Navegando por Autor "Padilha, Carlos Eduardo"
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Artigo Gelatin nanoparticles enable water dispersibility and potentialize the antimicrobial activity of Buriti (Mauritia flexuosa) oil(BMC Biotechnology, 2020-10-16) Passos, Thais Souza; Castro, Gabrielle Mahara Martins Azevedo; Nascimento, Sara Sayonara da Cruz; Medeiros, Isaiane; Araújo, Nathália Kelly; Maciel, Bruna Leal Lima; Padilha, Carlos Eduardo; Ramalho, Adriana Margarida Zanbotto; Sousa Júnior, Francisco Canidé; Assis, Cristiane Fernandes de; https://orcid.org/0000-0003-2054-1544; https://orcid.org/0000-0003-4541-3952; https://orcid.org/0000-0001-6429-1538; https://orcid.org/0000-0003-2042-4348; https://orcid.org/0000-0001-7595-5395Background: 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