Desenvolvimento de nanoemulsões de óleos essenciais incorporadas em filme de metilcelulose para uso em alimentos
Autor(a) principal: | |
---|---|
Data de Publicação: | 2013 |
Tipo de documento: | Tese |
Idioma: | por |
Título da fonte: | LOCUS Repositório Institucional da UFV |
Texto Completo: | http://locus.ufv.br/handle/123456789/482 |
Resumo: | Aiming minimize the environmental impact induced by conventional polymers, alternatives like biodegradable polymers use, as methylcellulose, has been proposed. In addition, film production incorporated with natural antimicrobials, as essentials oils, can promote an improvement in foods safety and shelf life. The purposes of this work was to develop essentials oils nanoemulsions, like oil/water, and incorporate themselves to methylcellulose films aiming to produce active packaging; evaluate the in vitro and in loaf bread antimicrobial effect and the mechanicals and barriers properties of this film. In addition to the optical properties characterization, Fourier transform spectroscopy and the obtained films structures observation through the Scanning Electron Microscopy and Atomic Force Microscopy were techniques applied in this work. For the in vivo study, slices of loaf breads were placed in films and had the microbiological, physico-chemical and sensory qualities evaluated. The conditions employed for the nanoemulsions production containing 1.5% of Tween 80 and 2.0% essential oil were: 400 W of potency and 20 kHz of frequency for 10 minutes in ultrasonic homogenizer. Under these conditions essential oils nanoemulsions were formed and exhibited diameter ranging from 120 to 230 nm, without presenting signs of macroscopic instability (visual). It was observed that the nanoemulsions incorporations in films allowed the antimicrobial activity for Aspergillus niger and Penicillium spp in vitro and were effective reducing yeast and mold counts in sliced loaf breads during 15 days storage. A 10 days prolongation of loaf breads shelf life was noted and no molds development was observed. Regarding the mechanical properties, the essentials oils nanoemulsions incorporation do not affected the resistor tensile but resulted in an elongation increasing. In addition it promoted changes in elasticity modulus by making them less rigid. The water vapor rate of permeability and the films surface hydrophilicity were not changed by the nanoemulsions incorporation. At a 210 nm wavelength, the films demonstrated excellent transparency characteristics and according to color parameters L*, a * and b* films exhibited clear yellow staining. Scanning Electron Microscopy and Atomic Force Microscopy pictures showed structures of the spherical droplets whose diameter ranged between 150 and 250 nm. Similar sizes were found in scattered light analysis. According to FTIR spectrum analysis it was observed that the interactions between the polymer and the nanoemulsions were very similar regardless of the presence or absence of the nanoemulsions formations but were different in each oil composition. The analyses of Physico-chemical and sensory qualities of packed breads, throughout the storage period, showed that the loaf breads hardened and theirs moisture content ranged directly correlated with the parameter texture variation. Breads samples pH, acidity, and color parameters were not affected by the essentials oils nanoemulsions incorporations. Focus group sessions revealed that antimicrobial packaging uses negatively interfered in loaf breads sensory characteristics resulting in their rejection. It was also observed that the expression "active packaging" is a breakthrough concept and unfamiliar for loaf breads consumers. Disclosures are necessary to improve this new concept understanding, besides elucidating possible doubts about this packaging system. |
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Pontes, Silvania Farias Oliveirahttp://lattes.cnpq.br/6093759037042829Medeiros, Eber Antonio Alveshttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4123487U5Carneiro, João de Deus Souzahttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4760295Z6Soares, Nilda de Fatima FerreiraSOARES, N. F. F.Torres, Maria Célia Lopeshttp://lattes.cnpq.br/2328345152247024Silveira, Miriam Fontes Araújohttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4780314Y52015-03-26T12:25:12Z2014-04-152015-03-26T12:25:12Z2013-10-14PONTES, Silvania Farias Oliveira. Development of nanoemulsions of essential oils incorporated methylcellulose film for use in food. 2013. 129 f. Tese (Doutorado em Ciência de Alimentos; Tecnologia de Alimentos; Engenharia de Alimentos) - Universidade Federal de Viçosa, Viçosa, 2013.http://locus.ufv.br/handle/123456789/482Aiming minimize the environmental impact induced by conventional polymers, alternatives like biodegradable polymers use, as methylcellulose, has been proposed. In addition, film production incorporated with natural antimicrobials, as essentials oils, can promote an improvement in foods safety and shelf life. The purposes of this work was to develop essentials oils nanoemulsions, like oil/water, and incorporate themselves to methylcellulose films aiming to produce active packaging; evaluate the in vitro and in loaf bread antimicrobial effect and the mechanicals and barriers properties of this film. In addition to the optical properties characterization, Fourier transform spectroscopy and the obtained films structures observation through the Scanning Electron Microscopy and Atomic Force Microscopy were techniques applied in this work. For the in vivo study, slices of loaf breads were placed in films and had the microbiological, physico-chemical and sensory qualities evaluated. The conditions employed for the nanoemulsions production containing 1.5% of Tween 80 and 2.0% essential oil were: 400 W of potency and 20 kHz of frequency for 10 minutes in ultrasonic homogenizer. Under these conditions essential oils nanoemulsions were formed and exhibited diameter ranging from 120 to 230 nm, without presenting signs of macroscopic instability (visual). It was observed that the nanoemulsions incorporations in films allowed the antimicrobial activity for Aspergillus niger and Penicillium spp in vitro and were effective reducing yeast and mold counts in sliced loaf breads during 15 days storage. A 10 days prolongation of loaf breads shelf life was noted and no molds development was observed. Regarding the mechanical properties, the essentials oils nanoemulsions incorporation do not affected the resistor tensile but resulted in an elongation increasing. In addition it promoted changes in elasticity modulus by making them less rigid. The water vapor rate of permeability and the films surface hydrophilicity were not changed by the nanoemulsions incorporation. At a 210 nm wavelength, the films demonstrated excellent transparency characteristics and according to color parameters L*, a * and b* films exhibited clear yellow staining. Scanning Electron Microscopy and Atomic Force Microscopy pictures showed structures of the spherical droplets whose diameter ranged between 150 and 250 nm. Similar sizes were found in scattered light analysis. According to FTIR spectrum analysis it was observed that the interactions between the polymer and the nanoemulsions were very similar regardless of the presence or absence of the nanoemulsions formations but were different in each oil composition. The analyses of Physico-chemical and sensory qualities of packed breads, throughout the storage period, showed that the loaf breads hardened and theirs moisture content ranged directly correlated with the parameter texture variation. Breads samples pH, acidity, and color parameters were not affected by the essentials oils nanoemulsions incorporations. Focus group sessions revealed that antimicrobial packaging uses negatively interfered in loaf breads sensory characteristics resulting in their rejection. It was also observed that the expression "active packaging" is a breakthrough concept and unfamiliar for loaf breads consumers. Disclosures are necessary to improve this new concept understanding, besides elucidating possible doubts about this packaging system.Objetivando minimizar o impacto ambiental causado pelos polímeros convencionais, alternativas de uso de polímeros biodegradáveis como metilcelulose vem sendo proposto. Aliado a isso, a produção de filmes incorporados com antimicrobianos naturais, como os óleos essenciais podem promover uma melhoria na segurança e vida útil dos alimentos. Objetivou-se com este trabalho desenvolver nanoemulsões do tipo óleo/água de óleos essenciais e incorporá-las em filme de metilcelulose para a produção de embalagens ativas, bem como, avaliar o efeito antimicrobiano in vitro e em pães de forma e, as propriedades mecânicas e de barreira destes filmes. Além de caracterizá-los em relação as propriedades ópticas, espectroscopia transformada de Fourier (FTIR), observar as estruturas dos filmes obtidos através das técnicas de microscopias eletrônica de varredura e de força atômica. Para o estudo in vivo, fatias de pães de formas foram acondicionadas nos filmes e tiveram a qualidade microbiológica, fisíco-química e sensorial estudados. Nas condições utilizadas para a produção das nanoemulsões contendo 1,5% de Tween 80 e 2,0% de óleo essencial, potência de 400 W e com frequência de 20 kHz por 10 minutos no homogeneizador ultrassônico, nanoemulsões de óleos essenciais foram formadas e apresentaram diâmetro variando de 120 a 230 nm, sem apresentar sinais de instabilidade macroscópicos (visuais). Observou-se que, as incorporações das nanoemulsões nos filmes possibilitaram a ação antimicrobiana para os fungos Aspergillus niger e Penicillium spp in vitro e, foram efetivos na redução das contagens de leveduras e bolores em fatias de pães de forma por 15 dias de armazenamento. Notou-se a extensão da vida de prateleira dos pães de forma para 10 dias, sem a visibilidade de desenvolvimento fúngico. Quanto às propriedades mecânicas, a incorporação da nanoemulsões de óleos essenciais não afetou a resistência à tração, mas acarretou no aumento do alongamento, além disso, promoveu modificações no módulo de elasticidade, tornando-os menos rígidos. A taxa de permeabilidade ao vapor de água e a hidrofilicidade de superfície dos filmes não foram alteradas pela incorporação das nanoemulsões. Os filmes mostraram excelentes características de transparência no comprimento de onda de 210 nm e de acordo com os parâmetros de cor L*, a * e b* os filmes apresentaram coloração amarela clara. As imagens do microscópio eletrônico de varredura e da microscopia de força atômica revelaram estruturas das gotículas esféricas de diâmetro na faixa de 150 a 250 nm, sendo que estes diâmetros foram similares aos obtidos na análise de espalhamento de luz. De acordo com a análise dos espectros do FTIR, observou-se que as interações entre o polímero e as nanoemulsões foram bem semelhantes independentes da formação ou não de nanoemulsões, mas, diferentes pela composição de cada óleo. Quanto à qualidade físico-química e sensorial dos pães embalados, ao longo do armazenamento, notou-se que as amostras de pães de forma foram se tornando mais duros, e seu teor de umidade sofreu variações que se correlacionaram diretamente com as variações no parâmetro de textura. Os parâmetros de pH, acidez e cor das amostras de pães não foram afetados pela incorporação das nanoemulsões dos óleos essenciais. Por meio das sessões de grupo de foco, percebeu-se que as utilizações das embalagens antimicrobianas interferiram negativamente nas características sensoriais dos pães de forma e, assim, acarretaram em rejeição destes. Além disto, notou-se ainda que a expressão “embalagem ativa” é um conceito inovador, e pouco conhecido pelos consumidores de pão de forma, necessitando de mais divulgação para ampliar o conhecimento deste conceito, além de elucidar possíveis dúvidas sobre este sistema de embalagens.Coordenação de Aperfeiçoamento de Pessoal de Nível Superiorapplication/pdfporUniversidade Federal de ViçosaDoutorado em Ciência e Tecnologia de AlimentosUFVBRCiência de Alimentos; Tecnologia de Alimentos; Engenharia de AlimentosEmbalagem ativaBiopolimerosNanotecnologiaActive packagingBiopolymersNanotechnologyCNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::TECNOLOGIA DE ALIMENTOSDesenvolvimento de nanoemulsões de óleos essenciais incorporadas em filme de metilcelulose para uso em alimentosDevelopment of nanoemulsions of essential oils incorporated methylcellulose film for use in foodinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/doctoralThesisinfo:eu-repo/semantics/openAccessreponame:LOCUS Repositório Institucional da UFVinstname:Universidade Federal de Viçosa (UFV)instacron:UFVORIGINALtexto completo.pdfapplication/pdf1703663https://locus.ufv.br//bitstream/123456789/482/1/texto%20completo.pdff45792448596f25aa9ecb00e377d08eeMD51TEXTtexto completo.pdf.txttexto completo.pdf.txtExtracted texttext/plain268680https://locus.ufv.br//bitstream/123456789/482/2/texto%20completo.pdf.txt585315edd73e38fab14bbd60660eea5aMD52THUMBNAILtexto completo.pdf.jpgtexto completo.pdf.jpgIM Thumbnailimage/jpeg3576https://locus.ufv.br//bitstream/123456789/482/3/texto%20completo.pdf.jpgd4d5a92d1b7999e6ee5af11922d6cf25MD53123456789/4822016-04-06 23:06:37.387oai:locus.ufv.br:123456789/482Repositório InstitucionalPUBhttps://www.locus.ufv.br/oai/requestfabiojreis@ufv.bropendoar:21452016-04-07T02:06:37LOCUS Repositório Institucional da UFV - Universidade Federal de Viçosa (UFV)false |
dc.title.por.fl_str_mv |
Desenvolvimento de nanoemulsões de óleos essenciais incorporadas em filme de metilcelulose para uso em alimentos |
dc.title.alternative.eng.fl_str_mv |
Development of nanoemulsions of essential oils incorporated methylcellulose film for use in food |
title |
Desenvolvimento de nanoemulsões de óleos essenciais incorporadas em filme de metilcelulose para uso em alimentos |
spellingShingle |
Desenvolvimento de nanoemulsões de óleos essenciais incorporadas em filme de metilcelulose para uso em alimentos Pontes, Silvania Farias Oliveira Embalagem ativa Biopolimeros Nanotecnologia Active packaging Biopolymers Nanotechnology CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::TECNOLOGIA DE ALIMENTOS |
title_short |
Desenvolvimento de nanoemulsões de óleos essenciais incorporadas em filme de metilcelulose para uso em alimentos |
title_full |
Desenvolvimento de nanoemulsões de óleos essenciais incorporadas em filme de metilcelulose para uso em alimentos |
title_fullStr |
Desenvolvimento de nanoemulsões de óleos essenciais incorporadas em filme de metilcelulose para uso em alimentos |
title_full_unstemmed |
Desenvolvimento de nanoemulsões de óleos essenciais incorporadas em filme de metilcelulose para uso em alimentos |
title_sort |
Desenvolvimento de nanoemulsões de óleos essenciais incorporadas em filme de metilcelulose para uso em alimentos |
author |
Pontes, Silvania Farias Oliveira |
author_facet |
Pontes, Silvania Farias Oliveira |
author_role |
author |
dc.contributor.authorLattes.por.fl_str_mv |
http://lattes.cnpq.br/6093759037042829 |
dc.contributor.author.fl_str_mv |
Pontes, Silvania Farias Oliveira |
dc.contributor.advisor-co1.fl_str_mv |
Medeiros, Eber Antonio Alves |
dc.contributor.advisor-co1Lattes.fl_str_mv |
http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4123487U5 |
dc.contributor.advisor-co2.fl_str_mv |
Carneiro, João de Deus Souza |
dc.contributor.advisor-co2Lattes.fl_str_mv |
http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4760295Z6 |
dc.contributor.advisor1.fl_str_mv |
Soares, Nilda de Fatima Ferreira |
dc.contributor.advisor1Lattes.fl_str_mv |
SOARES, N. F. F. |
dc.contributor.referee1.fl_str_mv |
Torres, Maria Célia Lopes |
dc.contributor.referee1Lattes.fl_str_mv |
http://lattes.cnpq.br/2328345152247024 |
dc.contributor.referee2.fl_str_mv |
Silveira, Miriam Fontes Araújo |
dc.contributor.referee2Lattes.fl_str_mv |
http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4780314Y5 |
contributor_str_mv |
Medeiros, Eber Antonio Alves Carneiro, João de Deus Souza Soares, Nilda de Fatima Ferreira Torres, Maria Célia Lopes Silveira, Miriam Fontes Araújo |
dc.subject.por.fl_str_mv |
Embalagem ativa Biopolimeros Nanotecnologia |
topic |
Embalagem ativa Biopolimeros Nanotecnologia Active packaging Biopolymers Nanotechnology CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::TECNOLOGIA DE ALIMENTOS |
dc.subject.eng.fl_str_mv |
Active packaging Biopolymers Nanotechnology |
dc.subject.cnpq.fl_str_mv |
CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::TECNOLOGIA DE ALIMENTOS |
description |
Aiming minimize the environmental impact induced by conventional polymers, alternatives like biodegradable polymers use, as methylcellulose, has been proposed. In addition, film production incorporated with natural antimicrobials, as essentials oils, can promote an improvement in foods safety and shelf life. The purposes of this work was to develop essentials oils nanoemulsions, like oil/water, and incorporate themselves to methylcellulose films aiming to produce active packaging; evaluate the in vitro and in loaf bread antimicrobial effect and the mechanicals and barriers properties of this film. In addition to the optical properties characterization, Fourier transform spectroscopy and the obtained films structures observation through the Scanning Electron Microscopy and Atomic Force Microscopy were techniques applied in this work. For the in vivo study, slices of loaf breads were placed in films and had the microbiological, physico-chemical and sensory qualities evaluated. The conditions employed for the nanoemulsions production containing 1.5% of Tween 80 and 2.0% essential oil were: 400 W of potency and 20 kHz of frequency for 10 minutes in ultrasonic homogenizer. Under these conditions essential oils nanoemulsions were formed and exhibited diameter ranging from 120 to 230 nm, without presenting signs of macroscopic instability (visual). It was observed that the nanoemulsions incorporations in films allowed the antimicrobial activity for Aspergillus niger and Penicillium spp in vitro and were effective reducing yeast and mold counts in sliced loaf breads during 15 days storage. A 10 days prolongation of loaf breads shelf life was noted and no molds development was observed. Regarding the mechanical properties, the essentials oils nanoemulsions incorporation do not affected the resistor tensile but resulted in an elongation increasing. In addition it promoted changes in elasticity modulus by making them less rigid. The water vapor rate of permeability and the films surface hydrophilicity were not changed by the nanoemulsions incorporation. At a 210 nm wavelength, the films demonstrated excellent transparency characteristics and according to color parameters L*, a * and b* films exhibited clear yellow staining. Scanning Electron Microscopy and Atomic Force Microscopy pictures showed structures of the spherical droplets whose diameter ranged between 150 and 250 nm. Similar sizes were found in scattered light analysis. According to FTIR spectrum analysis it was observed that the interactions between the polymer and the nanoemulsions were very similar regardless of the presence or absence of the nanoemulsions formations but were different in each oil composition. The analyses of Physico-chemical and sensory qualities of packed breads, throughout the storage period, showed that the loaf breads hardened and theirs moisture content ranged directly correlated with the parameter texture variation. Breads samples pH, acidity, and color parameters were not affected by the essentials oils nanoemulsions incorporations. Focus group sessions revealed that antimicrobial packaging uses negatively interfered in loaf breads sensory characteristics resulting in their rejection. It was also observed that the expression "active packaging" is a breakthrough concept and unfamiliar for loaf breads consumers. Disclosures are necessary to improve this new concept understanding, besides elucidating possible doubts about this packaging system. |
publishDate |
2013 |
dc.date.issued.fl_str_mv |
2013-10-14 |
dc.date.available.fl_str_mv |
2014-04-15 2015-03-26T12:25:12Z |
dc.date.accessioned.fl_str_mv |
2015-03-26T12:25:12Z |
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.citation.fl_str_mv |
PONTES, Silvania Farias Oliveira. Development of nanoemulsions of essential oils incorporated methylcellulose film for use in food. 2013. 129 f. Tese (Doutorado em Ciência de Alimentos; Tecnologia de Alimentos; Engenharia de Alimentos) - Universidade Federal de Viçosa, Viçosa, 2013. |
dc.identifier.uri.fl_str_mv |
http://locus.ufv.br/handle/123456789/482 |
identifier_str_mv |
PONTES, Silvania Farias Oliveira. Development of nanoemulsions of essential oils incorporated methylcellulose film for use in food. 2013. 129 f. Tese (Doutorado em Ciência de Alimentos; Tecnologia de Alimentos; Engenharia de Alimentos) - Universidade Federal de Viçosa, Viçosa, 2013. |
url |
http://locus.ufv.br/handle/123456789/482 |
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por |
language |
por |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
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openAccess |
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application/pdf |
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Universidade Federal de Viçosa |
dc.publisher.program.fl_str_mv |
Doutorado em Ciência e Tecnologia de Alimentos |
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UFV |
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BR |
dc.publisher.department.fl_str_mv |
Ciência de Alimentos; Tecnologia de Alimentos; Engenharia de Alimentos |
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Universidade Federal de Viçosa |
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