Use of natural resources from Southern Brazil as a strategy to mitigate fungal contamination.

Contamination of food by fungi can result in changes in sensory characteristics, as well as rapid reduction in quality and consequently the infeasibility of using contaminated material. In addition, contamination can pose a danger to public health, as in addition to decreasing the availability of nutrients, some fungal species can produce toxic substances. Much research has explored the use of natural resources to prevent or mitigate microbial contamination.

Inhibition of Enzymatic and Oxidative Processes by Phenolic Extracts from sp. and sp.

This study investigates the capacity of phenolic extracts from microalgae sp. and sp. to inhibit enzymes and free radical activities, intending to find an innovative way to slow down food damage.