Nanoemulsion of cashew gum and clove essential oil (Ocimum gratissimum Linn) potentiating antioxidant and antimicrobial activity

• Type: Article in International Scientific Journal
• Date: 2021

Authors

Araujo, TDS (Author) Other; da Costa, JMAR (Author) Other; Ribeiro, FDS (Author) Other; Oliveira, ACD (Author) Other; Dias, JD (Author) Other; de Araujo, AR (Author) Other; Barros, AB (Author) Other; Brito, MD (Author) Other; de Oliveira, TM (Author) Other; M. Peixoto de Almeida (Author) FCUP; Castro, KND (Author) Other; Fogaca, FHD (Author) Other; da Silva, DA (Author) Other; de Souza, BWS (Author) Other

Journal

Title: International Journal of Biological Macromolecules

Vol. 193

Pages: 100-108

ISSN: 0141-8130

Publisher: Elsevier

Indexing

ISI Web of Knowledge - 5 Citations

Scopus - 8 Citations

Other information

Authenticus ID: P-00V-M5K

DOI: 10.1016/j.ijbiomac.2021.09.195

Abstract (EN): In this study, nanoemulsions of essential oil from Ocimum gratissimum (Linn) (EO) were produced using low and high energy techniques using cashew gum (CG) as a co-surfactant. The main constituents of the EO were determined by Gas Chromatography coupled with Mass Spectrometry (GC-MS), and their presence in the EO and in the formulations verified by Fourier Transform Infrared Spectroscopy (FTIR) and UV-visible spectrophotometry was observed the encapsulation efficiency (EE%), with colloidal stability. Nuclear magnetic resonance (NMR) was used to study cashew gum. Dynamic light scattering analysis (DLS) determined the nanoemulsion Z means, polydispersity index and the Zeta potential value, nanoparticle tracking analysis (NTA) were determined. The nanostructured EO showed better antibacterial action against the pathogenic gastroenteritis species Staphylococcus aureus, Escherichia coli and Salmonella enterica when compared to free EO. Atomic Force Microscopy (AFM) was used for morphological analysis of the nanoparticle and study of the action of the nanoemulsion through images of the cellular morphology of S. enterica. The antioxidant activity was evaluated against the ABTS radical (2,2'-azino-bis diazonium salt (3-ethylbenzothiazoline-6-sulfonic acid)). The encapsulation of EO in a nanostructured system improved its antibacterial and antioxidant activity, the low energy synthesis showed greater storage stability, remaining stable for 37 days.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 9