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Production and characterization of nanoemulsions encapsulating essential oil of Origanum vulgare

Grant number: 11/20916-4
Support type:Scholarships in Brazil - Scientific Initiation
Effective date (Start): March 01, 2012
Effective date (End): July 31, 2013
Field of knowledge:Agronomical Sciences - Food Science and Technology - Food Engineering
Principal researcher:Samantha Cristina de Pinho
Grantee:Luis Fernando Paulatti Marostegan
Home Institution: Faculdade de Zootecnia e Engenharia de Alimentos (FZEA). Universidade de São Paulo (USP). Pirassununga , SP, Brazil

Abstract

Essential oils are complex substances composed of several different substances, and are characterized by high volatility and odour, and are obtained from different parts of the plants (roots, leaves, seeds). Another interesting characteristic of the essential oils is their antimicrobial and antifungal action, which can be of great utility in food preservation. Among the most studied essential oils due is the oregano oil, whose two main active principles are thymol and carvacrol. It shows a wide spectra of antimicrobial action (E. coli, L. monocytogenes, S. aureus, S. thyphymorium, B. cereus), extremely interesting in the preservation of several food matrices. The application of essential oils with this purpose, however, faces some technological challenges, as the low stability during storage period, as well as the difficulty of incorporating them in aqueous formuations. In order to overcome such problems, and also add the possibility of controlled delivery of the antimicrobial compounds, microencapsulation in nanostructured lipid systems - as nanoemulsions and liposomes - is a feasible alternative. Due to their nanometric size, these systems can interact more effectively with the food matrix, and really incorporate the benefits of a controlled delivery system. Thus, in this context, and taking into account the consumer market is asking for the replacement of artificial by natural ingredients in food formulations, the main aim of this proposal is to investigate the production in order to encapsulate oregano oil. The nanoemulsions will be produced by a low energy method (PIT method, or phase inversion temperature). The proposal includes the determination of process parameters, the physical-chemical caracterization of the nanostructured lipid systems, and the evaluation of their shelf-life. (AU)

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VEICULO: TITULO (DATA)
VEICULO: TITULO (DATA)

Scientific publications
(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)
MORAES-LOVISON, MARILIA; MAROSTEGAN, LUIS F. P.; PERES, MARINA S.; MENEZES, ISABELA F.; GHIRALDI, MARLUCI; RODRIGUES, RODNEY A. F.; FERNANDES, ANDREZZA M.; PINHO, SAMANTHA C.. Nanoemulsions encapsulating oregano essential oil: Production, stability, antibacterial activity and incorporation in chicken pate. LWT-FOOD SCIENCE AND TECHNOLOGY, v. 77, p. 233-240, . (11/20916-4, 11/14443-6, 12/01460-2, 13/25182-4)

Please report errors in scientific publications list by writing to: cdi@fapesp.br.