Antifungal compounds extracted from rice bran fermentation applied to bakery product conservation
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| Formato: | Artículo científico |
| Lenguaje: | en |
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Universidade Estadual de Maringá
2017
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| _version_ | 1876433577425502208 |
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| author | Anelise Christ-Ribeiro |
| author_facet | Anelise Christ-Ribeiro |
| contents | Antifungal compounds extracted from rice bran fermentation applied to bakery product conservation Anelise Christ-Ribeiro Cristiana Costa Bretanha Gregory Giacobbo Luz Michele Moraes de Souza Eliana Badiale Furlong Ingeniería pizzas propionic acid Rhizopus oryzae phenolic compounds Natural conservatives The objective of this study was to apply a natural extract derived from the biomass of fermented rice bran as conservative, aiming to increase the shelf life of pizza do ughs. The substrate, rice bran, was placed in tray bioreactors and inoculated with Rhizopus oryzae , whose initial concentration was 4 x 10 6 spores g -1 of bran fungus. The phenolic extracts , in average concentration of 2.47 mg g -1 , were applied on the pizzas doughts stored at room temperature. Th ese pizza doughs treated increased by more than ten days life compared with those that were applied conv entional conservatives. Th us, this extract phenolic derivative of rice bran showed to be promise as conservative, with results that indicate less fungal contamination as glucosamine, score of molds and yeasts, and invertase enzyme activity in 17.66 μ g g -1 , 1.3 x 10 1 CFU g -1 and 0.04 mg min. proteins -1 , respectively. 2017 artículo científico 1806-2563 https://www.redalyc.org/articulo.oa?id=303252892002 https://www.redalyc.org/journal/3032/303252892002/ https://www.redalyc.org/journal/3032/303252892002/html/ https://www.redalyc.org/journal/3032/303252892002/303252892002.epub https://www.redalyc.org/journal/3032/303252892002/movil en http://www.redalyc.org/revista.oa?id=3032 Acta Scientiarum. Technology application/pdf Universidade Estadual de Maringá Acta Scientiarum. Technology (Brasil) Num.3 Vol.39 |
| format | Artículo científico |
| id | redalyc_303252892002 |
| institution | Redalyc |
| language | en |
| publishDate | 2017 |
| publisher | Universidade Estadual de Maringá |
| spellingShingle | Antifungal compounds extracted from rice bran fermentation applied to bakery product conservation Anelise Christ-Ribeiro Ingeniería pizzas propionic acid Rhizopus oryzae phenolic compounds Natural conservatives Antifungal compounds extracted from rice bran fermentation applied to bakery product conservation Anelise Christ-Ribeiro Cristiana Costa Bretanha Gregory Giacobbo Luz Michele Moraes de Souza Eliana Badiale Furlong Ingeniería pizzas propionic acid Rhizopus oryzae phenolic compounds Natural conservatives The objective of this study was to apply a natural extract derived from the biomass of fermented rice bran as conservative, aiming to increase the shelf life of pizza do ughs. The substrate, rice bran, was placed in tray bioreactors and inoculated with Rhizopus oryzae , whose initial concentration was 4 x 10 6 spores g -1 of bran fungus. The phenolic extracts , in average concentration of 2.47 mg g -1 , were applied on the pizzas doughts stored at room temperature. Th ese pizza doughs treated increased by more than ten days life compared with those that were applied conv entional conservatives. Th us, this extract phenolic derivative of rice bran showed to be promise as conservative, with results that indicate less fungal contamination as glucosamine, score of molds and yeasts, and invertase enzyme activity in 17.66 μ g g -1 , 1.3 x 10 1 CFU g -1 and 0.04 mg min. proteins -1 , respectively. 2017 artículo científico 1806-2563 https://www.redalyc.org/articulo.oa?id=303252892002 https://www.redalyc.org/journal/3032/303252892002/ https://www.redalyc.org/journal/3032/303252892002/html/ https://www.redalyc.org/journal/3032/303252892002/303252892002.epub https://www.redalyc.org/journal/3032/303252892002/movil en http://www.redalyc.org/revista.oa?id=3032 Acta Scientiarum. Technology application/pdf Universidade Estadual de Maringá Acta Scientiarum. Technology (Brasil) Num.3 Vol.39 |
| title | Antifungal compounds extracted from rice bran fermentation applied to bakery product conservation |
| topic | Ingeniería pizzas propionic acid Rhizopus oryzae phenolic compounds Natural conservatives |
| url | https://www.redalyc.org/articulo.oa?id=303252892002 https://www.redalyc.org/journal/3032/303252892002/ https://www.redalyc.org/journal/3032/303252892002/html/ https://www.redalyc.org/journal/3032/303252892002/303252892002.epub https://www.redalyc.org/journal/3032/303252892002/movil |