<p>Poli(mlečna kiselina) (PLA) predstavlja jedan od najpopularnijih komercijalnih biorazgradivih polimera. Iako može da zameni neke od najče&scaron;će kori&scaron;ćenih sintetskih polimera, neka njegova svojstva (lo&scaron;a barijerna, termička i mehanička) jo&scaron; uvek predstavljaju prepreku u &scaron;iroj primeni, posebno za pakovanje hrane. Jedan od najsavremenijih načina prevazilaženja nedostataka u svojstvima biopolimera predstavljaju nanotehnologije.<br />U ovom radu ispitan je uticaj dodatka različitih koncentracija hidrofobnih nanočestica silicijum (IV) oksida (od 0.2 mas.% do 5 mas.%) pripremom uzoraka u rastvoru, i rastopu na toplotna, mehanička, i barijerna svojstva PLA. Morfolo&scaron;ke karakteristike uzoraka nanokompozita snimljene su pomoću skenirajuće elektronske mikroskopije (SEM). Ostvarena je izuzetno dobra disperzija i distribucija hidrofobnih čestica silicijum (IV) oksida koje su u malim udelima dodavane u poli(mlečnu kiselinu). Dobra disperzija i distribucija hidrofobnih čestica silicijum (IV) oksida ostvarena je kako pripremom nanokompozita metodom u rastvoru, tako i metodom u rastopu.<br />Toplotna svojstva PLA i pripremljenih nanokompozita proučavana su primenom diferencijalnog skenirajućeg kalorimetra (DSC), dok je stepen kristalnosti određen rasipanjem X zraka pod &scaron;irokim uglom(WAXD). Mehanička svojstva su ispitivana da bi se odredio uticaj dodatka nanočestica SiO2 na prekidnu čvrstoću i izduženje čistog PLA. Iako su prilikom pripreme materijala metodom u rastvoru, pobolj&scaron;anja mehaničkih i barijernih svojstava postignuta pri udelima silicijum (IV) oksida u rasponu od 0,2 do 5 mas.%, najznačajnija pobolj&scaron;anja postignuta su za najmanje udele nanočestica (0,2 mas.% i 0,5 mas.%). Pobolj&scaron;anja mehaničkih i barijernih svojstava nanokompozita, primenjenih metodom u rastopu, su registrovana i za udele silicijum (IV) oksida od 0,2 do 3 mas.%.<br />Takođe je ispitana mogućnost primene pripremljenog nanokompozita na osnovu poli(mlečne kiseline) i silicijum (IV) oksida za pakovanje prehrambenih proizvoda na primeru pakovanja svežeg svinjskog mesa (M. longissimus thoracis et lumborum). Ispitivanjem uticaja materijala za pakovanje svežeg mesa u vakuumu, na parametre tehnolo&scaron;kog (pH, boja), senzorskog, i mikrobiolo&scaron;kog kvaliteta mesa, utvrđeno je da su PLA kao i nanokompoziti na osnovu PLA sa različitim udelima silicijum (IV) oksida, pogodni za vakuum pakovanje i skladi&scaron;tenje svežeg svinjskog mesa.</p> / <p>Poly(lactic acid) presents one of the most popular bio-polymers for diverse applications. However, the use of PLA as food packaging material is limited due to poor barrier and mechanical properties. These properties could be improved by incorporation of nanoparticles into polymer matrix.<br />In this work neat PLA films and PLA films with different percentage of hydrophobic fumed silica nanoparticles (0,2 wt.% to 5 wt.%) were prepared by solution casting and melt blending methods. Several procedures were used to characterize the influence of different silica content on dispersion (SEM), crystalline behavior (WAXD), thermal stability (DSC, TGA), mechanical and barrier properties. It is shown that the applied techniques and selection of specific hydrophobic spherical nanofiller provide a good dispersion and distribution of silica nanoparticles in poly(lactic acid) for both film preparation methods.<br />Characteristics of films prepared by solution casting method showed improvements in mechanical and barrier properties for all loadings of nanofiller but the most significant improvements were achieved for lowest silica content (0,2 wt.% and 0,5 wt.%) The improvements in material characteristics (mechanical and barrier) for melt blending method were also achieved (for concentrations from 0,2 wt.% to 3 wt.%).<br />After film preparation, selected cuts of M. longissimus thoracis et lumborum were packed in prepred films of polymer nanocomposites, and the shelf-life characterisation was conducted on technological, sensory and microbiological paramethers of quality. After shelf-life characterisation it can be concluded that polymer nanocomposites based on PLA and silica nanoparticles could be used for packaging od fresh pork meat in vacuum.</p>

Cette thèse s’intéresse à la conversion du glycérol en acide lactique (AL) et 1,2-propanediol (1,2-PDO) par catalyse hétérogène. Le mécanisme de la réaction fait débat, particulièrement au sujet de la première étape, qui peut être une déshydratation ou une déshydrogénation. Il est attendu que ces étapes élémentaires soient influencées par le pH et la nature de l’atmosphère. Ces paramètres ont donc été étudiés expérimentalement, en présence d’un catalyseur au rhodium supporté sur charbon. D’autre part, il y avait un manque de connaissances sur le comportement du glycérol à la surface métallique du catalyseur. Une approche théorique sur une surface modèle a donc été mise en oeuvre dans le champ de la théorie de la fonctionnelle de la densité (DFT), pour examiner les étapes élémentaires et calculer les états de transition correspondants. La combinaison de ces études a montré que la déshydrogénation du glycérol en glycéraldéhyde est la première étape de la réaction sur le catalyseur Rh/C en milieu basique sous atmosphère d’hélium et d’hydrogène. Cette étude a ensuite été étendue à un catalyseur iridium supporté sur charbon, qui a mené à de meilleurs rendements en 1,2-PDO et AL. L’utilisation de ce métal supporté sur carbonate de calcium a permis d’améliorer le rendement en AL, mais l’activité est plus faible. Cependant, ce catalyseur s’est révélé relativement actif dans l’eau à pH neutre, ce qui pourrait conduire à une synthèse plus verte de l’AL. Enfin, les aspects prédictifs de la chimie théorique ont été examinés, pour voir si la réactivité de ce polyol complexe (du point de vue de la chimie théorique) pouvait être modélisée par celle d’un monoalcool sur la surface. / This thesis reports a study of the heterogeneously catalysed conversion of glycerol into 1,2-propanediol (1,2-PDO) and lactic acid (LA). The mechanism and the first step of the reaction are especially debated, as it can be either dehydration or dehydrogenation. It is expected that these elementary steps can be influenced by pH variations and by the nature of the gas phase. These parameters were consequently investigated experimentally in the presence of a carbon supported rhodium catalyst. On the other hand, there was a lack of knowledge in the behaviour of glycerol at the surface of the metallic catalyst. A theoretical approach on a model Rh(111) surface was thus implemented in the framework of Density Functional Theory (DFT) to look over the alementary reactions and to calculate the corresponding transition states. The combination of experimental and theoretical results has shown that dehydrogenation into lyceraldehyde is the first step of the reaction on the Rh/C catalyst in basic media under He or H2 atmosphere. The study was then extended to carbon supported iridium catalyst that lead to the best 1,2-PDO and LA yields. The use of iridium catalyst supported on calcium carbonate allowed obtaining higher yields in LA, but catalytic performances were lower. This latter catalyst was surprisingly quite active when performing the reaction in neutral water, which provides opportunities for a greener synthesis of LA. Last, the predictive aspects of the theoretical chemistry were investigated to determine whether the reactivity of this polyalcohol can be modelized by the reactivity of a simpler monoalcohol on the surface.

Les balles de céréales, à savoir l'enveloppe autour du grain, ont récemment retenu l'attention des scientifiques afin d'entrer dans la formulation de biocomposites. En effet, ces sous-produits de l'agriculture ont un coût négligeable, sont perpétuellement renouvelables et disponibles en volume important dans le Monde et leur fin de vie est assurée par leur biodégradabilité. Leurs compositions chimiques et leurs propriétés thermiques et mécaniques sont similaires à celles des fibres naturelles.Dans cette thèse, deux types de balles de riz et deux types de balles de Petit Epeautre ont été étudiées à travers leur microstructure, leur composition chimique, leurs propriétés mécaniques et thermiques. Les balles ont été incorporées dans une matrice bio-sourcée et biodégradable, à savoir le poly(acide lactique) (PLA) pour donner des biocomposites dont les propriétés d'usage ont été étudiées. Il apparaît que les balles céréalières peuvent devenir un candidat potentiel intéressant pour le renforcement du PLA moyennant une amélioration de l'adhésion à l'interface entre les balles et le PLA.Afin d'améliorer cette interface, les balles ont été traitées par une solution alcaline (NaOH) et par des agents de couplage de type organosilane (3-aminopropyltriéthoxysilane et 3- glycidoxypropyltrimethoxysilane). Le traitement alcalin a permis de retirer une grande partie des hémicelluloses, de la lignine, de la cire et de la silice présentes dans les balles. La dissolution de ces constituants a provoqué une plus forte hygroscopicité des balles et se traduit par de plus faibles propriétés mécaniques des biocomposites. Le couplage traitement alcalin/traitement silane semble apporter une amélioration des performances plus importantes que le traitement silane seul. Ce traitement de surface a davantage d'impact sur la balle de Petit Epeautre que sur la balle de riz.L'évolution des propriétés d'usage des biocomposites à base de balles de riz au cours de différents vieillissements (thermique, hydro-thermique, cyclages hygro-thermiques, UV) a été étudiée. Les résultats montrent que l'évolution microstructurale induite par les vieillissements influence significativement les propriétés des biocomposites. La dégradation des biocomposites se traduit par une diminution de la masse moléculaire moyenne du PLA. La réorganisation de ces macromolécules augmente sensiblement le taux de cristallinité du matériau. Ceci induit un changement de la couleur, de la stabilité dimensionnelle des pièces et des propriétés mécaniques du PLA et des biocomposites qui dépend essentiellement de la température de vieillissement par rapport à la température de transition vitreuse du PLA. Il apparaît que l'ajout de balles accélère la dégradation du PLA. Dans le cas d'un vieillissement hydro-thermique au-dessus de la température de transition vitreuse du PLA, une réduction de cette dégradation a été mise en évidence par l'utilisation de certains traitements de surface des balles. / The cereal husks, namely the envelope around the grain, have recently attracted the attention of scientists for biocomposites development, because they are low-cost, renewable, biodegradable, and available in abundant volume throughout the world. Their chemical composition and their thermal and mechanical properties are similar to the natural fibers.In this work, two types of rice husk and two types of Einkorn wheat husk were studied through their microstructure, chemical composition, mechanical and thermal properties. The husks have been incorporated into a bio-sourced and biodegradable matrix, namely poly (lactic acid) (PLA) to produce biocomposite which functional properties were studied. It appears that the husks can be good candidates for strengthening the PLA through improved adhesion at the interface between the husks and the PLA.To improve the husks/PLA interface, the husks were treated with an alkaline solution (NaOH) and organosilane coupling agents, such as 3-aminopropyltriethoxysilane and 3 - glycidoxypropyltrimethoxysilane. The alkaline treatment has removed much of hemicelluloses, lignin, wax and silica present in the husks. The dissolution of these components resulted in a higher hygroscopicity of husks and lower mechanical properties of biocomposites. The coupling between an alkaline treatment and a silane treatment seems to provide better properties than the silane treatment alone. This surface treatment has a greater impact on the Einkorn wheat husks than on rice husksThe variations of the functional properties of rice husks based biocomposites during different ageings (thermal ageing, hydro-thermal ageing, hygro-thermal cycled ageing, UV ageing) was studied. The results show that the microstructural changes induced by ageing significantly influence the properties of biocomposites. Biocomposites degradation results in a decrease of the average molecular weight of PLA. The reorganization of these macromolecules significantly increases the degree of crystallinity of the material. This causes a change in color, dimensional stability of devices and mechanical properties of PLA and biocomposites which essentially depends on the ageing temperature regards to the glass transition temperature of PLA. It appears that the addition of husks accelerates the degradation of PLA. In the case of a hydro-thermal ageing performed above the glass transition temperature of the PLA, a reduction of this degradation was demonstrated by the use of specific surface treatments of husks.

Ces travaux de recherche ont porté sur l'élaboration et la compatibilisation de mélanges de matériaux biosourcés à base d'amidon plastifié et de poly (acide lactique). La transformation de l'amidon natif en amidon plastifié est réalisable par extrusion en utilisant des plastifiants. Dans notre étude, les propriétés finales de l'amidon plastifié ont été contrôlées en faisant varier les conditions du procédé (température, temps de séjour, vitesse de rotation des vis) et du matériau (nature et teneur en plastifiant). La plastification de l'amidon par l'eau, le glycérol, le sorbitol et l'acide citrique a ainsi été étudiée. Les mélanges d'amidon plastifié et le poly (acide lactique)(PLA) ont été préparés et caractérisés dans la deuxième partie du travail. Afin d'améliorer la compatibilité de ces polymères, une voie consiste à incorporer un copolymère dans le mélange.Dans ce travail, le copolymère utilisé est un copolymère (Amylose-g-PLA) constitué d'une dorsale amylose et de greffons poly (acide lactique). Une polymérisation en trois étapes a été utilisée pour la synthèse du copolymère dans le but de contrôler la taille et le nombre de greffons de PLA. Deux types de copolymère ont été préparés : le type 1 contenant un nombre élevé de greffons de faible masse molaire et le type 2 contenant un nombre limité de greffons de haute masse molaire. L'efficacité de l'addition de ces copolymères Amylose-g-PLA dans les mélanges (PLA et amidon plastifié) est étudiée dans la dernière partie de ce travail. Une comparaison entre la morphologie et les propriétés mécaniques des mélanges préparées avec ces différents copolymères révèle l'efficacité plus élevée du copolymère de type 1 / This study dealt with the development and the compatibilization of the blends of plasticized starch and polylactic acid. The transformation of native to plasticized starch is possible by extrusion in the presence of plasticizers. In this work, the final properties of plasticized starch are controlled by changing process parameters (temperature, extrusion time, screw's rotation speed) and nature and quantity of plasticizers. Plasticization of starch by water, glycerol, sorbitol and citric acid is studied. The blends of plasticized starch and poly (lactic acid) (PLA) are prepared and characterized in the second part of this work. To improve the compatibility of the blend, one way is the addition of a copolymer to the mixture to stabilize the dispersed phase in the matrix. The copolymer used in this work (Amylose-g-PLA) is constituted of amylose backbone and poly (lactic acid) (PLA) grafts. The number and the size of the grafted chains of PLA have been controlled by a three step process polymerization. Two copolymer structures have been prepared: type1, containing high numbers of low molar weight PLA grafts and type 2, lower numbers of high molar weight PLA grafts. In the final part, efficiency of these copolymers (Amylose-g-PLA) in these blends is studied. The comparison between morphology and mechanical properties of blends prepared with these copolymers, demonstrate the higher efficiency of type1 copolymer

Dans ce travail de thèse, nous nous sommes intéressés au mélange de la farine de blé et du poly(acide lactique). La farine de blé, qui est composée principalement d'amidon, a été thermoplastifiée en extrudeur bivis par l'effet conjugué de la chaleur et du cisaillement en présence de plastifiants. Le poly(acide lactique) est, quant à lui, le polyester biodégradable le plus répandu à l'heure actuelle. Le mélange de ces deux phases est thermodynamiquement immiscible et peu compatible, différents leviers sont testés afin d'améliorer la qualité du mélange. Une première partie de ce travail repose sur la recherche de conditions optimales pour la transformation et le mélange des matières premières. L'extrusion bivis est utilisée à la fois pour plastifier l'amidon et pour assurer un bon mélange entre les phases. Le profil de vis et les différents équipements sont donc choisis en conséquence. Différents paramètres classiques de l'extrusion bivis sont étudiés : le profil de vis, le profil de température, le taux de remplissage… L'étude de la formulation, notamment des plastifiants utilisés pour la plastification de l'amidon mais également l'utilisation de compatibilisants pour améliorer l'interface amidon/PLA est traitée en deuxième partie. L'acide citrique est testé à la fois comme plastifiant et comme compatibilisant. Ces investigations nous ont permis de mettre au point différents grades intéressants répondant à des applications industrielles distinctes : injectabilité, souplesse, rigidité… / In this work, we have been interested in blending wheat flour and poly(lactic acid). Wheat flour, which is mainly constituted of starch, has been transformed with plasticizers in a twin-screw extruder with the effect of heat and shear. Poly(lactic acid) is the main biodegradable polyester in the world nowadays. These two phases are thermodynamically immiscible and not very compatible, different ways are tried to improve the blend quality. A first part of this work lies on the search of optimal conditions to transform and blend the raw materials. Twin-screw extrusion is used to pasticize starch and to ensure a good blending between the two phases. Screw design and different equipments have been chosen for this purpose. Classical twin-screw parameters have been studied: screw design, temperature profile, filling ratio… The study of the formulation, more particularly of plasticizers for starch plasticization but also of compatibilizers to improve starch/PLA interphase is tackled in a second part. Citric acid is tested as a plasticizer but also as a compatibilizer. These researches have allowed to develop interesting formulations for industrial applications: possibility of processing by injection-molding, flexibility, rigidity…

Listeria monocytogenes causa a listeriose, uma doença zoonótica grave que causa infecções do sistema nervoso central (meningite, encefalite e meningoencefalite), bacteremia primária e septicemia. A doença apresenta baixa morbidade e alta mortalidade e acomete, principalmente, grupos de risco, como mulheres grávidas, neonatos, indivíduos imunocomprometidos e idosos. L. monocytogenes tem sido encontrada com freqüência em alimentos in natura e/ou processados, como queijos e outros produtos lácteos. Esse estudo objetivou isolar bactérias lácticas a partir de leite de cabra, capazes de produzir peptídeos antimicrobianos (bacteriocinas), identificar estas cepas, caracterizar as bacteriocinas produzidas e avaliar o seu potencial de aplicação no controle da multiplicação de L. monocytogenes em queijo de cabra durante armazenamento a 8-10°C. Trabalhando-se com leite de cabra cru, foi possível isolar seis cepas produtoras de bacteriocinas (DF2Mi, DF3Mi, DF4Mi, DF5Mi, DF6Mi e DF60Mi). Através de testes fenotípicos apropriados e sequenciamento do 16S rRNA, essas cepas foram identificadas como Lactococcus lactis subsp. lactis (DF2Mi, DF3Mi, DF4Mi e DF5Mi), Leuconostoc lactis (DF6Mi) e Lactobacillus paracasei subsp. paracasei (DF60Mi). A caracterização físico-química e biológica das bacteriocinas produzidas pelas cepas DF4Mi, DF6Mi e DF60Mi indicou que eram resistentes ao calor e extremos de pH, mas apresentavam características diferentes em relação ao espectro de ação, sensibilidade a agentes químicos, adsorção à células-alvo e lise das células de L. monocytogenes. O efeito do pH, temperatura e composição do meio de cultura na produção das bacteriocinas foi também cepa-dependente. A cepa DF4Mi apresentou melhor atividade antimicrobiana e foi selecionada para o estudo de inibição de L. monocytogenes em queijos. Para isso, foram preparados lotes de queijo frescal, feito com leite de cabra pasteurizado adicionado e não adicionado da cepa DF4Mi (106 UFC/mL), experimentalmente contaminado com L. monocytogenes (103 UFC/g), além dos controles positivo (queijo adicionado de nisina 12,5 mg/Kg) e negativo (leite adicionado de uma cepa de L. lactis subsp. lactis não bacteriocinogênica). Observou-se que a cepa DF4Mi apresentou efeito bacteriostático no queijo, sendo capaz de inibir a multiplicação do patógeno durante o armazenamento a 8-10°C por 10 dias. No entanto, inibição semelhante foi obtida nos queijos com a bactéria lática não bacteriocinogênica, indicando que a inibição não pode ser creditada às bacteriocinas. Nos queijos-controle com nisina, foi observada uma redução de 2 log na contagem de L. monocytogenes após 10 dias a 8-10°C. Já nos queijos preparados sem nisina e sem nenhuma bactéria lática, as contagens de L. monocytogenes atingiram contagens elevadas (106 UFC/g) após 10 dias de armazenamento a 8-10°C. / Listeria monocytogenes causes listeriosis, a serious zoonotic disease that causes infections in the central nervous system (meningitis, encephalitis and meningoencephalitis), bacteremia and septicemia. The disease presents low morbidity and high mortality and affects mainly those in the risk group, such as pregnant women, neonates, immunocompromised individuals and the elderly. L. monocytogenes has been frequently detected in in natura and processed foods. Like cheeses and other dairy products. This study aimed to isolate lactic acid bacteria capable of producing antimicrobial compounds from goat milk, identify the isolates, characterize the bacteriocins and evaluate their potential application in controlling the growth of L. monocytogenes in goat cheese during storage at 8-10°C. Six bacteriocinogenic strains (DF2Mi, DF3Mi, DF4Mi, DF5Mi, DF6Mi e DF60Mi) were successfully isolated from raw goat milk. Using appropriate phenotypic tests and 16S rRNA sequencing, these strains were identified as Lactococcus lactis subsp. lactis (DF2Mi, DF3Mi, DF4Mi e DF5Mi), Leuconostoc lactis (DF6Mi) and Lactobacillus paracasei subsp. paracasei (DF60Mi). The physico-chemical and biological characterization of the bacteriocins produced by the strains DF4Mi, DF6Mi e DF60Mi indicated that they were resistant to heat and pH extremes, but presented different spectrum of activity, sensitivity to chemicals, adsorption to target cells and lysis of L. monocytogenes. The effect of pH, temperature and culture media composition in bacteriocin production was also strain-dependent. The strain DF4Mi presented the best antimicrobial activity and was selected for the studies on inhibition of L. monocytogenes in cheese. Frescal cheese was manufactured with pasteurized goat milk added of a culture of DF4Mi (106 CFU/mL), and experimentally contaminated with L. monocytogenes (103 CFU/g). Control cheeses were also prepared: those added of 12.5 mg/Kg nisin (positive control) and those added of a non-bacteriocinogenic L. lactis subsp. lactis strain. The strain presented a bacteriostatic effect, controlling the growth of the pathogen for 10 days at 8-10°C. However, a similar effect was observed in the cheeses prepared with the non-bacteriocinogenic strain, indicating that the inhibition cannot be credited to bacteriocins. In the cheeses containing nisin, a 2 log reduction in the counts of L. monocytogenes was achieved after 10 days at 8-10°C. In the cheeses with no added nisin or lactic acid bacteria, the counts of L. monocytogenes after 10 days at 8-10°C were high (106 CFU/g).

Após a constatação da escassez de estudos realizados com vegetais crus na busca por novas estirpes de bactérias láticas (BAL) produtoras de bacteriocinas e diante do potencial tecnológico da aplicação destas cepas tanto como agentes de conservação em alimento, bem como cultura probiótica em alimentos funcionais, este estudo objetivou isolar e identificar cepas de bactérias láticas potencialmente bacteriocinogênicas de amostras de rúcula obtidas no comércio local de São Paulo, SP - Brasil, identificar e caracterizar as bacteriocinas produzidas pelos isolados e avaliar o potencial probiótico dos isolados testando sua sobrevivência no modelo dinâmico do trato gastrointestinal TNO gastro-Intestinal Model - TIM-1 disponível no TNO (The Netherlands Organization for Applied Scientific Research) divisão Quality of Life (Zeist, Holanda). A produção de bacteriocinas neste modelo também foi avaliada, comparando-se com L. sakei 2a, também produtora de bacteriocinas e ainda avaliou-se a interferência na viabilidade de E. faecium LMA1. A cepa Lactococcus lactis subsp. lactis MK02R de rúcula produziu uma bacteriocina sensível à enzimas proteolíticas, termoestável e não influenciada pelo pH, sendo capaz de inibir Enterococcus faecium, Lactobacillus sakei, Listeria innocua, Lactobacillus delbrueckii e Listeria Monocytogenes de diferentes grupos sorológicos. Os ensaios genéticos utilizando primers Nisf e Nisr confirmaram que a bacteriocina MK02R é uma nisina, apresentando uma alteração dos aminoácidos no peptídeo líder em relação às nisinas A, Z, Q, F e U, porém com a estrutura do peptídeo maduro idêntica ao da nisina F. Estes resultados foram confirmados por espectrometria de massas de amostras purificadas por HPLC. L. lactis MK02R resistiu à passagem no modelo dinâmico TIM-1, apresentando uma alta capacidade de sobreviver nas condições simuladas do trato gastrointestinal humano. Entretanto, não foi capaz de causar a redução no número de E. faecium LMA1. Em contrapartida, L. sakei 2a, mesmo apresentando uma sobrevivência menor, foi capaz de causar uma redução de 70% na população de E. faecium LMA1 no ambiente simulado do TGI. Não foi detectada atividade residual da ação antimicrobiana das bacteriocinas produzidas por L. lactis MK02R ou L. sakei 2a após a passagem pelo modelo dinâmico TIM-1. Estes resultados evidenciam a possível aplicação de L. lactis MK02R como um agente de controle biológico na conservação de alimentos e também como uma cultura potencialmente probiótica. / Given the scarcity of studies performed with raw vegetables addressing the search for new bacteriocinogenic strains of lactic acid bacteria (LAB) and considering the technological application of these strains as food preservatives and probiotic cultures in functional foods, this study was aimed at isolation and identification of bacteriocinogenic LAB strains from samples of rocket salad obtained in the local market of São Paulo, SP - Brazil, subsequent characterization of the bacteriocins produced by these LABs and evaluation of their probiotic potential by testing their survival in the dynamic gastrointestinal model TNO gastro- Intestinal-Model - TIM-1, available at the TNO (Netherlands Organization for Applied Scientific Research) Quality of Life division (Zeist, Netherlands). The studies in the TIM-1 model were also done with another bacteriocinogenic strain L. sakei 2a for comparison, evaluating their interference on the viability of E. faecium LMA1. The bacteriocin produced by strain Lactococcus lactis subsp. lactis MK02R isolated from rocket salad was sensitive to proteolytic enzymes, heat-stable and not influenced by the pH. The bacteriocin inhibited the growth of Enterococcus faecium, Lactobacillus sakei, Listeria innocua, Lactobacillus delbrueckii the primers Nisf and Nisr indicated that the bacteriocin produced by the strain MK02R is a nisin, with a change in the amino acid sequence of the leader peptide when compared to nisin A, Z, Q, U and F, but with the structure of the mature peptide homologous to that of nisin F. These results were confirmed by mass spectrometry of purified samples obtained by HPLC. L. lactis MK02R withstood the test in the dynamic model TIM-1, presenting capability to survive in the simulated conditions of the human gastrointestinal tract. However, the strain was not able to cause a reduction in the number of E. faecium LMA1. On the other hand, L. sakei 2a, even presenting lower survival, was able to cause 70% reduction in the population of E. faecium LMA1 in the gut simulated environment. No residual antimicrobial activity of bacteriocin produced by L. lactis MK02R or L. sakei 2a was detected after the transit through the dynamic model TIM-1. These results demonstrate the possible application of L. lactis MK02R both as a biocontrol agent in food preservation and as a potentially probiotic culture.

O poli(ácido láctico) (PLA) é um polímero biodegradável, biocompatível e bioabsorvível proveniente de fontes renováveis. Constitui uma excelente alternativa sustentável para substituição dos polímeros provenientes de petróleo, atualmente dominantes no mercado industrial. Apesar das vantagens, o PLA tem baixa tenacidade e reduzida elongação na ruptura a temperatura ambiente, o que torna a sua utilização limitada em usos que necessitem de alta deformação plástica em níveis de exigência mecânicos elevados. Misturas mecânicas de PLA com polímeros altamente flexíveis, como é o caso da poli(&#949;-caprolactona) (PCL), podem resultar em novos materiais com propriedades mecânicas adequadas para diferentes aplicações. Blendas PLA/PCL são completamente imiscíveis, sendo seu comportamento mecânico altamente dependente da interação interfacial entre os componentes da blenda. Portanto, o objetivo desse trabalho é avaliar o efeito compatibilizante de um copolímero em bloco de baixa massa molar (2000 g mol-1) derivado de &#949;-caprolactona e policarbonato (C2) e, disponível comercialmente em blendas imiscíveis PLA/PCL. Blendas binárias e ternárias foram preparadas por mistura mecânica no estado fundido via processo de extrusão em rosca simples. O teor de PLA nas blendas foi de 75, 50 e 25% (em massa) e a concentração do copolímero de 0, 1, 3, 5 e 7% (em massa). O comportamento térmico, morfológico e mecânico das blendas compatibilizadas e não compatibilizadas foi avaliado por Calorimetria Exploratória Diferencial (DSC), Análise Termodinâmico-Mecânica (DMTA), Microscopia Eletrônica de Varredura (MEV) e ensaios de tração, flexão e impacto Izod. Os resultados de DSC e DMTA indicaram que o copolímero provocou pequena redução na temperatura de transição vítrea (Tg) do PLA, sugerindo que o C2 é solúvel no PLA. Entretanto, nas micrografias das superfícies de fraturas do PLA foi nítida a presença de pequenas micelas formadas pelo copolímero em bloco, indicando que há um limite de solubilidade do compatibilizante na fase de PLA. Os resultados obtidos em tração mostraram que com o aumento do teor de compatibilizante, a tensão no escoamento, a tensão na ruptura e o módulo elástico das blendas sofrem alterações. A propriedade de tenacidade, avaliada no ensaio de impacto Izod, mostrou que as blendas tiveram um ganho na resistência quando comparadas com o PLA puro. Os resultados mostraram que o copolímero em bloco derivado de &#949;-caprolactona e policarbonato alifático pode atuar como compatibilizante para blendas PLA/PCL / Poly(lactic acid) (PLA) is a biodegradable, biocompatible and bioabsorbable polymer from renewable sources. It is an excellent sustainable alternative for replacing petroleum polymers, currently dominant in the industrial market. Despite the advantages, PLA has low toughness and reduced elongation at room temperature, which makes its use limited in uses that require high plastic deformation under high mechanical stress levels. Mechanical mixtures of PLA with highly flexible polymers, such as poly(&#949;-caprolactone) (PCL), may result in new materials with mechanical properties suitable for different applications. PLA/PCL blends are completely immiscible, and their mechanical behavior is highly dependent on the interfacial interaction between the components of the blend. Therefore, the objective of this work is to evaluate the compatibilizing effect of a low molar mass block copolymer (2000 g mol-1) derived from &#949;-caprolactone and polycarbonate (C2) and commercially available in PLA/PCL immiscible blends. Binary and ternary blends were prepared by mechanical mixing in the melted state via single-screw extrusion process. The content of PLA in the blends was 75, 50 and 25% (% by mass) and the copolymer concentration was 0, 1, 3, 5 and 7% (% by mass). The thermal, mechanical and morphological behavior of compatibilized and non-compatibilized blends was evaluated by differential scanning calorimetry (DSC), thermodynamic-mechanical analysis (DMTA), scanning electron microscopy (SEM), tensile test, flexion test, and Izod impact. The results of DSC and DMTA indicated that the copolymer caused a small reduction in the glass transition temperature (Tg) of PLA, suggesting that C2 is soluble in PLA. However, in the micrographies of the fracture surfaces of the PLA the presence of small micelles formed by the block copolymer is clear, indicating that there is a limit of solubility of the compatibilizer in the PLA phase. The results obtained in a tensile test showed that with the increase of the compatibilizing content, the tension in the flow, the tension at rupture and the elastic modulus of the blends undergo changes. The tenacity property, evaluated in the Izod impact test, showed that the blends had a gain in resistance when compared to pure PLA. The results showed that block copolymer derived from &#949;-caprolactone and aliphatic polycarbonate can act as a compatibilizer for PLA/PCL blends.

O Poli(ácido láctico) (PLA) é um polímero biodegradável, biocompatível e biorreabsorvível proveniente de fontes renováveis. Constitui uma excelente alternativa sustentável para os polímeros provenientes de petróleo, atualmente dominantes no mercado industrial. Porém, apresenta baixas ductilidade e tenacidade como principais limitações mecânicas. Um dos métodos mais utilizados para modificar essas propriedades é a mistura mecânica do PLA com polímeros flexíveis, como a poli(&#949;-caprolactona) (PCL). Entretanto, o alto desempenho mecânico de blendas PLA/PCL é difícil de ser atingido devido à imiscibilidade dos polímeros. A melhoria de propriedades, neste caso, só é conseguida por meio de compatibilização. Este trabalho visa avaliar o efeito compatibilizante do copolímero tribloco de baixo peso molecular derivado de &#949;-caprolactona e tetrametileno éter glicol disponível comercialmente em blendas imiscíveis de PLA com PCL. Blendas binárias e ternárias foram preparadas por mistura mecânica no estado fundido via processo de extrusão em rosca simples. O teor de PLA nas blendas variou em 75, 50 e 25% (% em massa) e a concentração do copolímero em 0, 1,5, 3 e 5% (% em massa). A avaliação morfológica e o comportamento térmico e mecânico das blendas PLA/PCL foram realizados por microscopia eletrônica de varredura (MEV), calorimetria exploratória diferencial (DSC), análise térmica dinâmico-mecânica (DMTA) e ensaios mecânicos de tração, flexão e impacto Izod. O efeito compatibilizante do copolímero foi mais bem observado nas blendas com 75% (% em massa) de PLA, enquanto que nas blendas com 50% e 25% (% em massa) de PLA esse efeito não foi tão evidente. Os resultados obtidos no ensaio de tração mostraram que com o aumento do teor de compatibilizante, a tensão no escoamento, a tensão na ruptura e o módulo elástico das blendas com 75% (% em massa) de PLA se mantiveram praticamente constantes, enquanto que a deformação na ruptura evoluiu de 20% na blenda com 1,5% (% em massa) de copolímero para 84% na blenda com 5% (% em massa) de copolímero. As análises morfológicas indicaram que o copolímero em bloco agiu na interface PLA/PCL, melhorando sua adesão. Esse resultado foi reforçado pelas análises térmicas, onde foi constatado que as Tg\'s e Tm\'s do PLA e do PCL nas blendas não apresentaram alterações, o que indica que o copolímero encontra-se na região interfacial da blenda. A resistência ao impacto Izod com entalhe, propriedade mecânica utilizada nesse trabalho como uma medida da tenacidade, da blenda PLA75C5 alcançou 42 J/m, valor significativamente superior ao determinado para o PLA puro, por volta de 28 J/m. Esses resultados mostram claramente que o copolímero tribloco derivado de &#949;-caprolactona e tetrametileno éter glicol é um eficiente compatibilizante para blendas PLA/PCL. / The Poly (lactic acid) (PLA) is a biodegradable, biocompatible and bioabsorbable polymer derived from renewable sources. It is an excellent sustainable alternative to polymers derived from oil, currently dominating the industry. However, PLA has low ductility and poor toughness as main mechanical limitations. Mechanical mixing of PLA with flexible polymers, such as poly (&#949;-caprolactone) (PCL), is one of the most used methods to modify these properties. However, a high mechanical performance of PLA/PCL blends is difficult to achieve due to the immiscibility of the polymers. The improvement of properties in this case is achieved only by compatibilization. This study aims to evaluate compatibilizer effect of a low molecular weight tri-block copolymer derived from &#949;-caprolactone and tetramethylene ether glycol, commercially available, on immiscible blends of PLA with PCL. Binary and ternary blends were prepared by mechanical blending in melt state through a single screw extrusion. The content of PLA in the blends ranged in 75, 50 and 25 wt% and the concentration of copolymer in 0, 1.5, 3 and 5 wt%. The morphological evaluation and the thermal and mechanical behavior of PLA/PCL blends were performed by scanning electron microscopy (SEM), differential scanning calorimetry (DSC), dynamic mechanical thermal analysis (DMTA) and tensile test, flexural and Izod impact. The compatibilizer effect of the copolymer was more clearly observed in the blends with 75 wt% PLA, whereas in blends with 50 wt% to 25 wt% of PLA this effect was not so evident. The results of the mechanical tests showed that with the increase of the compatibilizer content, the yield stress, the stress at break and the elastic modulus of the blends with 75% (wt%) remained practically constant, while the elongation at break evolved from 20% in the blend with 1.5 wt% of copolymer to 84% in the blend to with 5 wt% of copolymer. Morphological analysis indicated that the block copolymer acted in the PLA/PCL interface, improving adhesion. This results were reinforced by thermal analysis, where it was found that the Tg and Tm of PLA and PCL in the blends showed no change, indicating that the copolymer is in the interfacial region of the blend. The Izod impact strength (Notched Izod), mechanical properties used in this work as a measure of toughness, of the blend PLA75C5 reached 42 J/m, significantly higher than the determined for pure PLA, about 28 J/m. These results clearly show that the triblock copolymer derived from &#949;-caprolactone and tetramethylene ether glycol is a good compatibilizer for blends PLA/PCL because it acts at the interfacial region, promoting the adhesion between the phases.

As bacteriocinas são peptídeos antimicrobianos produzidos por algumas bactérias, que atuam como bio-conservantes e têm grande potencial de aplicação em produtos cárneos. Estudos mostram que as bacteriocinas de bactérias lácticas (BAL) a serem utilizadas em um determinado alimento são mais eficientes quando produzidas por bactérias lácticas isoladas do mesmo tipo de alimento. Este estudo objetivou obter novas BAL produtoras de bacteriocinas a partir de mortadela fatiada, caracterizar as bacteriocinas produzidas, obter a bacteriocina semi-purificada e verificar seu potencial de aplicação in vitro e in situ no controle de Listeria monocytogenes e na vida de prateleira (VDP) de mortadela fatiada. Foram obtidos 19 isolados de BAL comprovadamente produtoras de bacteriocinas, que foram avaliadas quanto ao espectro de ação frente a uma grande variedade de bactérias Gram positivas e Gram negativas, e estabilidade em diferentes pH. As que apresentaram melhor estabilidade e inibiram maior número de bactérias foram avaliadas quanto a estabilidade térmica e resistência a diferentes agentes químicos e concentrações de NaCl. As que apresentaram maior resistência foram submetidas a testes de otimização da produção da bacteriocina em diferentes combinações de tempo/temperatura. Com base nestes resultados, selecionou-se um isolado que identificado como Lactobacillus curvatus pelo sequenciamento do gene 16S e confirmado por reações de PCR com primers específicos. A bacteriocina produzida por este isolado foi submetida a uma purificação por extração ácida e aplicada em fatias de mortadela experimentalmente contaminadas com um pool de cepas de Listeria monocytogenes, observando-se as contagens deste patógeno durante o armazenamento em refrigeração (7°C) por 40 dias em embalagem à vácuo. Paralelamente, foi realizada contagem de bactérias láticas para avaliar o efeito da bacteriocina nesta população, responsável pela VDP deste produto. A bacteriocina parcialmente purificada foi capaz de reduzir em 1 ciclo logarítmico a população inicial de Listeria monocytogenes na mortadela fatiada, que foi mantida durante os 40 dias de análise. Durante toda a VDP, a contagem de L. monocytogenes permaneceu constante, sem multiplicação nas condições de armazenamento do produto tanto nas amostras testes quanto controle. A bacteriocina semi-purificada não teve ação inibitória contra as bactérias lácticas presentes no produto e portanto não teve impacto na VDP do produto. Os resultados indicaram que a bacteriocina produzida pelo isolado L. curvatus RJC 1 apresenta potencial de aplicação em produtos cárneos fatiados como bioconservante. / Bacteriocins are peptides with antimicrobial properties produced by some bacteria, that act as bio-preservatives with great potential of application in meat products. Several studies show that bacteriocins from lactic acid bacteria (LAB) to be used in a specific food product have a better performance when produced by LAB isolated from the same kind of product. This study aimed to obtain new bacteriocinogenic LAB from sliced Bologna, to characterize the bacteriocins produced, to obtain a semi-purified bacteriocin, and to verify its potential of application in vitro and in situ in the control of Listeria monocytogenes and in the shelf-life of sliced bologna. 19 bacteriocin producer LAB, were evaluated as to spectrum of action against a great variety of Gram positives and Gram negatives bacteria and pH stability. The ones with better stability and that inhibited a larger number of bacteria were evaluated according to its thermal stability and resistance against different chemical agents and NaCl concentrations. The ones that showed better resistance were submitted to tests to optimize the bacteriocin production in different combinations of time and temperature. Based on these results, one was selected, identified as Lactobacillus curvatus by gene 16S sequencing and confirmed by PCR reactions with specific primers. The bacteriocin produced by this strain was submitted to partial purification by acid extraction and was applied in mortadella slices experimentally contaminated with a pool of L. monocytogenes strains, observing the counts of this pathogen along refrigerated (7ºC) storage fo r 40 days in vacuum package. Parallel, it was done LAB counts to evaluate the effect of the bacteriocin on this population, responsible for limiting the shelf life of this product. The semi-purified bacteriocin was able to reduce 1 log cicle of the initial population of L. monocytogenes in the sliced mortadella, which was maintained during the 40 days of analysis. Along the whole shelf-life, the counts of L. monocytogenes remained constant, without multiplication in the storage conditions in the test samples as well as in the control samples. The semi-purified bacteriocin did not act against de LAB naturally present at the product, having no impact in the shelf life of the product. The results indicated that the bacteriocin produced by the isolated L. curvatus RJC 1 presents potential of application in sliced deli products as a bio-preservative.