Department of Health and Biological Sciences, University of Araraquara-UNIARA, Rua Carlos Gomes, 1217, Araraquara, São Paulo 14801-340, Brazil.
Department of Health and Biological Sciences, University of Araraquara-UNIARA, Rua Carlos Gomes, 1217, Araraquara, São Paulo 14801-340, Brazil; Instituto de Química, Câmpus de Araraquara Rua Prof. Francisco Degni, 55 Quitandinha, Araraquara, SP 14800-060, Brazil.
Int J Biol Macromol. 2023 Mar 31;232:123351. doi: 10.1016/j.ijbiomac.2023.123351. Epub 2023 Jan 23.
Aiming to highlight the valorization of the natural products and the green synthesis processes, this work describes the development of a nanoscale system based on the use of alginate to encapsulate a blend of oils (vegetable and essential oils), not previously reported, with antibacterial and antioxidant actions. The study shows the influence of the polymer and surfactant concentrations on the physicochemical properties of the nanoparticles. The formulations were characterized by DLS, zeta potential, efficiency of encapsulation and stability. In addition, the antioxidant and antimicrobial properties of the systems were evaluated using the DPPH method and disk diffusion assays, respectively. The shelf life was studied by coating fruits and seeds. The results showed that the nanostructured system was stable, the efficiency of encapsulation was high and the nanoparticles size range was about 200-400 nm. The coating of fruits and seeds showed that the system was capable of inhibiting the growth of microorganisms and delaying the fruit maturation, indicating its potential for prolonging the shelf-life of fresh food.
本工作旨在强调天然产物和绿色合成工艺的重要性，开发了一种基于海藻酸钠包封混合油（植物油和精油）的纳米系统，该混合油具有抗菌和抗氧化作用，此前尚未有报道。研究表明，聚合物和表面活性剂浓度对纳米粒子的物理化学性质有影响。通过 DLS、ζ电位、包封效率和稳定性对制剂进行了表征。此外，还分别通过 DPPH 法和圆盘扩散试验评估了体系的抗氧化和抗菌性能。通过对水果和种子进行涂层来研究保质期。结果表明，该纳米结构体系稳定，包封效率高，纳米粒子的粒径范围约为 200-400nm。水果和种子的涂层表明，该体系能够抑制微生物的生长并延缓果实成熟，表明其具有延长新鲜食品保质期的潜力。
