Use of nanoencapsulated curcumin against vegetative cells and spores of Alicyclobacillus spp. in industrialized orange juice.

Pathogenic and deteriorating bacteria are a great concern to food safety. In this sense, the present study evaluated the fight against microbial contamination through the use of nanoparticles containing curcumin, in addition to analyzing the physical properties of these nanoparticles. Efficient curcumin encapsulation was determined by Fourier transform infrared spectra evaluation and differential scanning calorimetry.

Application of Moringa oleifera Lam. fractionated proteins for inactivation of Escherichia coli from water.

Chemical products traditionally used in the disinfection of water bodies often pose human health risks. For this reason, studies on natural coagulants such as Moringa oleifera Lam. represent an alternative for the inactivation of pathogenic microorganisms, among which is Escherichia coli.