TiO2-ZnO-MgO mixed oxide nanomaterials (MONs) were synthetized via the sol-gel method and characterized by scanning electron microscopy (SEM) coupled with energy dispersive spectroscopy (EDS), transmission electron microscopy (TEM), nitrogen physisorption analysis, X-ray diffraction (XRD), UV-Vis diffuse reflectance spectroscopy (UV-Vis DRS), Fourier transform infrared spectroscopy (FTIR), and color (Luminosity (L), a, b, Chrome, hue) parameters. Furthermore, the antimicrobial activity of the MONs was tested against Escherichia coli (EC), Salmonella paratyphi (SP), Staphylococcus aureus (SA), and Listeria monocytogenes (LM). The MONs presented a semi globular-ovoid shape of ≤100 nm. Samples were classified as mesoporous materials and preserved in the TiO2 anatase phase, with slight changes in the color parameters of the MONs in comparison with pure TiO2. The MONs exhibited antimicrobial activity, and their effect on the tested bacteria was in the following order: EC > SP > SA > LM. Therefore, MONs could be used as antimicrobial agents for industrial applications.

2017) Effect of thermosonication on pathogenic bacteria, quality attributes and stability of soursop nectar during cold storage, CyTA -Journal of Food, 15:4, 592-600, ABSTRACTIn this work, the effect of the thermosonication (TS) on the inactivation of Escherichia coli and Staphylococcus aureus in soursop nectar was evaluated, as well as the quality and stability of the nectar during its storage at 4°C. A reduction of 4.5-5 log CFU/mL was achieved with the TS treatment (24 kHz, average temperature of 50-51°C, acoustic energy density of 1.3-1.4 W/mL for 10 min) in both pathogens. Likewise, thermosonicated nectar retained 85% of ascorbic acid, polyphenol oxidase inactivation and microbiological and physicochemical stability during 30 days at 4°C. Sensorially, the thermosonicated nectar was predominantly preferred over a commercial one. TS is a viable alternative to extend the shelf life of minimally processed soursop nectar.Efecto de la termosonicación sobre bacterias patógenas, atributos de calidad y estabilidad de néctar de guanábana durante su almacenamiento en refrigeración RESUMEN En este trabajo se evaluó el efecto de la termosonicación sobre la inactivación de Escherichia coli y Staphyloccocus aureus en néctar de guanábana; así como la calidad y estabilidad del néctar durante su almacenamiento a 4°C. Se logró una reducción de 4,5-5,0 log CFU/mL con el tratamiento de termosonicación (24 kHz, temperatura promedio de 50-51°C, densidad de energía acústica de 1,3-1,4 W/mL, durante 10 min) en ambos patógenos. Del mismo modo, el néctar termosonicado conservó el 85% de ácido ascórbico, la inactivación de polifenol oxidasa y la estabilidad microbiológica y fisicoquímica durante 30 días a 4°C. Sensorialmente, el néctar termosonicado fue predominantemente preferido sobre un néctar comercial. La termosonicación es una alternativa viable para extender la vida útil del néctar de guanábana mínimamente procesado. ARTICLE HISTORY

The hexane extracts of seeds of Ditaxis heterantha afforded two new apocarotenoids whose structures corresponded to methyl 3-oxo-12'-apo-epsilon-caroten-12'-oate (1) (heteranthin) and methyl 3beta,6beta-epoxy-5beta-hydroxy-4,5-dihydro-8'-apo-epsilon-caroten-8'-oate (2) (ditaxin). Both compounds were evaluated for antioxidant activity and protection against DNA oxidative damage by using DPPH* free radical scavenging and Comet assays, respectively.