Abstract Phytopathogenic fungi are responsible for sizeable postharvest food losses. The traditional form of controlling these fungi is related to synthetic antifungals. However, the emergence of resistant strains and their high cost, among other problems, encourage the scientific community to seek alternatives in natural substances at a lower cost. In this scenario, a group that stands out among these natural substances is essential oils. Essential oils are naturally volatile and aromatic compounds derived from plants. These compounds have bactericidal, virucidal, insecticidal, anti-inflammatory, antioxidant, and antifungal properties. This review presents the essential oils of tea tree, oregano, thyme, and cinnamon and their main components identified as responsible for their antifungal activity. losses antifungals However cost problems scenario plants bactericidal virucidal insecticidal antiinflammatory, antiinflammatory anti inflammatory, inflammatory anti-inflammatory antioxidant properties tree oregano thyme activity

Abstract This study reviews the knowledge on the use of conventional dental whitening and the use of enzymes as a new approach in bleaching. A review of the literature was based on academic articles and on patents related to the use of enzymes in dental bleaching. Tooth whitening techniques used nowadays are well reported in the literature, and its mechanism of action consists of an oxidoreduction reaction with the release of free radicals. The great instability of radicals, when in contact with the tissues, promotes oxidation and reduction in the size of the pigment chains incorporated into them. These pigments are eventually broken down into smaller and smaller molecular chains and end up being diffused from the dental structure. In turn, the use of enzymes aimed at tooth whitening can be a less harmful alternative to the tooth because their specificity regarding the substrate makes them of great interest to perform specific reactions, reducing collateral effects. The use of proteolytic enzymes and oxidoreductases paired with the application of peroxides, can be a promising alternative for obtaining even better results in the dental bleaching process.

Bioaromas e oligossacarídeos são duas classes de substâncias que podem ser produzidas biotecnológicamente por meio de bioprocessos microbiológicos. Estes compostos têm atraído o interesse das indústrias farmacêutica e de alimentos não só devido às suas propriedades tecnológicas (adoçantes/fibras ou aromatizantes, respectivamente), mas também como consequência de outras propriedades funcionais como, por exemplo, benefícios na promoção da saúde. O uso de resíduos agroindustriais como substrato em processos biotecnológicos parece ser uma alternativa valiosa para superar os altos custos de manufatura envolvidos nas fermentações industriais. Este manuscrito faz uma revisão dos mais importantes avanços na produção biotecnológica de bioaromas e oligossacarídeos. O uso de alguns resíduos agroindustriais nestes processos também são citados e discutidos, mostrando que esta é uma tendência crescente na biotecnologia.

Bioflavors and oligosaccharides are two classes of substances that may be produced biotechnologically through microbial bioprocesses. These compounds have attracted the interest of pharmaceutical and food industries not only due to their technological properties (sweetening/fiber or flavoring, respectively), but also as a consequence of other functional properties such as, for example, health promoting benefits. The use of agro-industrial residues as substrates in biotechnological processes seems to be a valuable alternative in helping to overcome the high manufacturing costs of industrial fermentations. This manuscript reviews the most important advances in biotechnological production of bioflavors and oligosaccharides. The use of some agro-industrial residues in such processes is also cited and discussed, showing that this is a rising trend in biotechnology.

Este estudo relata o isolamento de microrganismos resistentes a ambientes contendo limoneno, o mais importante resíduo da indústria citrícola. Para o isolamento, foram utilizadas amostras colhidas de pontos estratégicos de uma indústria processadora de laranja (água amarela, entrada e saída do tanque de bagaço, efluente e frutas deterioradas encontradas nos bins, nas correias dos equipamentos, nos lavadores e espalhadas pelo chão), além de frutas cítricas e hortelã adquiridas em mercado local. Cada amostra permaneceu incubada a 30ºC/150 rpm por 48h ou 7 dias em meio YM contendo 0,1% de limoneno. Dentre as 112 linhagens obtidas com 48h e as 126 com 7 dias, a grande maioria dos microorganismos isolados foram bacilos Gram positivos, seguidos por uma menor quantidade de bacilos Gram negativos, leveduras e cocos Gram positivos, além de cinco fungos. Cerca de metade das linhagens de bacilos Gram positivos e Gram negativos e de, leveduras e alguns de cocos Gram positivos resistiram à presença de até 2% de limoneno, dentre as quais 70 foram capazes de sobreviver em ambientes contendo limoneno como única fonte de carbono. O trabalho descrito nesse artigo representa o primeiro passo no desenvolvimento de processos de produção de compostos de aroma pela biotransformação do limoneno.

This study reports the isolation of microorganisms that are resistant to environment containing limonene, the most important residue in the citrus industry. For the isolation, samples collected from strategic places of a citrus processing plant (yellow water, entrance and exit of the bagasse tank, effluent and deteriorated fruits found in bins, machine straps, fruit washers and plant floor), some citrus fruit and mint from local market were used. The samples were incubated in rotary shaker at 30ºC/150rpm for 48h or 7 days in YM medium containing 0.1% limonene. Great part of the 112 strains recovered after 48h and the 126 strains recovered after 7 days were identified as Gram positive bacilli, followed by Gram negative bacilli, yeasts and Gram positive cocci, besides five fungi. About half of the Gram positive and Gram negative bacilli and yeasts and some Gram positive Cocci were resistant to limonene concentrations up to 2% in the medium broth. Amongst them seventy were able to grow in mineral medium containing limonene as sole carbon source. The research described in this paper is the initial step for the exploration of flavor compounds production via biotransformation of limonene, a non-expensive by-product of citrus industry.