Natural Preservative
Mostrando 1-12 de 18 artigos, teses e dissertações.
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1. Tannic extract potential as natural wood preservative of Acacia mearnsii
ABSTRACT High toxicity of the preservatives most frequently used in wood treatment and the resulting risks of handling pose a threat to small producers and to the environment. In an attempt to mitigate these problems, the present study was conducted with the objective of evaluating the preservative effect of tannic extract on biodeterioration of Acacia mearn
An. Acad. Bras. Ciênc.. Publicado em: 07/12/2017
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2. Proximate analysis, mineral composition, phytochemical contents, antioxidant and antimicrobial activities and GC-MS investigation of various solvent extracts of cactus cladode
Abstract Cladodes Powder Extracts (CPE) are known for their medicinal properties such as being an auxiliary treatment for obesity and gastrointestinal or cardiovascular disorders as well as lowering cholesterol levels. The presented results proved that CPE was found to be a rich source of carbohydrate, ash, moisture and minerals namely Magnesium, Calcium and
Food Sci. Technol. Publicado em: 29/05/2017
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3. Micropropagação de Calophyllum brasiliense (Cambess.) a partir de segmentos nodais
Resumo A micropropagação de Calophyllum brasiliense Cambess. (Clusiaceae) é uma maneira de superar dificuldades para sua produção em larga escala, devido à natureza recalcitrante das sementes, frutificação irregular e ausência de propagação vegetativa natural da espécie. Culturas foram estabelecidas utilizando segmentos nodais com 2 cm de comprim
Braz. J. Biol.. Publicado em: 03/05/2016
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4. Evaluation of the antimicrobial activity of pecan nut [Carya illinoinensis (Wangenh) C. Koch] shell aqueous extract on minimally processed lettuce leaves
Abstract Pecan nutshell is a residue from food industry that has potential to be used as biopreservative in foods. The objective of this study was to evaluate the antimicrobial activity of pecan nutshell aqueous extract in vitro and its effectiveness to inhibit spoilage microorganisms on lettuce leaves. The results indicate that the aqueous extract presents
Food Sci. Technol. Publicado em: 29/04/2016
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5. The sensitivity of bacterial foodborne pathogens to Croton blanchetianus Baill essential oil
The aim of this study was to assess the activity of essential oil extracted from the leaves of C. blanchetianus Baill, popularly known as "marmeleiro", in inhibiting the growth and survival of pathogenic microorganisms in food by determining their survival in vitro and by observing the behaviour of Listeria monocytogenes inoculated into a food model (meat cu
Braz. J. Microbiol.. Publicado em: 04/02/2014
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6. On the use of capsaicin as a natural preservative against fungal attack on Pinus sp. and Hymenaea sp. woods
Capsaicin (capsicum oleoresin) extracted from two peeper species, Capsicum frutescens and Capsicum baccatum, was investigated as a natural preservative against fungal (Paecilomyces variotti) attack on Pinus sp. and Hymenaea sp. Static contact angle measurements were performed as a function of time in order to investigate the wetting properties of the wood sa
Mat. Res.. Publicado em: 23/08/2013
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7. Avaliação da eficiência do ácido pirolenhoso no tratamento preservativo de taliscas de bambu gigante contra a deterioração por fungos / Evaluation of pyroligneous acid efficiency on preservative treatment of giant bamboo strips against fungi
O bambu apresenta inúmeras características que o qualificam como um material versátil e que há milhares de anos vem servindo como matéria-prima para diversos fins, fazendo parte da história e da cultura de muitos povos. Muitas pesquisas vêm sendo realizadas acerca da utilização do bambu em setores diversos como da construção civil, movelaria e pro
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 27/05/2011
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8. Produção de nisina em leite desnatado diluído por Lactococcus lactis subsp. lactis ATCC 11454 em biorreator / Nisin production in diluted skimmed milk utilizing Lactococcus lactis subsp. lactis ATCC 11454 in bioreactor
Nisin is a natural antimicrobial peptide produced by Lactococcus lactis subsp. lactis ATCC 11454 during its exponential growth phase. The bacteriocin is used as natural food preservative due to its antimicrobial activity against Gram-positive bacteria and outgrowth of spores. This property allows its application in numerous fields (pharmaceutical, veterinary
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 17/03/2011
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9. Antimicrobial activity of essential oils against Vancomycin-Resistant enterococci (VRE) and Escherichia coli O157:H7 in feta soft cheese and minced beef meat
Eleven essential oils (EOs) were evaluated for their antibacterial properties, against Vancomycin-Resistant Enterococci (VRE) and E. coli O157:H7. EOs were introduced into Brain Heart Infusion agar (BHI) (15ml) at a concentration of 0.25 to 2% (vol/vol) to determine the minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) for e
Brazilian Journal of Microbiology. Publicado em: 26/11/2010
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10. Avaliação da eficácia antimicrobiana do monoéster de C-8 xilitol como alternativa conservante para produtos cosméticos / Evaluation of antimicrobial effectiveness of C-8 xylitol monoester as an alternative preservative for cosmetic products
A contaminação microbiológica apresenta um risco potencial à qualidade do produto, mas, sobretudo pode afetar a saúde do consumidor. Conservantes são substâncias adicionadas a produtos cosméticos, farmacêuticos, de limpeza e alimentícios com o objetivo de inibir o desenvolvimento de microrganismos, durante sua fabricação e estocagem, bem como pro
Publicado em: 2010
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11. Avaliação da eficácia e segurança do extrato de folhas de Rubus rosaefolius Sm. visando a aplicação como conservante em produtos cosméticos / Effectiveness and safety evaluation of Rubus rosaefolius Sm. leaves, regarding to the preservative use in cosmetic products
Cosmetic and pharmaceuticals products contained natural compounds have increased in the last few years. To verify the use of these compounds as preservative in formulations, the antimicrobial activity from the raw extract of the Rubus rosaefolius Sm. leaves and its fractions was determined. The toxicity in vitro and the behavior in cosmetic formulations (gel
Publicado em: 2009
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12. Potencial do efeito antibacteriano in vitro de quitosana extraÃda de Mucor circinelloides UCP 050: uma abordagem para uso em sistemas de conservaÃÃo de alimentos
Recentemente, a quitosana vem despertando bastante interesse em relaÃÃo Ãs suas aplicaÃÃes em produtos alimentÃcios e farmacÃuticos. Entre outras, a atividade antimicrobiana deste biopolÃmero tem sido apontada como uma das suas mais interessantes propriedades. O objetivo deste estudo foi extrair e caracterizar a quitosana da biomassa de Mucor circine
Publicado em: 2008