Bioactive coating based on cassava starch (Manihot esculenta) and beet with copaiba balm oil (Copaifera officinalis) for preserving fresh beef

Detalhes bibliográficos
Autor(a) principal: Souza, Ildrianne Ilana Marins de Sá
Data de Publicação: 2021
Outros Autores: Lima, Regina Lúcia Félix Aguiar, de Sá Silva, Claudileide
Tipo de documento: Artigo
Idioma: por
Título da fonte: Research, Society and Development
Texto Completo: https://rsdjournal.org/index.php/rsd/article/view/12003
Resumo: The Brazilian agricultural market has grown and occupies more and more space in the world economy. Brazil is the second largest producer and consumer of beef, behind only the United States. The intrinsic factors of meat contribute to microbial proliferation and rapid deterioration, and there is a need to produce a natural alternative for food preservation, being accessible and at a low cost to the population. The objective of this work was to evaluate the conservation potential of Manihot esculenta gel added with copaiba essential oil (Copaifera officinalis) and beet extract (Beta vulgaris L.) in extending the shelf life of beef. The antimicrobial potential of copaiba oil was determined by disc diffusion, determination of the minimum inhibitory and bactericidal restrictions of the oil by microdilution, chemical composition, shelf life through color, pH and microbiota during the period of storage of controls and control. Among the results, the initial pH of the control sample was 5.25 ± 0.05 and the final 5.93 ± 0.03, the OCB sample 5.28 ± 0.01 at the end 5.37 ± 0.008 and the BET sample between 5 , 21 ± 0.08 to 5.39 ± 0.05. An initial microbiological analysis of the control sample of mesophiles at 20 minutes from 3.06 to 5.27 log UFC / g on the 7th day, the OCB sample started 3.26 to 5.14 log UFC / g and the BET sample, started from 3.39 to 4.73 log UFC / g. The results obtained arouse studies to explore new dosages in this matrix.
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spelling Bioactive coating based on cassava starch (Manihot esculenta) and beet with copaiba balm oil (Copaifera officinalis) for preserving fresh beefRecubrimiento bioactivo a base de almidón de yuca (Manihot esculenta) y remolacha con aceite de bálsamo de copaiba (Copaifera officinalis) para conservar la carne frescaRevestimento bioativo à base de fécula de mandioca (Manihot esculenta) e beterraba acrescido de óleo de copaíba bálsamo (Copaifera officinalis) para conservação de carne bovina in naturaBeefShelf LifeBalsam oilCopaifera officinalisManihot esculenta.CarneDuracionAceite de bálsamoCopaifera officinalisManihot esculenta.Carne bovinaVida de prateleiraÓleo bálsamoCopaifera officinalisManihot esculenta.The Brazilian agricultural market has grown and occupies more and more space in the world economy. Brazil is the second largest producer and consumer of beef, behind only the United States. The intrinsic factors of meat contribute to microbial proliferation and rapid deterioration, and there is a need to produce a natural alternative for food preservation, being accessible and at a low cost to the population. The objective of this work was to evaluate the conservation potential of Manihot esculenta gel added with copaiba essential oil (Copaifera officinalis) and beet extract (Beta vulgaris L.) in extending the shelf life of beef. The antimicrobial potential of copaiba oil was determined by disc diffusion, determination of the minimum inhibitory and bactericidal restrictions of the oil by microdilution, chemical composition, shelf life through color, pH and microbiota during the period of storage of controls and control. Among the results, the initial pH of the control sample was 5.25 ± 0.05 and the final 5.93 ± 0.03, the OCB sample 5.28 ± 0.01 at the end 5.37 ± 0.008 and the BET sample between 5 , 21 ± 0.08 to 5.39 ± 0.05. An initial microbiological analysis of the control sample of mesophiles at 20 minutes from 3.06 to 5.27 log UFC / g on the 7th day, the OCB sample started 3.26 to 5.14 log UFC / g and the BET sample, started from 3.39 to 4.73 log UFC / g. The results obtained arouse studies to explore new dosages in this matrix.El mercado agrícola brasileño ha crecido y ocupa cada vez más espacio en la economía mundial. Brasil es el segundo mayor productor y consumidor de carne vacuna, solo detrás de Estados Unidos. Los factores intrínsecos de la carne contribuyen a la proliferación microbiana y al rápido deterioro, y existe la necesidad de producir una alternativa natural para la conservación de alimentos, accesible y de bajo costo para la población. El objetivo de este trabajo fue evaluar el potencial de conservación del gel de Manihot esculenta agregado con aceite esencial de copaiba (Copaifera officinalis) y extracto de remolacha (Beta vulgaris L.) para extender la vida útil de la carne vacuna. El potencial antimicrobiano del aceite de copaiba se determinó mediante difusión en disco, determinación de las restricciones mínimas inhibitorias y bactericidas del aceite por microdilución, composición química, vida útil a través del color, pH y microbiota durante el período de almacenamiento de controles y control. Entre los resultados, el pH inicial de la muestra de control fue 5.25 ± 0.05 y el final 5.93 ± 0.03, la muestra OCB 5.28 ± 0.01 al final 5.37 ± 0.008 y la muestra BET entre 5 , 21 ± 0,08 a 5,39 ± 0,05. Un análisis microbiológico inicial de la muestra de control de mesófilos a los 20 minutos de 3.06 a 5.27 log UFC / g en el séptimo día, la muestra de OCB comenzó 3.26 a 5.14 log UFC / gy la muestra BET, comenzó de 3,39 a 4,73 log UFC / g. Los resultados obtenidos despiertan estudios para explorar nuevas dosificaciones en esta matriz.O mercado agropecuário brasileiro tem crescido e ocupado cada vez mais espaço na economia mundial. O Brasil é o segundo maior produtor e consumidor de carne bovina, atrás apenas dos Estados Unidos. Os fatores intrínsecos da carne contribuem para a proliferação microbiana e rápida deterioração, surgindo a necessidade produzir uma alternativa natural para a conservação de alimentos, sendo acessível e com baixo custo para a população. O trabalho teve por objetivo avaliar o potencial de conservação do gel da Manihot esculenta adicionado óleo essencial de copaíba (Copaifera officinalis) e extrato de beterraba (Beta vulgaris L.) na extensão da vida de prateleira da carne bovina. O potencial antimicrobiano do óleo de copaíba foi determinado com a difusão em disco, determinação das concentrações inibitórias e bactericidas mínimas do óleo por microdiluição, composição química, vida de prateleira através da cor, pH e microbiota durante o período de armazenamento das amostras controles e tratamento. Dentre os resultados, o pH inicial da amostra controle foi 5,25 ± 0,05 e final 5,93 ± 0,03, a amostra OCB 5,28 ± 0,01 ao final 5,37 ± 0,008 e a amostra BET entre 5,21 ± 0,08 a 5,39 ± 0,05. Já, a análise microbiológica inicial da amostra controle dos mesófilos aos 20 minutos de 3,06 para 5,27 log UFC/g no 7º dia, a amostra OCB iniciou 3,26 para 5,14 log UFC/g e a amostra BET, partiu de 3,39 a 4,73 log UFC/g. Os resultados obtidos despertam próximos estudos para exploração de novas dosagens nesta matriz.Research, Society and Development2021-02-09info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/1200310.33448/rsd-v10i2.12003Research, Society and Development; Vol. 10 No. 2; e15810212003Research, Society and Development; Vol. 10 Núm. 2; e15810212003Research, Society and Development; v. 10 n. 2; e158102120032525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIporhttps://rsdjournal.org/index.php/rsd/article/view/12003/11092Copyright (c) 2021 Ildrianne Ilana Marins de Sá Souza; Regina Lúcia Félix Aguiar Lima; Claudileide de Sá Silvahttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessSouza, Ildrianne Ilana Marins de Sá Lima, Regina Lúcia Félix Aguiar de Sá Silva, Claudileide2021-03-02T09:32:39Zoai:ojs.pkp.sfu.ca:article/12003Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:33:41.588580Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false
dc.title.none.fl_str_mv Bioactive coating based on cassava starch (Manihot esculenta) and beet with copaiba balm oil (Copaifera officinalis) for preserving fresh beef
Recubrimiento bioactivo a base de almidón de yuca (Manihot esculenta) y remolacha con aceite de bálsamo de copaiba (Copaifera officinalis) para conservar la carne fresca
Revestimento bioativo à base de fécula de mandioca (Manihot esculenta) e beterraba acrescido de óleo de copaíba bálsamo (Copaifera officinalis) para conservação de carne bovina in natura
title Bioactive coating based on cassava starch (Manihot esculenta) and beet with copaiba balm oil (Copaifera officinalis) for preserving fresh beef
spellingShingle Bioactive coating based on cassava starch (Manihot esculenta) and beet with copaiba balm oil (Copaifera officinalis) for preserving fresh beef
Souza, Ildrianne Ilana Marins de Sá
Beef
Shelf Life
Balsam oil
Copaifera officinalis
Manihot esculenta.
Carne
Duracion
Aceite de bálsamo
Copaifera officinalis
Manihot esculenta.
Carne bovina
Vida de prateleira
Óleo bálsamo
Copaifera officinalis
Manihot esculenta.
title_short Bioactive coating based on cassava starch (Manihot esculenta) and beet with copaiba balm oil (Copaifera officinalis) for preserving fresh beef
title_full Bioactive coating based on cassava starch (Manihot esculenta) and beet with copaiba balm oil (Copaifera officinalis) for preserving fresh beef
title_fullStr Bioactive coating based on cassava starch (Manihot esculenta) and beet with copaiba balm oil (Copaifera officinalis) for preserving fresh beef
title_full_unstemmed Bioactive coating based on cassava starch (Manihot esculenta) and beet with copaiba balm oil (Copaifera officinalis) for preserving fresh beef
title_sort Bioactive coating based on cassava starch (Manihot esculenta) and beet with copaiba balm oil (Copaifera officinalis) for preserving fresh beef
author Souza, Ildrianne Ilana Marins de Sá
author_facet Souza, Ildrianne Ilana Marins de Sá
Lima, Regina Lúcia Félix Aguiar
de Sá Silva, Claudileide
author_role author
author2 Lima, Regina Lúcia Félix Aguiar
de Sá Silva, Claudileide
author2_role author
author
dc.contributor.author.fl_str_mv Souza, Ildrianne Ilana Marins de Sá
Lima, Regina Lúcia Félix Aguiar
de Sá Silva, Claudileide
dc.subject.por.fl_str_mv Beef
Shelf Life
Balsam oil
Copaifera officinalis
Manihot esculenta.
Carne
Duracion
Aceite de bálsamo
Copaifera officinalis
Manihot esculenta.
Carne bovina
Vida de prateleira
Óleo bálsamo
Copaifera officinalis
Manihot esculenta.
topic Beef
Shelf Life
Balsam oil
Copaifera officinalis
Manihot esculenta.
Carne
Duracion
Aceite de bálsamo
Copaifera officinalis
Manihot esculenta.
Carne bovina
Vida de prateleira
Óleo bálsamo
Copaifera officinalis
Manihot esculenta.
description The Brazilian agricultural market has grown and occupies more and more space in the world economy. Brazil is the second largest producer and consumer of beef, behind only the United States. The intrinsic factors of meat contribute to microbial proliferation and rapid deterioration, and there is a need to produce a natural alternative for food preservation, being accessible and at a low cost to the population. The objective of this work was to evaluate the conservation potential of Manihot esculenta gel added with copaiba essential oil (Copaifera officinalis) and beet extract (Beta vulgaris L.) in extending the shelf life of beef. The antimicrobial potential of copaiba oil was determined by disc diffusion, determination of the minimum inhibitory and bactericidal restrictions of the oil by microdilution, chemical composition, shelf life through color, pH and microbiota during the period of storage of controls and control. Among the results, the initial pH of the control sample was 5.25 ± 0.05 and the final 5.93 ± 0.03, the OCB sample 5.28 ± 0.01 at the end 5.37 ± 0.008 and the BET sample between 5 , 21 ± 0.08 to 5.39 ± 0.05. An initial microbiological analysis of the control sample of mesophiles at 20 minutes from 3.06 to 5.27 log UFC / g on the 7th day, the OCB sample started 3.26 to 5.14 log UFC / g and the BET sample, started from 3.39 to 4.73 log UFC / g. The results obtained arouse studies to explore new dosages in this matrix.
publishDate 2021
dc.date.none.fl_str_mv 2021-02-09
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/12003
10.33448/rsd-v10i2.12003
url https://rsdjournal.org/index.php/rsd/article/view/12003
identifier_str_mv 10.33448/rsd-v10i2.12003
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/12003/11092
dc.rights.driver.fl_str_mv https://creativecommons.org/licenses/by/4.0
info:eu-repo/semantics/openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by/4.0
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Research, Society and Development
publisher.none.fl_str_mv Research, Society and Development
dc.source.none.fl_str_mv Research, Society and Development; Vol. 10 No. 2; e15810212003
Research, Society and Development; Vol. 10 Núm. 2; e15810212003
Research, Society and Development; v. 10 n. 2; e15810212003
2525-3409
reponame:Research, Society and Development
instname:Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
instname_str Universidade Federal de Itajubá (UNIFEI)
instacron_str UNIFEI
institution UNIFEI
reponame_str Research, Society and Development
collection Research, Society and Development
repository.name.fl_str_mv Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)
repository.mail.fl_str_mv rsd.articles@gmail.com
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