Alexander Junges’s research while affiliated with URI Campus de Erechim and other places

The consumption of animal protein accompanies human civilization, participating in social, economic, and cultural evolution. However, the population started a process of “conscious” consumption, starting to buy products that are more sustainable from an environmental point of view and healthier from a quality point of view. Thus, the identities that reduced meat consumption also emerged. To adapt to this new context, the meat production industry is increasingly looking for innovations to meet these new demands. The application of natural preservatives such as organic acids, the use of plant extracts, and the development of functional packaging are examples of fields of study that are moving toward a decrease in the use of traditional chemical preservatives since these methods combine antimicrobial and antioxidant factors with positive sensory factors for consumers. This review aims to expose the relationship between pork consumption and the new standards required in which healthier methods of preservation are as effective as or more effective than traditional ones, deserving emphasis in scientific research for later application in meat products.

This research explores strategies to enhance the stability and effectiveness of starter cultures in the production of Italian-style salami, with particular attention to their ability to survival during processing and storage conditions while preserving product quality. The study aimed to produce microcapsules of a starter culture using a spray dryer, evaluate their morphological and crystallographic properties, and assess their application in salami formulations by monitoring technological characteristics (aw, pH, moisture, and residual levels of sodium nitrite and nitrate), microbiology, and sensory acceptability over 135 days of storage. The microcapsules were characterized by their rounded shape, absence of pores or cracks, and promising physical atributes, including a water activity (aw 0.206), moisture (1.5%), and a survival rate exceeding 88% at 100 °C. These microcapsules were incorporated into two salami formulations (F1 and F2), and alterations in their physicochemical properties and acceptability were assessed over time. Remarkable results indicated that aw decreased during storage, enhancing microbiological safety and product stability. Residual sodium nitrite levels contributed to antioxidant protection, with a half-life of 63 days in F1 and 114 days in F2, indicating that microencapsulation extended the residual nitrite. Color changes were observed, but they did not affect the acceptability. This study demonstrates the significance of using microencapsulated starter cultures in extending the functional stability of sodium nitrite and improving salami safety and quality without compromising consumer acceptance, emphasizing its industrial application potential. Graphical abstract

The present study evaluated the effectiveness of using disposable masks in mitigating the spread of Staphylococcus aureus during the chicken cutting process in a large poultry abattoir. The identification of carriers of S. aureus and the influence of the time of use of disposable masks was carried out. Contamination of utensils and equipment by S. aureus and products by mesophilic aerobes was determined, with and without the use of masks. The efficiency of different commercial masks was evaluated against S. aureus under simulated conditions. The results revealed that 36% of workers on processing lines at the abattoirs carried S. aureus. An increase in S. aureus counts was observed in masks worn by employees for up to 3 h. The transfer of microbial load to utensils was enhanced in the absence of the mask and over time. The breast fillets evaluated showed no difference in the count of mesophilic bacteria with and without the use of masks by employees, conversely, the cuts of thigh and drumstick, thigh fillet and drumstick and wings showed a significant difference with average counts lower than 2 .96 Log CFU/g. Tests under simulated conditions demonstrated the effectiveness of commercial masks in retaining microorganisms. The test mask used by the abattoirs proved to be inefficient, allowing the passage of sprays containing S. aureus, at 6, 15 and 25 cm, with 2.53, 1.74 and 0.66 Log CFU/plate, respectively. This mask saturated, creating a barrier effect that increased contamination in the employees’ work area.

Control of the M LE: Please check if the authors' affiliations are presented/captured appropriately. aize weevil (Sitophilus zeamais) often relies on synthetic insecticides, which, although effective, can leave toxic residues in grains and promote the development of resistant insect populations. Certain essential oils (EOs), including Cinnamomum cassia EO, present a natural alternative recognized for their insecticidal and repellent properties. However, their effectiveness is constrained by high volatility and limited solubility. To address these limitations, controlled release technologies, such as microencapsulation, offer a promising solution. This study aimed to evaluate the chemical composition, insecticidal, and repellent efficacy of free and microencapsulated C. cassia EO against S. zeamais and the persistence and reuse potential of the microencapsulated EO in maize grains. GC–MS analysis identified trans-cinnamaldehyde (86.4%) as the major compound, followed by methyl cinnamate (9.92%). The EO was microencapsulated via spray drying with a 10% gum arabic-maltodextrin solution. Insecticidal activity showed LD₅₀ values of 8.90 μL/cm³ for free EO and 24.76 mg/cm³ for microencapsulated EO. The persistence of insecticidal activity reached 45% on the 15th day and remained nearly stable for 65 days. Moreover, the microcapsules showed effectiveness across five cycles, maintaining 70% mortality. This study highlights C. cassia EO as a sustainable solution for maize weevil management, with prolonged efficacy achieved through microencapsulation.