Dados do Trabalho

Título

NANOENCAPSULATION OF ESSENTIAL OILS: A PROMISING STRATEGY FOR THE PRESERVATION OF BAKERY PRODUCTS

Introdução

Essential oils (EO) are natural compounds extracted from plants, capturing the characteristic aroma and flavor of the plant from which they are derived. The incorporation of EO into consumer goods is approved by the European Commission and the US Food and Drug Administration (FDA) and is classified as “Generally Recognized as Safe” (GRAS) for use in edible products. Nanoencapsulated EO presents a promising alternative for reducing or replacing food additives in bakery products to enhance their preservation. The objective of this study was to extract and characterize the EO of Cunila fasciculata, Ocimum gratissimum, Rosmarinus officinalis, Varronia curassavica, Cymbopogon citratus, and Lippia alba, and to promote their loading into zein matrices using the nanoencapsulation technique of nanoprecipitation.

Material e Métodos

The essential oils were then incorporated into zein matrices using an Ultra-Turrax homogenizer. The nanocapsules were characterized in terms of particle size, polydispersity index, zeta potential, and transmission electron microscopy, and their physical stability during storage was evaluated. The nanocapsules were assessed in situ for antimicrobial activity against molds and yeasts, using bread as a model to simulate application in bakery products.

Resultados e Discussão

The nanocapsules exhibited a narrow size distribution and good homogeneity, with an average particle size of approximately 150 nm, a polydispersity index below 0.200, and zeta potential values greater than ±30 mV. They demonstrated storage stability for 30 days at 25 °C and had a smooth, spherical surface, which provided stable dispersions due to the electrostatic repulsion imposed by the charges. The EO-loaded nanocapsules effectively reduced mold and yeast growth in bread over 14 days of storage, attributed to the EO’s antioxidant properties and phenolic content.

Conclusão

Nanoencapsulation of EO is a promising strategy for food preservation, suggesting its potential for practical application in the baking industry as an alternative to conventional additives. Therefore, nanoencapsulation of EO emerges as a viable and effective approach to food preservation.