Microbiological control of moisturizing mask formulation added of hibiscus flowers, assai palm, black mulberry and papaw glycolic extracts

The microbiological control of moisturizing mask formulation added of hibiscus flowers, assai palm, black mulberry and papaw glycolic extracts, determining the number of viable microorganisms and possible presence of pathogenic. The moisturizing mask formulation was composed of zinc oxide (5. 0%) and moisturizing cream constituted of triceteareth-4 phosphate (and) cetyl alcohol (and) stearyl alcohol (and) sodium cetearyl sulfate (and) oleth-10 (qs 50g). To this formulation was added hibiscus flowers glycolic extract (2. 5%), assai palm glycolic extract (1. 5%), black mulberry glycolic extract (1. 5%) and papaw glycolic extract (2. 0%). The formulation was stored in aseptically clean recipients, away from humidity and light, in fresh and airy places. The results of the microbiological analysis on the counting of aerobic mesophilic microorganisms (bacteria and fungi), of the above mentioned formulation, revealed a bioburden < 10 CFU/mL in all samples. Such data indicate adequate microbiological quality of the tested products, according to official recommendations. Furthermore, it was not detected the presence of pathogenic microorganisms, assuring the harmlessness of the formulation. The results lead us to conclude that the formulation and raw materials analyzed did not present microbial contamination, evidenced for estimating the number of viable microorganisms (<10 UFC/g) and for researching pathogens.

Antioxidant activity of basil and oregano extracts added to soybean oil for accelerated storage test

The objective of this research was to evaluate the antioxidant activity of extract of basil and oregano, and its synergistic effect when added to soybean oil and subjected to accelerated storage test. Extracts of basil, oregano and mixtures of both were applied to soybean oil at a concentration of 2.000mg/kg, then the extracts were heated in an oven at 60C for a period of 10 days. Samples were taken every 2 days and analyzed for concentrations of peroxides and conjugated dienes. Synthetic antioxidant tert-butylhydroquinone (TBHQ) at a concentration of 50mg/kg and soybean oil free antioxidant (control) subject to the same conditions were used as benchmarks. The results showed that the antioxidant effect decreases according to oil heating for all treatments. However, the synthetic antioxidant showed superior protection to the soybean oil during the formation of primary oxidation compounds, followed by the natural extracts, which showed no synergism. © 2012 Wiley Periodicals, Inc.

Fatty acids profile and alteration of lemon seeds extract (Citrus limon) added to soybean oil under thermoxidation

This paper aimed at evaluating fatty acids profile and the total alteration of lemon seeds extract added to soybean oil under thermoxidation, verifying the isolated and synergistic effect of these antioxidants. Therefore, Control treatments, LSE (2,400 mg/kg Lemon Seeds Extract), TBHQ (mg/kg), Mixture 1 (LSE + 50 mg/kg TBHQ) and Mixture 2 (LSE + 25 mg/kg TBHQ) were subjected to 180 C for 20 h. Samples were taken at 0, 5, 10, 15 and 20 h intervals and analyzed as for fatty acid profile and total polar compounds. Results were subjected to variance analyses and Tukey tests at a 5% significance level. An increase in the percentage of saturated fatty acids and mono-unsaturated, and decrease in polyunsaturated fatty acids was observed, regardless of the treatments studied. For total polar compounds, it was verified that Mixtures 1 and 2 presented values lower than 25% with 20 h of heating, not surpassing the limits established in many countries for disposal of oils and fats under high temperatures, thus proving the synergistic effect of antioxidants. © 2011 Association of Food Scientists & Technologists (India).

Influence of the surface treatment of tire rubber residues added in mortars

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Microparticulated and nanoparticulated zirconium oxide added to calcium silicate cement: Evaluation of physicochemical and biological properties

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Nutritional status of the cauliflower cultivar ‘verona’ grown with omission of out added macronutrients

Knowledge of plant nutritional status allows an understanding of the physiological responses of plants to crop fertilization. A hydroponic experiment evaluated the symptoms of macronutrient deficiency in cauliflower 'Verona'and determined: a) the macronutrient contents of foliar tissues when visual symptoms were observed, b) macronutrients content of foliar and inflorescence tissues at harvest. The effect of nutrient deficiency on inflorescence mass was also evaluated. Nitrogen deficiency caused chlorosis followed by purple color in the old leaves, while P deficiency caused only chlorosis in old leaves. Chlorosis at the edge of old leaves progressing to the center of the leaves was observed with the omission of K, and after was observed necrosis in the chlorotic areas. Ca deficiency caused tip burn in new leaves, while Mg deficiency caused internerval chlorosis in old leaves. The omission of eachmacronutrient reduced inflorescence dry matter. This deleterious effect was larger for N, P, and K deficiencies, reducing inflorescence dry matter by 87, 49, and 42%, respectively. When the nutrient solutions without N, P, K, Ca, or Mg were supplied to cauliflower plants, the macronutrient contents at harvest were 8.8, 0.6, 3.5, 13.0, and 0.8 g kg(-1) in the foliar tissues and 27.3, 2.2, 21.6, 1.1, and 0.7 g kg(-1) in the inflorescence tissues, respectively.

Behavior of Staphylococcus aureus and autochthone microbiota in fresh sausages added of sodium nitrite and stored under refrigeration

Fresh sausages are cured meat products that may be contaminated with Staphylococcus aureus during the manufacturing procedure, which is frequently related with inadequate handling practices. The use of nitrite in meat products has proven efficacy against Clostridium botulinum, and studies indicate that bactericidal action against S. aureus depends on factors that are intrinsic and extrinsic to the product. The objective of the present study was to evaluate the effect of nitrite concentration, and pH on S. aureus and psychrotrophic autochthone microbiota in fresh sausages stored at different times and temperatures. Fresh sausage were produced at nitrite concentrations 50, 150 and 200ppm and contaminated with S. aureus. The sausages were storage at refrigeration (7 and 12 degrees C) and the quantification of S. aureus and psychrotrophic microorganisms was carried out on days 0, 2, 4, 7, and 10. Results showed that nitrite concentrations and the temperatures used had minimal effect on the multiplication of S. amens and psychrotrophic autochthone microbiota. Final counts depended only on the length of storage: at the end of 10 days, counts were statistically similar in the different groups, showing that temperature and nitrite concentrations used did not control microbial growth effectively. It is suggested that the product should be stored below 7 degrees C or at freezing temperatures for greater microbiological stability.

The changes on microstructure and electrical properties of Bi:2223/Ag composite as a function of the granulation and the content of the added silver powder

The Bi-Sr-Ca-Cu-O system has been one of the most studied superconducting ceramic materials for industry applications. The most of the studies with this aim are on silver/ceramic composites, due to the benefits and great compatibility of this metal with the oxide. In this paper we describe a systematic and comparative study on Ag/BSCCO composite, made by the citrate route, in which the ceramic pellets are sintered in the presence of silver powder using several proportions and having several granulations. It was observed that the introduction of fine (0.5 and 2 μm) silver powder in the proportions of 5 wt. % always implies in a better critical current density compared to the no silver pellet. According to the results, the silver powder in excess of 5 wt.% may not promote best electrical properties, depending on the size of the silver particles.