Universidade Federal de Viçosa

About: Universidade Federal de Viçosa is a education organization based out in Viçosa, Brazil. It is known for research contribution in the topics: Population & Biology. The organization has 16012 authors who have published 26711 publications receiving 353416 citations.

Development and evaluation of antimicrobial natamycin-incorporated film in gorgonzola cheese conservation

Abstract: Conservation of food products depends on product quality and packaging suitability. The objective of this work was to develop and evaluate the antimicrobial efficiency of natamycin-incorporated film in the production process of Gorgonzola cheese. It aims to optimize the production process and increase shelf-life and food safety for the consumer. Films with different concentrations of natamycin were produced and tested in Gorgonzola cheeses to evaluate its efficiency against Penicillium roqueforti on the cheese surface. Films with 2 and 4% natamycin presented satisfactory results for fungus inhibition and the amount of natamycin released to the cheese was below that allowed by the legislation. Copyright © 2006 John Wiley & Sons, Ltd.

Biodegradability of bacterial surfactants

Abstract: This work aimed at evaluating the biodegradability of different bacterial surfactants in liquid medium and in soil microcosms. The biodegradability of biosurfactants by pure and mixed bacterial cultures was evaluated through CO2 evolution. Three bacterial strains, Acinetobacter baumanni LBBMA ES11, Acinetobacter haemolyticus LBBMA 53 and Pseudomonas sp. LBBMA 101B, used the biosurfactants produced by Bacillus sp. LBBMA 111A (mixed lipopeptide), Bacillus subtilis LBBMA 155 (lipopeptide), Flavobacterium sp. LBBMA 168 (mixture of flavolipids), Dietzia Maris LBBMA 191(glycolipid) and Arthrobacter oxydans LBBMA 201(lipopeptide) as carbon sources in minimal medium. The synthetic surfactant sodium dodecyl sulfate (SDS) was also mineralized by these microorganisms, but at a lower rate. CO2 emitted by a mixed bacterial culture in soil microcosms with biosurfactants was higher than in the microcosm containing SDS. Biosurfactant mineralization in soil was confirmed by the increase in surface tension of the soil aqueous extracts after incubation with the mixed bacterial culture. It can be concluded that, in terms of biodegradability and environmental security, these compounds are more suitable for applications in remediation technologies in comparison to synthetic surfactants. However, more information is needed on structure of biosurfactants, their interaction with soil and contaminants and scale up and cost for biosurfactant production.

Microalgae proteins: production, separation, isolation, quantification, and application in food and feed.

Abstract: Many countries have been experienced an increase in protein consumption due to the population growth and adoption of protein-rich dietaries. Unfortunately, conventional-based protein agroindustry is associated with environmental impacts that might aggravate as the humankind increase. Thus, it is important to screen for novel protein sources that are environmentally friendly. Microalgae farming is a promising alternative to couple the anthropic emissions with the production of food and feed. Some microalgae show protein contents two times higher than conventional protein sources. The use of whole microalgae biomass as a protein source in food and feed is simple and well-established. Conversely, the production of microalgae protein supplements and isolates requires the development of feasible and robust processes able to fractionate the microalgae biomass in different value-added products. Since most of the proteins are inside the microalgae cells, several techniques of disruption have been proposed to increase the efficiency to extract them. After the disruption of the microalgae cells, the proteins can be extracted, concentrated, isolated or purified allowing the development of different products. This critical review addresses the current state of the production of microalgae proteins for multifarious applications, and possibilities to concatenate the production of proteins and advanced biofuels.

Bioactive Compounds in Mango ( Mangifera indica L.)

Abstract: Publisher Summary Mango is an important fruit for human nutrition in several parts of the world. It is a tropical fruit widely accepted by consumers throughout the world for its succulence, sweet taste, and exotic flavor, being called the “king of fruits.” It is a fruit with high nutritional value, supplying the human diet with calories, fiber, vitamins, and minerals. Flesh and agro-industrial residues of mangoes contain several bioactive compounds, comprising nutrient and non-nutrient substances with biological properties that act mainly via redox mechanisms. Compounds contained in mango flesh can act as biological antioxidants, maximizing the human antioxidant defense. Additive and synergistic effects of bioactive compounds from mangoes suggest that the fruit has great potential to improve health and reduce the risk of chronic diseases. Despite the numerous bioactive compounds in mangoes, which may promote benefits to human health, the potential for allergenicity of the fruit has been shown. Conventional technological processing of mango into flesh-containing products does not allow complete elimination of the allergenic potency. All mango varieties can supply the diet with nutrients, but considering that the contents of bioactive compounds are influenced by several factors, it was assumed that population groups with the same mango intake may be ingesting such compounds at different levels, not guaranteeing a comparable modulation potential of risk factors of diseases.