169,915 research outputs found
Characterization and antimicrobial properties of food packaging methylcellulose films containing stem extract of Ginja cherry
No full textBACKGROUND: Food contamination and spoilage is a problem causing growing concern. To avoid it, the use of food packaging with appropriate characteristics is essential; ideally, the packaging should protect food from external contamination and exhibit antibacterial properties. With this aim, methylcellulose (MC) films containing natural extracts from the stems of Ginja cherry, an agricultural by-product, were developed and characterized. RESULTS: The antibacterial activity of films was screened by the disc diffusion method and quantified using the viable cell count assay. The films inhibited the growth of both Gram-positive and Gram-negative strains (Listeria innocua, methicillin-sensitive Staphylococcus aureus, methicillin-resistant S. aureus, Salmonella Enteritidis, Escherichia coli). For the films with lower extract content, effectiveness against the microorganisms depended on the inoculum concentration. Scanning electron microscope images of the films showed that those containing the extracts had a smooth and continuous structure. UV-visible spectroscopy showed that these materials do not transmit light in the UV. CONCLUSION: This study shows that MC films containing agricultural by-products, in this case Ginja cherry stem extract, could be used to prevent food contamination by relevant bacterial strains and degradation by UV light. Using such materials in food packaging, the shelf life of food products could be extended while utilizing an otherwise wasted by-product. © 2013 Society of Chemical Industry
Emerging insights into the genetic basis of canine hip dysplasia
No full textMário Ginja,1 Ana Rita Gaspar,1 Catarina Ginja,2,3 1Department of Veterinary Sciences-CITAB, University of Trás-os-Montes and Alto Douro, Vila Real, Portugal; 2Ce3C – Centro de Ecologia, Evolução e Alterações Ambientais, Faculdade de Ciências, Universidade de Lisboa, Lisboa, Portugal; 3CIBIO-InBIO – Centro de Investigação em Biodiversidade e Recursos Genéticos, Universidade do Porto, Vairão, Portugal Abstract: Canine hip dysplasia (CHD) is the most common inherited polygenic orthopedic trait in dogs with the phenotype influenced also by environmental factors. This trait was described in the dog in 1935 and leads to a debilitating secondary hip osteoarthritis. The diagnosis is confirmed radiographically by evaluating signs of degenerative joint disease, incongruence, and/or passive hip joint laxity. There is no ideal medical or surgical treatment so prevention based on controlled breeding is the optimal approach. The definitive CHD diagnosis based on radiographic examination involves the exposure to ionizing radiation under general anesthesia or heavy sedation but the image does not reveal the underlying genetic quality of the dog. Phenotypic expression of CHD is modified by environmental factors and dogs with a normal phenotype can be carriers of some mutations and transmit these genes to their offspring. Programs based on selection of dogs with better individual phenotypes for breeding are effective when strictly applied but remain inferior to the selection of dogs based on estimation of breeding values. Molecular studies for dissecting the genetic basis of CHD are ongoing, but progress has been slow. In the future, the recommended method to improve hip quality in controlled breeding schemes, which will allow higher selection pressure, would be based on the estimation of the genomic breeding value. Since 2012, a commercial DNA test has been available for Labrador Retrievers using a blood sample and provides a probability for development of CHD but we await evidence that this test reduces the incidence or severity of CHD. Keywords: canine hip dysplasia, phenotype, breeding stock, GWAS, screening, diagnosi
Characterization and antimicrobial properties of food packaging methylcellulose films containing stem extract of Ginja cherry
No full textBACKGROUND: Food contamination and spoilage is a problem causing growing concern. To avoid it, the use of food packaging with appropriate characteristics is essential; ideally, the packaging should protect food from external contamination and exhibit antibacterial properties. With this aim, methylcellulose (MC) films containing natural extracts from the stems of Ginja cherry, an agricultural by-product, were developed and characterized. RESULTS: The antibacterial activity of films was screened by the disc diffusion method and quantified using the viable cell count assay. The films inhibited the growth of both Gram-positive and Gram-negative strains (Listeria innocua, methicillin-sensitive Staphylococcus aureus, methicillin-resistant S. aureus, Salmonella Enteritidis, Escherichia coli). For the films with lower extract content, effectiveness against the microorganisms depended on the inoculum concentration. Scanning electron microscope images of the films showed that those containing the extracts had a smooth and continuous structure. UV-visible spectroscopy showed that these materials do not transmit light in the UV. CONCLUSION: This study shows that MC films containing agricultural by-products, in this case Ginja cherry stem extract, could be used to prevent food contamination by relevant bacterial strains and degradation by UV light. Using such materials in food packaging, the shelf life of food products could be extended while utilizing an otherwise wasted by-product. (C) 2013 Society of Chemical Industr
Chemical composition and antibacterial properties of stem and leaf extracts from Ginja cherry plant
No full textIn this work the first systematic study on the composition and the antibacterial properties of the extracts from the stems and the leaves of Ginja cherry are reported. This native Portuguese cherry (Prunus cerasus, L. Rosaceae) is used to make a liquor (Ginjinha); both stems and leaves are a by-product of this process. The extracts from stems and leaves were prepared using different solvents (ethyl acetate, ethanol, acetone and water); their analysis was performed with GC-MS. Thirty-six volatile compounds were identified; terpenes - both hydrocarbons and oxygenated - were the main class of compounds. The extracts made from the stems with ethyl acetate were particularly rich in these species; compounds such as linalool, alpha-pinene, 4-terpineol and cedrene were present in concentration more than 10 times higher than in the other extracts. The antibacterial properties of all the extracts were tested against eight bacterial strains; the values of the minimum inhibitory concentration and minimum bactericidal concentration were determined. The stem extracts in ethyl acetate were the most active, showing bacteriostatic and bactericidal activity towards Gram-positive and Gram-negative microorganisms. This study showed that these by-products can be successfully valorized with solvent extraction of valuable compounds. The antibacterial properties of these extracts, combined with their antioxidant activity, make them suitable to be employed in areas like cosmetics and food packaging.info:eu-repo/semantics/publishedVersio
High added-value compounds with antibacterial properties from Ginja Cherries by-products
No full textPurpose: To test the antimicrobial properties of the extracts of stems and leaves of Ginja cherry plant. Both stems and leaves are waste in the production of the cherry liquor and they could be valorised by extracting valuable compounds, making the process more environmentally sustainable.
Methods: The ethanol extracts from both stems and leaves were analysed by LC-ESI/MS to determine the phenolic composition. They were tested against Gram positive and Gram negative bacteria (Bacillus subtilis, Staphylococcus aureus MSSA, Staphylococcus aureus MRSA, Pseudomonas sp., Pseudomonas aeruginosa, Flavobacterium sp., Escherichia coli, Salmonella), using the disk diffusion technique and the broth dilution technique. Results: The extracts showed good antibacterial properties towards Gram positive and Gram negative bacteria. The values of the Minimum Inhibitory Concentration (MIC) were lower for Gram positive bacteria (10–15 mg/ml) than for Gram negative ones (10–100 mg/ml). The values of Minimum Bactericidal Concentration (MBC) were between 2 and 4 times higher than the MICs. Conclusions: The waste from Ginja cherry plants can be successfully employed to extract valuable compounds such as polyphenols, with antibacterial properties.info:eu-repo/semantics/publishedVersio
Characterization and antimicrobial properties of food packaging methylcellulose films containing stem extract of Ginja cherry
No full textBACKGROUND: Food contamination and spoilage is a problem causing growing concern. To avoid it, the use of food packaging
with appropriate characteristics is essential; ideally, the packaging should protect food from external contamination and
exhibit antibacterial properties. With this aim, methylcellulose (MC) films containing natural extracts from the stems of Ginja
cherry, an agricultural by-product, were developed and characterized.
RESULTS: The antibacterial activity of filmswas screened by the disc diffusion method and quantified using the viable cell count
assay. The films inhibited the growth of both Gram-positive and Gram-negative strains (Listeria innocua, methicillin-sensitive
Staphylococcus aureus, methicillin-resistant S. aureus, Salmonella Enteritidis, Escherichia coli). For the films with lower extract
content, effectiveness against the microorganisms depended on the inoculum concentration. Scanning electron microscope
images of the films showed that those containing the extracts had a smooth and continuous structure. UV–visible spectroscopy
showed that thesematerials do not transmit light in the UV.
CONCLUSION: This study shows that MC films containing agricultural by-products, in this case Ginja cherry stem extract, could
be used to prevent food contamination by relevant bacterial strains and degradation by UV light. Using such materials in food
packaging, the shelf life of food products could be extended while utilizing an otherwise wasted by-product.info:eu-repo/semantics/publishedVersio
Avaliação de um pomar de ginja no primeiro ano de instalação e análise comparativa das variedades na exploração
No full textMestrado em Engenharia Agronómica - Instituto Superior de AgronomiaA ginja é a materia principal para a produção de ginjinha, um licor tradicional português de grande importância, sendo assim importante aumentar a sua produção.
Sabendo que os porta-enxertos têm grande influência no crescimento e desenvolvimento das plantas, bem como na produtividade e qualidade da fruta, realizou-se um estudo para avaliar a influência de dois porta-enxertos (Prunus avium e Maxma 60), em comparação com pé franco, para determinar qual o mais adequado para a produção de ginja na região de Arruda dos Vinhos.
Procedeu-se então ao acompanhamento de um pomar recém-instalado com duas variedades de ginja, uma mais precoce (variedade de maio) e uma mais tardia (variedade de junho). O estudo contemplou plantas da variedade de junho em pé franco e enxertadas em cada um dos porta-enxertos referidos e também plantas da variedade de maio em pé franco, avaliando-se o seu crescimento através de medições de diâmetro e comprimento do tronco e ramos, realizando-se medições da clorofila das folhas e contabilizando-se o número de gomos e de flores.
Procedeu-se também a uma análise de alguns parâmetros químicos qualitativos dos frutos das duas variedades (TSS, AT, teor em vitamina C e em compostos fenólicos totais), de forma a determinar a sua importância na produção do licor.
Os resultados obtidos mostraram que as plantas com maior produtividade potencial foram as enxertadas em Maxma 60 (24,8 flores/ramo), verificando-se maior vigor vegetativo nas plantas em pé franco (278,6 cm de crescimento médio dos lançamentos do ano). Relativamente às análises dos frutos, a variedade de maio apresentou maior teor de fenóis (2301 ± 431 mg/L a 1902 ± 9 mg/L na data final) e a de junho maior acidez (23,6 ± 1,7 g/L a 21,7 ± 1 g/L, na data final) e grau Brix (15,7 ± 1,2 a 25,1 ± 0,5 na data final)N/
Going Beyond Counting First Authors in Author Co-citation Analysis
No full textThe present study examines one of the fundamental aspects of author co-citation analysis (ACA) - the way co-citation
counts are defined. Co-citation counting provides the data on which all subsequent statistical analyses and mappings
are based, and we compare ACA results based on two different types of co-citation counting - the traditional type that
only counts the first one among a cited work's authors on the one hand and a non-traditional type that takes into
account the first 5 authors of a cited work on the other hand. Results indicate that the picture produced through this non-traditional author co-citation counting contains more coherent author groups and is therefore considerably clearer. However, this picture represents fewer specialties in the research field being studied than that produced through the traditional first-author co-citation counting when the same number of top-ranked authors is selected and analyzed. Reasons for these effects are discussed
Avaliação de um pomar de ginja no primeiro ano de instalação e análise comparativa das variedades na exploração
No full textMestrado em Engenharia Agronómica - Instituto Superior de AgronomiaA ginja é a materia principal para a produção de ginjinha, um licor tradicional português de grande importância, sendo assim importante aumentar a sua produção.
Sabendo que os porta-enxertos têm grande influência no crescimento e desenvolvimento das plantas, bem como na produtividade e qualidade da fruta, realizou-se um estudo para avaliar a influência de dois porta-enxertos (Prunus avium e Maxma 60), em comparação com pé franco, para determinar qual o mais adequado para a produção de ginja na região de Arruda dos Vinhos.
Procedeu-se então ao acompanhamento de um pomar recém-instalado com duas variedades de ginja, uma mais precoce (variedade de maio) e uma mais tardia (variedade de junho). O estudo contemplou plantas da variedade de junho em pé franco e enxertadas em cada um dos porta-enxertos referidos e também plantas da variedade de maio em pé franco, avaliando-se o seu crescimento através de medições de diâmetro e comprimento do tronco e ramos, realizando-se medições da clorofila das folhas e contabilizando-se o número de gomos e de flores.
Procedeu-se também a uma análise de alguns parâmetros químicos qualitativos dos frutos das duas variedades (TSS, AT, teor em vitamina C e em compostos fenólicos totais), de forma a determinar a sua importância na produção do licor.
Os resultados obtidos mostraram que as plantas com maior produtividade potencial foram as enxertadas em Maxma 60 (24,8 flores/ramo), verificando-se maior vigor vegetativo nas plantas em pé franco (278,6 cm de crescimento médio dos lançamentos do ano). Relativamente às análises dos frutos, a variedade de maio apresentou maior teor de fenóis (2301 ± 431 mg/L a 1902 ± 9 mg/L na data final) e a de junho maior acidez (23,6 ± 1,7 g/L a 21,7 ± 1 g/L, na data final) e grau Brix (15,7 ± 1,2 a 25,1 ± 0,5 na data final)N/
Avaliação de um pomar de ginja no primeiro ano de instalação e análise comparativa das variedades na exploração
No full textMestrado em Engenharia Agronómica - Instituto Superior de AgronomiaA ginja é a materia principal para a produção de ginjinha, um licor tradicional português de grande importância, sendo assim importante aumentar a sua produção.
Sabendo que os porta-enxertos têm grande influência no crescimento e desenvolvimento das plantas, bem como na produtividade e qualidade da fruta, realizou-se um estudo para avaliar a influência de dois porta-enxertos (Prunus avium e Maxma 60), em comparação com pé franco, para determinar qual o mais adequado para a produção de ginja na região de Arruda dos Vinhos.
Procedeu-se então ao acompanhamento de um pomar recém-instalado com duas variedades de ginja, uma mais precoce (variedade de maio) e uma mais tardia (variedade de junho). O estudo contemplou plantas da variedade de junho em pé franco e enxertadas em cada um dos porta-enxertos referidos e também plantas da variedade de maio em pé franco, avaliando-se o seu crescimento através de medições de diâmetro e comprimento do tronco e ramos, realizando-se medições da clorofila das folhas e contabilizando-se o número de gomos e de flores.
Procedeu-se também a uma análise de alguns parâmetros químicos qualitativos dos frutos das duas variedades (TSS, AT, teor em vitamina C e em compostos fenólicos totais), de forma a determinar a sua importância na produção do licor.
Os resultados obtidos mostraram que as plantas com maior produtividade potencial foram as enxertadas em Maxma 60 (24,8 flores/ramo), verificando-se maior vigor vegetativo nas plantas em pé franco (278,6 cm de crescimento médio dos lançamentos do ano). Relativamente às análises dos frutos, a variedade de maio apresentou maior teor de fenóis (2301 ± 431 mg/L a 1902 ± 9 mg/L na data final) e a de junho maior acidez (23,6 ± 1,7 g/L a 21,7 ± 1 g/L, na data final) e grau Brix (15,7 ± 1,2 a 25,1 ± 0,5 na data final)N/
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