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ß-Cyclodextrin inclusion complexes with essential oils: Obtention, characterization, antimicrobial activity and potential application for food preservative sachets.
Marques, Clara Suprani; Carvalho, Suzana Gonçalves; Bertoli, Larissa Diirr; Villanova, Janaína Cecília Oliveira; Pinheiro, Patrícia Fontes; Dos Santos, Délia Chaves Moreira; Yoshida, Maria Irene; de Freitas, Jair Carlos Checon; Cipriano, Daniel Fernandes; Bernardes, Patrícia Campos.
Afiliación
  • Marques CS; Department of Food Engineering, Center of Agrarian Sciences and Engineering, Federal University of Espírito Santo, Alegre, Brazil.
  • Carvalho SG; Department of Pharmacy and Nutrition, Center of Exact, Natural and Health Sciences, Federal University of Espírito Santo, Alegre, Brazil.
  • Bertoli LD; Department of Food Engineering, Center of Agrarian Sciences and Engineering, Federal University of Espírito Santo, Alegre, Brazil.
  • Villanova JCO; Department of Pharmacy and Nutrition, Center of Exact, Natural and Health Sciences, Federal University of Espírito Santo, Alegre, Brazil.
  • Pinheiro PF; Department of Chemistry and Physics, Center of Exact, Natural and Health Sciences, Federal University of Espírito Santo, Alegre, Brazil.
  • Dos Santos DCM; Department of Pharmacy and Nutrition, Center of Exact, Natural and Health Sciences, Federal University of Espírito Santo, Alegre, Brazil.
  • Yoshida MI; Laboratory of Thermal Analysis, Department of Chemistry, Federal University of Minas Gerais, Belo Horizonte, Brazil.
  • de Freitas JCC; Laboratory of Carbon and Ceramic Materials, Department of Physics, Federal University of Espírito Santo (UFES), Vitória, ES, Brazil.
  • Cipriano DF; Laboratory of Carbon and Ceramic Materials, Department of Physics, Federal University of Espírito Santo (UFES), Vitória, ES, Brazil.
  • Bernardes PC; Department of Food Engineering, Center of Agrarian Sciences and Engineering, Federal University of Espírito Santo, Alegre, Brazil. Electronic address: patricia.bernardes@ufes.br.
Food Res Int ; 119: 499-509, 2019 05.
Article en En | MEDLINE | ID: mdl-30884682
The current study aimed obtaining antimicrobial sachets that could be used as preservatives for foods. Basil (BEO) and Pimenta dioica (PDEO) essential oils (EOs) were analyzed by GC-FID and GC-MS and tested against the foodborne bacteria S. aureus, E. coli, L. monocytogenes, P. aeruginosa, S. Enteritidis, and the food-spoilage mold B. nivea. Then, inclusion complexes (ICs) with EOs and ß-cyclodextrin (ß-CD) were prepared as a strategy to reduce volatility and increase the release time of EOs. Eight ICs were prepared by kneading and freeze-drying methods, in two molar ratios, and have been characterized by complementary methods: FT-IR, thermal analysis (DSC and TG/DTG), powder XRD, and solid state 13C NMR. In vitro antimicrobial activities of ICs, both dispersed in agar and loaded in sachets, have also been investigated. Complexation was confirmed for all samples. PDEO-based ICs prepared by kneading method, at both molar ratios, displayed better in vitro antimicrobial activity. The obtained results strongly suggest a potential application of these ICs as natural antimicrobials.
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Aceites Volátiles / Beta-Ciclodextrinas / Conservantes de Alimentos / Antiinfecciosos País/Región como asunto: America do sul / Brasil Idioma: En Revista: Food Res Int Año: 2019 Tipo del documento: Article País de afiliación: Brasil Pais de publicación: Canadá
Texto completo
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Aceites Volátiles / Beta-Ciclodextrinas / Conservantes de Alimentos / Antiinfecciosos País/Región como asunto: America do sul / Brasil Idioma: En Revista: Food Res Int Año: 2019 Tipo del documento: Article País de afiliación: Brasil Pais de publicación: Canadá