Brazilian Archives of Biology and Technology
Instituto de Tecnologia do Paraná (Tecpar)
About: Brazilian Archives of Biology and Technology is an academic journal published by Instituto de Tecnologia do Paraná (Tecpar). The journal publishes majorly in the area(s): Fermentation & Population. It has an ISSN identifier of 1516-8913. It is also open access. Over the lifetime, 3322 publications have been published receiving 50339 citations.
Papers published on a yearly basis
TL;DR: Bacteriocinogenic lactic acid bacteria and/or their isolated bacteriocins are considered safe additives, useful to control the frequent development of pathogens and spoiling microorganisms in foods and feed and as an additional hurdle factor for increasing the shelf life of minimal processed foods.
Abstract: Biopreservation systems in foods are of increasing interest for industry and consumers. Bacteriocinogenic lactic acid bacteria and/or their isolated bacteriocins are considered safe additives (GRAS), useful to control the frequent development of pathogens and spoiling microorganisms in foods and feed. The spreading of bacterial antibiotic resistance and the demand for products with fewer chemicals create the necessity of exploring new alternatives, in order to reduce the abusive use of therapeutic antibiotics. In this context, bacteriocins are indicated to prevent the growth of undesirable bacteria in a food-grade and more natural way, which is convenient for health and accepted by the community. According to their properties, structure, molecular weight (MW), and antimicrobial spectrum, bacteriocins are classified in three different groups: lantibiotics and non-lantibiotics of low MW, and those of higher MW. Several strategies for isolation and purification of bacteriocins from complex cultivation broths to final products were described. Biotechnological procedures including salting-out, solvent extraction, ultrafiltration, adsorption-desortion, ion-exchange, and size exclusion chromatography are among the most usual methods. Peptide structure-function studies of bacteriocins and bacterial genetic advances will help to understand the molecular basis of their specificity and mode of action. Nisin is a good example of commercial success, and a good perspective is open to continue the study and development of new bacteriocins and their biotechnological applications. These substances in appropriate concentrations may be used in veterinary medicine and as animal growth promoter instead usual antibiotics, as well as an additional hurdle factor for increasing the shelf life of minimal processed foods.
TL;DR: The degree of esterification of the product obtained, as well as its physical looks, show the success of pectin extraction, and the optimum conditions for acid extraction are established.
Abstract: As apple-processing units are now in expansion in Brazil, industrial by-products like pomace play an important role in pectin manufacture. The objective of this article was to determine a pratical follow-up to the extraction of pectin from apple pomace and to characterize it in a laboratory, on a small scale, aiming at establishing the optimum conditions for acid extraction. The highest yields were obtained when apple pomace was dried and ground to obtain an apple flour to be used as raw material,  citric or nitric acids were used and  when the citric acid concentration was 6.2 g/100 ml and the time of reaction was 153 minutes. The apple variety in itself was not significant in pectin yield. The degree of esterification (DE = 68.84 %) of the product obtained, as well as its physical looks, show the success of pectin extraction.
TL;DR: In this paper, the antibacterial activity of aqueous and ethanol:water extracts from leaves, roots and stem bark of Psidium guajava L. was evaluated by using both microdilution assay.
Abstract: The present study was designated to evaluate the antibacterial activities of aqueous and ethanol:water extracts from leaves, roots and stem bark of Psidium guajava L. The antibacterial activities of the extracts against bacteria were tested by using both microdilution assay. The aqueous extracts of P. guajava leaves, roots and stem bark were active against the gram-positive bacteria Staphylococcus aureus (MICs=500, 125 and 250 µg/ml, respectively) and Bacillus subtilis (MICs=500 µg/ml), and virtually inactive against the gram-negative bacteria Escherichia coli and Pseudomonas aeruginosa (MICs >1000 µg/ml). The ethanol:water extracts showed higher antimicrobial activity as compared to aqueous extracts. Based on this finding, the ethanol:water extract of P. guajava leaves was fractionated on silica gel column chromatography in a bioassay-guided fractionation affording flavonoid mixture, triterpenes (a- and b-amyrin) and sterol (b-sitosterol). Flavonoid mixture showed good activity on S. aureus with MIC of 25 µg/ml. b-sitosterol was inactive for all the bacteria tested.
TL;DR: Among the products that evidenced antimould activity, citral and eugenol showed the lowest minimum inhibitory concentrations, which was 1% and 4%, respectively, for the most of the tested mould strains.
Abstract: The aim of this study was to determine the sensitivity profile of mould strains isolated from foods to some essential oils and phytochemicals. The assayed mould strains were: Fusarium spp., Rhizopus spp., Aspergillus flavus, A. niger and Penicillium spp. According to results, Lippia alba N.E. Brown, Peumus boldus Molina, Lippia microphylla Phil., Citrus limon Risso and Cymbopogon citratus Stapf. essential oil and the phytochemicals citral, eugenol and mircene showed prominent antimould activity. Among the products that evidenced antimould activity, citral and eugenol showed the lowest minimum inhibitory concentrations, which was 1% and 4%, respectively, for the most of the tested mould strains.
TL;DR: In this article, the radical scavenging activity (RAS), chain-breaking activity, H2O2-scavenging, reducing capacity and total phenolics of four types of onions (Green onion, Yellow, Red and Purple) and garlic were investigated.
Abstract: The radical scavenging activity (RAS), chain-breaking activity, H2O2-scavenging, reducing capacity and total phenolics of four types of onions (Green onion, Yellow, Red and Purple) and garlic were investigated. Total phenolics varied from 30 mg (green onion) to 49 mg.100 g-1 fresh weight (garlic). Garlic extract showed the highest RAS, while green onion showed the lowest one. The chain-breaking activity of green onion extract was higher (0.48) than garlic extract (0.029). Chain-breaking activity of yellow, red and purple onion extracts was 0.19, 0.048 and 0.032 respectively. However, heating treatment (90 oC, 3h) caused an increase in this activity. Low ability of green onion extract to scavenge hydrogen peroxide was noted (35%), whereas high ability was noted in other onion and garlic extracts and ranged from 60 to 90%. The lowest reducing capacity was noted in green onion extract (18%), whereas the highest in garlic extract (196%). Statistically, high significant correlations were observed between total phenolics content and reducing power, scavenging of hydrogen peroxide and chain-breaking activity of extract