02756naa a2200421 a 450000100080000000500110000800800410001902400560006010000210011624501570013726000090029450000330030352014670033665000200180365000190182365000090184265000180185165000100186965000250187965000190190465000200192365300170194365300200196070000260198070000250200670000260203170000190205770000210207670000180209770000200211570000230213570000220215870000240218070000250220470000200222970000230224977300620227221351632021-10-13       2021    bl uuuu     u00u1 u    #d7 ahttps://doi.org/10.1016/j.ijbiomac.2021.09.1952DOI1 aARAUJO, T. T. S.  aNanoemulsion of cashew gum and clove essential oil (Ocimum gratissimum Linn) potentiating antioxidant and antimicrobial activity.h[electronic resource]  c2021  aIn Press, Journal Pre-proof.  aIn 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.  aGastroenteritis  aNanotechnology  aCaju  aConservação  aCravo  aCromatografia Gasosa  aGastroenterite  aÓleo Essencial  aConservation  aNanopartículas1 aCOSTA, J. M. A. R. da1 aRIBEIRO, F. DE O. S.1 aOLIVEIRA, A. C. DE J.1 aDIAS, J. DO N.1 aARAUJO, A. R. DE1 aBARROS, A. B.1 aBRITO, M. DA P.1 aOLIVEIRA, T. M. DE1 aALMEIDA, M. P. D.1 aCASTRO, K. N. de C.1 aFOGACA, F. H. dos S.1 aSILVA, D. A. da1 aSOUZA, B. W. S. DE  tInternational Journal of Biological Macromolecules, 2021.