Nanopartículas de prata para conservação de couve minimamente processada

Abstract

Minimally processed vegetables are those who have been physically altered, but remain fresh. Undergo a series of treatments in their production increasing microbiological contamination possibilities. The objective of this study was to evaluate the application of silver nanoparticles in the conservation of minimally processed kale, regarding the analysis of mesophilic aerobic microorganisms in plates and psychrotrophic aerobic microorganisms. To obtain the silver nanoparticles (AgNPs) was used with the principles of green chemistry using D-glicose as a reducing agent and starch as a stabilizer. Microbiological monitoring during minimally processed cabbage storage was carried out through microbiological analysis in the ranges of 0, 5 and 10 days. The cabbage was subjected to sanitization process with four different treatments: control, where the cabbage were dipped in filtered water; Treatment with sodium hypochlorite (PuryVitta) 200 mg.L-1; AGNPS Treatment with a concentration of 37.5 mg/mL (AgNP 1) and treatment with AGNPS at a concentration of 75 ug / ml (AgNP 2). Samples were analyzed for particle size using the UV-visible spectrum of the color and evaluation of minimally processed cabbage samples. One can prove the presence of silver nanoparticles in solution, thereby confirming the efficiency of AgNPs in the conservation of cabbage minimally processed through microbiological analyzes. Through color analysis it was observed from the results that the degradation of sprouts during the reporting period was smaller than the other treatments.