Óleos essenciais emulsionados e nanoemulsionados no controle de C. botulinum e C. sporogenes em mortadela
Autor(a) principal: | |
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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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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 |
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por |
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por |
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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 |
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Universidade Federal de Lavras (UFLA) |
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UFLA |
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UFLA |
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Repositório Institucional da UFLA |
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Repositório Institucional da UFLA |
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Repositório Institucional da UFLA - Universidade Federal de Lavras (UFLA) |
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nivaldo@ufla.br || repositorio.biblioteca@ufla.br |
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