Abstract The objective of this work was to evaluate the effect of storage time and temperature on main characteristics of a juçara (20%), banana (40%) and strawberry (40%) pasteurized smoothie. The pasteurized smoothie was stored at 7 °C and 25 °C for 90 days. At both temperatures there was degradation of the smoothie anthocyanins, which, as expected, was more drastic in storage at room temperature, impacting also the instrumental color of the product. The microbiological quality of the product was assured at both storage temperatures, showing absence of Salmonella spp. and counting for thermotolerant coliforms <3 MPN.g-1, which is in accordance to Brazilian legislation. Under refrigeration, the smoothie had good sensory acceptance with scores higher than 6 even after three months of storage. Taking into account the high preservation of the bioactive compounds, mainly of the anthocyanins, the juçara, banana and strawberry pasteurized smoothie can be stored for 90 days under refrigeration temperature (7 °C).

Este trabalho avaliou a interferência da origem e do teor de compostos fenólicos de óleo essencial de orégano (OEO) de cinco marcas comerciais provenientes de diferentes regiões do mundo, na atividade inibitória frente à Salmonella Enteritidis (SE). A composição de cada OEO foi determinada por cromatografia gasosa acoplada ao espectrômetro de massas (CG-IE-MS). A atividade inibitória frente SE in vitro foi avaliada pela técnica de difusão em poços, empregando-se soluções alcoólicas a 0,1; 0,2; 0,5; 1,0; ou 2,0%, observando-se a formação de halo de inibição após incubação a 30 °C por 24 horas. Como resultado da análise por CG-IE-MS, foram identificados dezessete componentes voláteis. Todos OEO analisados neste trabalho possuíam carvacrol como componente principal e apresentaram atividade antimicrobiana frente a SE nas cinco concentrações testadas. A ação inibitória das cinco marcas comerciais avaliadas não apresentou diferença estatística significativa (p > 0,05), porém o OEO proveniente da região do Mediterrâneo com p-cimeno e γ-terpineno, além de carvacrol, apresentou maiores halos de inibição de SE que os demais OEO. Concluiu-se que a multiplicação de Salmonella Enteritidis in vitro pode ser inibida por OEO cuja ação antimicrobiana independe da região produtora de orégano. No entanto, óleos essenciais que possuem p-cimeno e γ-terpineno, além de carvacrol, podem ter o seu efeito antimicrobiano potencializado.

This study evaluated the influence of the origin and content of phenolic compounds in five Oregano Essential Oil (OEO) brands, from different part of the world, on the inhibitory activity against Salmonella Enteritidis (SE). The composition of each OEO was determined by gas chromatography coupled to mass spectrometry (GC-MS-IE). The inhibitory activity on SE was evaluated by the agar well diffusion test using alcoholic solutions at 0.1, 0.2, 0.5, 1.0, or 2.0%, observing the formation of inhibition halos after 24 hours of incubation at 30 °C. Using a GC-MS-IE seventeen volatile components were identified. Carvacrol was the major component of all OEO samples. They were active against SE in all tested concentrations. The differences in the inhibitory activity presented by the five brands were not significant (p > 0.05), but the OEO from the Mediterranean, which contained p-cymene and γ-terpinene besides carvacrol, resulted in larger inhibition halos than the other OEO. It was concluded that the in vitro growth of Salmonella Enteritidis can be inhibited by OEO, regardless the region in which oregano is produced. However, the essential oils that contain carvacrol, p- cymene, and γ-terpinene may present a more effective antimicrobial effect.