Myrcia ovata Cambessedes essential oils: A proposal for a novel natural antimicrobial against foodborne bacteria.

This paper reports the innovative antibacterial activity of essential oils (EOs) from nine Myrcia ovata Cambessedes plants against eight foodborne bacteria. Staphylococcus aureus, Bacillus cereus, Bacillus subtilis, Enterococcus faecalis and Pseudomonas aeruginosa were the most susceptible bacteria to EOs. In particular, the P. aeruginosa, which is usually resistant to antimicrobials agents, was extremely sensitive to some EOs. The gram-positive and gram-negative bacteria were inhibited and eliminated with minimum EOs concentrations ranging from 0.78 to 25 µL/mL. The Serratia marcensces and Escherichia coli were less susceptible to EOs alone. Consequently, some EOs combinations were investigated by checkerboard method against these bacteria and a synergistic effect was obtained. Myrcia ovata Cambessedes EOs showed high inhibitory and bactericidal effects against foodborne bacteria might be an interesting alternative for future applications as natural antimicrobials in food systems.

Encapsulation in a sol-gel matrix of lipase from Aspergillus niger obtained by bioconversion of a novel agricultural residue.

Lipase from Aspergillus niger was obtained from the solid-state fermentation of a novel agroindustrial residue, pumpkin seed flour. The partially purified enzyme was encapsulated in a sol-gel matrix, resulting in an immobilization yield of 71.4 %. The optimum pH levels of the free and encapsulated enzymes were 4.0 and 3.0, respectively. The encapsulated enzyme showed greater thermal stability at temperatures of 45 and 60 °C than the free enzyme. The positive influence of the encapsulation process was observed on the thermal stability of the enzyme, since a longer half-life t 1/2 and lower deactivation constant were obtained with the encapsulated lipase when compared with the free lipase. Kinetic parameters were found to follow the Michaelis-Menten equation. The K m values indicated that the encapsulation process reduced enzyme-substrate affinity and the V max was about 31.3 % lower than that obtained with the free lipase. The operational stability was investigated, showing 50 % relative activity up to six cycles of reuse at pH 3.0 at 37 °C. Nevertheless, the production of lipase from agroindustrial residue associated with an efficient immobilization method, which promotes good catalytic properties of the enzyme, makes the process economically viable for future industrial applications.