01499nam a2200229 a 450000100080000000500110000800800410001910000250006024501530008526002940023850000410053252005160057365000200108965000130110970000230112270000200114570000250116570000160119070000250120670000210123170000170125221691472024-12-13       2024    bl uuuu     u00u1 u    #d1 aGUIDICE, O. B. SILVA  aDevelopment of alginate-based coatings incorporated with oregano essential oil nanoemulsions for application to fish fillets.h[electronic resource]  aIn: CONGRESSO BRASILEIRO DE CIÊNCIA E TECNOLOGIA DE ALIMENTOS, 29., 2024. Florianópolis. Trabalhos aprovados. O futuro dos alimentos: inovação, saúde e sustentabilidade na cadeia produtiva de alimentos. Santa Catarina: Sociedade Brasileira de Ciência e Tecnologia de Alimentos.c2024  aCBCTA. 14 a 17 out. 2024. E-Pôster.  aOregano essential oil has important antioxidant and antimicrobial properties, which makes it a target for applications aimed at increasing shelf life and inhibiting bacterial growth. In the form of nanoemulsions, oils can have their compounds protected and their properties improved. In this context, the objective of this study was to produce alginate-based coatings incorporated with oregano essential oil nanoemulsions (ONE) and evaluate the effect of their application on the microbiological safety of fish.  aÓleo Essencial  aOrégano1 aOLIVEIRA, T. S. de1 aCOSTA, A. M. M.1 aCORRÊA-FILHO, L. C.1 aLIMA, J. P.1 aFOGACA, F. H. dos S.1 aCABRAL, L. M. C.1 aTONON, R. V.