There is a growing consumer demand for natural foods, and it is of great interest to develop and produce natural and effective substances for food preservation, replacing synthetic preservatives. The growth of bacteria can occur in food due to environmental conditions during handling and storage, even if good manufacturing practices have been observed. This can cause losses for the industry, also becoming a risk of contamination to the consumer, being necessary to develop new techniques for controlling these sources of contamination. Lactic acid bacteria are known for their benefits to the organisms of those who consume them and for the ability to produce, under appropriate conditions, natural antimicrobial compounds, which can be used as biopreservatives in food and contribute to the increase of shelf life. Bacteriocins are proteins or peptides produced in ribosomes that have the capacity to act against certain pathogens, preventing their multiplication in products during the periods of storage and distribution. The aim of this review is to present the main bacteriocin-producing microorganisms, the forms of production, as well as the techniques by which these bioproducts have been applied in the biopreservation of food products and the results obtained. Biopreservation using bacteriocins has been studied and established as a new and important method, however it is necessary to search for production processes of these bacteriocins on a larger scale and with cost reduction, so that their potential can be increasingly explored by science and industry. Studies related to mechanisms of action and applications in food are also necessary in order to support the decisions of regulatory agencies.

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The purpose of this study was to increase the nutritional value of two raw materials (soybean straw and ryegrass hay), in order to propose the use as feed for ruminants. Different technologies were used to develop the animal feed: addition of proteins, addition of Spirulina platensis biomass, solid state fermentation by Aspergillus niger, encapsulation of microalgae biomass (capsules with xanthan gum and chitosan), as well as the control tests. The chemical composition (moisture, crude protein, lipids, ash, crude fiber, neutral detergent fiber and acid detergent fiber) of the different treatments was determined. Although the solid state fermentation using the fungus Aspergillus niger did not decrease the fiber content, the addition of microalgae biomass in soybean straw and ryegrass hay improved the quality of bulky feed, increasing until 87% and 80% protein content of soybean straw and ryegrass hay, respectively. Furthermore, the addition of Spirulina biomass in soy straw, with gelatin or encapsulated, decreased the content of neutral detergent fiber and acid detergent fiber. The bypass protein obtained using the encapsulated biomass allows the use of agro-industrial waste, adding nutritional value to bulky feed, which may increase the milk production by lactating cows.

O ritmo de vida acelerado ampliou o interesse em refeições práticas, aumentando a procura por Unidades de Alimentação e Nutrição (UAN). A qualidade e segurança do alimento fornecido está interligada com parâmetros como tempo e temperatura de exposição da refeição, pois a interação desses fatores influencia na multiplicação microbiana. Assim, o objetivo deste trabalho foi avaliar o tempo e temperatura de preparações quentes de UANs para estimar os riscos correlacionados com a inadequação destes parâmetros e percentual de não conformidades conforme as Boas Práticas de Manipulação de Alimentos. Para tanto, foram aferidas as temperaturas de pratos quentes no período de 10 dias, em três UANs, com noventa minutos de intervalo entre cada aferição, totalizando 540 amostras. Os resultados indicaram temperaturas não conformes na UAN 1 (58,6%), UAN 2 (46%) e UAN 3 (67,8%). Em relação às Boas Práticas de Manipulação de Alimentos, a UAN 1 apresentou 35,8% de conformidade e as unidades 2 e 3 32,1% de conformidade. Nas unidades avaliadas identificou-se falhas na manutenção das temperaturas preconizadas, indicando a necessidade do estabelecimento de processos que minimizem ou eliminem estas não conformidades. As preparações de carnes, seguido pelas guarnições e massas, apresentaram os maiores índices de não conformidades, com diminuição das temperaturas conforme o tempo de exposição. Conclui-se que esses fatores apresentaram altas porcentagens de não conformidades e para saná-las, cada UAN deve ser analisada individualmente, verificando-se os fatores causadores destas não conformidades, como equipamentos, quantidade exposta no buffet, número de comensais e período de reposição, visando assim realizar ações corretivas nos pontos críticos identificados.