The essential oils of the different parts of Lavandula dentata L. (inflorescences and aerial part without inflorescences) collected in the city of Uberaba (minas Gerais State)were obtained by hydro distillation, and their chemical composition was determined by gas chromatography coupled to mass spectrometry and compared to the chemical composition of essential oil of Lavandula hybrida and Lavandula officinalis. It was observed that the essential oils of the studied species have varied chemical composition and are composed mainly of monoterpenes. The essential oils of L. hybrida and L. officinalis showed a higher concentration of linalool and linaline acetate, while L. dentata L. presented higher concentration of fenchone, eucalyptol and camphor. Results indicate that the essential oil composition of L. dentata L. grown in Uberaba is similar to those produced in Curitiba - PR, providing a promising perspective for the cultivation and extraction of essential oils of this species in Minas Gerais.

A cosmetic product consists of natural or synthetic substances, the purpose of which is to wash, scent, correct and protect the various parts of the human body. Human skin has pores that connect to the oil glands, which produce sebum, an oily liquid that carries dead cells through the hair follicles to the surface of the epidermis, causing the appearance of skin lesions and the growth of microorganisms. In the present work, two antimicrobial soaps were formulated in solid and liquid form using essential oil of Schinus terebinthifolius and Piper nigrun, analysed and compared with other antimicrobial soaps available on the market. In addition, the microbiological safety of the products developed was tested, according to ANVISA criteria. All products developed in this work have microbiological safety, but the best inhibitory results regarding the growth of the microorganisms Staphylococcus aureus and Escherichia coli were obtained with the soaps in liquid form.

Polysaccharides are a sustainable material for coatings and edible films, as they are nontoxic, widely available in nature and have selective permeability to CO2 and O2. In this work, a laboratory research on a quali/quantitative basis, sodium alginate films were developed, with and without post-film cross-linking, as well as chitosan films incorporating Z. officinale extract as an antimicrobial additive. Several properties such as solubility, moisture content, swelling, morphology and antimicrobial activity of prepared films were compared. The alginate films with crosslinking and incorporation of extract of Z. officinale showed the best characteristics to be used as medicated dressing, since it presents low solubility in water, higher swelling, and lower moisture content. In addition, the alginate film with crosslinking and incorporation of medium concentration of Z. officinale extract showed antimicrobial activity against Bacillus cereus.

O Kefir é um alimento probiótico que apresenta grande potencial de aplicação e desenvolvimento de novos produtos, por ser uma matéria prima de fácil preparo e baixo custo. Além disso, seu consumo apresenta diversos benefícios associados à saúde. O mercado alimentício tenta atender a demanda crescente da busca por alimentos mais nutritivos. Essa nova tendência reforça o incentivo ao desenvolvimento de alimentos funcionais. Por isso, o presente trabalho levantou bibliografias sobre o desenvolvimento e a aceitação de produtos à base de Kefir em diferentes estados brasileiros. Observou-se um aumento significativo de trabalhos científicos relacionados ao tema nos últimos anos, principalmente artigos sobre saborização do fermentado de Kefir com o intuito de aumentar sua aceitação sensorial, essa subclasse ocupou 45,71% dos artigos analisados e dos produtos em que foram avaliados sensorialmente, 97,14% deles apresentaram boa aceitação sensorial. Minas Gerais foi o estado que mais se destacou em número de publicações relacionadas ao desenvolvimento de novos produtos à base de Kefir, com 17,14%. Portanto, apesar do Kefir ser um produto pouco consumido no Brasil, os estudos demonstram uma alta aceitação sensorial, o que incentiva o desenvolvimento de novos produtos à base dele.

It is common to combine methods to increase the shelf life of a raw material or product. In this study, we sought to understand the relationship between ultraviolet (UV) radiation and sodium hypochlorite (NaOCl) in attenuating the proliferation of fungus and its deteriorating effect on strawberries. The UV light intensities of 125, 250 and 400 Watts (W) and sodium hypochlorite were tested in concentrations 0.5, 1.0 and 1.5 ppm. The strawberries were sprayed with sodium hypochlorite solutions and then kept for 1 minute in UV light chambers, to then be stored in transparent sealed plastic containers. The strawberry samples with the longest life were those that were sprayed with 0.5 and 1.0 ppm sodium hypochlorite solution combined with exposure to 125 W UV light. These samples had a shelf-life extension of about five days compared to strawberries without any kind of treatment. Thus, it is possible to state that this combination is efficient in cleaning the fruit without causing damage.