Banca de QUALIFICAÇÃO: MARIAH ALMEIDA LIMA

Uma banca de QUALIFICAÇÃO de DOUTORADO foi cadastrada pelo programa.
STUDENT : MARIAH ALMEIDA LIMA
DATE: 17/08/2021
TIME: 09:00
LOCAL: Internet
TITLE:

Development and application of a nanoemulsion based on alginate and pink pepper essential oil as an edible coating on Minas fresh cheese

KEY WORDS:

Edible coating, Listeria monocytogenes, Salmonella spp., Escherichia coli, Staphylococcus aureus, pink pepper.

PAGES: 38
BIG AREA: Ciências Agrárias
AREA: Ciência e Tecnologia de Alimentos
SUBÁREA: Tecnologia de Alimentos
SPECIALTY: Tecnologia de Produtos de Origem Animal
SUMMARY:

In recent years, there has been a growing concern among consumers about the consumption of safe, minimally processed foods, free of synthetic additives, with nutritional and sensory quality. Minas Frescal cheese is one of the most produced and consumed cheeses in Brazil, due to its flavor and nutritional quality. However, this product has a relatively short shelf life due to its physicochemical characteristics, in addition to being highly susceptible to contamination and transmission of pathogens such as Listeria monocytogenes, Salmonella spp., Escherichia coli and Staphylococcus aureus. Considering this susceptibility, cheese coating emerges as an alternative to reduce microbial contamination. Nanoemulsions produced with certain essential oils can be used in edible coatings in order to provide antimicrobial characteristics, ensuring safer food supply with a longer shelf life. The essential oil of pink pepper (Shinus terebinthifolius Raddi) has been reported to have antioxidant and antimicrobial effects. The incorporation of pink pepper essential oil in an edible coating based on nanoemulsion may represent a promising alternative in the conservation of Minas Frescal cheese. As described, the objective of this work is to develop a nanoemulsion based on pink pepper essential oil and alginate and apply it as an edible coating on Minas Frescal cheese to extend its shelf life. Different process conditions for obtaining the nanoemulsion will be evaluated in order to choose the most stable nanoemulsion. “In vitro” antimicrobial analyzes of the essential oil and the most stable nanoemulsion will be performed. The effect of the applicability of nanoemulsion as an edible coating on Minas Frescal cheese will be analyzed through microbiological stability, instrumental texture, physicochemical and sensory properties. It is expected that the nanoemulsion based on alginate and essential oil to be developed will present good stability and antimicrobial activity, can be used in edible coating and extend the shelf life of Minas Frescal cheese.

BANKING MEMBERS:
Presidente - 025.072.978-40 - AMAURI ROSENTHAL - EMBRAPA
Interna - 046.040.908-58 - KARINA MARIA OLBRICH DOS SANTOS - EMBRAPA
Externo à Instituição - Paulo José do Amaral Sobral - USP