| Grant number: | 23/16627-4 |
| Support Opportunities: | Regular Research Grants |
| Start date: | April 01, 2024 |
| End date: | March 31, 2026 |
| Field of knowledge: | Agronomical Sciences - Food Science and Technology - Food Science |
| Principal Investigator: | Marcia Nitschke |
| Grantee: | Marcia Nitschke |
| Host Institution: | Instituto de Química de São Carlos (IQSC). Universidade de São Paulo (USP). São Carlos , SP, Brazil |
Abstract
The use of natural antimicrobials that are less aggressive to the environment is a growing trend in several industrial segments, including the food industry. Rhamnolipids (RL), surfactants of microbial origin, have been showing potential for the control of food pathogens, in addition to being considered "green surfactants", corroborating the current market demand. Previous studies have shown that the antimicrobial activity of RL is dependent on factors such as pH and solute concentration (NaCl and sucrose). The project aims to investigate the influence of these factors on the antimicrobial activity of RL against Listeria monocytogenes biofilms. In addition, the interaction between RL, solute concentration and pH in thermal inactivation of L. monocytogenes will be investigated. Considering the relevance of sustainable alternatives for the control of foodborne pathogens, the project aims to explore an innovative approach in the use of RL: the "hurdle" concept to control of biofilms and in the thermal inactivation of pathogens. The data obtained may contribute to the development of new products for application in food. (AU)
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