In this study mathematical models to predict Salmonella enterica growth in sushi at different temperatures were developed considering data obtained in 26 restaurants in Southern Brazil. The sushi type chosen to develop the models was the one that presented the highest total aerobic mesophilic counts among sushis collected in the establishments. Salmonella was inoculated (2-3 log UFC/g) in this sushi type prepared in the laboratory (pH 4.8; aw 0.98) and incubated under isothermal conditions at 7, 15, 20, 25 and 37 °C. Baranyi and Roberts model was used to describe Salmonella growth curves, generating R2 values of ≥0.98 and RMSE values of less then 0.24 log CFU/g/h for primary models. Ratkowsky's equation was used in secondary model, generating R2 of 0.99 and RMSE of 0.02 log CFU/g/h. The model validation was simulated under non-isothermal conditions, using the worst-case scenario that was built through data from the environmental conditions and data obtained from the restaurants. The non-isothermal conditions were performed at 36.3 °C for 6 h, 10 °C for 24 h and 29.5 °C for 6 h sequentially, reaching 6.7 log CFU/g of Salmonella and generating RMSE of 0.06 log CFU/g/h, Bias factor of 0.97 and Accuracy factor of 1.03. The negligible growth time (ς) for Salmonella, considering the average of higher distribution temperatures of chosen sushi type (approximately 18 °C), was 8.9 h. However, growth rates of total aerobic mesophilic demonstrated that at 15 °C and 20 °C, the lag phases were approximately 11 and 5 h respectively. Based on these results, we suggest for sushi distribution the use of temperatures of ≤15 °C for 6 h (maximum time of distribution allowed in Brazil) considering the Salmonella growth.Spices, herbs, and seasoning blends containing both crystalline and amorphous ingredients are common throughout the food industry but may exhibit unwanted clumping or caking during storage. Crystalline and amorphous ingredients are known to respond differently to increases in relative humidity (RH) and temperature. The aim of this study was to better characterize what happens to moisture sorption behaviors, water-solid interactions, and physical stability when crystalline and amorphous ingredients are co-formulated in seasoning blends. Spices, herbs, and seasoning blends, 25 in total, were studied individually and in blends of increasing complexity (binary, ternary, and quaternary) with sucrose, salt, and maltodextrin. The effects of increasing temperature and RH on moisture content, moisture sorption profiles, water activity (aw), glass transition temperature (Tg), including Gordon-Taylor modeling, physical appearance, and degree of clumping were measured. Crossover points, the temperature at which the aw ofseasoning blends based on moisture sorption behaviors.In this work, we focused on the effect of the initial content of SO2 in synthetic grape juice on yeast metabolism linked to the production of acetaldehyde. Lengthening of the lag phase duration was observed with an increase in the initial SO2 content. Nevertheless, an interesting finding was a threshold value of an initial SO2 content of 30 mg L-1 in the juice led to equilibrium between intracellular SO2 diffusion and SO2 production from the sulfate pool by yeast. The ratios of free and bound acetaldehydes were measured during fermentation, and the maximum accumulation of free acetaldehyde was observed when SO2 concentration equilibrium between diffusion and production was reached in the fermenting juice. Moreover, it was observed that SO2 addition resulted in significant changes in the synthesis of aroma compounds. selleck compound Production of volatile molecules related to sulfur metabolism (methionol) was changed. But, more surprisingly, synthesis of some volatile carbon compounds (diacetyl, isoamyl alcohol, isobutyl alcohol, phenyl ethanol and their corresponding esters) was also altered because of major disruptions in the NADPH/NADP+ redox equilibrium. Finally, we demonstrated that acetaldehyde bound to SO2 could not be metabolized by the yeast during the time course of fermentation and that only free acetaldehyde could impact metabolism.The purpose of this study was to evaluate the ability of heat-killed cells (121 °C, 10 min) from two strains of lactic acid bacteria (LAB) (Lactobacillus rhamnosus and Lactococcus lactis) and one strain of yeast (Saccharomyces cerevisiae), alone or in combination, to reduce the levels of aflatoxin M1 (AFM1) in Frescal cheese during 30 days of storage. The experimental design was totally randomized, in a 2 × 2 × 2 factorial arrangement, corresponding to two levels of LAB (0 and L. rhamnosus at 1010 cells/kg + L. lactis at 1010 cells/kg), two levels of S. cerevisiae in milk (0 and 1010 yeast cells/kg) and two AFM1 levels (0 and 0.5 µg/kg) added to the cheese curd, totaling 8 treatments with three replicates per treatment. AFM1 levels in Frescal cheese were evaluated by using a high-performance liquid chromatography. Cheese fat and protein contents were not affected (P > 0.05) by any of the treatments, and only pH decreased (P less then 0.05) in all treatments from days 2 to 30 of storage (usual shelf life of this type of cheese). AFM1 levels detected in contaminated cheeses decreased on day 2 of storage, varying from 0.09 µg/kg (cheese with addition of bacterial cells) to 0.29 µg/kg (no addition of LAB or yeast cells), this may have occurred due to loss of AFM1 in the Frescal cheese whey. The concentrations of detected AFM1 decreased (P less then 0.05) in all treatments from days 2 to 10 of storage, and the maximum percentage reduction of the detectable levels (100%) was achieved after 10 and 20 days of storage in cheeses containing LAB and yeast cells, or prepared with yeast cells alone, respectively. The addition of heat-killed LAB (cells of L. rhamnosus and L. lactis) and Saccharomyces cerevisiae alone or in combination, has a potential ability for adsorbing the AFM1 in Frescal cheese during 30 days of storage.Blue mussel proteins are a good source of bioactive peptides. In this study, blue mussel hydrolysate (BMH) with anti-adipogenic effect in mouse mesenchymal stem cells (mMSC) was produced by peptic hydrolysis at 1500 of pepsin/substrate ratio for 120 min. Additionally, BMH with below 1 kDa (BMH less then 1 kDa) showed the highest anti-adipogenic effect in mMSC. BMH less then 1 kDa increased lipolysis and down-regulated adipogenic transcription factors including peroxisome proliferator-activated receptor gamma (PPARγ), CCAAT/enhancer-binding protein α (C/EBPα), and sterol regulatory element-binding protein 1 (SREBP1). Generation of intracellular reactive oxygen species during adipogenesis was markedly decreased by BMH less then 1 kDa treatment, which is attributed to the up-regulation of heme oxygenase-1 (HO-1) through Nrf2 translocation into the nucleus. Moreover, ZnPP, HO-1 inhibitor, treatment abolished BMH less then 1 kDa-mediated HO-1 expression and anti-adipogenic effect in mMSCs through down-regulating adipogenic transcription factors.