Nanoencapsulated Eucalyptus staigeriana essential oil for use as a food preservative
Autor(a) principal: | |
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Data de Publicação: | 2014 |
Tipo de documento: | Dissertação |
Idioma: | por |
Título da fonte: | Biblioteca Digital de Teses e Dissertações da UFC |
Texto Completo: | http://www.teses.ufc.br/tde_busca/arquivo.php?codArquivo=12132 |
Resumo: | In this study, the Eucalyptus staigeriana essential oil (ESO) was nanoencapsulated and determined the bactericidal effect of its active principle against two strains of pathogenic mircrorganisms, as a preliminary study for use in food preservation. The process occurred by forming a nanoemulsion and spray-drying, using the cashew gum (CG) as encapsulating material. The nanoparticles were characterized by analysis of particle size distribution, zeta potential, absorption spectroscopy in the infrared Fourier transform spectroscopy (FTIR), thermal analysis (TGA/DSC), in vitro release kinetics, gas chromatography coupled to mass spectrometry (GC-MS) and stability of the encapsulated. Was also determined the Minimum Bactericidal Concentration (MBC) of nanoparticles, essential oil, and cashew gum to evaluate its antimicrobial activity against Listeria monocytogenes ATCC 19115 (Gram-positive) and Salmonella Enteritidis IAL 1132 (Gram-negative). The nanoparticles had size ranging from 27.70 Â 3.42 nm to 432.67 Â 41.47 nm in accordance with the formulation, and negatively charged surface. The presence of ESO in the nanoparticles is observed through changes in peak resolutions of the spectra obtained by FT-IR. Thermal analysis showed the main events of mass loss of the samples associated with the degradation of CG. The content of ESO nanoencapsulated varied between 4.76% and 7.12%. The increase in the proportion of CG favored the rapid release of oil in water due to the increased hydrophilic character, and enhance the ability of the nanoparticles to retain the ESO in the polymeric shell during the 365 days. The results for MBC indicated a bactericidal action of the nanoencapsulated oil, and pure oil more efficient in Gram-positive. However, the nanoparticles showed better results against Gram-negative bacteria, due to a possible synergistic effect between the CG and ESO. |
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info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesisNanoencapsulated Eucalyptus staigeriana essential oil for use as a food preservativeÃleo essencial de Eucalyptus staigeriana nanoencapsulado para utilizaÃÃo como conservante em alimentos2014-03-21Haroldo Cesar Beserra de Paula09112626368(http://lattes.cnpq.br/6764134575010065EvÃnia Altina Teixeira de Figueiredo14570769349 http://buscatextual.cnpq.br/buscatextual/visualizacv.jsp?id=K4788652A2Pablyana Leila Rodrigues da Cunha77445899391http://lattes.cnpq.br/243937609635399601766563325http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4276515D7Emanuele Duarte HerculanoUniversidade Federal do CearÃPrograma de PÃs-GraduaÃÃo em CiÃncia e Tecnologia de AlimentosUFCBRNanoencapsulaÃÃo Goma de cajueiro Ãleo essencial Eucalyptus staigeriana ConcentraÃÃo Bactericida MÃnima Salmonella ListeriaNanoencapsulation Cashew gum Eucalyptus staigeriana Minimum Bactericidal Concentration Salmonella ListeriaCIENCIA E TECNOLOGIA DE ALIMENTOSIn this study, the Eucalyptus staigeriana essential oil (ESO) was nanoencapsulated and determined the bactericidal effect of its active principle against two strains of pathogenic mircrorganisms, as a preliminary study for use in food preservation. The process occurred by forming a nanoemulsion and spray-drying, using the cashew gum (CG) as encapsulating material. The nanoparticles were characterized by analysis of particle size distribution, zeta potential, absorption spectroscopy in the infrared Fourier transform spectroscopy (FTIR), thermal analysis (TGA/DSC), in vitro release kinetics, gas chromatography coupled to mass spectrometry (GC-MS) and stability of the encapsulated. Was also determined the Minimum Bactericidal Concentration (MBC) of nanoparticles, essential oil, and cashew gum to evaluate its antimicrobial activity against Listeria monocytogenes ATCC 19115 (Gram-positive) and Salmonella Enteritidis IAL 1132 (Gram-negative). The nanoparticles had size ranging from 27.70  3.42 nm to 432.67  41.47 nm in accordance with the formulation, and negatively charged surface. The presence of ESO in the nanoparticles is observed through changes in peak resolutions of the spectra obtained by FT-IR. Thermal analysis showed the main events of mass loss of the samples associated with the degradation of CG. The content of ESO nanoencapsulated varied between 4.76% and 7.12%. The increase in the proportion of CG favored the rapid release of oil in water due to the increased hydrophilic character, and enhance the ability of the nanoparticles to retain the ESO in the polymeric shell during the 365 days. The results for MBC indicated a bactericidal action of the nanoencapsulated oil, and pure oil more efficient in Gram-positive. However, the nanoparticles showed better results against Gram-negative bacteria, due to a possible synergistic effect between the CG and ESO.Neste trabalho, o Ãleo essencial de Eucalyptus staigeriana (OES) foi nanoencapsulado e determinado o efeito bactericida de seu princÃpio ativo contra duas cepas de mircrorganismos patogÃnicos, como um estudo preliminar para utilizaÃÃo na conservaÃÃo de alimentos. O processo ocorreu atravÃs da formaÃÃo de uma nanoemulsÃo e secagem em spray-drying utilizando a goma de cajueiro (GC) como material encapsulante. As nanopartÃculas foram caracterizadas atravÃs das anÃlises de tamanho e distribuiÃÃo de partÃcula, potencial zeta, espectroscopia de absorÃÃo na regiÃo do infravermelho com transformada de Fourier (FTIR), anÃlise tÃrmica (TGA/DSC), cinÃtica de liberaÃÃo in vitro, cromatografia gasosa acoplada à espectrometria de massa (CG-EM) e estabilidade do encapsulado. Foi tambÃm determinada a ConcentraÃÃo Bactericida MÃnima (CBM) das nanopartÃculas, do Ãleo essencial e da goma de cajueiro para avaliar sua aÃÃo antimicrobiana contra Listeria monocytogenes ATCC 19115 (Gram-positiva) e Salmonella Enteritidis IAL 1132 (Gram-negativa). As nanopartÃculas apresentaram tamanho que variaram de 27,70  3,42 nm a 432,67  41,47 nm, de acordo com a formulaÃÃo, e a superfÃcie carregada negativamente. A presenÃa do OES nas nanopartÃculas à observada atravÃs de modificaÃÃes nas resoluÃÃes de pico dos espectros obtidos por FTIR. A anÃlise tÃrmica evidenciou os principais eventos de perda de massa das amostras associados à degradaÃÃo de GC. O teor de OES nanoencapsulado variou entre 4,76 % e 7,12 %. O aumento na proporÃÃo de GC favoreceu a uma rÃpida liberaÃÃo do Ãleo em Ãgua devido ao aumento do carÃter hidrofÃlico, alÃm de aumentar a capacidade das nanopartÃculas em reter o OES no invÃlucro polimÃrico no decorrer dos 365 dias. Os resultados para CBM indicaram uma aÃÃo bactericida do Ãleo nanoencapsulado e do Ãleo puro mais eficiente na bactÃria Gram-positiva. No entanto, as nanopartÃculas mostraram um resultado melhor contra a bactÃria Gram-negativa, devido a um possÃvel efeito sinÃrgico entre a GC e o OES.FundaÃÃo Cearense de Apoio ao Desenvolvimento Cientifico e TecnolÃgicohttp://www.teses.ufc.br/tde_busca/arquivo.php?codArquivo=12132application/pdfinfo:eu-repo/semantics/openAccessporreponame:Biblioteca Digital de Teses e Dissertações da UFCinstname:Universidade Federal do Cearáinstacron:UFC2019-01-21T11:26:18Zmail@mail.com - |
dc.title.en.fl_str_mv |
Nanoencapsulated Eucalyptus staigeriana essential oil for use as a food preservative |
dc.title.alternative.pt.fl_str_mv |
Ãleo essencial de Eucalyptus staigeriana nanoencapsulado para utilizaÃÃo como conservante em alimentos |
title |
Nanoencapsulated Eucalyptus staigeriana essential oil for use as a food preservative |
spellingShingle |
Nanoencapsulated Eucalyptus staigeriana essential oil for use as a food preservative Emanuele Duarte Herculano NanoencapsulaÃÃo Goma de cajueiro Ãleo essencial Eucalyptus staigeriana ConcentraÃÃo Bactericida MÃnima Salmonella Listeria Nanoencapsulation Cashew gum Eucalyptus staigeriana Minimum Bactericidal Concentration Salmonella Listeria CIENCIA E TECNOLOGIA DE ALIMENTOS |
title_short |
Nanoencapsulated Eucalyptus staigeriana essential oil for use as a food preservative |
title_full |
Nanoencapsulated Eucalyptus staigeriana essential oil for use as a food preservative |
title_fullStr |
Nanoencapsulated Eucalyptus staigeriana essential oil for use as a food preservative |
title_full_unstemmed |
Nanoencapsulated Eucalyptus staigeriana essential oil for use as a food preservative |
title_sort |
Nanoencapsulated Eucalyptus staigeriana essential oil for use as a food preservative |
author |
Emanuele Duarte Herculano |
author_facet |
Emanuele Duarte Herculano |
author_role |
author |
dc.contributor.advisor1.fl_str_mv |
Haroldo Cesar Beserra de Paula |
dc.contributor.advisor1ID.fl_str_mv |
09112626368 |
dc.contributor.advisor1Lattes.fl_str_mv |
(http://lattes.cnpq.br/6764134575010065 |
dc.contributor.referee1.fl_str_mv |
EvÃnia Altina Teixeira de Figueiredo |
dc.contributor.referee1ID.fl_str_mv |
14570769349 |
dc.contributor.referee1Lattes.fl_str_mv |
http://buscatextual.cnpq.br/buscatextual/visualizacv.jsp?id=K4788652A2 |
dc.contributor.referee2.fl_str_mv |
Pablyana Leila Rodrigues da Cunha |
dc.contributor.referee2ID.fl_str_mv |
77445899391 |
dc.contributor.referee2Lattes.fl_str_mv |
http://lattes.cnpq.br/2439376096353996 |
dc.contributor.authorID.fl_str_mv |
01766563325 |
dc.contributor.authorLattes.fl_str_mv |
http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4276515D7 |
dc.contributor.author.fl_str_mv |
Emanuele Duarte Herculano |
contributor_str_mv |
Haroldo Cesar Beserra de Paula EvÃnia Altina Teixeira de Figueiredo Pablyana Leila Rodrigues da Cunha |
dc.subject.por.fl_str_mv |
NanoencapsulaÃÃo Goma de cajueiro Ãleo essencial Eucalyptus staigeriana ConcentraÃÃo Bactericida MÃnima Salmonella Listeria |
topic |
NanoencapsulaÃÃo Goma de cajueiro Ãleo essencial Eucalyptus staigeriana ConcentraÃÃo Bactericida MÃnima Salmonella Listeria Nanoencapsulation Cashew gum Eucalyptus staigeriana Minimum Bactericidal Concentration Salmonella Listeria CIENCIA E TECNOLOGIA DE ALIMENTOS |
dc.subject.eng.fl_str_mv |
Nanoencapsulation Cashew gum Eucalyptus staigeriana Minimum Bactericidal Concentration Salmonella Listeria |
dc.subject.cnpq.fl_str_mv |
CIENCIA E TECNOLOGIA DE ALIMENTOS |
dc.description.sponsorship.fl_txt_mv |
FundaÃÃo Cearense de Apoio ao Desenvolvimento Cientifico e TecnolÃgico |
dc.description.abstract.por.fl_txt_mv |
In this study, the Eucalyptus staigeriana essential oil (ESO) was nanoencapsulated and determined the bactericidal effect of its active principle against two strains of pathogenic mircrorganisms, as a preliminary study for use in food preservation. The process occurred by forming a nanoemulsion and spray-drying, using the cashew gum (CG) as encapsulating material. The nanoparticles were characterized by analysis of particle size distribution, zeta potential, absorption spectroscopy in the infrared Fourier transform spectroscopy (FTIR), thermal analysis (TGA/DSC), in vitro release kinetics, gas chromatography coupled to mass spectrometry (GC-MS) and stability of the encapsulated. Was also determined the Minimum Bactericidal Concentration (MBC) of nanoparticles, essential oil, and cashew gum to evaluate its antimicrobial activity against Listeria monocytogenes ATCC 19115 (Gram-positive) and Salmonella Enteritidis IAL 1132 (Gram-negative). The nanoparticles had size ranging from 27.70  3.42 nm to 432.67  41.47 nm in accordance with the formulation, and negatively charged surface. The presence of ESO in the nanoparticles is observed through changes in peak resolutions of the spectra obtained by FT-IR. Thermal analysis showed the main events of mass loss of the samples associated with the degradation of CG. The content of ESO nanoencapsulated varied between 4.76% and 7.12%. The increase in the proportion of CG favored the rapid release of oil in water due to the increased hydrophilic character, and enhance the ability of the nanoparticles to retain the ESO in the polymeric shell during the 365 days. The results for MBC indicated a bactericidal action of the nanoencapsulated oil, and pure oil more efficient in Gram-positive. However, the nanoparticles showed better results against Gram-negative bacteria, due to a possible synergistic effect between the CG and ESO. Neste trabalho, o Ãleo essencial de Eucalyptus staigeriana (OES) foi nanoencapsulado e determinado o efeito bactericida de seu princÃpio ativo contra duas cepas de mircrorganismos patogÃnicos, como um estudo preliminar para utilizaÃÃo na conservaÃÃo de alimentos. O processo ocorreu atravÃs da formaÃÃo de uma nanoemulsÃo e secagem em spray-drying utilizando a goma de cajueiro (GC) como material encapsulante. As nanopartÃculas foram caracterizadas atravÃs das anÃlises de tamanho e distribuiÃÃo de partÃcula, potencial zeta, espectroscopia de absorÃÃo na regiÃo do infravermelho com transformada de Fourier (FTIR), anÃlise tÃrmica (TGA/DSC), cinÃtica de liberaÃÃo in vitro, cromatografia gasosa acoplada à espectrometria de massa (CG-EM) e estabilidade do encapsulado. Foi tambÃm determinada a ConcentraÃÃo Bactericida MÃnima (CBM) das nanopartÃculas, do Ãleo essencial e da goma de cajueiro para avaliar sua aÃÃo antimicrobiana contra Listeria monocytogenes ATCC 19115 (Gram-positiva) e Salmonella Enteritidis IAL 1132 (Gram-negativa). As nanopartÃculas apresentaram tamanho que variaram de 27,70  3,42 nm a 432,67  41,47 nm, de acordo com a formulaÃÃo, e a superfÃcie carregada negativamente. A presenÃa do OES nas nanopartÃculas à observada atravÃs de modificaÃÃes nas resoluÃÃes de pico dos espectros obtidos por FTIR. A anÃlise tÃrmica evidenciou os principais eventos de perda de massa das amostras associados à degradaÃÃo de GC. O teor de OES nanoencapsulado variou entre 4,76 % e 7,12 %. O aumento na proporÃÃo de GC favoreceu a uma rÃpida liberaÃÃo do Ãleo em Ãgua devido ao aumento do carÃter hidrofÃlico, alÃm de aumentar a capacidade das nanopartÃculas em reter o OES no invÃlucro polimÃrico no decorrer dos 365 dias. Os resultados para CBM indicaram uma aÃÃo bactericida do Ãleo nanoencapsulado e do Ãleo puro mais eficiente na bactÃria Gram-positiva. No entanto, as nanopartÃculas mostraram um resultado melhor contra a bactÃria Gram-negativa, devido a um possÃvel efeito sinÃrgico entre a GC e o OES. |
description |
In this study, the Eucalyptus staigeriana essential oil (ESO) was nanoencapsulated and determined the bactericidal effect of its active principle against two strains of pathogenic mircrorganisms, as a preliminary study for use in food preservation. The process occurred by forming a nanoemulsion and spray-drying, using the cashew gum (CG) as encapsulating material. The nanoparticles were characterized by analysis of particle size distribution, zeta potential, absorption spectroscopy in the infrared Fourier transform spectroscopy (FTIR), thermal analysis (TGA/DSC), in vitro release kinetics, gas chromatography coupled to mass spectrometry (GC-MS) and stability of the encapsulated. Was also determined the Minimum Bactericidal Concentration (MBC) of nanoparticles, essential oil, and cashew gum to evaluate its antimicrobial activity against Listeria monocytogenes ATCC 19115 (Gram-positive) and Salmonella Enteritidis IAL 1132 (Gram-negative). The nanoparticles had size ranging from 27.70 Â 3.42 nm to 432.67 Â 41.47 nm in accordance with the formulation, and negatively charged surface. The presence of ESO in the nanoparticles is observed through changes in peak resolutions of the spectra obtained by FT-IR. Thermal analysis showed the main events of mass loss of the samples associated with the degradation of CG. The content of ESO nanoencapsulated varied between 4.76% and 7.12%. The increase in the proportion of CG favored the rapid release of oil in water due to the increased hydrophilic character, and enhance the ability of the nanoparticles to retain the ESO in the polymeric shell during the 365 days. The results for MBC indicated a bactericidal action of the nanoencapsulated oil, and pure oil more efficient in Gram-positive. However, the nanoparticles showed better results against Gram-negative bacteria, due to a possible synergistic effect between the CG and ESO. |
publishDate |
2014 |
dc.date.issued.fl_str_mv |
2014-03-21 |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/masterThesis |
status_str |
publishedVersion |
format |
masterThesis |
dc.identifier.uri.fl_str_mv |
http://www.teses.ufc.br/tde_busca/arquivo.php?codArquivo=12132 |
url |
http://www.teses.ufc.br/tde_busca/arquivo.php?codArquivo=12132 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Universidade Federal do Cearà |
dc.publisher.program.fl_str_mv |
Programa de PÃs-GraduaÃÃo em CiÃncia e Tecnologia de Alimentos |
dc.publisher.initials.fl_str_mv |
UFC |
dc.publisher.country.fl_str_mv |
BR |
publisher.none.fl_str_mv |
Universidade Federal do Cearà |
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reponame:Biblioteca Digital de Teses e Dissertações da UFC instname:Universidade Federal do Ceará instacron:UFC |
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Biblioteca Digital de Teses e Dissertações da UFC |
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Biblioteca Digital de Teses e Dissertações da UFC |
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Universidade Federal do Ceará |
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UFC |
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UFC |
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mail@mail.com |
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1643295196472934400 |