Antilisterial activity of cinnamon essential oil, pomegranate extract, or strawberry tree extract against Listeria monocytogenes in slices of dry-cured ham and pork loin.

Owing to concerns about the antimicrobial resistance of agents that can prevent the growth of Listeria monocytogenes in meat, researchers have investigated natural preservatives with antilisterial effects. However, in vivo application of essential oils and plant extracts usually results in reduced antimicrobial activity in meat products when compared to in vitro studies. This study aimed to evaluate the in vivo antimicrobial activity of cinnamon essential oil, pomegranate, and strawberry tree extracts in slices of dry-cured ham and pork loin against L. monocytogenes. Fragments of sterile dry-cured ham were inoculated with 100 µL cinnamon oil 0.5%, pomegranate, or strawberry crude extract. After 10 min, 100 µL of L. monocytogenes serotype 4b (104 colony-forming unit [CFU]/mL) was inoculated, and samples were incubated at 7 °C for 7 d to simulate the processing and storage temperature conditions of dry-cured meat products. L. monocytogenes was detected and quantified. Only strawberry extract presented significant differences (P < 0.05) from the control; thus, it was selected for the assay with 2% and 4% salt-treated pork loin. The strawberry tree extract significantly (P < 0.05) reduced the growth of L. monocytogenes in dry-cured ham. However, it could not reduce L. monocytogenes growth in pork loin, regardless of the salt concentration. This is the first report on the antimicrobial effect of strawberry tree leaf extract against L. monocytogenes in dry-cured ham.

Pomegranate (Punica granatum L.) peel lyophilized extract delays lipid oxidation in tuscan sausages / Estabilidade oxidativa de linguiça tipo Toscana com extrato liofilizado da casca de romã (Punica granatum L.)

ABSTRACT: Pomegranate (Punica granatum L.) contains a high concentration of antioxidant and phenolic compounds. Pomegranate peel extracts at different concentrations were used as natural antioxidant to increased the lipid stability of fresh Tuscan sausages, comparing with sodium erythorbate (SE). Peels were subjected to ultrasound-assisted aqueous extraction and lyophilization. The extract was previously characterized throught phenol and flavonoids determination. The Tuscan Sausages were prepared, and color, pH, peroxides, and thiobarbituric acid reactive substances were assessed at 1, 15, and 30 days of storage, at a mean temperature of 5 ± 1 ºC and under a 12-hour light cycle/day. Sausages containing 0.05 and 0.1% of peel extract showed results similar to sodium erythorbate in lipid peroxidation. Sausages treated with pomegranate peel extracts showed an adequate global acceptability level in the sensory analysis. Pomegranate peel extracts are; therefore, a promising natural alternative for maintaining the lipid stability of Tuscan sausages, promoting the protection of the meat and in addition, being able to bring beneficial of the pomegranate to the human health.

RESUMO: A romã (Punica granatum L.) contém uma alta concentração de compostos antioxidantes e fenólicos. Extratos de casca de romã em diferentes concentrações foram utilizados como antioxidante natural para aumentar a estabilidade lipídica de linguiça tipo Toscana, comparados ao eritorbato de sódio. As cascas foram submetidas à extração e liofilização aquosas por ultrassom. O extrato foi caracterizado por determinação de fenol e flavonóides. Os parâmetros cor, pH, peróxidos e ácido tiobarbitúrico foram avaliadas nos dias 1, 15 e 30 pós armazenamento, a temperatura de 5 ± 1 ºC e ciclo de luz de 12 horas/dia. As linguiças contendo 0,05 e 0,1% de extrato de casca apresentaram resultados semelhantes ao eritorbato de sódio quanto a peroxidação lipídica. Também apresentaram aceitabilidade global adequada na análise sensorial. Os extratos de casca de romã são, portanto, uma alternativa natural promissora para manter a estabilidade lipídica das linguiças toscanas, promovendo a proteção e podendo trazer benefícios da romã à saúde humana.

Effects of a Phase IV Home-Based Cardiac Rehabilitation Program on Cardiorespiratory Fitness and Physical Activity.

BACKGROUND: Cardiovascular diseases are the leading cause of death globally and sedentary lifestyle is one of the main risk factors. Home-based cardiac rehabilitation (CR) programs appear to be effective to improve exercise tolerance. The aim of the study, therefore, was to evaluate the effects of a phase IV (maintenance) home-based CR program on cardiorespiratory fitness and daily physical activity of patients recovering from an acute myocardial infarction. METHODS: This pilot study, with a sub-group randomised controlled trial, included 32 individuals recovering from a myocardial infarction, randomly divided into the experimental group (EG, n=16) and the control group (CG, n=16). The EG performed an exercise program, three times per week, at home during eight weeks. The two groups received health education sessions. Baseline and final assessments included cardiorespiratory fitness, resting and peak heart rate, blood pressure and rate pressure, heart rate recovery and daily physical activity. (ClinicalTrials.gov: NCT01887080). RESULTS: At baseline no significant differences were observed between groups. After eight weeks of exercise, the EG significantly increased peak oxygen uptake (p=0.02), test duration (p=0.019), peak rate pressure (p=0.003), peak heart rate (p=0.003) and heart rate recovery (0.025) when compared to the CG. No changes were observed on daily physical activity in both groups. CONCLUSION: This specific phase IV home-based exercise program seems to improve cardiorespiratory fitness, haemodynamics at peak exercise and heart rate recovery, an indicator of cardiac autonomic function.

Effects of the Mediterranean diet and exercise in subjects with coronary artery disease.

INTRODUCTION: The association of the Mediterranean diet and exercise appears to have a protective role, reducing cardiovascular risk. This study investigated the effects of education sessions on the Mediterranean diet and an exercise program in modifying eating behaviors, body composition and abdominal fat. METHODS: An experimental study was performed on 20 subjects with known coronary heart disease randomly assigned to experimental (n=10) and control (n=10) groups. Both groups received education sessions on the Mediterranean diet, but the experimental group also followed an eight-week program of specific exercises. A semiquantitative food frequency questionnaire was administered to analyze food intake, bioimpedance was used to measure weight, fat mass and lean mass, and waist circumference was measured to calculate waist-to-height ratio. RESULTS: After eight weeks, protein (p<0.05) and cholesterol (p<0.05) intake in the experimental group had decreased significantly compared with the control group. Between the beginning and end of the study, there were significant decreases in the control group in carbohydrate (p<0.05) and saturated fat intake (p<0.05). In both groups the percentage of total fat (p<0.05) and fat mass (p<0.05) was significantly decreased. In the experimental group the waist-to-height ratio was significantly reduced (p<0.05). CONCLUSION: The Mediterranean diet reduced carbohydrate and saturated fat intake, reflected in reduced fat mass. The association of the exercise program showed additional benefits in reduction of protein and cholesterol intake and abdominal fat.