Geciane Toniazzo - Academia.edu (original) (raw)

Papers by Geciane Toniazzo

AFRICAN JOURNAL OF BIOTECHNOLOGY, 2012

Textile wastewater (TWW) causes many environmental problems, and colored substances must be remov... more Textile wastewater (TWW) causes many environmental problems, and colored substances must be removed from it before their discharge into the environment. An optimization process was analyzed using custom response surface methodology (RSM). In the present study, the effect of different combinations of eight strains was studied using equilateral triangle diagram (Minitab 14.0) and mixture experimental design to assess color and chemical oxygen demand (COD) removal during the growth of species. Under optimal conditions, the bacterial consortium developed was able to decolorize completely (>84%) the dye within 72 h. The color and COD removal were 89.97 and 84.71%, respectively. A significant increase in azoreductase, lignin peroxidase and laccase activities in the cells were obtained after complete decolorization. Ultraviolet (UV)-vis and nuclear magnetic resonance (NMR) spectroscopy analysis confirmed the biodegradability of the TWW by the developed bacterial consortium.

Anais do Simpósio Nacional de Bioprocessos, Sep 5, 2015

international food research journal, 2015

The aim of this study was to develop an emulsion formulation of pork skin and evaluate the effect... more The aim of this study was to develop an emulsion formulation of pork skin and evaluate the effect of partial substitution of soy protein for this emulsion in a formulation of mortadella. For the emulsion development was used a 23 factorial experimental design with central point in order to evaluate the best process condition in terms of amount of pork skin (60-80%), salt concentration (1.5 to 2.5%) and emulsifier disk size (2 to 3 mm).From the experimental design set up the best conditions for the preparation of the emulsion pork skin later to be applied in the mortadella formulation. Only the lipid emulsion content was influenced significantly (p <0.10) by the amount of pork skin, salt and by the discs emulsifier hole size. The pork skin emulsion was used in a mortadella formulation and compared to a standard formulation (similar to commercial).For the test formulation 6.4% of emulsion skin and 2.9% of soy protein (reduction of 27.5% in soybean protein added) were used. Mortadella developed met the standards established by the Brazilian legislation and analysis of texture showed higher hardness, cohesiveness, chewiness and adhesiveness (p <0.05) for the mortadella with pork skin emulsion against standard mortadella. In the sensory evaluation, the mortadella withpork skin emulsion was preferred by 71.4% of the panelists. Based on the results obtained, it was concluded that it is feasible to use pork skin emulsion in mortadella and this may partially replace soybean protein without harming the quality of the product and allowing to add value to this byproduct of the meat industry.

Food Science and Technology International, Aug 1, 2002

Efeitos do processamento na erva-mate, Esmelindro et al.

Industrial & Engineering Chemistry Research, Oct 29, 2008

ABSTRACT This work reports the use of response surface methodology to optimize the lipase product... more ABSTRACT This work reports the use of response surface methodology to optimize the lipase production by submerged fermentation using immobilized cells of a newly isolated Penicillium sp. For this, experimental designs were employed to evaluate the best condition for microorganism immobilization. The optimum experimental conditions for immobilized microorganisms were determined as 2.5% (w/v) of calcium alginate, 0.2% (w/v) of CaCl2, and 1.5% (v/v) of glutaraldehyde and 6 h of curing time, yielding a lipase activity as high as 20.96 U/mL in 120 h of fermentation. The activity obtained is higher than those observed with free cells of this microorganism and comparable to results presented in the literature for lipase production with immobilized cells from several microorganisms. The crude enzymatic extract presented optimum pH and temperature of 7.0 and 37 °C, respectively, and maintained its activity for 60 days storage at −10 °C.

Italian Journal of Food Science, Jul 7, 2016

The adhesion and biofilm formation of Listeria monocytogenes on new and used boning knives (handl... more The adhesion and biofilm formation of Listeria monocytogenes on new and used boning knives (handle and blade) were observed. The number of pathogens on both surfaces increased with the contact time, forming a biofilm after 2 h. Peracetic acid or hot water effectively removed adhered L. monocytogenes at each of the contact times and concentrations evaluated. Biguanide showed lower removal efficacy on used surfaces, but had increased effectiveness at concentrations of 2.0%. The new knife blades had a lower roughness and flattened morphology in comparison with used surface

Anais do Simpósio Nacional de Bioprocessos, Sep 5, 2015

Italian Journal of Food Science, Mar 2, 2016

the objective of this study was to investigate Escherichia coli adhesion on new and used polyethy... more the objective of this study was to investigate Escherichia coli adhesion on new and used polyethylene cutting board surface and evaluate it's removal using different sanitizer (peracetic acid, chlorhexidine, sodium hypochlorite and organic acids). results indicated that the number of adherent cells increased with time in both surfaces evaluated. Evaluating the sanitizer action, 0.5% peracetic acid was more effective in removal E. coli than chlorhexidine and organic acids at same concentration in both surfaces. Peracetic acid and sodium hypochlorite also showed effectiveness at concentrations of 0.2% and 0.5% on new surfaces, respectively. 0.8% of chlorhexidine and 2.0% of organic acids showed similar effectiveness in the removal E. coli on new and used surfaces, respectively. these results suggest that peracetic acid is considerable promise sanitizer for application in surfaces of the food processing industry.

Lebensmittel-Wissenschaft & Technologie, Sep 1, 2016

Abstract The aim of the present study was to investigate adhesion and biofilm formation on boning... more Abstract The aim of the present study was to investigate adhesion and biofilm formation on boning knife (new and used; handle – polyethylene and blade – stainless steel) surfaces to evaluate the efficiency of different concentrations of biguanide, peracetic acid and hot water (82.2 °C) in the removal of attached Escherichia coli cells on these surfaces. The bacteria presented an ability of biofilm formation in vitro , being weakly and moderately adherent after 6 h and 24 h respectively. Results showed that the bacterial adhesion increased with the time in both surfaces evaluated (handle and blade). Biofilm formation (1 × 10 3 CFU/cm 2 ) occurred after 6 h of contact time on the handles (new and used surfaces) and blades (new surface). A lower concentration (0.2%) of peracetic acid was efficient in removing adhered cells for 6 h on new and used surfaces. Hot water, typically used in industries, also proved to be efficient in most of the contact times evaluated. It was possible to observe that surface roughness increased with the bacterial adhesion. In this way, hot water with peracetic acid seems to be a promising treatment for the removal of E. coli from boning knives.

Revista Ceres, Oct 1, 2010

RESUMO Chemical composition and antioxidant and antibacterial activities of clove essential oil (... more RESUMO Chemical composition and antioxidant and antibacterial activities of clove essential oil (Eugenia caryophyllata Thunb) The search for natural antioxidants and antimicrobials has been a major goal of scientific studies. The main objective of this work was to determine the antioxidant and antimicrobial activities and the minimal inhibitory concentration of clove oil obtained by hydrodistillation. GC-MS analysis identified eugenol as major compound of the essential oil. The oil showed antibacterial activity for almost all tested microorganisms. The minimal inhibitory concentration ranged from 0.2 mg.mL-1 to 0.6 mg.mL-1. There was a linear correlation between the antioxidant activity and the essential oil concentration. Results showed the potential of Eugenia caryophyllata essential oil as an alternative for the formulation of new food products.

Pharmacognosy Reviews, Jul 1, 2008

This work provides an overview regarding genetic and botanical characteristics as well as chemica... more This work provides an overview regarding genetic and botanical characteristics as well as chemical profile and potential utilization of mate (Ilex paraguariensis St Hil.) plant. The major components present in parts of mate plant are reviewed and possible health problems arising from customarily intake of hot infusions are addressed. Likewise, important applications of mate as drinks, cosmetics, and pharmaceuticals are commented along with relevant properties in human health treatment. Finally, it is discussed the mate world wide market in perspective with special emphasis on the path from the industry environment to costumer consumption.

Humana Press eBooks, 2005

The main objective of this work was to investigate the biotransformations of (−)α-pinene, (−)β-pi... more The main objective of this work was to investigate the biotransformations of (−)α-pinene, (−)β-pinene, and (+) limonene by Aspergillus niger ATCC 9642. The culture conditions involved-concentration of cosolvent (EtOH), substrate applied, and sequential addition of substrates-were investigated. Adaptation of the precultures with small amounts of substrate was also studied. The experiments were performed in conical flasks with liquid cultures. This strain of A. niger was able to convert only (−)β-pinene into α-terpineol. An optimum conversion of (−)β-pinene into α-terpineol of about 4% was obtained when the substrate was applied as a diluted solution in EtOH and sequential addition of substrate was used.

Food Science and Technology, Apr 17, 2012

Influence of different sanitizers on food contaminant bacteria: effect of exposure temperature, c... more Influence of different sanitizers on food contaminant bacteria: effect of exposure temperature, contact time, and product concentration Influência de diferentes sanitizantes na contaminação de alimentos por bactérias: Efeito da temperatura de exposição, tempo de contato e concentração de produto

DOAJ (DOAJ: Directory of Open Access Journals), Jun 1, 2012

Poultry Science Journal, Aug 1, 2013

Biocatalysis and agricultural biotechnology, Jul 1, 2015

Biocatalysis and agricultural biotechnology, Apr 1, 2014

This work aimed at evaluating the carotenoids production by a newly isolated Sporidiobolus pararo... more This work aimed at evaluating the carotenoids production by a newly isolated Sporidiobolus pararoseus using agroindustrial substrates (glycerol, corn steep liquor and parboiled rice water). Bio-production was carried out in an orbital shaker, using 10% (w/v) of inoculum (25 1C, 180 rpm for 35 h), incubated for 120 h in a dark room. Liquid N 2 and dimethylsulfoxide (DMSO) were used for cell rupture and carotenoids were extracted with a solution of acetone/methanol (7:3, v/v). Optimization of carotenoids bio-production was achieved by experimental design technique. Maximum concentration of 843 μg L À 1 (β-carotene of 396 μg L À 1) of carotenoids was obtained in a medium containing 40 g L À 1 of glycerol, 40 g L À 1 of corn steep liquor and 20 g L À 1 of parboiled rice water, 25 1C, initial pH 4.0 and 180 rpm. The kinetic evaluation showed that the maximum concentration of total carotenoids was reached after 96 h of bio-production and that carotenoids production was associated with cell growth. The substrate consumption showed that at 96 h of bio-production consumption of 76% of total organic carbon (54% of glycerol) and 76% of nitrogen occurred.

Alimentos e Nutrição, Apr 1, 2012

Tratamento TBARS (mg malonaldeído/kg) Assado Armazenado Reaquecido Sem condimentos 0,03 aC ± 0,01... more Tratamento TBARS (mg malonaldeído/kg) Assado Armazenado Reaquecido Sem condimentos 0,03 aC ± 0,01 0,41 aA ± 0,13 0,18 aB ± 0,03 Com sal 0,04 aC ± 0,02 0,40 aA ± 0,14 0,19 aB ± 0,

African Journal of Biotechnology, Oct 2, 2013

The objective of this work was to optimize the medium composition for maximum pectin-methylestera... more The objective of this work was to optimize the medium composition for maximum pectin-methylesterase (PME) production from a newly isolated strain of Penicillium brasilianum by submerged fermentation. A Plackett-Burman design was first used for the screening of most important factors, followed by a 2 3 full experimental design, to maximize the enzyme production. The maximum pectinmethyl-esterase activity was 4.0 U/mL at 24 h of bioproduction using a pectin concentration of 32.0 g/L, yeast extract of 30.0 g/L, potassium phosphate of 8.0 g/L, iron (II) sulfate of 0.02 g/L, at 30°C, stirring rate of 180 rpm and initial pH of 5.5. The kinetic evaluation showed that after 27 h of fermentation, a consumption of 15% of total organic carbon and 10% of nitrogen was observed. The crude enzymatic extract kept about 80% of its initial activity after 1848 h under low temperatures. An increase of PME activity was observed after incubation at high temperatures. The residual activity of the extracts after 1728 h of incubation was about 95% for all tested pH values (5, 7, 9 and 11). The application of 0.5% (v/v) of PME crude extract for clarification of peach juice showed a reduction on the viscosity (7.20%) and turbidity (14.11%).

AFRICAN JOURNAL OF BIOTECHNOLOGY, 2012

Textile wastewater (TWW) causes many environmental problems, and colored substances must be remov... more Textile wastewater (TWW) causes many environmental problems, and colored substances must be removed from it before their discharge into the environment. An optimization process was analyzed using custom response surface methodology (RSM). In the present study, the effect of different combinations of eight strains was studied using equilateral triangle diagram (Minitab 14.0) and mixture experimental design to assess color and chemical oxygen demand (COD) removal during the growth of species. Under optimal conditions, the bacterial consortium developed was able to decolorize completely (>84%) the dye within 72 h. The color and COD removal were 89.97 and 84.71%, respectively. A significant increase in azoreductase, lignin peroxidase and laccase activities in the cells were obtained after complete decolorization. Ultraviolet (UV)-vis and nuclear magnetic resonance (NMR) spectroscopy analysis confirmed the biodegradability of the TWW by the developed bacterial consortium.

Anais do Simpósio Nacional de Bioprocessos, Sep 5, 2015

international food research journal, 2015

The aim of this study was to develop an emulsion formulation of pork skin and evaluate the effect... more The aim of this study was to develop an emulsion formulation of pork skin and evaluate the effect of partial substitution of soy protein for this emulsion in a formulation of mortadella. For the emulsion development was used a 23 factorial experimental design with central point in order to evaluate the best process condition in terms of amount of pork skin (60-80%), salt concentration (1.5 to 2.5%) and emulsifier disk size (2 to 3 mm).From the experimental design set up the best conditions for the preparation of the emulsion pork skin later to be applied in the mortadella formulation. Only the lipid emulsion content was influenced significantly (p <0.10) by the amount of pork skin, salt and by the discs emulsifier hole size. The pork skin emulsion was used in a mortadella formulation and compared to a standard formulation (similar to commercial).For the test formulation 6.4% of emulsion skin and 2.9% of soy protein (reduction of 27.5% in soybean protein added) were used. Mortadella developed met the standards established by the Brazilian legislation and analysis of texture showed higher hardness, cohesiveness, chewiness and adhesiveness (p <0.05) for the mortadella with pork skin emulsion against standard mortadella. In the sensory evaluation, the mortadella withpork skin emulsion was preferred by 71.4% of the panelists. Based on the results obtained, it was concluded that it is feasible to use pork skin emulsion in mortadella and this may partially replace soybean protein without harming the quality of the product and allowing to add value to this byproduct of the meat industry.

Food Science and Technology International, Aug 1, 2002

Efeitos do processamento na erva-mate, Esmelindro et al.

Industrial & Engineering Chemistry Research, Oct 29, 2008

ABSTRACT This work reports the use of response surface methodology to optimize the lipase product... more ABSTRACT This work reports the use of response surface methodology to optimize the lipase production by submerged fermentation using immobilized cells of a newly isolated Penicillium sp. For this, experimental designs were employed to evaluate the best condition for microorganism immobilization. The optimum experimental conditions for immobilized microorganisms were determined as 2.5% (w/v) of calcium alginate, 0.2% (w/v) of CaCl2, and 1.5% (v/v) of glutaraldehyde and 6 h of curing time, yielding a lipase activity as high as 20.96 U/mL in 120 h of fermentation. The activity obtained is higher than those observed with free cells of this microorganism and comparable to results presented in the literature for lipase production with immobilized cells from several microorganisms. The crude enzymatic extract presented optimum pH and temperature of 7.0 and 37 °C, respectively, and maintained its activity for 60 days storage at −10 °C.

Italian Journal of Food Science, Jul 7, 2016

The adhesion and biofilm formation of Listeria monocytogenes on new and used boning knives (handl... more The adhesion and biofilm formation of Listeria monocytogenes on new and used boning knives (handle and blade) were observed. The number of pathogens on both surfaces increased with the contact time, forming a biofilm after 2 h. Peracetic acid or hot water effectively removed adhered L. monocytogenes at each of the contact times and concentrations evaluated. Biguanide showed lower removal efficacy on used surfaces, but had increased effectiveness at concentrations of 2.0%. The new knife blades had a lower roughness and flattened morphology in comparison with used surface

Anais do Simpósio Nacional de Bioprocessos, Sep 5, 2015

Italian Journal of Food Science, Mar 2, 2016

the objective of this study was to investigate Escherichia coli adhesion on new and used polyethy... more the objective of this study was to investigate Escherichia coli adhesion on new and used polyethylene cutting board surface and evaluate it's removal using different sanitizer (peracetic acid, chlorhexidine, sodium hypochlorite and organic acids). results indicated that the number of adherent cells increased with time in both surfaces evaluated. Evaluating the sanitizer action, 0.5% peracetic acid was more effective in removal E. coli than chlorhexidine and organic acids at same concentration in both surfaces. Peracetic acid and sodium hypochlorite also showed effectiveness at concentrations of 0.2% and 0.5% on new surfaces, respectively. 0.8% of chlorhexidine and 2.0% of organic acids showed similar effectiveness in the removal E. coli on new and used surfaces, respectively. these results suggest that peracetic acid is considerable promise sanitizer for application in surfaces of the food processing industry.

Lebensmittel-Wissenschaft & Technologie, Sep 1, 2016

Abstract The aim of the present study was to investigate adhesion and biofilm formation on boning... more Abstract The aim of the present study was to investigate adhesion and biofilm formation on boning knife (new and used; handle – polyethylene and blade – stainless steel) surfaces to evaluate the efficiency of different concentrations of biguanide, peracetic acid and hot water (82.2 °C) in the removal of attached Escherichia coli cells on these surfaces. The bacteria presented an ability of biofilm formation in vitro , being weakly and moderately adherent after 6 h and 24 h respectively. Results showed that the bacterial adhesion increased with the time in both surfaces evaluated (handle and blade). Biofilm formation (1 × 10 3 CFU/cm 2 ) occurred after 6 h of contact time on the handles (new and used surfaces) and blades (new surface). A lower concentration (0.2%) of peracetic acid was efficient in removing adhered cells for 6 h on new and used surfaces. Hot water, typically used in industries, also proved to be efficient in most of the contact times evaluated. It was possible to observe that surface roughness increased with the bacterial adhesion. In this way, hot water with peracetic acid seems to be a promising treatment for the removal of E. coli from boning knives.

Revista Ceres, Oct 1, 2010

RESUMO Chemical composition and antioxidant and antibacterial activities of clove essential oil (... more RESUMO Chemical composition and antioxidant and antibacterial activities of clove essential oil (Eugenia caryophyllata Thunb) The search for natural antioxidants and antimicrobials has been a major goal of scientific studies. The main objective of this work was to determine the antioxidant and antimicrobial activities and the minimal inhibitory concentration of clove oil obtained by hydrodistillation. GC-MS analysis identified eugenol as major compound of the essential oil. The oil showed antibacterial activity for almost all tested microorganisms. The minimal inhibitory concentration ranged from 0.2 mg.mL-1 to 0.6 mg.mL-1. There was a linear correlation between the antioxidant activity and the essential oil concentration. Results showed the potential of Eugenia caryophyllata essential oil as an alternative for the formulation of new food products.

Pharmacognosy Reviews, Jul 1, 2008

This work provides an overview regarding genetic and botanical characteristics as well as chemica... more This work provides an overview regarding genetic and botanical characteristics as well as chemical profile and potential utilization of mate (Ilex paraguariensis St Hil.) plant. The major components present in parts of mate plant are reviewed and possible health problems arising from customarily intake of hot infusions are addressed. Likewise, important applications of mate as drinks, cosmetics, and pharmaceuticals are commented along with relevant properties in human health treatment. Finally, it is discussed the mate world wide market in perspective with special emphasis on the path from the industry environment to costumer consumption.

Humana Press eBooks, 2005

The main objective of this work was to investigate the biotransformations of (−)α-pinene, (−)β-pi... more The main objective of this work was to investigate the biotransformations of (−)α-pinene, (−)β-pinene, and (+) limonene by Aspergillus niger ATCC 9642. The culture conditions involved-concentration of cosolvent (EtOH), substrate applied, and sequential addition of substrates-were investigated. Adaptation of the precultures with small amounts of substrate was also studied. The experiments were performed in conical flasks with liquid cultures. This strain of A. niger was able to convert only (−)β-pinene into α-terpineol. An optimum conversion of (−)β-pinene into α-terpineol of about 4% was obtained when the substrate was applied as a diluted solution in EtOH and sequential addition of substrate was used.

Food Science and Technology, Apr 17, 2012

Influence of different sanitizers on food contaminant bacteria: effect of exposure temperature, c... more Influence of different sanitizers on food contaminant bacteria: effect of exposure temperature, contact time, and product concentration Influência de diferentes sanitizantes na contaminação de alimentos por bactérias: Efeito da temperatura de exposição, tempo de contato e concentração de produto

DOAJ (DOAJ: Directory of Open Access Journals), Jun 1, 2012

Poultry Science Journal, Aug 1, 2013

Biocatalysis and agricultural biotechnology, Jul 1, 2015

Biocatalysis and agricultural biotechnology, Apr 1, 2014

This work aimed at evaluating the carotenoids production by a newly isolated Sporidiobolus pararo... more This work aimed at evaluating the carotenoids production by a newly isolated Sporidiobolus pararoseus using agroindustrial substrates (glycerol, corn steep liquor and parboiled rice water). Bio-production was carried out in an orbital shaker, using 10% (w/v) of inoculum (25 1C, 180 rpm for 35 h), incubated for 120 h in a dark room. Liquid N 2 and dimethylsulfoxide (DMSO) were used for cell rupture and carotenoids were extracted with a solution of acetone/methanol (7:3, v/v). Optimization of carotenoids bio-production was achieved by experimental design technique. Maximum concentration of 843 μg L À 1 (β-carotene of 396 μg L À 1) of carotenoids was obtained in a medium containing 40 g L À 1 of glycerol, 40 g L À 1 of corn steep liquor and 20 g L À 1 of parboiled rice water, 25 1C, initial pH 4.0 and 180 rpm. The kinetic evaluation showed that the maximum concentration of total carotenoids was reached after 96 h of bio-production and that carotenoids production was associated with cell growth. The substrate consumption showed that at 96 h of bio-production consumption of 76% of total organic carbon (54% of glycerol) and 76% of nitrogen occurred.

Alimentos e Nutrição, Apr 1, 2012

Tratamento TBARS (mg malonaldeído/kg) Assado Armazenado Reaquecido Sem condimentos 0,03 aC ± 0,01... more Tratamento TBARS (mg malonaldeído/kg) Assado Armazenado Reaquecido Sem condimentos 0,03 aC ± 0,01 0,41 aA ± 0,13 0,18 aB ± 0,03 Com sal 0,04 aC ± 0,02 0,40 aA ± 0,14 0,19 aB ± 0,

African Journal of Biotechnology, Oct 2, 2013

The objective of this work was to optimize the medium composition for maximum pectin-methylestera... more The objective of this work was to optimize the medium composition for maximum pectin-methylesterase (PME) production from a newly isolated strain of Penicillium brasilianum by submerged fermentation. A Plackett-Burman design was first used for the screening of most important factors, followed by a 2 3 full experimental design, to maximize the enzyme production. The maximum pectinmethyl-esterase activity was 4.0 U/mL at 24 h of bioproduction using a pectin concentration of 32.0 g/L, yeast extract of 30.0 g/L, potassium phosphate of 8.0 g/L, iron (II) sulfate of 0.02 g/L, at 30°C, stirring rate of 180 rpm and initial pH of 5.5. The kinetic evaluation showed that after 27 h of fermentation, a consumption of 15% of total organic carbon and 10% of nitrogen was observed. The crude enzymatic extract kept about 80% of its initial activity after 1848 h under low temperatures. An increase of PME activity was observed after incubation at high temperatures. The residual activity of the extracts after 1728 h of incubation was about 95% for all tested pH values (5, 7, 9 and 11). The application of 0.5% (v/v) of PME crude extract for clarification of peach juice showed a reduction on the viscosity (7.20%) and turbidity (14.11%).