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Oregano essential oil in nanoemulsions: production, physico-chemical characterization, in vitro antimicrobial activity and case study in chicken paté

Grant number: 13/25182-4
Support type:Scholarships in Brazil - Doctorate (Direct)
Effective date (Start): July 01, 2014
Effective date (End): January 01, 2017
Field of knowledge:Agronomical Sciences - Food Science and Technology - Food Technology
Principal researcher:Samantha Cristina de Pinho
Grantee:Marília Moraes Lovison
Home Institution: Faculdade de Zootecnia e Engenharia de Alimentos (FZEA). Universidade de São Paulo (USP). Pirassununga , SP, Brazil


Essential oils are complex substances composed of several different substances, and are characterized by high volatility and odor, 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 and S. aureus), 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 liposome and nanoemulsion production in order to encapsulate oregano oil, and test their antimicrobial action in vitro. The nanoemulsions by a low energy method (PIT method, or phase inversion temperature). The proposal includes the determination of both process parameters, the physical-chemical caracterization of the nanostructured lipid systems, the evaluation of their shelf-life, and, finally, the evaluation of their potential antimicrobial action. The Ph.D. project proposal is to apply the produced nanoemulsions to chicken paté and test their antimicrobial and antioxidant potentials. (AU)

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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, APR 2017. Web of Science Citations: 28.
Academic Publications
(References retrieved automatically from State of São Paulo Research Institutions)
LOVISON, Marília Moraes. Oregano essential oil nanoemulsion: production, physicalchemical characterization, antimicrobial and antioxidant activity in vitro and application in chicken pâté. 2017. Doctoral Thesis - Universidade de São Paulo (USP). Faculdade de Zootecnica e Engenharia de Alimentos (FZE/BT) Pirassununga.

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