Banca de DEFESA: JONATHAN ALISON DA SILVA

Uma banca de DEFESA de MESTRADO foi cadastrada pelo programa.
STUDENT : JONATHAN ALISON DA SILVA
DATE: 29/02/2024
TIME: 09:00
LOCAL: Videoconferência pelo Google meet
TITLE:

EVALUATION OF THE BIOTECHNOLOGICAL POTENTIAL OF BLACK JUREMA (Mimosa tenuiflora) VEGETABLE EXTRACT IN THE PRESERVATION OF CHILLED BEEF GROUND MEAT

KEY WORDS:

Preservative additives; Natural additives; Antimicrobian activity; Food industry; Meat products; Food safety.

PAGES: 67
BIG AREA: Ciências Agrárias
AREA: Ciência e Tecnologia de Alimentos
SUBÁREA: Tecnologia de Alimentos
SPECIALTY: Tecnologia de Produtos de Origem Animal
SUMMARY:

The use of synthetic additives in food preservation has demonstrated toxic effects, which is why natural products have become a viable alternative. Therefore, the aim of this study was to evaluate the antimicrobial activity and biotechnological potential of the ethanolic extract of black jurema (Mimosa tenuiflora) bark as a preservative in the food industry. With this purpose, an in vitro investigation of the antimicrobial potential of the extract was carried out against spoilage and pathogenic microorganisms (S. aureus, E. faecalis, E. coli, S. typhi and P. aeruginosa), using the serial microdilutions with determination of the Minimum Inhibitory Concentration (MIC) and Minimum Bactericidal Concentration (CBM). In addition, the in situ antimicrobial activity of the plant product was established, using samples of ground beef, treated and untreated, cooled for zero, 24, 72 and 144 hours and evaluated using Petrifilm®3M TM plates, associated with the determination of your pH. The results demonstrated that the M. tenuiflora extract was capable of inhibiting the growth of all microorganisms in vitro, representing a novelty in its action against S. typhi and P. aeruginosa. Although it did not interfere with the count of aerobic mesophiles in situ (P>0.05), the extract was able to significantly reduce (P<0.05) the colony forming units (CFU) of E. coli in the treated meat and chilled for 24 hours, as well as total coliforms at 24, 72 and 144 hours. The samples did not have their pH changed (P<0.05), regardless of the treatment and refrigeration time. It is concluded that the ethanolic extract of M. tenuiflora inhibits the growth of pathogenic bacteria in vitro and reduces the CFU load of E. coli and total coliforms in situ, representing a promising natural preservative in preserving food products and and maintaining food safety.

COMMITTEE MEMBERS:
Presidente - ELLEN CORDEIRO BENTO DA SILVA
Externo à Instituição - ANDRE DE SOUZA SANTOS - UFRPE
Externa à Instituição - MARIANA GOMES FERREIRA MACHADO DE SIQUEIRA