Banca de QUALIFICAÇÃO: MARIAH ALMEIDA LIMA

Uma banca de QUALIFICAÇÃO de DOUTORADO foi cadastrada pelo programa.
STUDENT : MARIAH ALMEIDA LIMA
DATE: 28/03/2024
TIME: 09:00
LOCAL: Internet
TITLE:

Physicochemical characterization, rheological properties, and antimicrobial activity of sodium alginate-pink pepper essential oil nanoemulsions

KEY WORDS:

Pink pepper essential oil, Nanoemulsion, Microfluidization, Antimicrobial activity, Sodium alginate

PAGES: 29
BIG AREA: Ciências Agrárias
AREA: Ciência e Tecnologia de Alimentos
SUBÁREA: Tecnologia de Alimentos
SPECIALTY: Tecnologia de Produtos de Origem Animal
SUMMARY:

Essential oils (EO) have antimicrobial properties, but they have low water solubility. Nanoemulsions improve dispersion, protect EOs, improve antimicrobial efficacy offering a solution for food applications. This study assessed the physicochemical, rheological, and antimicrobial properties of sodium alginate-pink pepper essential oil (PPEO) nanoemulsions, produced by microfluidization. Nanoemulsions exhibited droplets sizes < 450 nm with multimodal size distributions. Polydispersity index (PdI) ranged from 0.273 to 0.638 and zeta (ζ) potential from -45.2 mV to -63.3 mV. Encapsulation efficiency (EE) varied between 68.21% to 82.16%. Newtonian behavior was observed for nanoemulsions and non-Newtonian pseudoplastic behavior for coarse emulsion. Antimicrobial testing revealed efficacy against Staphylococcus aureus and Listeria monocytogenes, with minimum inhibitory concentrations (MIC) of 200 µg/mL for both and minimum bactericidal concentration (MBC) of 800 µg/mL and 400 µg/mL, respectively. Therefore, this study highlights the promising benefits of employing nanoemulsions as delivery systems for flavoring and preservative agents in the food industry.

COMMITTEE MEMBERS:
Presidente - ***.072.978-** - AMAURI ROSENTHAL - EMBRAPA
Externo à Instituição - ANDRÉ MESQUITA MAGALHÃES COSTA - UFRJ
Externa à Instituição - JANINE PASSOS LIMA DA SILVA - EMBRAPA