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| 14. |  | GOMES, I. A.; SOUZA, E. F. de; FREITAS-SILVA, O.; SILVA, J. P. L. da. Sobrevivência de Salmonella Enteritidis em maionese de baixa acidez. Revista Higiene Alimentar, v. 29, n. 242-243, mar./abr. 2015. VII Congresso Latino-Americano e XIII Congresso Brasileiro de Higienistas de Alimentos, III Encontro Nacional de Vigilância de Zoonoses e V Encontro do Sistema Brasileiro de Inspeção de Produtos de Origem Animal, 2015, Armação de Búzios, RJ. Alimento, promoção da saúde e compromisso sócio ambiental. Búzios, RJ, 2015.| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| 18. | | BARCELLOS, T.; BERES, C.; SOUZA, E. F. de; NOGUEIRA, R. I.; SILVA, C. M.; SANTOS, K. M. O. dos. Extração aquosa do bagaço de uva Merlot resultante de vinificação tinta: obtenção de fibras alimentares e compostos fenólicos. In: CONGRESSO LUSO-BRASILEIRO DE HORTICULTURA, 1., 2018, Lisboa. Lisboa: Associação Portuguesa de Horticultura, mar. 2018. p. 504-509. (Actas Portuguesas de Horitcultura, 29). Suporte eletrônico. ISBN: 978-972-8936-28-0. I CLBHort. Editores Paulo César Tavares de Melo, António Calado. 1-4 nov. 2017.| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| 19. | | BARCELOS, T.; BERES, C.; SOUZA, E. F. de; NOGUEIRA, R. I.; SILVA, C. M.; SANTOS, K. M. O. dos. Extração aquosa do bagaço de uva merlot de vinificação tinta: obtenção de fibras alimentares polifenóis. In: CONGRESSO LUSO-BRASILEIRO DE HORTICULTURA, 1., 2017, Lisboa. Livro de Resumos. Lisboa: Associação Portuguesa de Horticultura, 2017. p. 285. Po310. Tecnologias pós-colheita. 1 a 4 de novembro de 2017.| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| 20. | | SANTOS, R. R. dos; MELO, N. R. de; MOTTA, J. F. G.; SOUZA, E. F. de; TEÓFILO, R. F. Estudo de concentração mínima inibitóriados óleos essenciais de diferentes espécies de canela contra microrganismos alimentares. In: CONGRESSO BRASILEIRO DE CIÊNCIA E TECNOLOGIA DE ALIMENTOS, 24.; CONGRESSO DO INSTITUTO NACIONAL DE CIÊNCIA E TECNOLOGIA DE FRUTOS TROPICAIS, 4., 2014, Aracaju. Inovação e sustentabilidade em ciência e tecnologia de alimentos: resumos. [Campinas]: SBCTA, 2014. p. 111| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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 | Acesso ao texto completo restrito à biblioteca da Embrapa Agroindústria de Alimentos. Para informações adicionais entre em contato com ctaa.biblioteca@embrapa.br. |
Registro Completo
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
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Data corrente: |
18/05/2023 |
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Data da última atualização: |
11/12/2023 |
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Tipo da produção científica: |
Resumo em Anais de Congresso |
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Autoria: |
COSTA, A. M. M.; GIUDICE, O. B. S.; ALVES, J.; PINTO, J. C. C. DA S.; LIMA, J. P.; BIZZO, H. R.; CABRAL, L. M. C.; TONON, R. V. |
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Afiliação: |
ANDRÉ MESQUITA MAGALHÃES COSTA, UFRJ; OLAVO BITTENCOURT SILVA GIUDICE, UNESA; JESSICA ALVES, UFRJ; JOSÉ CARLOS COSTA DA SILVA PINTO, UFRJ; JANINE PASSOS LIMA, CTAA; HUMBERTO RIBEIRO BIZZO, CTAA; LOURDES MARIA CORREA CABRAL, CTAA; RENATA VALERIANO TONON, CTAA. |
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Título: |
Ultrasound production of alginate-based essential oil nanoemulsions for food preservation. |
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Ano de publicação: |
2023 |
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Fonte/Imprenta: |
In: CONFERÊNCIA INTERNACIONAL DE PROTEÍNAS E COLOIDES ALIMENTARES, 9., 2023, Rio de Janeiro. Anais eletrônicos... Campinas: Galoá, 2023. |
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Idioma: |
Inglês |
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Notas: |
Poster 157675. Eixo temático: Colóides para filmes comestíveis. CIPCA. |
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Conteúdo: |
ssential oils are natural preservatives rich in compounds with antimicrobial and antioxidant properties, which can be applied in the form of emulsions in active coatings aiming at improving foods? shelf life. Droplet size reduction to the nanoscale (< 200 nm) may improve emulsion stability, transparency, and antimicrobial activity. In the case of high-moisture foods, such as fish and meat, alginate-stabilized emulsions are a good alternative to be applied in active coatings, since they can turn into gels when reticulated by divalent cations. The objective of the study was to develop alginate-based nanoemulsions of three types of essential oils (thyme (Thymus vulgaris), lemongrass (Cymbopogon citratus), and oregano (Origanum vulgare)), with potential to be applied in active coatings and films, and to compare their physical properties with conventional emulsions. Essential oils? chemical composition (GC-MS), antioxidant capacity (TEAC), and antimicrobial activity against Salmonella Typhimurium and Pseudomonas aeruginosa were investigated. Three coarse emulsions of each oil (thyme: T-CE, lemongrass: L-CE, and oregano: O-CE) containing water, sodium alginate (1%), essential oil (1%), and Tween 80 (1%) were prepared using an Ultra-Turrax at 10,000 rpm for 3 min; these emulsions were then homogenized with an ultrasonic probe (1 min/150 W) in order to produce the nanoemulsions (thyme: T-NE, lemongrass: L-NE, and oregano: O-NE). Oil droplet size, polydispersity index, and zeta potential were evaluated in the nanoemulsions and their respective emulsions. Thymol (44%), Geranial (43.7%), and Carvacrol (70.9%) were the main components of thyme, lemongrass and oregano, respectively. Oregano showed a higher antioxidant capacity (278,068 µmol TE/100 g oil). All oils showed antimicrobial activity against Salmonella Typhimurium and Pseudomonas aeruginosa. Size analysis indicated that T-CE, T-NE and L-NE were in the nanoscale and the ultrasound treatment significantly reduced the mean oil droplet of lemongrass samples (L-CE: 585 ± 44 nm vs L-NE: 147 ± 15 nm). The distinct effect of ultrasound treatment on samples droplet size could be related to the oils? varied chemical composition. Each oil has a specific affinity with the applied emulsifier, which affect its ability to reduce interfacial tension, inhibiting droplet disruption. Ultrasound treatment reduced the polydispersity index in thyme (T-CE: 0.48 ± 0.03 vs T-NE: 0.39 ± 0.06) and lemongrass (L-CE: 0.49 ± 0.04 vs L-NE: 0.40 ± 0.04) nanoemulsions, suggesting that this high-energy homogenization method was able to reduce oil droplet size variations. O-CE (-58 ± 3 mV) and O-NE (-59 ± 3 mV) showed the highest zeta potential, while L-CE (-45 ± 3 mV) showed the lowest one, which can be also attributed to the oils distinct chemical composition that could influence oils droplets charges. Ultrasound treatment did not affect samples? zeta potential. Oils characterization indicated their potential use as active ingredients in the development of alginate-based active coatings with antioxidant and antimicrobial activity. Ultrasound treatment reduced L-NE oil droplet size and promoted a more homogeneous oil droplet size distribution in thyme and lemongrass samples. The next steps include the investigation of nanoemulsions? physical and chemical properties, antimicrobial activity, and application in fish fillets after alginate reticulation. Menosssential oils are natural preservatives rich in compounds with antimicrobial and antioxidant properties, which can be applied in the form of emulsions in active coatings aiming at improving foods? shelf life. Droplet size reduction to the nanoscale (< 200 nm) may improve emulsion stability, transparency, and antimicrobial activity. In the case of high-moisture foods, such as fish and meat, alginate-stabilized emulsions are a good alternative to be applied in active coatings, since they can turn into gels when reticulated by divalent cations. The objective of the study was to develop alginate-based nanoemulsions of three types of essential oils (thyme (Thymus vulgaris), lemongrass (Cymbopogon citratus), and oregano (Origanum vulgare)), with potential to be applied in active coatings and films, and to compare their physical properties with conventional emulsions. Essential oils? chemical composition (GC-MS), antioxidant capacity (TEAC), and antimicrobial activity against Salmonella Typhimurium and Pseudomonas aeruginosa were investigated. Three coarse emulsions of each oil (thyme: T-CE, lemongrass: L-CE, and oregano: O-CE) containing water, sodium alginate (1%), essential oil (1%), and Tween 80 (1%) were prepared using an Ultra-Turrax at 10,000 rpm for 3 min; these emulsions were then homogenized with an ultrasonic probe (1 min/150 W) in order to produce the nanoemulsions (thyme: T-NE, lemongrass: L-NE, and oregano: O-NE). Oil droplet size, polydispersity index, and zeta poten... Mostrar Tudo |
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Palavras-Chave: |
Active coatings. |
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Thesaurus NAL: |
Essential oils; Nanoemulsions. |
|
Categoria do assunto: |
X Pesquisa, Tecnologia e Engenharia |
|
Marc: |
LEADER 04294nam a2200241 a 4500
001 2153810
005 2023-12-11
008 2023 bl uuuu u00u1 u #d
100 1 $aCOSTA, A. M. M.
245 $aUltrasound production of alginate-based essential oil nanoemulsions for food preservation.$h[electronic resource]
260 $aIn: CONFERÊNCIA INTERNACIONAL DE PROTEÍNAS E COLOIDES ALIMENTARES, 9., 2023, Rio de Janeiro. Anais eletrônicos... Campinas: Galoá$c2023
500 $aPoster 157675. Eixo temático: Colóides para filmes comestíveis. CIPCA.
520 $assential oils are natural preservatives rich in compounds with antimicrobial and antioxidant properties, which can be applied in the form of emulsions in active coatings aiming at improving foods? shelf life. Droplet size reduction to the nanoscale (< 200 nm) may improve emulsion stability, transparency, and antimicrobial activity. In the case of high-moisture foods, such as fish and meat, alginate-stabilized emulsions are a good alternative to be applied in active coatings, since they can turn into gels when reticulated by divalent cations. The objective of the study was to develop alginate-based nanoemulsions of three types of essential oils (thyme (Thymus vulgaris), lemongrass (Cymbopogon citratus), and oregano (Origanum vulgare)), with potential to be applied in active coatings and films, and to compare their physical properties with conventional emulsions. Essential oils? chemical composition (GC-MS), antioxidant capacity (TEAC), and antimicrobial activity against Salmonella Typhimurium and Pseudomonas aeruginosa were investigated. Three coarse emulsions of each oil (thyme: T-CE, lemongrass: L-CE, and oregano: O-CE) containing water, sodium alginate (1%), essential oil (1%), and Tween 80 (1%) were prepared using an Ultra-Turrax at 10,000 rpm for 3 min; these emulsions were then homogenized with an ultrasonic probe (1 min/150 W) in order to produce the nanoemulsions (thyme: T-NE, lemongrass: L-NE, and oregano: O-NE). Oil droplet size, polydispersity index, and zeta potential were evaluated in the nanoemulsions and their respective emulsions. Thymol (44%), Geranial (43.7%), and Carvacrol (70.9%) were the main components of thyme, lemongrass and oregano, respectively. Oregano showed a higher antioxidant capacity (278,068 µmol TE/100 g oil). All oils showed antimicrobial activity against Salmonella Typhimurium and Pseudomonas aeruginosa. Size analysis indicated that T-CE, T-NE and L-NE were in the nanoscale and the ultrasound treatment significantly reduced the mean oil droplet of lemongrass samples (L-CE: 585 ± 44 nm vs L-NE: 147 ± 15 nm). The distinct effect of ultrasound treatment on samples droplet size could be related to the oils? varied chemical composition. Each oil has a specific affinity with the applied emulsifier, which affect its ability to reduce interfacial tension, inhibiting droplet disruption. Ultrasound treatment reduced the polydispersity index in thyme (T-CE: 0.48 ± 0.03 vs T-NE: 0.39 ± 0.06) and lemongrass (L-CE: 0.49 ± 0.04 vs L-NE: 0.40 ± 0.04) nanoemulsions, suggesting that this high-energy homogenization method was able to reduce oil droplet size variations. O-CE (-58 ± 3 mV) and O-NE (-59 ± 3 mV) showed the highest zeta potential, while L-CE (-45 ± 3 mV) showed the lowest one, which can be also attributed to the oils distinct chemical composition that could influence oils droplets charges. Ultrasound treatment did not affect samples? zeta potential. Oils characterization indicated their potential use as active ingredients in the development of alginate-based active coatings with antioxidant and antimicrobial activity. Ultrasound treatment reduced L-NE oil droplet size and promoted a more homogeneous oil droplet size distribution in thyme and lemongrass samples. The next steps include the investigation of nanoemulsions? physical and chemical properties, antimicrobial activity, and application in fish fillets after alginate reticulation.
650 $aEssential oils
650 $aNanoemulsions
653 $aActive coatings
700 1 $aGIUDICE, O. B. S.
700 1 $aALVES, J.
700 1 $aPINTO, J. C. C. DA S.
700 1 $aLIMA, J. P.
700 1 $aBIZZO, H. R.
700 1 $aCABRAL, L. M. C.
700 1 $aTONON, R. V.
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