The Role of Membranes in Modern Winemaking: From Clarification to Dealcoholization.

The utilization of membrane technologies in winemaking has revolutionized various stages of production, offering precise and efficient alternatives to traditional methods. Membranes, characterized by their selective permeability, play a pivotal role in enhancing wine quality across multiple processes. In clarification, microfiltration and ultrafiltration membranes, such as ceramic or polymeric membranes (e.

Use of Organic Acids to Control and Infection in Swine Jowl Fat.

The objective of this work was to evaluate the mortality of and inoculated in fresh swine jowls treated with different concentrations of organic acids (lactic, acetic, citric, and ascorbic) for 1, 5, and 10 min. Lactic and acetic acids showed minimum inhibitory concentrations (MICs) of 1.25 and 0.

Biotransformation of rifampicin by Aspergillus niger and antimicrobial activity of proposed metabolites.

Drug biotransformation studies emerges as an alternative to pharmacological investigations of metabolites, development of new drug candidates with reduced investment and most efficient production. The present study aims to evaluate the capacity of biotransformation of rifampicin by the filamentous fungus Aspergillus niger ATCC 9029. After incubation for 312 h, the drug was metabolized to two molecules: an isomer (m/z 455) and the rifampicin quinone (m/z 821).

Evaluation biodegradable films with green tea extract for interleafing sliced meat products.

A selection of formulations with different polymers and concentrations of green tea extract was conducted for application as interleafs in sliced meat products. Films were formulated using cellulose acetate, corn starch, and chitosan with the addition of 1.0, 2.

Malolactic fermentation of lactic acid bacteria isolated from southern Brazilian red wine.

The objective was to isolate lactic acid bacteria (LAB) from southern Brazil's wines and investigate their potential as starter cultures for malolactic fermentation (MLF) in Merlot (ME) and Cabernet Sauvignon (CS) wines through the fermentative capacity. The LAB were isolated from CS, ME, and Pinot Noir (PN) wines in the 2016 and 2017 harvests and evaluated for morphological (color and shape of the colonies), genetic, fermentative (increase in pH, acidity reduction, preservation of anthocyanins, decarboxylation of L-malic acid, yield of L-lactic acid, and content of reduced sugars), and sensory characteristics. Four strains were identified as Oenococcus oeni [CS(16)3B1, ME(16)1A1, ME(17)26, and PN(17)65], one as Lactiplantibacillus plantarum [PN(17)75], and one as Paucilactobacillus suebicus [CS(17)5].

Antifungal activity and aroma persistence of free and encapsulated Cinnamomum cassia essential oil in maize.

The objective of this study was to evaluate the chemical composition and antifungal activity of free and encapsulated Cinnamomum cassia essential oil (EO) against Penicillium crustosum, Alternaria alternata, and Aspergillus flavus, and the aroma persistence in maize flour. Trans-cinnamaldehyde (TC) was identified as the major compound (86 %) in the C. cassia EO.

Microencapsulation of Yarrowia lipolytica: cell viability and application in vitro ruminant diets.

Microencapsulation is an alternative to increase the survival capacity of microorganisms, including Yarrowia lipolytica, a widely studied yeast that produces high-value metabolites, such as lipids, aromatic compounds, biomass, lipases, and organic acids. Thus, the present study sought to investigate the effectiveness of different wall materials and the influence of the addition of salts on the microencapsulation of Y. lipolytica, evaluating yield, relationship with cell stability, ability to survive during storage, and in vitro application of ruminant diets.

Active edible films based on green tea extract and gelatin for coating of fresh sausage.

The objective of this work was to develop, characterize and evaluate the application of active edible films based on gelatin and green tea extract in coating of fresh sausages. The green tea extract showed IC of 0.088 mg/mL and minimum inhibitory concentrations of 0.

Water absorption and dripping of chicken breast and carcasses during pre-cooling in an industrial system.

This study aimed to evaluate the parameters that influence the water absorption and drip of chicken carcasses due to the processing and pre-cooling of the meat in an industrial chiller. A total of 1,179 chickens were sampled during industrial processing to evaluate the influence of variables, validate the parameters, and conduct histological analysis. The best parameters for guaranteeing absorption levels and drip tests within acceptable limits on chicken carcasses were total residence time of 60 min (in the pre-chiller, chiller 1, and chiller 2); air pressure of chillers at 0.

Antimicrobial and antioxidant activities of clove essential oil and eugenyl acetate produced by enzymatic esterification.

This work reports the maximization of eugenyl acetate production by esterification of essential oil of clove in a solvent-free system using Novozym 435 as catalyst. The antimicrobial and antioxidant activities of clove essential oil and eugenyl acetate produced were determined. The conditions that maximized eugenyl acetate production were 60 °C, essential oil of clove to acetic anhydride ratio of 1:5, 150 rpm, and 10 wt% of enzyme, with a conversion of 99.