Óleos essenciais emulsionados e nanoemulsionados no controle de C. botulinum e C. sporogenes em mortadela

Detalhes bibliográficos
Autor(a) principal: Pinelli, Juliana Junqueira
Data de Publicação: 2022
Tipo de documento: Tese
Idioma: por
Título da fonte: Repositório Institucional da UFLA
Texto Completo: http://repositorio.ufla.br/jspui/handle/1/55632
Resumo: The growing demand by consumers for natural products has intensified in recent years, causing the food industry to invest more and more in the research and development of natural preservatives that can be applied to food without posing risks to human health and that have the same functions as synthetic preservatives. In this scenario, essential oils obtained from plants stand out, since they have already proven antimicrobial and antioxidant action and their application in foods is considered safe (GRAS). Although essential oils have antimicrobial activity against several microorganisms, their application in foods is restricted, mainly due to their low water solubility, their unwanted sensory effects and interactions with food constituents that make their action difficult. Thus, new ways of applying these oils in food have been studied, such as the use of essential oil nanoemulsions, which seeks to make these compounds more reactive, but with lesser effects on the sensory properties of the product. The objective of this work was to evaluate the antimicrobial activity of the combination of essential oils of garlic, clove, pink pepper and black pepper, and their respective nanoemulsion, in the control of endospores of Clostridium botulinum and Clostridium sporogenes inoculated in mortadella, as well as their influence on technological (pH, water activity and color) and sensory characteristics of the product. The combination of oils tested, as well as its nanoemulsion, showed satisfactory effects on the endospores of both microorganisms tested. However, regarding the technological and sensorial characteristics of the product, the addition of combined essential oils, both emulsified and nanoemulsified, had a strong impact on the color of the mortadella and on the flavor/aroma, indicating the need for further studies to minimize these changes.
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spelling Óleos essenciais emulsionados e nanoemulsionados no controle de C. botulinum e C. sporogenes em mortadelaEmulsified and nanoemulsified essential oils in the control of C. botulinum and C. sporogenes in mortadellaÓleos essenciaisConservantes naturaisClostridium botulinumNanoemulsõesSegurança alimentarEssential oilsNatural preservativesNanoemulsionsFood securityMicrobiologia AgrícolaThe growing demand by consumers for natural products has intensified in recent years, causing the food industry to invest more and more in the research and development of natural preservatives that can be applied to food without posing risks to human health and that have the same functions as synthetic preservatives. In this scenario, essential oils obtained from plants stand out, since they have already proven antimicrobial and antioxidant action and their application in foods is considered safe (GRAS). Although essential oils have antimicrobial activity against several microorganisms, their application in foods is restricted, mainly due to their low water solubility, their unwanted sensory effects and interactions with food constituents that make their action difficult. Thus, new ways of applying these oils in food have been studied, such as the use of essential oil nanoemulsions, which seeks to make these compounds more reactive, but with lesser effects on the sensory properties of the product. The objective of this work was to evaluate the antimicrobial activity of the combination of essential oils of garlic, clove, pink pepper and black pepper, and their respective nanoemulsion, in the control of endospores of Clostridium botulinum and Clostridium sporogenes inoculated in mortadella, as well as their influence on technological (pH, water activity and color) and sensory characteristics of the product. The combination of oils tested, as well as its nanoemulsion, showed satisfactory effects on the endospores of both microorganisms tested. However, regarding the technological and sensorial characteristics of the product, the addition of combined essential oils, both emulsified and nanoemulsified, had a strong impact on the color of the mortadella and on the flavor/aroma, indicating the need for further studies to minimize these changes.Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)A crescente demanda por parte dos consumidores por produtos naturais têm se intensificado nos últimos anos, fazendo com que a indústria alimentícia invista cada vez mais na pesquisa e desenvolvimento de conservantes naturais que possam ser aplicados nos alimentos sem oferecer riscos à saúde humana e que tenham as mesmas funções dos conservantes sintéticos. Diante deste cenário, os óleos essenciais obtidos de plantas se destacam, uma vez que possuem ação antimicrobiana e antioxidante já comprovada e têm sua aplicação em alimentos considerada segura (GRAS). Apesar dos óleos essenciais apresentarem atividade antimicrobiana contra diversos microrganismos, sua aplicação nos alimentos encontra restrições, principalmente devido a sua baixa solubilidade em água, seus efeitos sensoriais indesejados e às interações com constituintes alimentares que dificultam sua ação. Com isso, novas formas de aplicação desses óleos nos alimentos vêm sendo estudadas, como a utilização de nanoemulsões de óleos essenciais, que busca tornar esses compostos mais reativos, porém com menores efeitos nas propriedades sensoriais do produto. Objetivou-se neste trabalho avaliar a atividade antimicrobiana da combinação de óleos essenciais de alho, cravo botão, pimenta rosa e pimenta preta, e sua respectiva nanoemulsão, no controle de endósporos de Clostridium botulinum e Clostridium sporogenes inoculados em mortadela, bem como sua influência nas características tecnológicas (pH, atividade de água e cor) e sensoriais do produto. A combinação de óleos testada, bem como sua nanoemulsão, apresentou efeitos satisfatórios sobre os endósporos de ambos os microrganismos testados. Porém, quanto às características tecnológicas e sensoriais do produto, a adição dos óleos essenciais combinados, tanto emulsionados quanto nanoemulsionados, teve forte impacto na cor das mortadelas e no sabor/aroma, indicando a necessidade de outros estudos para que essas alterações sejam minimizadas.Universidade Federal de LavrasPrograma de Pós-graduação em Microbiologia AgrícolaUFLAbrasilDepartamento de BiologiaPiccoli, Roberta HilsdorfSouza, Angélica Cristina deMartins, Heloísa Helena de AbreuRibeiro, Luciana SilvaSilva, Monique SuelaPinelli, Juliana Junqueira2022-12-01T14:16:12Z2022-12-01T14:16:12Z2022-12-012022-09-28info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/doctoralThesisapplication/pdfPINELLI, J. J. Óleos essenciais emulsionados e nanoemulsionados no controle de C. botulinum e C. sporogenes em mortadela. 2022. 90 p. Tese (Doutorado em Microbiologia Agrícola)–Universidade Federal de Lavras, Lavras, 2022.http://repositorio.ufla.br/jspui/handle/1/55632porinfo:eu-repo/semantics/openAccessreponame:Repositório Institucional da UFLAinstname:Universidade Federal de Lavras (UFLA)instacron:UFLA2023-04-24T21:37:23Zoai:localhost:1/55632Repositório InstitucionalPUBhttp://repositorio.ufla.br/oai/requestnivaldo@ufla.br || repositorio.biblioteca@ufla.bropendoar:2023-04-24T21:37:23Repositório Institucional da UFLA - Universidade Federal de Lavras (UFLA)false
dc.title.none.fl_str_mv Óleos essenciais emulsionados e nanoemulsionados no controle de C. botulinum e C. sporogenes em mortadela
Emulsified and nanoemulsified essential oils in the control of C. botulinum and C. sporogenes in mortadella
title Óleos essenciais emulsionados e nanoemulsionados no controle de C. botulinum e C. sporogenes em mortadela
spellingShingle Óleos essenciais emulsionados e nanoemulsionados no controle de C. botulinum e C. sporogenes em mortadela
Pinelli, Juliana Junqueira
Óleos essenciais
Conservantes naturais
Clostridium botulinum
Nanoemulsões
Segurança alimentar
Essential oils
Natural preservatives
Nanoemulsions
Food security
Microbiologia Agrícola
title_short Óleos essenciais emulsionados e nanoemulsionados no controle de C. botulinum e C. sporogenes em mortadela
title_full Óleos essenciais emulsionados e nanoemulsionados no controle de C. botulinum e C. sporogenes em mortadela
title_fullStr Óleos essenciais emulsionados e nanoemulsionados no controle de C. botulinum e C. sporogenes em mortadela
title_full_unstemmed Óleos essenciais emulsionados e nanoemulsionados no controle de C. botulinum e C. sporogenes em mortadela
title_sort Óleos essenciais emulsionados e nanoemulsionados no controle de C. botulinum e C. sporogenes em mortadela
author Pinelli, Juliana Junqueira
author_facet Pinelli, Juliana Junqueira
author_role author
dc.contributor.none.fl_str_mv Piccoli, Roberta Hilsdorf
Souza, Angélica Cristina de
Martins, Heloísa Helena de Abreu
Ribeiro, Luciana Silva
Silva, Monique Suela
dc.contributor.author.fl_str_mv Pinelli, Juliana Junqueira
dc.subject.por.fl_str_mv Óleos essenciais
Conservantes naturais
Clostridium botulinum
Nanoemulsões
Segurança alimentar
Essential oils
Natural preservatives
Nanoemulsions
Food security
Microbiologia Agrícola
topic Óleos essenciais
Conservantes naturais
Clostridium botulinum
Nanoemulsões
Segurança alimentar
Essential oils
Natural preservatives
Nanoemulsions
Food security
Microbiologia Agrícola
description The growing demand by consumers for natural products has intensified in recent years, causing the food industry to invest more and more in the research and development of natural preservatives that can be applied to food without posing risks to human health and that have the same functions as synthetic preservatives. In this scenario, essential oils obtained from plants stand out, since they have already proven antimicrobial and antioxidant action and their application in foods is considered safe (GRAS). Although essential oils have antimicrobial activity against several microorganisms, their application in foods is restricted, mainly due to their low water solubility, their unwanted sensory effects and interactions with food constituents that make their action difficult. Thus, new ways of applying these oils in food have been studied, such as the use of essential oil nanoemulsions, which seeks to make these compounds more reactive, but with lesser effects on the sensory properties of the product. The objective of this work was to evaluate the antimicrobial activity of the combination of essential oils of garlic, clove, pink pepper and black pepper, and their respective nanoemulsion, in the control of endospores of Clostridium botulinum and Clostridium sporogenes inoculated in mortadella, as well as their influence on technological (pH, water activity and color) and sensory characteristics of the product. The combination of oils tested, as well as its nanoemulsion, showed satisfactory effects on the endospores of both microorganisms tested. However, regarding the technological and sensorial characteristics of the product, the addition of combined essential oils, both emulsified and nanoemulsified, had a strong impact on the color of the mortadella and on the flavor/aroma, indicating the need for further studies to minimize these changes.
publishDate 2022
dc.date.none.fl_str_mv 2022-12-01T14:16:12Z
2022-12-01T14:16:12Z
2022-12-01
2022-09-28
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/doctoralThesis
format doctoralThesis
status_str publishedVersion
dc.identifier.uri.fl_str_mv PINELLI, J. J. Óleos essenciais emulsionados e nanoemulsionados no controle de C. botulinum e C. sporogenes em mortadela. 2022. 90 p. Tese (Doutorado em Microbiologia Agrícola)–Universidade Federal de Lavras, Lavras, 2022.
http://repositorio.ufla.br/jspui/handle/1/55632
identifier_str_mv PINELLI, J. J. Óleos essenciais emulsionados e nanoemulsionados no controle de C. botulinum e C. sporogenes em mortadela. 2022. 90 p. Tese (Doutorado em Microbiologia Agrícola)–Universidade Federal de Lavras, Lavras, 2022.
url http://repositorio.ufla.br/jspui/handle/1/55632
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 de Lavras
Programa de Pós-graduação em Microbiologia Agrícola
UFLA
brasil
Departamento de Biologia
publisher.none.fl_str_mv Universidade Federal de Lavras
Programa de Pós-graduação em Microbiologia Agrícola
UFLA
brasil
Departamento de Biologia
dc.source.none.fl_str_mv reponame:Repositório Institucional da UFLA
instname:Universidade Federal de Lavras (UFLA)
instacron:UFLA
instname_str Universidade Federal de Lavras (UFLA)
instacron_str UFLA
institution UFLA
reponame_str Repositório Institucional da UFLA
collection Repositório Institucional da UFLA
repository.name.fl_str_mv Repositório Institucional da UFLA - Universidade Federal de Lavras (UFLA)
repository.mail.fl_str_mv nivaldo@ufla.br || repositorio.biblioteca@ufla.br
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