Desenvolvimento e avaliação do potencial conservante em matriz alimentícia de pós secos redispersíveis contendo nanocápsulas carregadas com óleos essenciais

Abstract

Currently nanotechnology based products have been developed for the most diverse types of applications. Among these, nanocapsules are widely studied mainly for improving aspects such as solubility, bioavailability, release control and increased stability of substances. Some of these properties can also be of great potential in the use of bioactive components in foods, such as food preservation essential oils. However, despite the advantages, the fact that nanocapsules present themselves as liquid suspensions has limited their industrial applicability. This is basically due to the instability that the suspension has over long storage periods. Some studies have presented types of techniques for drying the nanoparticle suspension as a way around the stability problem. The ONE POT single-step nanocapsule synthesis process has been reported to be of great potential for future industrial applicability of nanometric systems. Thus, the objective of this study was to develop dry powders containing nanocapsules loaded with ginger (PNC-ZEO) and rosemary (PNC-REO) essential oils by ONE POT technique, evaluating the recovery of the nanometric population and its preservative power in hamburger formulations. The results demonstrated a yield after drying ranging from 36% to 58%, showing a recovery of the nanometric population of over 60%. The essential oil content present in the formulations was 77,47% and 28,53% for PNC-ZEO and PNC-REO, respectively. Regarding the preservative power in hamburger formulations, we observed through microbiological counting and pH variations that for both storage at 4ºC and at -20ºC there was a positive effect of nanoencapsulation on the activity of essential oils (p> 0.05), both in increasing its antimicrobial effect, as antioxidant. The same positive effect was also observed in the control of lipoperoxidation. Therefore, dry formulations containing nanocapsules loaded with rosemary and ginger essential oils contributed to maintaining the quality and microbiological safety of hamburger formulations. Thus, it is suggested that dry powders containing nanocapsules are a possible way to enable the use of bioactive compounds in the food industry.