Curcumin is a powerful bioactive agent and natural antioxidant, but it is practically water-insoluble and has low bioavailability; a possible solution to this obstacle would be formulations of curcumin nanoparticles. Surfactants such as tween 80 can be used to stabilize low-solubility molecules preventing particle aggregation. The objectives of this study were the preparation of a suspension with curcumin nanoparticles in tween 80, the testing of pure curcumin solubility and of a simple mixture of curcumin with tween 80 and nanosuspension in water and ethanol as solvents, and finally the assessment of the antioxidant activity. We prepared the nanosuspension by injecting a curcumin solution in dichloromethane at low flow in water with tween 80 under heating and ultrasound. The analysis of particles size was conducted through dynamic light scattering; the non-degradation of curcumin was verified through thin-layer chromatography. The analyses of antioxidant activity were carried out according to the DPPH method. The method applied to reduce the particles size was efficient. Both the curcumin suspension and nanosuspension in tween 80 increased its solubility. Curcumin and the formulations presented antioxidant activity.

Antimicrobial active packaging delays or inhibits microorganism growth in packed products, and it can be used in a variety of food systems. The objective of the present research was to develop packaging incorporated with natural antimicrobial agents (active film). The effects of the active film on the spoilage, pathogenic microorganism counts, pH and color of the refrigerated chicken breast cuts were analyzed. Cellulose acetate-based active films incorporating two concentrations (20% and 50%, v/w) of rosemary (Rosmarinus officinalis L.) essential oil were manufactured and placed in contact with the chicken breast cuts for six days. An analysis of variance and mean comparison tests (Tukey's test, p<0.05) were performed on the results. The films that contained 20% essential oil and were intercalated with chicken breast samples did not demonstrate significant effects on the control of psychrotrophic or total coliform microorganisms during the storage period; however, the films incorporated with 50% essential oil demonstrated efficacy toward the control of coliforms during the storage of the samples (6 days, 2 ± 2ºC). The pH was related to the psychrotrophic microorganism count and was not influenced by the treatment. The color was not influenced by the time of storage or the treatment. The results demonstrate that active films incorporating 50% rosemary essential oil are effective at controlling certain microorganisms in chicken breast cuts.

O Brasil ocupa a quarta posição no ranking dos países produtores de banana. Contudo, maior que sua importância econômica, é sua função social. Neste estudo, foram avaliadas as características produtivas de genótipos de bananeira, sob diferentes lâminas de irrigação, e a característica sensorial de sabor de frutos maduros. O experimento foi conduzido de janeiro de 2004 a julho de 2005, com os genótipos falsa FHIA 18, Grande Naine, Prata e Thap Maeo. Após dois dias de descanso em câmara fria, os frutos foram avaliados no terceiro, quarto e quinto dias, para determinação da amostra preferida. Os quatro genótipos apresentaram respostas significativas à irrigação. O efeito das lâminas foi verificado na massa do cacho, da ráquis e das pencas, e no número total de frutos, comprimento do cacho e número de pencas. A massa do cacho e das pencas e o número total de frutos, nos genótipos falsa FHIA 18, Grande Naine e Thap Maeo, apresentaram resposta semelhante, exceto para a massa do cacho e das pencas, em Thap Maeo. O efeito das lâminas dentro de genótipos ocorreu para as demais variáveis, exceto para a massa e o número de frutos da segunda penca e diâmetro do fruto central. Falsa FHIA 18 teve mais variáveis influenciadas pelas lâminas de irrigação, enquanto, para Prata, somente ocorreu influência na variável número de pencas. A irrigação influenciou positivamente as características produtivas das bananeiras falsa FHIA 18, Grande Naine e Thap Maeo, que se mostraram promissoras para a região do Cerrado. Os genótipos Prata e Grande Naine são os preferidos pelos consumidores.

Brazil is the fourth biggest banana producer. However, its social function is more important than the economic one. In this study, the productive features of banana tree genotypes, under different irrigation levels, and the sensorial characteristic for taste of ripe fruits were evaluated. The experiment was carried out from January 2004 to July 2005, with the following genotypes: false FHIA 18, Grand Naine, Prata, and Thap Maeo. After resting for two days in a cold chamber, the fruits were evaluated in the third, fourth and fifth days, for determining the preferred sample. The four genotypes presented significant results to irrigation. The water levels effect was verified in the weight of the bunch, rachis, and hands, and in the total number of fruits, bunch length and number of hands. The weight of the bunch and hands, and the total number of fruits, in the false FHIA 18, Grand Naine, and Thap Maeo genotypes, presented similar responses, except for the weight of bunch and hands, in Thap Maeo. The effect of the water levels among the genotypes occurred on most variables, except for the weight and the number of fruits of the second hand and diameter of the central fruit. False FHIA 18 presented more variables influenced by the irrigation levels and, for Prata, the only influence occurred in the number of hands. The irrigation positively influenced the productive characteristics of the false FHIA 18, Grand Naine, and Thap Maeo banana trees, which showed to be promising for the Brazilian savannah region. Consumers prefer the Prata and Grand Naine genotypes.

Considerando a ação detoxificante da enzima Glutationa S-Transferase (GST), importante contra o estresse oxidativo, câncer e outras doenças degenerativas, com este estudo, objetivou-se avaliar a atividade dessa enzima extraída de fígado bovino e avaliar a estabilidade em condições de refrigeração (5(0)C). O fígado bovino foi selecionado por ser matéria prima disponível comercialmente e de baixo custo. A extração foi realizada em quatro etapas (homogeneização/centrifugação, passagem em coluna contendo dietilaminoetil-celulose (DEAE-celulose), precipitação com sulfato de amônia e passagem em coluna contendo Carboximetilcelulose (CMC). O extrato obtido apresentou atividade com o 1 cloro 2, 4 dinitrobenzeno, na presença de glutationa reduzida. O extrato final apresentou atividade específica 5 vezes maior que o extrato bruto centrifugado e estabilidade da atividade enzimática foi mantida nas condições de 5(0)C, durante 70 dias.

Considering the detoxication functions of Glutathione S-transferase (GST) enzyme, that is important against oxidative stress, cancer and others degenerative diseases, this study aimed to evaluate the stability and activity of Glutathione S-transferase extracted from bovine liver, which is commercially available at low cost. The extraction was done in four steps (homogenization/centrifugation, passage through column containing diethylaminoethyl-cellulose (DEAE), precipitation with ammonium sulfate and passing through column of carboxy-methyl-cellulose (CMC). The extract thus obtained showed activity with 1 chloro 2, 4 dinitrobenzene, in the presence of reduced glutation. The specific activity of the final extract was 5 times greater than the crude centrifuged extract, and was stable for 70 days when stored at 5 ºC.

Este estudo teve como objetivos avaliar a indução da Glutationa S-Transferase, com extratos de vegetais, e caracterizar os parâmetros cinéticos desta enzima. Foram obtidos os extratos aquoso, etanólico e hexanólico de vegetais, amplamente consumidos no Brasil, como berinjela (Solanum melongena L.), couve-flor (Brassica oleracea L.), couve (Brassica oleracea L.), brócolis (Brassica oleracea L.), couve-de-bruxelas (Brassicaoleraea L.), cebola (Allium cepa L.), alho (Allium sativum L.); vegetais que apresentam gosto amargo, como jiló (Solanum gilo Raddi), guariroba (Syagrus oleracea Becc.), mostarda (Brassica nigra L.), carqueja (Cacalia spp.), e de plantas relacionadas, na cultura popular, como curadoras de determinadas doenças, como a babosa (Aloe vera L.). A atividade da enzima foi determinada usando como substrato o 1 cloro 2, 4 dinitrobenzeno, na presença dos extratos vegetais. A mistura da reação, sem a presença do extrato, foi considerada controle. Das amostras de vegetais avaliadas, a berinjela, a couve e o brócolis apresentaram maior indução na atividade da GST, sendo o extrato etanólico o mais eficaz. A enzima apresentou um Vmax de 0,016 abs. min-1/unidade da enzima e um Km de 0,323mM. O baixo valor de Km encontrado indica uma alta especificidade da enzima pelo substrato 1 cloro 2, 4 dinitrobenzeno e a atividade máxima da enzima foi na faixa de pH entre 6,5 e 7,0.

This study was done to evaluate induction Glutathione S-Transferase, with vegetable extracts, and characterize its kinetics parameters. The aqueous, alcoholic, and hexanoic extracts were obtained from vegetables widely consumed in Brazil: eggplant (Solanum melongena L.), cauliflower (Brassica oleracea L.), cauli leaves (Brassica oleracea L.), broccoli (Brassica oleracea L.), Brussels sprout (Brassicaoleraea L.), onions (Allium cepa L.), garlic (Allium sativum L.); and bitter tasting vegetable such as jiló (Solanum gilo Raddi), guariroba (Syagrus oleracea Becc.), black mustard (Brassica nigra L.), carqueja (Cacalia spp.) and plants popularly considered as medicinal for curing certain diseases such as aloe vera (Aloe vera L.). The enzyme activity was determined using 1 chloro 2, 4 dinitrobenzene (CDNB) as substrate, in the presence of vegetable extracts. The reaction mixture, without the extract served as control. Of the botanical samples evaluated, eggplant, cauli leaves and broccoli showed highest induction of GST activity, the most being the alcoholic extract. The enzyme showed a Vmax of 0.016 abs.min-1/unit of enzyme and a Km of 0.323mM. Low Km value indicates high specificity of the enzyme with CDNB substrate and the maximum enzyme activity was in the pH range of 6.5 to 7.0.