Viabilidade de Clostridium difficile em mortadela adicionada de óleos essenciais e teor reduzido de nitrito de sódio
Autor(a) principal: | |
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Data de Publicação: | 2015 |
Tipo de documento: | Tese |
Idioma: | por |
Título da fonte: | Repositório Institucional da UFLA |
Texto Completo: | http://repositorio.ufla.br/jspui/handle/1/5500 |
Resumo: | Clostridium difficile is a mesophilic bacteria, Gram-positive, anaerobic strict, spore former, associated with diarrhea for nosocomial infection, however is every day more related to the ingestion of contaminated food. Because of the growing consumer interest in natural foods with no added chemical preservatives, the essential oils are an alternative, reducing the use of artificial additives such as nitrite. In this study the objective was to determine the minimum bactericidal concentration of different essential oils and their combinations on C. difficile; identify and quantify chemical components of essential oils of Origanum vulgare, Thymus vulgaris and Litsea cubeba, and prepare bologna with reduction of sodium nitrite and adding essential oils, analyzing the growth and sporulation of C. difficile, evaluation by scanning electron microscopy morphological aspects, as well as the effect on color, lipid oxidation, residual nitrite, texture and sensory effects of the product. The Minimum Bactericidal Concentration of the essential oil (EO) O. basilicum was the 1.2%, while O. vulgare and T. vulgaris showed bactericidal effect to 0.3% and L. cubeba to 0.15 %. All essential oils combinations O. vulgare, T. vulgaris and L. cubeba efficient in vitro. Being selected for the bologna preparation, the combination of EO of O. vulgare (0.2%), T. vulgaris (0.05%) and L. cubeba (0.025%) for F1, and F2 for the EO of O. vulgare (0.1%), T. vulgaris (0.1%) and L. cubeba (0.05%). There was no significant difference in theviable cells growth among treatments containing EO and control, however there was an increase approximately 2,5 log10 de NMP/g of viable cells after the fifth day. It was observed an increase of sporulation during storage, especially in F1 with 2.3 log10 NMP/g of endospores in bologna at the end of its storage, reducing pH during storage and greater amount of residual nitrite in F1 with 10.23 ppm and reducing residual nitrite during storage, presenting 18.75 ppm in the first day of storage and 5.11 in the last day. It was observed a higher lipid oxidation (P<0.05) in bologna-control, not being observed significant differences (P>0.05) of oxidation in bologna added EO during all storage time. The EO did not influence the color (P>0.05) of bologna, as the texture reduced the hardness and chewiness during the storage time with increased adhesiveness (P< 0.05). By applying the multiple comparison test, the color was not deferred the control- sample, and the most affected attribute by EO was the flavor, which resulted in lower product acceptance. |
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Viabilidade de Clostridium difficile em mortadela adicionada de óleos essenciais e teor reduzido de nitrito de sódioViability of Clostridium difficile in mortadella containing essential oils and a low content of sodium nitriteAnaeróbiosAditivos alimentaresÓleos essenciaisAnaerobicFood additiveEssential oilsCNPQ_NÃO_INFORMADOClostridium difficile is a mesophilic bacteria, Gram-positive, anaerobic strict, spore former, associated with diarrhea for nosocomial infection, however is every day more related to the ingestion of contaminated food. Because of the growing consumer interest in natural foods with no added chemical preservatives, the essential oils are an alternative, reducing the use of artificial additives such as nitrite. In this study the objective was to determine the minimum bactericidal concentration of different essential oils and their combinations on C. difficile; identify and quantify chemical components of essential oils of Origanum vulgare, Thymus vulgaris and Litsea cubeba, and prepare bologna with reduction of sodium nitrite and adding essential oils, analyzing the growth and sporulation of C. difficile, evaluation by scanning electron microscopy morphological aspects, as well as the effect on color, lipid oxidation, residual nitrite, texture and sensory effects of the product. The Minimum Bactericidal Concentration of the essential oil (EO) O. basilicum was the 1.2%, while O. vulgare and T. vulgaris showed bactericidal effect to 0.3% and L. cubeba to 0.15 %. All essential oils combinations O. vulgare, T. vulgaris and L. cubeba efficient in vitro. Being selected for the bologna preparation, the combination of EO of O. vulgare (0.2%), T. vulgaris (0.05%) and L. cubeba (0.025%) for F1, and F2 for the EO of O. vulgare (0.1%), T. vulgaris (0.1%) and L. cubeba (0.05%). There was no significant difference in theviable cells growth among treatments containing EO and control, however there was an increase approximately 2,5 log10 de NMP/g of viable cells after the fifth day. It was observed an increase of sporulation during storage, especially in F1 with 2.3 log10 NMP/g of endospores in bologna at the end of its storage, reducing pH during storage and greater amount of residual nitrite in F1 with 10.23 ppm and reducing residual nitrite during storage, presenting 18.75 ppm in the first day of storage and 5.11 in the last day. It was observed a higher lipid oxidation (P<0.05) in bologna-control, not being observed significant differences (P>0.05) of oxidation in bologna added EO during all storage time. The EO did not influence the color (P>0.05) of bologna, as the texture reduced the hardness and chewiness during the storage time with increased adhesiveness (P< 0.05). By applying the multiple comparison test, the color was not deferred the control- sample, and the most affected attribute by EO was the flavor, which resulted in lower product acceptance.Fundação de Amparo à Pesquisa do Estado de Minas Gerais (FAPEMIG)Clostridium difficile é uma bactéria mesófila, Gram-positiva, anaeróbia estrita, formadora de esporos, associada à diarreia por infecção nosocomial, entretanto está a cada dia mais relacionado à ingestão de alimentos contaminados. Devido ao crescimento do interesse dos consumidores por alimentos naturais, sem adição de conservantes químicos, os óleos essenciais surgem como alternativa, reduzindo o uso de aditivos artificiais como o nitrito. Objetivou-se neste estudo determinar a concentração mínima bactericida (CMB) de diferentes óleos essenciais e suas combinações sobre C. difficile; identificar e quantificar componentes químicos dos óleos essenciais de Origanum vulgare, Thymus vulgaris e Litsea cubeba, e elaborar mortadelas com redução de nitrito de sódio e adição de óleos essenciais, analisando o crescimento e esporulação de C. difficile, avaliação por microscopia eletrônica de varredura aspectos morfológicos deste, assim como o efeito sobre a cor, oxidação lipídica, nitrito residual, textura e os efeitos sensoriais do produto. A CMB do OE de O. basilicum foi de 1,2%, enquanto o de O. vulgare e T. vulgaris apresentaram efeito bactericida a 0,3% e L. cubeba a 0,15%. Todas as combinações dos óleos essenciais de O. vulgare, T. vulgaris e L. cubeba eficientes in vitro. Sendo selecionada para elaboração das mortadelas a combinação dos OE de O. vulgare (0,2%), T. vulgaris (0,05%) e L. cubeba (0,025%) para F1 e para F2 os OE de O. vulgare (0,1%), T. vulgaris (0,1%) e L. cubeba (0,05%). Não houve diferença significativa do crescimento de células viáveis entre os tratamentos contendo OE e controle, entretanto houve aumento de aproximadamente 2,5 log10 de NMP/g de células viáveis após o quinto dia. Observou-se aumento da esporulação durante a estocagem, principalmente na F1 com 2,3 log10 NMP/g de endósporos na mortadela ao final de sua estocagem, com redução do pH durante o armazenamento e maior quantidade de nitrito residual na F1 com 10,23 ppm e redução do nitrito residual durante o armazenamento, apresentando 18,75 ppm no primeiro dia de estocagem e 5,11 no último dia. Observou-se maior oxidação lipídica (P<0,05) em mortadelas-controle, não sendo observadas diferenças significativas (P>0,05) de oxidação em mortadelas adicionadas de OE durante todo o armazenamento; A adição de OE não influenciou a cor (P>0,05) das mortadelas, quanto à textura reduziram a dureza e mastigabilidade durante o tempo de armazenamento com aumento da adesividade (P<0,05). Ao aplicar o teste de comparação múltipla, a cor não foi diferida da amostra-controle, e o atributo mais afetado pelos OE foi o sabor, que implicou em baixa aceitação do produto.UNIVERSIDADE FEDERAL DE LAVRASDCA - Programa de Pós-graduaçãoUFLABRASILPiccoli, Roberta HilsdorfDias, Disney RibeiroRamos, Eduardo MendesVeiga, Sandra Maria Oliveira MoraisTebaldi, Victor Maximiliano ReisDias, Nayane Aparecida Araujo2015-04-27T19:51:00Z2015-04-27T19:51:00Z2015-04-272015-03-06info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/doctoralThesisapplication/pdfDIAS, N. A. A. Viabilidade de Clostridium difficile em mortadela adicionada de óleos essenciais e teor reduzido de nitrito de sódio. 2015. 123p. Tese (Doutorado em Ciência dos Alimentos)-Universidade Federal de Lavras, Lavras, 2015.http://repositorio.ufla.br/jspui/handle/1/5500info:eu-repo/semantics/openAccessporreponame:Repositório Institucional da UFLAinstname:Universidade Federal de Lavras (UFLA)instacron:UFLA2022-09-13T21:27:15Zoai:localhost:1/5500Repositório InstitucionalPUBhttp://repositorio.ufla.br/oai/requestnivaldo@ufla.br || repositorio.biblioteca@ufla.bropendoar:2022-09-13T21:27:15Repositório Institucional da UFLA - Universidade Federal de Lavras (UFLA)false |
dc.title.none.fl_str_mv |
Viabilidade de Clostridium difficile em mortadela adicionada de óleos essenciais e teor reduzido de nitrito de sódio Viability of Clostridium difficile in mortadella containing essential oils and a low content of sodium nitrite |
title |
Viabilidade de Clostridium difficile em mortadela adicionada de óleos essenciais e teor reduzido de nitrito de sódio |
spellingShingle |
Viabilidade de Clostridium difficile em mortadela adicionada de óleos essenciais e teor reduzido de nitrito de sódio Dias, Nayane Aparecida Araujo Anaeróbios Aditivos alimentares Óleos essenciais Anaerobic Food additive Essential oils CNPQ_NÃO_INFORMADO |
title_short |
Viabilidade de Clostridium difficile em mortadela adicionada de óleos essenciais e teor reduzido de nitrito de sódio |
title_full |
Viabilidade de Clostridium difficile em mortadela adicionada de óleos essenciais e teor reduzido de nitrito de sódio |
title_fullStr |
Viabilidade de Clostridium difficile em mortadela adicionada de óleos essenciais e teor reduzido de nitrito de sódio |
title_full_unstemmed |
Viabilidade de Clostridium difficile em mortadela adicionada de óleos essenciais e teor reduzido de nitrito de sódio |
title_sort |
Viabilidade de Clostridium difficile em mortadela adicionada de óleos essenciais e teor reduzido de nitrito de sódio |
author |
Dias, Nayane Aparecida Araujo |
author_facet |
Dias, Nayane Aparecida Araujo |
author_role |
author |
dc.contributor.none.fl_str_mv |
Piccoli, Roberta Hilsdorf Dias, Disney Ribeiro Ramos, Eduardo Mendes Veiga, Sandra Maria Oliveira Morais Tebaldi, Victor Maximiliano Reis |
dc.contributor.author.fl_str_mv |
Dias, Nayane Aparecida Araujo |
dc.subject.por.fl_str_mv |
Anaeróbios Aditivos alimentares Óleos essenciais Anaerobic Food additive Essential oils CNPQ_NÃO_INFORMADO |
topic |
Anaeróbios Aditivos alimentares Óleos essenciais Anaerobic Food additive Essential oils CNPQ_NÃO_INFORMADO |
description |
Clostridium difficile is a mesophilic bacteria, Gram-positive, anaerobic strict, spore former, associated with diarrhea for nosocomial infection, however is every day more related to the ingestion of contaminated food. Because of the growing consumer interest in natural foods with no added chemical preservatives, the essential oils are an alternative, reducing the use of artificial additives such as nitrite. In this study the objective was to determine the minimum bactericidal concentration of different essential oils and their combinations on C. difficile; identify and quantify chemical components of essential oils of Origanum vulgare, Thymus vulgaris and Litsea cubeba, and prepare bologna with reduction of sodium nitrite and adding essential oils, analyzing the growth and sporulation of C. difficile, evaluation by scanning electron microscopy morphological aspects, as well as the effect on color, lipid oxidation, residual nitrite, texture and sensory effects of the product. The Minimum Bactericidal Concentration of the essential oil (EO) O. basilicum was the 1.2%, while O. vulgare and T. vulgaris showed bactericidal effect to 0.3% and L. cubeba to 0.15 %. All essential oils combinations O. vulgare, T. vulgaris and L. cubeba efficient in vitro. Being selected for the bologna preparation, the combination of EO of O. vulgare (0.2%), T. vulgaris (0.05%) and L. cubeba (0.025%) for F1, and F2 for the EO of O. vulgare (0.1%), T. vulgaris (0.1%) and L. cubeba (0.05%). There was no significant difference in theviable cells growth among treatments containing EO and control, however there was an increase approximately 2,5 log10 de NMP/g of viable cells after the fifth day. It was observed an increase of sporulation during storage, especially in F1 with 2.3 log10 NMP/g of endospores in bologna at the end of its storage, reducing pH during storage and greater amount of residual nitrite in F1 with 10.23 ppm and reducing residual nitrite during storage, presenting 18.75 ppm in the first day of storage and 5.11 in the last day. It was observed a higher lipid oxidation (P<0.05) in bologna-control, not being observed significant differences (P>0.05) of oxidation in bologna added EO during all storage time. The EO did not influence the color (P>0.05) of bologna, as the texture reduced the hardness and chewiness during the storage time with increased adhesiveness (P< 0.05). By applying the multiple comparison test, the color was not deferred the control- sample, and the most affected attribute by EO was the flavor, which resulted in lower product acceptance. |
publishDate |
2015 |
dc.date.none.fl_str_mv |
2015-04-27T19:51:00Z 2015-04-27T19:51:00Z 2015-04-27 2015-03-06 |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/doctoralThesis |
format |
doctoralThesis |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
DIAS, N. A. A. Viabilidade de Clostridium difficile em mortadela adicionada de óleos essenciais e teor reduzido de nitrito de sódio. 2015. 123p. Tese (Doutorado em Ciência dos Alimentos)-Universidade Federal de Lavras, Lavras, 2015. http://repositorio.ufla.br/jspui/handle/1/5500 |
identifier_str_mv |
DIAS, N. A. A. Viabilidade de Clostridium difficile em mortadela adicionada de óleos essenciais e teor reduzido de nitrito de sódio. 2015. 123p. Tese (Doutorado em Ciência dos Alimentos)-Universidade Federal de Lavras, Lavras, 2015. |
url |
http://repositorio.ufla.br/jspui/handle/1/5500 |
dc.language.iso.fl_str_mv |
por |
language |
por |
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info:eu-repo/semantics/openAccess |
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openAccess |
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application/pdf |
dc.publisher.none.fl_str_mv |
UNIVERSIDADE FEDERAL DE LAVRAS DCA - Programa de Pós-graduação UFLA BRASIL |
publisher.none.fl_str_mv |
UNIVERSIDADE FEDERAL DE LAVRAS DCA - Programa de Pós-graduação UFLA BRASIL |
dc.source.none.fl_str_mv |
reponame:Repositório Institucional da UFLA instname:Universidade Federal de Lavras (UFLA) instacron:UFLA |
instname_str |
Universidade Federal de Lavras (UFLA) |
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UFLA |
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UFLA |
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Repositório Institucional da UFLA |
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Repositório Institucional da UFLA |
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Repositório Institucional da UFLA - Universidade Federal de Lavras (UFLA) |
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nivaldo@ufla.br || repositorio.biblioteca@ufla.br |
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1807835109091442688 |