Data/hora: 22/06/2024 03:46:50

Biblioteca(s): | Embrapa Agroindústria de Alimentos; Embrapa Tabuleiros Costeiros.
Data corrente: | 07/10/2021
Data da última atualização: | 09/05/2024
Autoria: | ARAUJO, T. T. S.; COSTA, J. M. A. R. da; RIBEIRO, F. DE O. S.; OLIVEIRA, A. C. DE J.; DIAS, J. DO N.; ARAUJO, A. R. DE; BARROS, A. B.; BRITO, M. DA P.; OLIVEIRA, T. M. DE; ALMEIDA, M. P. D.; CASTRO, K. N. de C.; FOGACA, F. H. dos S.; SILVA, D. A. da; SOUZA, B. W. S. DE.
Afiliação: | THAIS DANYELLE SANTOS ARAUJO, UFC; JOÃO MARCOS ANTÔNIO RODRIGUES DA COSTA, UFDPar; FABIO DE OLIVEIRA SILVA RIBEIRO, UFDPar; ANTONIA CARLA DE JESUS OLIVEIRA, UFPI; JHONES DO NASCIMENTO DIAS, UnB; ALYNE RODRIGUES DE ARAUJO, UFDPar; AYSLAN BATISTA BARROS, UFDPar; MANOEL DA PAIXÃO BRITO, UFDPar; TAIANE MARIA DE OLIVEIRA, UFDPar; MIGUEL PEIXOTO DE ALMEIDA, Universidade do Porto; KARINA NEOOB DE CARVALHO CASTRO, CPATC; FABIOLA HELENA DOS SANTOS FOGACA, CTAA; DURCILENE ALVES DA SILVA, UFDPar; BARTOLOMEU WARLENE SILVA DE SOUZA, UFC.
Título: | Nanoemulsion of cashew gum and clove essential oil (Ocimum gratissimum Linn) potentiating antioxidant and antimicrobial activity.
Ano de publicação: | 2021
Fonte/Imprenta: | International Journal of Biological Macromolecules, v. 139, part A, p. 100-108, 2021.
DOI: | https://doi.org/10.1016/j.ijbiomac.2021.09.195
Idioma: | Inglês
Conteúdo: | In this study, nanoemulsions of essential oil from Ocimum gratissimum (Linn) (EO) were produced using low and high energy techniques using cashew gum (CG) as a co-surfactant. The main constituents of the EO were determined by Gas Chromatography coupled with Mass Spectrometry (GC?MS), and their presence in the EO and in the formulations verified by Fourier Transform Infrared Spectroscopy (FTIR) and UV?visible spectrophotometry was observed the encapsulation efficiency (EE%), with colloidal stability. Nuclear magnetic resonance (NMR) was used to study cashew gum. Dynamic light scattering analysis (DLS) determined the nanoemulsion Z means, polydispersity index and the Zeta potential value, nanoparticle tracking analysis (NTA) were determined. The nanostructured EO showed better antibacterial action against the pathogenic gastroenteritis species Staphylococcus aureus, Escherichia coli and Salmonella enterica when compared to free EO. Atomic Force Microscopy (AFM) was used for morphological analysis of the nanoparticle and study of the action of the nanoemulsion through images of the cellular morphology of S. enterica. The antioxidant activity was evaluated against the ABTS radical (2,2?-azino-bis diazonium salt (3-ethylbenzothiazoline-6-sulfonic acid)). The encapsulation of EO in a nanostructured system improved its antibacterial and antioxidant activity, the low energy synthesis showed greater storage stability, remaining stable for 37?days.
Palavras-Chave: | Conservation; Nanopartículas.
Thesagro: | Caju; Conservação; Cravo; Cromatografia Gasosa; Gastroenterite; Óleo Essencial.
Thesaurus Nal: | Gastroenteritis; Nanotechnology.
Categoria do assunto: | F Plantas e Produtos de Origem Vegetal
Registro original: | Embrapa Agroindústria de Alimentos (CTAA)
Exemplares: | CPATC - (25898-1) - UPA - AP - DD -  -  -  - DIS