Gelatin nanoparticles enable water dispersibility and potentialize the antimicrobial activity of Buriti (Mauritia flexuosa) oil

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dc.contributor.authorPassos, Thais Souza
dc.contributor.authorCastro, Gabrielle Mahara Martins Azevedo
dc.contributor.authorNascimento, Sara Sayonara da Cruz
dc.contributor.authorMedeiros, Isaiane
dc.contributor.authorAraújo, Nathália Kelly
dc.contributor.authorMaciel, Bruna Leal Lima
dc.contributor.authorPadilha, Carlos Eduardo
dc.contributor.authorRamalho, Adriana Margarida Zanbotto
dc.contributor.authorSousa Júnior, Francisco Canidé
dc.contributor.authorAssis, Cristiane Fernandes de
dc.contributor.authorIDhttps://orcid.org/0000-0003-2054-1544
dc.contributor.authorIDhttps://orcid.org/0000-0003-4541-3952
dc.contributor.authorIDhttps://orcid.org/0000-0001-6429-1538
dc.contributor.authorIDhttps://orcid.org/0000-0003-2042-4348
dc.contributor.authorIDhttps://orcid.org/0000-0001-7595-5395
dc.date.accessioned2025-06-10T17:56:04Z
dc.date.available2025-06-10T17:56:04Z
dc.date.issued2020-10-16
dc.description.resumoBackground: Buriti oil presents numerous health benefits, but due to its lipophilic nature and high oxidation, it is impossible to incorporate it into aqueous food matrices. Thus, the present study evaluated whether powder nanoparticles based on porcine gelatin (OPG) and in combination with sodium alginate (OAG) containing buriti oil obtained by O/W emulsification followed by freeze-drying enabled water dispersibility and preserved or increased the antimicrobial activity of the oil. Results: OPG presented spherical shape, smooth surface, smaller particle size and polydispersity index [51.0 (6.07) nm and 0.40 (0.05)], and better chemical interaction between the nonpolar amino acids and the hydrophobic oil chain. OPG also presented a higher dispersibility percentage [85.62% (7.82)] than OAG [50.19% (7.24)] (p < 0.05), and significantly increased the antimicrobial activity of the oil by 59, 62, and 43% for Pseudomonas aeruginosa, Klebsiellapneumonia, and Staphylococcus aureus, respectively. Conclusions: Thus, nanoencapsulation in gelatin is a promising strategy to increase the potential to use buriti oil in foods
dc.identifier.citationPASSOS, Thais Souza; CASTRO, Gabrielle Mahara Martins Azevedo; NASCIMENTO, Sara Sayonara da Cruz; MEDEIROS, Isaiane; ARAðJO, Nathália Kelly; MACIEL, Bruna Leal Lima; PADILHA, Carlos Eduardo; RAMALHO, Adriana Margarida Zanbotto; SOUSA JÚNIOR, Francisco Canidé; ASSIS, Cristiane Fernandes de. Gelatin nanoparticles enable water dispersibility and potentialize the antimicrobial activity of Buriti (Mauritia flexuosa) oil: comparison of encapsulating agents in an emulsion based system. BMC Biotechnology, [S.l.], v. 20, n. 1, p. 1-13, 16 out. 2020. DOI 10.1186/s12896-020-00649-4. Disponível em: https://bmcbiotechnol.biomedcentral.com/articles/10.1186/s12896-020-00649-4. Acesso em: 23 jul. 2024.
dc.identifier.issn1472-6750
dc.identifier.otherDOI 10.1186/s12896-020-00649-4
dc.identifier.urihttps://repositorio.ufrn.br/handle/123456789/63900
dc.language.isoen_US
dc.publisherBMC Biotechnology
dc.rightsAttribution 3.0 Brazilen
dc.rights.urihttp://creativecommons.org/licenses/by/3.0/br/
dc.subjectVegetable oils
dc.subjectFatty acids
dc.subjectPhenolic compounds
dc.subjectEmulsification O/W
dc.titleGelatin nanoparticles enable water dispersibility and potentialize the antimicrobial activity of Buriti (Mauritia flexuosa) oil
dc.typearticle

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