Abstract Kafirins, water-insoluble proteins from Sweet Sorghum BR501 grains, have been an alternative to prepare edible coatings for food due to their hydrophobic character. In this work, the secondary structures (SS) content of reduced (SSr) and unreduced (SSu) kafirins were determined by 13C solid-state-NMR spectroscopy using areas of carbonyl peak. The SS elucidate by fitting the signal with the Lorentzian function shows 56% and 59% of α-helix and 40% and 12% of β-sheet structures for SSr and SSu, respectively. The SS also were elucidated by a Singular value decomposition- SVD method shows 55% and 49% of α-helix and 12% and 8% of β-sheet structure for SSr and SSu, respectively. Since SVD does not depend on the operator and has higher correlation coefficients for α-helix (0.96%) and β-sheet (0.91%), it is a reliable method to quantify the SS of insoluble proteins using the 13C NMR signal.

Abstract The interaction of the aqueous extract of green propolis with the bacterial envelope was investigated using atomic force microscopy on E. coli and S. aureus, as Gram-negative and Gram-positive model microorganisms. The bacteria were incubated in the extracts with variable proportions of water/ethanol, i.e., in different concentrations of total phenolic and flavonoids, for 4 and 12 hours. All extracts exhibited antibacterial action with higher activity (lower MIC) for full ethanolic extract (100% alcohol) against both strains, what was attributed to a synergistic interaction of ethanol and phenolic compounds presented in greater concentration in this extract. According to AFM analysis, it was evidenced the propolis main mechanism of action as rupture and lysis of bacterial cells. Changes in bacterial morphology following treatment indicate membrane imbalances with the internal contents leaking out accompanied by cell swelling, due to possible water uptake through cell lysis. The intensity of such damage was found to be time and specie dependent.

RESUMO: Durante a vida de prateleira da carne fresca podem ocorrer mudanças físico-químicas, microbiológicas e sensoriais indesejadas. Para evitar tais mudanças a combinação da embalagem tradicional à vácuo com revestimentos comestíveis é uma alternativa. O objetivo deste estudo foi avaliar o efeito do uso de diferentes revestimentos comestíveis à base de zeínas em combinação com diferentes óleos vegetais (óleos de: pimenta rosa, alecrim, azeite e combinação de azeite + óleo de pimenta rosa ou alecrim) nas características fisico-químicas da carne ovina, embalada à vácuo e armazenada à temperatura 5±1 °C. Foram realizadas análises de pH, cor instrumental, capacidade de retenção de água (CRA), força de cisalhamento, substâncias reativas ao ácido tiobarbitúrico (TBARS) a cada sete dias, no período de 29 dias. Foram observadas diferenças significativas (P<0,05) para o efeito de revestimentos e o tempo de armazenamento. A combinação de azeite mais óleo de pimenta (OLPP), apresentou maior estabilidade de cor, enquanto que os revestimentos contendo alecrim (RO), alecrim mais azeite (OLRO) e óleo de pimenta (PP) foram os que apresentaram maior estabilidade oxidativa no período de 29 dias. Os parâmetros pH, CRA e força de cisalhamento não parecem ter sido afetados pelos revestimentos. Tendo em vista que aparência é um importante fator de compra, o revestimento contendo azeite e óleo de pimenta rosa foi o mais promissor para ser utilizado na manutenção da qualidade de carne ovina.

ABSTRACT: During the shelf-life of fresh meat, physical, chemical, microbiological, and sensory changes may occur. To avoid such changes, the combination of vacuum-packaging and use of edible coatings make a good strategy. This study aimed to evaluate the physicochemical characteristics of vacuum-packaged lamb meat combined with different zein-based edible coatings containing different vegetable oils (pink pepper, rosemary, olive oil, and the combinations of olive oil + pink pepper or rosemary), stored at 5 ± 1 °C. Parameters including pH, instrumental color, water holding capacity (WHC), shear force, and thiobarbituric acid reactive substances (TBARS) were analyzed every seven days, for 29 days. Significant differences (P<0.05) were observed in coating effects and storage time. The combination of olive oil and pepper oil (OLPP) exhibited higher color stability, while the coatings containing rosemary (RO), rosemary and olive oil (OLRO), and pink pepper oil (PP) exhibited the highest oxidative stability in 29 days. The pH, WHC, and shear force parameters did not appear to have been affected by the coatings. In summary, as appearance is an important purchasing factor, the coating containing olive oil and pink pepper oil is very promising as an alternative for maintaining vacuum-packaged lamb meat quality.

Resumo Este trabalho propõe um novo método de produção de filmes estáveis para aplicações em sensores baseado na deposição pela técnica de automontagem de poli(o-etoxianilina) alternada com fenol-formaldeído (POEA/PF) seguida por cura térmica. O processo de reticulação foi caracterizado por espectroscopias no infravermelho por transformada de Fourier e no ultravioleta-visível, microscopia de força atômica e estudos de dessorção; a capacidade sensorial destes filmes foi avaliada através de medidas em sensores. Os resultados mostram que a resina PF serviu como agente de cura e alternante formando uma rede semi-interpenetrante, por conseguinte, filmes mais estáveis foram produzidos. Embora tenha ocorrido uma diminuição da sensibilidade dos sensores com o reticulação, tais filmes são bastante estáveis e podem ser potencialmente usados em sensores, especialmente onde uma maior estabilidade se faz necessária.

Abstract A new method for producing stable films used in sensors is proposed, based on the layer-by-layer deposition of poly(o-ethoxyaniline) and phenol-formaldehyde (POEA/PF) followed by a thermal treatment to promote film crosslinking. The crosslinking process was characterized by Fourier transform infrared and ultraviolet-visible spectroscopic analyses, atomic force microscopy and desorption studies. Sensor analyses were also carried out in order to evaluate cross-linked sensor signal. Results showed that PF resin served as a curing agent, forming a semi-interpenetrating polymer network therefore producing stable films. Although there was a decrease in the sensitivity of sensors with crosslinking, such films are quite stable and can be potentially used in sensors, especially where higher stability is required.

Atomic Force Microscopy (AFM) can be used to obtain high-resolution topographical images of bacteria revealing surface details and cell integrity. During scanning however, the interactions between the AFM probe and the membrane results in distortion of the images. Such distortions or artifacts are the result of geometrical effects related to bacterial cell height, specimen curvature and the AFM probe geometry. The most common artifact in imaging is surface broadening, what can lead to errors in bacterial sizing. Several methods of correction have been proposed to compensate for these artifacts and in this study we describe a simple geometric model for the interaction between the tip (a pyramidal shaped AFM probe) and the bacterium (Escherichia coli JM-109 strain) to minimize the enlarging effect. Approaches to bacteria immobilization and examples of AFM images analysis are also described.

Estudos do comportamento morfológico dos ácidos fúlvicos foram realizados utilizando a técnica de microscopia de força atômica aliada às técnicas de potencial zeta e espectroscopia de fluorescência. Os resultados mostraram que o ácido fúlvico (AFA) de um rio tropical mudou a sua morfologia quando variado o pH da solução aquosa dos AFA. Em pH ácido a morfologia é mais granular formando aglomerados de altura entre 10-55 nm. Em pH alcalino os valores foram de 2,5-4,0 nm, sendo que a morfologia em condições alcalinas é aberta formando estruturas não granulares. Estes resultados sugerem que para pH 3,5 as interações eletrostáticas são fracas e as ligações de hidrogênio são responsáveis pela formação de agregados, enquanto em pH 9,0 as interações eletrostáticas são fortes devido ao aumento da ionização de grupos fenólicos e ocorrem poucas ligações hidrogênio formando estruturas mais abertas. Os resultados de espectroscopia de fluorescência mostraram mudança na estrutura do AFA de rio tropical em pH alcalino em comparação com a estrutura em pH ácido, corroborando com os resultados obtidos pela AFM.

Studies of the morphological behavior of fulvic acids were carried out using the Atomic Force Microscopy technique together with zeta Potential techniques and fluorescence spectroscopy. Results showed that the aquatic fulvic acid (AFA) of a Brazilian River changed its morphology when the AFA aqueous solution had its pH changed. In acid pH the morphology is granular forming 10-55 nm high agglomerates. In alkaline pH values were 2.5-4.0 nm, and the morphology forms non granular structures. These results suggest that for pH 3.0 electrostatic interactions are weak and hydrogen bonding is responsible for the aggregates formation; while at pH 9.0 electrostatic interactions are strong due to the increase in phenolic groups ionization and low hydrogen interaction forming open structures. Fluorescence spectroscopy results confirmed the AFM, that is, a change in the AFA in tropical river in alkaline pH compared to the structure in acid pH.

The FTIR spectroscopy has been used to quantify the secondary structures of proteins, using amide I band (1600 - 1700 cm-1). The resolution enhancement methods have been used to resolve the individual components of this band that correlate to the secondary structure. In this paper we discuss the methods of derivative, Fourier deconvolution and fitting with simulated spectra. The results shows that they have serious problems and can be used only as a qualitative or semiquatitative method.