the product into subsystems and components. Thus, the present work focuses on evaluating the environmental performance of a classic loudspeaker motor, which is composed of a magnet, coil, and coil former. Eight raw material substitution scenarios are proposed and analyzed, which allowed the proposal identification with the best environmental performance within the current technologies. This represents an initial step toward the complete Ecodesign of a loudspeaker and sets the procedure to be followed with the other constitutive parts.

Understanding the Performance of Plant Protein Concentrates as Partial Meat Substitutes in Hybrid Meat Emulsions.

Hybrid meat products are an excellent strategy to incorporate plant proteins into traditional meat formulations considering recent market trends focusing on the partial reduction in red meat content. In this work, we evaluated the effects of different concentrated plant proteins (soy, pea, fava bean, rice, and sunflower) in partially replacing meat in meat emulsion model systems. Soy, pea, and sunflower proteins showed great compatibility with the meat matrix, giving excellent emulsion stability and a cohesive protein network with good fat distribution. Otherwise, adding rice and fava bean proteins resulted in poor emulsion stability. Color parameters were affected by the intrinsic color of plant proteins and due to the reduction in myoglobin content. Both viscoelastic moduli, G' and G″ decreased with the incorporation of plant proteins, especially for rice and fava bean. The temperature sweep showed that myosin denaturation was the dominant effect on the G' increase. The water mobility was affected by plant proteins and the proportion between immobilized and intermyofibrillar water was quite different among treatments, especially those with fava bean and rice proteins. In vitro protein digestibility was lower for hybrid meat emulsion elaborated with rice protein. It is concluded that soy, pea, and mainly sunflower proteins have suitable compatibility with the meat matrix in emulsified products.

Radish powder and oregano essential oil as nitrite substitutes in fermented cooked sausages.

Radish powder (0.5 and 1.0%) and oregano essential oil (OEO) (100 mg/kg) were applied in fermented cooked sausages without the addition of nitrite. The products were evaluated along processing and storage at 4 °C and 20 °C during 30 and 60 days. Carvacrol (77.19%), p-cymene (8.78%), γ-terpinene (4.78%) and thymol (3.53%) were the main compounds identified in OEO, which are responsible for its antioxidant capacity. The use of radish powder resulted in an adequate development of colour (12.5-13.5 for a*), nitrite formation (1.9-2.4 mg/kg), pH (5.0-5.2), aw (0.91-0.92), weight loss (35.8-37.7%) and texture (70-75 N) properties for this type of fermented meat products, and it was also efficient in the decrease of mesophilic bacteria counts (2.3-2.4 log CFU/g in samples with 0.5% radish powder). Sensory analysis showed the consumer's preference regarding aroma for treatments added of OEO and no differences were found in overall acceptance among all treatments, indicating that despite the absence of synthetic nitrite in formulations, the combination of radish powder and OEO was approved by the consumers. However, lipid oxidation was not controlled during storage, since higher TBARS values were found in nitrite-free treated sausages, especially in those stored at 20 °C (2.80 mg MDA/kg in samples with 1% radish powder). Therefore, the use of radish powder and OEO showed promising results to development of fermented cooked sausages from a natural source of nitrite, mainly regarding their physicochemical stability and sensory acceptance.

Interaction between papain and transglutaminase enzymes on the textural softening of burgers.

The present study investigated the effect of the enzymes papain (0.2%) and microbial transglutaminase (MTG) (1%) on the texture properties of beef and chicken burgers to develop a meat product with significant increase in softness due to the physiological limitations of the elderly. The products were characterized for pH, objective color, water activity, texture profile analysis (TPA), shear force, compression test, electrophoretic profile, cooking loss, and diameter reduction. A pronounced increase in softness was observed for both raw materials containing papain. An increase in shear force was observed for the beef burger containing only MTG, while the chicken burger showed a reduction of this parameter. The compression tests showed papain alone or combined with MTG decreased the hardness of the burgers. The results showed that the combination of the enzymes papain and MTG can be an effective strategy to develop beef and chicken burgers much softer, contributing to the future studies focused on the physiological needs of the elderly.

Ultrasound and low-levels of NaCl replacers: A successful combination to produce low-phosphate and low-sodium meat emulsions.

Meat emulsions were made with 50% of phosphate level commonly used in the meat industry, and 0, 25, and 50% NaCl reduction. In addition, salt replacers (KCl, CaCl2, or MgCl2) were used in the formulations with 25 and 50% salt reduction, corresponding to 10 and 20% of the total amount of salts added, respectively. After embedding in casings, the samples were sonicated (25 kHz and 230 W) in an ultrasonic bath (US) at 20 °C for 0, 18, and 27 min. The addition of CaCl2 or MgCl2 impaired (P < .05) the technological properties of the low-sodium samples. Defects caused by NaCl reduction were not eliminated by 18-min US. However, the combination of KCl and 27-min US eliminated the technological defects caused by the 50% NaCl reduction, with no major impact on lipid oxidation during storage (21 days/4 °C), as observed in the TBARS and sensory profile results. Therefore, it is possible to produce low-phosphate and low-sodium meat emulsions.

Using dynamic sensory techniques to determine drivers of liking in sodium and fat-reduced Bologna sausage containing functional emulsion gels.

Temporal Dominance of Sensations (TDS) and Temporal Check-all-that-apply (TCATA) are fast and dynamic descriptive techniques for sensory characterization of food. The temporal perception involved during the consumption of reformulated meat products are rarely considered and, in this context, the aim of the present work was to evaluate the influence of salt and fat reduction on Bologna sausage with addition of emulsion gel in the dynamic sensorial perception by using TDS and TCATA methods considering overall liking. After the dynamic sensory characterization tasks, consumers rated their liking using a 9-point hedonic scale. The findings showed that fat and salt reduction, and the addition of emulsion gels as fat replacers affected the sensory characteristics of the Bologna sausages. Regarding the methods, both studies collected the variations between samples with a great correlation between data. The TDS and TCATA curves revealed that texture attributes (firm and soft) were dominant at the beginning of the evaluation for all samples. TCATA also showed that juicy was dominant in the first 15 s of eating period. Related to overall liking, control sample (2% salt and 20% pork back fat) presented the highest scores (7.25 for TDS and 7.24 for TCATA) and Bolognas sausages with emulsion gels and reduced in salt were less accepted (4.95 for TDS and 5.86 for TCATA). Bologna flavor was the major attribute related to liking and fat flavor the main driver of disliking. Results from the present work suggest that dynamic sensorial methods are effective tools to characterize reformulated meat products.

Reducing phosphate in emulsified meat products by adding chia (Salvia hispanica L.) mucilage in powder or gel format: A clean label technological strategy.

This study evaluated the functional properties of chia mucilage powder (MCP) and gel (MCG) as a phosphate replacers in low-fat Bologna sausages. Four treatments were produced without phosphates (F1-2% MCP; F2-2% MCG; F3-4% MCP; F4-4% MCG) and two with 0.25% phosphate (F5-2% MCG and F6-4% MCG) besides control (20%-fat-0.5% phosphate). Samples containing mucilage were less firm and less chewy on day 0, except F3. Treatments containing 2% MCG were judged acceptable and provided better emulsion stability than those with MCP. Adding 4% MCP or MCG resulted in Bolognas with lower relaxation times and more restricted mobility and lowest sensorial acceptance characterized by the terms light brown and dark pink color (F4). The microscopy images exhibited less cohesive structure in treatments with 4% of MCG, suggesting the formation of a weaker bound protein network. Chia mucilage gel at 2%, due to its functional properties, has proven to be a feasible strategy to substitute 50% phosphate in low-fat Bologna sausages.

Ultrasound: A new approach to reduce phosphate content of meat emulsions.

Meat emulsions with a reduction of 0, 25, 50, 75, and 100% of phosphate levels were produced. Soon after filling, the pieces were sonicated in an ultrasonic bath (normal mode, 60% amplitude, 25 KHz frequency, 230 W acoustic power, and 33 W L-1 volumetric power) for 0, 9, and 18 min. The technological, oxidative, and sensory quality was evaluated. The reduction of the phosphate content in the non-sonicated samples led to a decrease in the cooking yield and emulsion stability and impaired the texture profile, and the oxidative and sensory quality of the samples. Although the 9-min ultrasound treatment was not effective to compensate for defects caused by the phosphate reduction, the application for 18 min improved the technological quality and did not increase the lipid oxidation. In addition, it allowed reducing most of the sensory defects caused by the reduction of 50% of the phosphate level. Therefore, the US can be useful to produce low-phosphate meat emulsions.

Bauhinia forficata in the treatment of diabetes mellitus: a patent review.

INTRODUCTION: Diabetes Mellitus has been considered an epidemic by the World Health Organization, with a high risk of morbidity and mortality. The treatment of this pathology consists in glycemic control, which can be done by oral hypoglycemic agents, insulin therapy, dietary guidance, regular physical activity, and psychosocial support. In addition, other adjuvant treatments are employed, such as phytotherapic, and one of the most used plants is Bauhinia forficata. AREAS COVERED: In the current review, patents using Bauhinia forficata for the Diabetes Mellitus treatment have been analyzed. There were 03 patents in WIPO, 01 in Espacenet, 01 in USPTO, and 02 in INPI. EXPERT OPINION: Patents on the adjuvant treatment of Diabetes Mellitus by Bauhinia forficata are discussed. Although there are some phytotherapy products containing this medicinal plant which has hypoglycemic effect here is still a need for the development of more products based on natural resources, for the treatment of this pathology, without side effects and with other benefits, to assist in the glycemia control in diabetic patients, and to improve their quality of life.

Determination of Trace Elements in Cow Placenta by Tungsten Coil Atomic Emission Spectrometry.

Tungsten coil atomic emission spectrometry (WCAES) is used to determine trace levels of Mn (403.1 nm) and Cr (425.5 nm) in cow placenta. All samples were collected in Ilha Solteira, SP, Brazil. The instrumental setup is based on a tungsten filament extracted from 150 W, 15 V microscope light bulbs, a solid state power supply, fused silica lens, crossed Czerny-Turner spectrograph, and a thermoelectrically cooled charge-coupled device detector. The limits of detection (LOD) and quantification (LOQ) for Cr are 2 and 8 µg L-1, and 20 and 60 µg L-1 for Mn, respectively. Recoveries for 0.30 mg L-1 spikes of each analyte were in the range 93.0-103.0%, and relative standard deviation (RSD) was between 6.50 and 7.20% for both elements. Placenta samples were microwave-assisted digested with diluted HNO3 and H2O2 and analyzed by WCAES. The results for Cr and Mn were compared with values obtained by tandem inductively coupled plasma mass spectrometry (ICP-MS/MS). No statistically significant difference was observed between the different methods by applying a paired t test at a 95% confidence level. The average concentrations of Cr and Mn in the placentas evaluated were 0.95 ± 0.22 and 2.64 ± 0.39 µg g-1, respectively. By using a short integration time, LODs for Cr and Mn were lower than values reported by recent works using a similar WCAES system.

Standard dilution analysis of beverages by microwave-induced plasma optical emission spectrometry.

In this work, standard dilution analysis (SDA) is combined with microwave-induced plasma optical emission spectrometry (MIP OES) to determine seven elements in coffee, green tea, energy drink, beer, whiskey and cachaça (Brazilian hard liquor). No sample preparation other than simple dilution in HNO3 1% v v(-1) is required. Due to relatively low plasma temperatures, matrix effects may compromise accuracies in MIP OES analyzes of complex samples. The method of standard additions (SA) offers enhanced accuracies, but is time-consuming and labor intensive. SDA offers a simpler, faster approach, with improved accuracies for complex matrices. In this work, SDA's efficiency is evaluated by spike experiments, and the results are compared to the traditional methods of external calibration (EC), internal standard (IS), and standard additions (SA). SDA is comparable to the traditional calibration methods, and it provides superior accuracies for applications involving ethanol-containing beverage samples. The SDA-MIP OES procedure is effective. Using only two calibration solutions, it may be easily automated for accurate and high sample throughput routine applications.

O uso da técnica cognitiva substituição por imagem positiva no manejo do craving em dependentes de crack / The use of cognitive technique replacement by positive image in the management of craving for crack-cocaine-dependent patients

Objetivo O estudo visa avaliar a técnica cognitiva substituição por imagem positiva (SIP) no manejo do craving em dependentes de crack. Métodos Ensaio clínico do tipo quase-experimental de análise quantitativa. Amostra por conveniência, composta por 34 homens dependentes de cocaína/crack. Tinham o crack como a droga de escolha, haviam utilizado essa substância pela última vez entre 10 e 20 dias antes do início do tratamento. Os instrumentos aplicados foram: Cocaine Craving Questionnaire-Brief (CCQB), Escala Analógica Visual (EAV) para avaliar o craving e o quanto a técnica ajudou e uma ficha com dados sociodemográficos (FSD). Foram realizadas intervenções individuais. Inicialmente, foram aplicados o CCQB, a EAV e a FSD. Depois, os pacientes foram expostos a objetos relacionados ao uso do crack e foram reaplicados os instrumentos CCQB e EAV para mensuração da fissura. A seguir, foi realizada a técnica cognitiva substituição por imagem positiva e foram aplicados, pela terceira vez, o CCQB e a EAV. Resultados Os resultados desta pesquisa demonstraram uma redução dos escores do CCQB e da EAV pela técnica cognitiva SIP em uma amostra cujo perfil corresponde ao padrão geral dos usuários de crack. Conclusão Este estudo, apesar de algumas limitações metodológicas, sugere que a técnica cognitiva substituição por imagem positiva pode ser uma estratégia efetiva no manejo do craving em dependentes de crack. .

Objective The objective of this study was to verify the effectiveness of cognitive technique replaced by positive image in the management of craving for crack-cocaine-dependent patients. Methods This is a quasi-experimental clinical trial using a quantitative analysis. The convenience sample comprised 34 crack-cocaine-dependent males. These subjects had cocaine as their drug of choice, having used this substance between 10 and 20 days prior to the beginning of the treatment. The instruments used were: the Cocaine Craving Questionnaire-Brief (CCQB), the visual analogue scale (VAS) to assess craving and how the technique helps to decrease it, and a form containing sociodemographic (SDF). Individual interventions were conducted with the administration of the CCQB, the VAS, and the SDF. After that, patients were exposed to objects related to the use of crack to measure craving and the same instruments were administered again. Next, cognitive technique was performed by replacing positive image for 5 minutes and were applied for the third time the instruments CCQB and VAS. Results Our findings demonstrated a decrease in the scores on the CCQB and on the VAS after the cognitive technique for positive image replacement in the sample whose profile matches the general pattern of crack users. Conclusion In spite of some methodological limitations, the present study suggests that the cognitive technique for positive image replacement is effective in the management of craving for crack-cocaine-dependent patients. .

Determination of Cd, Cr, Hg and Pb in plastics from waste electrical and electronic equipment by inductively coupled plasma mass spectrometry with collision-reaction interface technology.

A procedure based on the use of a quadrupole inductively coupled plasma-mass spectrometer equipped with a collision-reaction interface (CRI) for control of spectral overlap interferences was developed for simultaneous determination of Cd, Cr, Hg, and Pb in plastics from waste electrical and electronic equipment (WEEE). The injection of H(2) and He (80 and 60 mL min(-1), respectively) into the sampled plasma, colliding and reacting with potentially interfering polyatomic ions, allows interference-free determination of chromium via its isotopes (52)Cr and (53)Cr that are freed from overlap due to the occurrence of (40)Ar(12)C(+), (40)Ar(12)C(1)H(+), (36)S(16)O(+) or (1)H(36)S(16)O(+). Cadmium, Hg and Pb were directly determined via their isotopes (110)Cd, (111)Cd, (112)Cd, (199)Hg, (200)Hg, (201)Hg, (202)Hg, (206)Pb, (207)Pb, and (208)Pb, without using CRI. The CRI can be quickly activated or deactivated before each analyte measurement. Limits of detection for (52)Cr were 0.04 or 0.14 µg L(-1) with He or H(2) injected in CRI. Cadmium and Pb have LODs between 0.02 and 0.08 µg L(-1) and Hg had 0.93-0.98 µg L(-1), without using CRI. Analyte concentrations for samples varied from 16 to 43, 1 to 11, 4 to 12, and 5 to 13 mg kg(-1) for Cr, Cd, Hg and Pb, respectively.

Extrato de Coffea racemosa como alternativa no controle do bicho-mineiro do cafeeiro / Coffea racemosa extract as an alternative for the control of coffee leaf miner

Objetivou-se, com o presente trabalho, verificar o efeito do extrato metanólico de Coffea racemosa Lour., espécie silvestre de cafeeiro portadora de resistência a uma das principais pragas da cultura cafeeira, o bicho-mineiro. Inicialmente, o extrato metanólico das folhas de C. racemosa foi pulverizado em mudas de cafeeiro Coffea arabica cv. Catuaí, em casa-de-vegetação, as quais foram expostas a adultos de L. coffeella para o teste de oviposição com chance de escolha. Observou-se que as plantas tratadas foram menos preferidas para oviposição. A seguir, realizou-se o teste de efeito ovicida, no qual mudas de C. arabica contendo ovos do bicho-mineiro foram pulverizadas com o mesmo extrato. Os experimentos foram conduzidos em delineamento inteiramente casualizado com cinco repetições. Verificou-se redução significativa na eclosão de larvas, e segundo análise por microscopia eletrônica de varredura, os ovos não viáveis apresentaram anomalias nas superfícies externas. Entretanto, os adultos provenientes de ovos tratados não foram afetados na percentagem de emergência, razão sexual e oviposição. Os resultados obtidos demonstram que C. racemosa apresenta-se como uma alternativa promissora ao controle do bicho-mineiro, necessitando, no entanto, de novos estudos para isolamento e identificação das substâncias bioativas.

The objective of this study was to evaluate the effect of Coffea racemosa Lour. methanolic extract , a wild coffee specie that presents resistance against the coffee leaf-miner, a major pest of coffee crop. The methanol extract of C. racemosa leaves was sprayed on coffee seedlings, Coffea arabica cv. Catuaí, in greenhouse, which were exposed to adults of L. coffeella for oviposition in free choice test. Plants treated were less preferred for oviposition. An ovicidal assay was carried out by spraying the methanol extract on C. arabica seedlings containing L. coffeela eggs on their leaves. The experiments were conducted in a completely randomized design with five replicates. Larvae hatching out from treated eggs were significantly reduced by the extract and non viable eggs presented some anomalies on their external surfaces according to analyses by scanning electron microscopy. However, the adults derived from treated eggs did not have the percentage of emergence, sex ratio and oviposition affected by the treatment. The results show that C. racemosa presents as a promising alternative to control the coffee leaf-miner, being necessary new studies to isolate and caracterize the bioactive substances against this pest.