Irrigation level and substrate type on the acclimatization and development of mandacaru (Cereus jamacaru DC.): an emblematic cactus from Brazilian semiarid region.

Mandacaru is a cactus with great socioeconomic potential, but lack of information about its cultivation hinders its domestication. Here, we aimed to evaluate the acclimatization and vegetative development of mandacaru under different substrates and irrigation levels. For this, seeds inoculated in vitro were grown for 120 days, being transplanted to pots containing four types of substrate (S1-caatinga soil + gravel; S2-washed sand + organic matter + soil + charcoal; S3-washed sand + cattle manure + soil + sand; S4-commercial organic substrate). Pots were irrigated with 100% of the field capacity (FC) once-a-week, or with 50% FC twice-a-week, and kept in a greenhouse for six months. The experimental design was completely randomized, in a 4 × 2 factorial scheme, with six replications. Plant height and diameter, axial and radial growth rate, fresh and dry mass of stem and root, water content, and photosynthetic pigments were determined. Growth was affected mainly by the substrate, with S4 resulting in higher growth and pigment content, while S1 was impaired and S2 and S3 resulted in intermediate growth. The use of S4 and 100% FC once per week was the best condition for mandacaru.

Green banana biomass (Musa spp.) as a natural food additive in artisanal tomato sauce.

This study aimed to prepare artisanal tomato sauce (TSC, control) containing 10% (TS10) or 20% (TS20) of whole green banana biomass (GBB). Tomato sauce formulations were evaluated for storage stability, sensory acceptability, and color and sensory parameters correlations. Data were subjected to Analysis of Variance, followed by the comparison of means by Tukey's test (p < 0.05 and p < 0.01). Correspondence analysis was used to assess the responses to a Check-All-That-Apply questionnaire. A significant effect was observed (p > 0.05) for the interaction between storage time and GBB addition on all physicochemical parameters. GBB reduced titratable acidity and total soluble solids (p < 0.05), possibly because of its high content of complex carbohydrates. All tomato sauce formulations had adequate microbiological quality for human consumption after preparation. Sauce consistency increased with increasing GBB concentrations, improving the sensory acceptance of this attribute. All formulations achieved the minimum threshold for overall acceptability (70%). A thickening effect was observed with the addition of 20% GBB, resulting in significantly (p < 0.05) higher body, higher consistency, and reduced syneresis. TS20 was described as firm, very consistent, light orange in color, and very smooth. The results support the potential of whole GBB as a natural food additive.

Bioactive Natural Products for Chemical Control of Microorganisms: Scientific Prospecting (2001-2021) and Systematic Review.

The inappropriate use of synthetic antibiotics has become a global public health problem. Therefore, the study of new alternatives for the treatment of infectious diseases is relevant and natural bioactive products are on the rise. This study conducted a scientific prospection of bioactive natural products with promising applications in the chemical control of microorganisms. A systematic review of the most recent articles was performed according to the following three steps: (i) eligibility assessment, (ii) screening, and (iii) inclusion of articles and information extraction. There has been an increase in the number of scientific publications on bioactive natural products for microbial control in the CAPES and SciELO databases (2001-2021). Seventeen relevant articles were included, most of which focused on extracts. Ascorbic acid, chlorogenic acid, chrysin, and quercetin were the most cited compounds. Natural products were shown to be effective in inhibiting more than 30 microorganisms. A discussion was presented on the research trends.

Microencapsulation of Cymbopogon citratus D.C. Stapf Essential Oil with Spray Drying: Development, Characterization, and Antioxidant and Antibacterial Activities.

This study aimed to microencapsulate Cymbopogon citratus essential oil (CCEO) with spray drying using maltodextrin and gelatin. The effects of the operational conditions (inlet temperature (130-160 °C), CCEO concentration (5-15%), maltodextrin concentration (10-20%)) on the physicochemical stability and antioxidant and antibacterial activities of the CCEO microcapsules were determined. The CCEO microencapsulation process had yield and encapsulation efficiency values varying from 31.02 to 77.53% and 15.86-61.95%, respectively. CCEO microcapsules had antibacterial effects against Staphylococcus aureus and Escherichia coli with minimum inhibitory concentration varying from 10 to 20%, and total phenolic contents and antioxidant activities varying from 1632 to 4171.08 µg TE/g and 28.55-45.12 µg/g, respectively. CCEO microcapsules had average diameters varying from 5.10 to 10.11 µm, with spherical external structures without cracks and apparent pores. The best desirable process conditions for CCEO microencapsulation were process inlet temperature of 148 °C, maltodextrin concentration of 15%, and CCEO concentration of 10%. The results showed that CCEO microcapsules with increased stability and low degradation of active components can be prepared by spray drying using maltodextrin and gelatin with the production of microcapsules, which could be exploited as potential food preservatives.

Lemongrass (Cymbopogon citratus DC. Stapf) essential oil microparticles: Development, characterization, and antioxidant potential.

Maltodextrin (DE 20) and gelatin (4:1, w/w, respectively) were investigated as encapsulant materials for lemongrass (Cymbopogon citratus DC. Stapf) essential oil microencapsulation by freeze-drying. Three formulations were prepared: M1 (5% essential oil), M2 (10% essential oil), and M3 (15% essential oil), all in w/w. Microparticles were characterized by Fourier-transform infrared spectroscopy, scanning electron microscopy, water activity measurement, thermogravimetric and derivative thermogravimetric analysis, differential scanning calorimetry, and antioxidant activity analysis. Yield and microencapsulation efficiency were also determined. The results showed the promising potential of maltodextrin and gelatin as encapsulants and confirmed the feasibility of preparing C. citratus essential oil microparticles by freeze-drying. Microencapsulation improved the oil's thermal and oxidative stability, providing protection from volatilization and environmental conditions. Scanning electron microscopic examination of M1 revealed a closed, pore-free surface. M1 had higher yield and microencapsulation efficiency, showing great commercial potential for its reduced storage, transport, and distribution costs.

Development and in vitro evaluation of novel nutraceutical formulations composed of Limosilactobacillus fermentum, quercetin and/or resveratrol.

This study developed and carried out an in vitro evaluation of nutraceutical formulations composed of potentially probiotic Limosilactobacillus fermentum (L. fermentum 139, L. fermentum 263 or L. fermentum 296), quercetin and/or resveratrol. L. fermentum strains had counts of >9 log CFU/g and contents of QUE and RES of >200 µg/mg in formulations after freeze-drying. Formulations with QUE and RES protected L. fermentum during exposure to in vitro acidic stomach conditions. L. fermentum strains had counts of >6 log CFU/g on day 60 and/or 90 of refrigeration storage. Contents of QUE (>29%) and RES (>50%) in formulations were potentially bioaccessible. Higher counts of L. fermentum and higher contents of QUE and RES were found in formulations stored under refrigerated rather than under room temperature. All nutraceutical formulations had antioxidant properties. Combinations of probiotic L. fermentum and QUE and/or RES should be an innovative strategy to develop added-value nutraceutical formulations.

Microencapsulation of sweet orange essential oil (Citrus aurantium var. dulcis) by liophylization using maltodextrin and maltodextrin/gelatin mixtures: Preparation, characterization, antimicrobial and antioxidant activities.

This study evaluated maltodextrin (MD) and gelatin (GEL) in different ratios (SO1, MD only; SO2, MD and GEL = 2:1; and SO3, MD and GEL = 1:1, respectively) as wall materials to microencapsulation of sweet orange essential oil (SOEO, 10% w/w). SOEO microspheres were obtained by emulsification/lyophilization and characterized regarding the microencapsulation yield and efficiency, infrared spectroscopy, ultrastructural aspects (scanning electron microscopy, SEM), thermogravimetric (TG), derivative thermogravimetry (DTG) and differential exploratory calorimetry (DSC) and bioactive properties. Yield and SOEO microencapsulation efficiency (MEE) was of up to 90.19 and 75.75%, respectively. SEM analysis showed SO1, SO2 and SO3 microspheres with irregular shapes. Although improvements in thermal stability of all formulated microspheres were observed, TG and DTG curves indicated slower rates of volatilization and degradation of SOEO in SO1. DSC curves indicated that SO1, SO2 and SO3 microsphere formulations were effective in protecting SOEO, especially in relation to improvements in oxidative stability. Antibacterial and antioxidant properties, as well as total phenolic content of SOEO, were maintained in all formulated microspheres. SOEO microspheres can be prepared using MD and GEL and lyophilization, resulting in high yields, MEE, stability and preservation of antioxidant and antimicrobial properties.

Influence of a Co-culture of Streptococcus thermophilus and Lactobacillus casei on the Proteolysis and ACE-Inhibitory Activity of a Beverage Based on Reconstituted Goat Whey Powder.

The potential for reusability of whey is of concern due to its substantial nutritional value and, second, in view of the need to reduce environmental impact. The use of goat whey powder in the production of a fermented dairy beverage using a Lactobacillus casei culture as adjunct shows a good prospect of a food product with hypotensive activity. This study investigated the microbial viability, proteolysis and angiotensin-converting enzyme (ACE) inhibitory activity of a fermented dairy beverage produced with goat whey powder and a probiotic culture of L. casei BGP93 co-cultured with Streptococcus thermophilus TA-40. The probiotic beverage exhibited no significant difference from the control (absence of L. casei) with regard to titratable acidity, S. thermophilus viability and proteolysis degree during 21 days of storage (P > 0.05). During this period, the beverage maintained L. casei at appropriate levels (> 7 log cfu ml-1), thereby qualifying as a potential probiotic product. Although both control and probiotic beverages exhibited ACE inhibitory activity, as a result of proteolysis of whey proteins during fermentation, significant increased ACE inhibitory activity was found for the beverage with added probiotic L. casei (P < 0.05). The probiotic beverage has potency as a functional food candidate to be included in a dietary strategy aiming at prevention and control of hypertension.

Honeybee venom: influence of collection on quality and cytotoxicity / Veneno de abelha: influência da coleta em qualidade e citotoxicidade

ABSTRACT: Apitoxin is the venom produced by bees. It is a complex chemical compound, rich in protein substances and with pharmacological effects. This study was carried out with the objective of comparing the quality of apitoxin extracted in an apiary in different parts of the collector in relation to moisture content, protein analysis and cytotoxicity assay with Artemia salina L. Type 1 apitoxin was collected from glass slabs at the entrance to the hive, while type 2 apitoxin was collected from the waste accumulated in the collection rods and treated by rinsing in distilled water. Both apitoxins presented significant differences (P>0.05) in relation to protein profile, with type 1 showing a higher content (77.8%) than type 2 (51.9%), and presented polypeptide bands with more than 50% of their nitrogenous components having molecular weight below 10KDa. Regarding cytotoxicity assays, type 1 apitoxin had LD50 of 71.5μg mL-1, while type 2 had LD50 of 191.6μg mL-1. Thus, the region where apitoxin accumulates in the collector does influence the product quality if moisture and protein contents are in accordance with the standards recommended in specific legislation, and so it can be commercialized by the beekeeper.

RESUMO: A apitoxina é o veneno produzido pelas abelhas, um composto químico complexo, rico em substâncias proteicas e com efeito farmacológico. Com objetivo de comparar a qualidade da apitoxina extraída em apiário em relação ao teor de umidade, análise das proteínas e ensaio de citotoxicidade frente Artemia salina L. este trabalho foi realizado. A apitoxina denominada neste estudo como tipo 1 foi coletada de placas de vidro na entrada da colmeia, enquanto que a denominada tipo 2, coletada a partir dos resíduos acumulados nas varetas coletoras e tratada com lavagem em água destilada. As apitoxinas apresentaram diferenças significativas (P>0,05) em relação ao perfil proteico, sendo a tipo 1 com maior teor (77,8%) que a tipo 2 (51,9%) e apresentou bandas de polipeptídios reveladas possuindo mais de 50% de seus componentes nitrogenados com peso molecular abaixo de 10KDa. Quanto aos ensaios de citotoxicidade, a apitoxina tipo 1 apresentou DL50 de 71,5µg mL-1 e a tipo 2 DL50 191,6µg mL-1. Assim, a região onde se acumula a apitoxina no coletor influencia na qualidade do produto, mas apresenta teores de umidade e proteína de acordo com padrões preconizados em legislação especifica, podendo ser comercializada pelo apicultor.

Bioactivity of plant extracts on the larval and pupal stages of Aedes aegypti (Diptera, Culicidea).

INTRODUCTION: Aedes aegypti is responsible for the transmission of the dengue and yellow fever viruses. This study evaluated the effects of extracts from Cnidosculos phyllacanthus, Ricinus communis, and Coutarea hexandra on the developmental periods of A.aegypti larvae and pupae. Crude extracts of C. phyllacanthus and C. hexandra and oil from R. communis and C. phyllacanthus were used. METHODS: Bioassays of the larvicidal and pupicidal effects of these products at different concentrations and times of exposure were evaluated. The lethal and sublethal effects were determined using different concentrations in larvicidal tests. Mortality data were evaluated by Probit analysis to determine the LC50 and LC90 values. RESULTS: The vegetable oils from C. phyllacanthus and R. communis demonstrated greater efficiency for larval control with an LC50=0.28µl/mL and an LC90=1.48µl/mL and LC50=0.029µl/mL and a LC90=0.26µl/mL, respectively. In pupal tests toxic effects for all insects were verified after exposure to the products at significant LC50 and LC90 values for 24 and 48h. The effects of sublethal concentrations of C. phyllacanthus (oil) were more effective on the insects. CONCLUSIONS: The vegetables oils from C. phyllacanthus and R. communis demonstrated greater potential from the control of different developmental periods in the life cycle of this insect.

Bioactivity of plant extracts on the larval and pupal stages of Aedes aegypti (Diptera, Culicidea)

Introduction Aedes aegypti is responsible for the transmission of the dengue and yellow fever viruses. This study evaluated the effects of extracts from Cnidosculos phyllacanthus, Ricinus communis, and Coutarea hexandra on the developmental periods of A.aegypti larvae and pupae. Crude extracts of C. phyllacanthus and C. hexandra and oil from R. communis and C. phyllacanthus were used. Methods Bioassays of the larvicidal and pupicidal effects of these products at different concentrations and times of exposure were evaluated. The lethal and sublethal effects were determined using different concentrations in larvicidal tests. Mortality data were evaluated by Probit analysis to determine the LC50 and LC90 values. Results The vegetable oils from C. phyllacanthus and R. communis demonstrated greater efficiency for larval control with an LC50=0.28µl/mL and an LC90=1.48µl/mL and LC50=0.029µl/mL and a LC90=0.26µl/mL, respectively. In pupal tests toxic effects for all insects were verified after exposure to the products at significant LC50 and LC90 values for 24 and 48h. The effects of sublethal concentrations of C. phyllacanthus (oil) were more effective on the insects. Conclusions The vegetables oils from C. phyllacanthus and R. communis demonstrated greater potential from the control of different developmental periods in the life cycle of this insect. .

Análise das proteínas e estudo reológico dos isolados proteicos das amêndoas da faveleira (Cnidosculus phyllacanthus (Mart.) Pax. et K. Hoffm.) com e sem espinhos / Analysis on rheological properties of proteins isolated from nuts from faveleira trees (Cnidosculus phyllacanthus (Mart.) Pax. et K. Hoffm.) with and without thorns

A faveleira possui amêndoas com potencial em óleos e proteínas alimentares e é encontrada no Nordeste brasileiro, principalmente nas regiões do sertão e caatinga. As proteínas contidas nas amêndoas das variedades da faveleira com (FCE) e sem (FSE) espinhos foram isoladas, classificadas e estudadas quanto à viscosidade para o seu possível uso como alternativo ingrediente alimentar. As sementes de ambas variedades apresentaram elevadas concentrações proteicas com, respectivamente, 26,20% e 30,70%. Quando desengorduradas, estas passaram a 57,55 e 63,00%. A fração de globulina apresentou-se mais expressiva (63,37 e 63,91%). O isolado proteico apresentou teores de proteínas solúveis de 81,08% e 90,02%. Quando analisadas por eletroforese, apareceram quatro subunidades na faixa de PM de 40,8 a 20,2 kDa para a amêndoa da FCE e sete subunidades na faixa de 60,5 a 21,1 kDa para a da FSE. Quanto à viscosidade, foram analisadas as concentrações de 1, 3, 5 e 7% de isolado proteico e observou-se uma relação de dependência positiva da viscosidade com a concentração de proteína. O isolado proteico da FSE mostrou maior viscosidade que a de FCE. Como a faveleira possui alto teor de proteína, independentemente da sua variedade, sugere-se a sua possível utilização como ingrediente em formulações alimentícias.

Faveleira grows throughout the caatinga biosphere in the Brazilian Northeast region. Its nuts contain potential nourishing oils and proteins. The proteins in nuts from faveleira with (FWT) and without thorns (FWOT) were classified, and the proteins viscosity was analyzed at different conditions and concentrations; also itsuse as an alternative food ingredient was evaluated. The nuts from both varieties of faveleira showed anelevated protein concentration of 26.2 and 30.70%, respectively; after removing the fat matter, the proteinscontents turned 57.5 and 63.0%, respectively. The protein classification according to its solubility wasperformed in defatted nuts, and the globulin fraction exhibited meaningful concentrations (63.3 and 63.9%,respectively). The nut of both faveleira varieties showed 81.0 and 90.0% of soluble proteins, respectively. By electrophoresis, the nuts from FWT showed four protein sub-units with MW ranging from 20.2 to 40.8 kDa, and seven protein sub-units ranging from 21.1 to 60.5 kDa in nuts from FWOT. Protein solutions at 1, 3, 5 e 7% were analyzed on viscosity, and a positive dependence correlation between viscosity and protein concentration was observed. The proteins in nuts from FWT showed higher viscosity than thosefrom FWOT. Owing to the high protein concentration, the faveleira’s nuts might be used in food formulas.