Impact of ultrasound treatment on viability of Staphylococcus aureus and the human milk antioxidant activity

Detalhes bibliográficos
Autor(a) principal: GOMES,Nayara Resende
Data de Publicação: 2022
Outros Autores: PARREIRAS,Paola Machado, MENEZES,Camila Carvalho, FALCO,Thaís Silva, VIEIRA,Michele Cristina, PASSOS,Maria Cristina, CUNHA,Luciana Rodrigues
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100415
Resumo: Abstract This study aimed to evaluate the application of thermosonication for the viability of Staphylococcus aureus and the antioxidant activity of HM. The US effect on the S. aureus was measured by counting viable cells in discarded HM immediately before and after different treatments varying time (1, 5 and 10 minutes) and temperature (20, 30, 40, 50 and 60 °C) through surface plating on standard agar. The antioxidant activity evaluation was carried out by 2, 2-diphenyl-1-picrylhydrazyl (DPPH) scavenging method. With Regarding microbiological quality, it can be concluded that treatment with US at 60 °C for 10 minutes was the most effective in terms of reducing the viability of S. aureus, in addition to presenting a significant increase in the content of antioxidants when compared to raw and pasteurized milk samples.
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spelling Impact of ultrasound treatment on viability of Staphylococcus aureus and the human milk antioxidant activityhuman milk bankfood microbiologyantioxidant activitythermosonicationAbstract This study aimed to evaluate the application of thermosonication for the viability of Staphylococcus aureus and the antioxidant activity of HM. The US effect on the S. aureus was measured by counting viable cells in discarded HM immediately before and after different treatments varying time (1, 5 and 10 minutes) and temperature (20, 30, 40, 50 and 60 °C) through surface plating on standard agar. The antioxidant activity evaluation was carried out by 2, 2-diphenyl-1-picrylhydrazyl (DPPH) scavenging method. With Regarding microbiological quality, it can be concluded that treatment with US at 60 °C for 10 minutes was the most effective in terms of reducing the viability of S. aureus, in addition to presenting a significant increase in the content of antioxidants when compared to raw and pasteurized milk samples.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2022-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100415Food Science and Technology v.42 2022reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.40220info:eu-repo/semantics/openAccessGOMES,Nayara ResendePARREIRAS,Paola MachadoMENEZES,Camila CarvalhoFALCO,Thaís SilvaVIEIRA,Michele CristinaPASSOS,Maria CristinaCUNHA,Luciana Rodrigueseng2022-02-22T00:00:00Zoai:scielo:S0101-20612022000100415Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2022-02-22T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Impact of ultrasound treatment on viability of Staphylococcus aureus and the human milk antioxidant activity
title Impact of ultrasound treatment on viability of Staphylococcus aureus and the human milk antioxidant activity
spellingShingle Impact of ultrasound treatment on viability of Staphylococcus aureus and the human milk antioxidant activity
GOMES,Nayara Resende
human milk bank
food microbiology
antioxidant activity
thermosonication
title_short Impact of ultrasound treatment on viability of Staphylococcus aureus and the human milk antioxidant activity
title_full Impact of ultrasound treatment on viability of Staphylococcus aureus and the human milk antioxidant activity
title_fullStr Impact of ultrasound treatment on viability of Staphylococcus aureus and the human milk antioxidant activity
title_full_unstemmed Impact of ultrasound treatment on viability of Staphylococcus aureus and the human milk antioxidant activity
title_sort Impact of ultrasound treatment on viability of Staphylococcus aureus and the human milk antioxidant activity
author GOMES,Nayara Resende
author_facet GOMES,Nayara Resende
PARREIRAS,Paola Machado
MENEZES,Camila Carvalho
FALCO,Thaís Silva
VIEIRA,Michele Cristina
PASSOS,Maria Cristina
CUNHA,Luciana Rodrigues
author_role author
author2 PARREIRAS,Paola Machado
MENEZES,Camila Carvalho
FALCO,Thaís Silva
VIEIRA,Michele Cristina
PASSOS,Maria Cristina
CUNHA,Luciana Rodrigues
author2_role author
author
author
author
author
author
dc.contributor.author.fl_str_mv GOMES,Nayara Resende
PARREIRAS,Paola Machado
MENEZES,Camila Carvalho
FALCO,Thaís Silva
VIEIRA,Michele Cristina
PASSOS,Maria Cristina
CUNHA,Luciana Rodrigues
dc.subject.por.fl_str_mv human milk bank
food microbiology
antioxidant activity
thermosonication
topic human milk bank
food microbiology
antioxidant activity
thermosonication
description Abstract This study aimed to evaluate the application of thermosonication for the viability of Staphylococcus aureus and the antioxidant activity of HM. The US effect on the S. aureus was measured by counting viable cells in discarded HM immediately before and after different treatments varying time (1, 5 and 10 minutes) and temperature (20, 30, 40, 50 and 60 °C) through surface plating on standard agar. The antioxidant activity evaluation was carried out by 2, 2-diphenyl-1-picrylhydrazyl (DPPH) scavenging method. With Regarding microbiological quality, it can be concluded that treatment with US at 60 °C for 10 minutes was the most effective in terms of reducing the viability of S. aureus, in addition to presenting a significant increase in the content of antioxidants when compared to raw and pasteurized milk samples.
publishDate 2022
dc.date.none.fl_str_mv 2022-01-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100415
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100415
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/fst.40220
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.42 2022
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
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