Green nanotechnology for the development of nanoparticles based on alginate associated with essential and vegetable oils for application in fruits and seeds protection

Registro completo de metadados
MetadadosDescriçãoIdioma
Autor(es): dc.contributorUniversity of Araraquara-UNIARA-
Autor(es): dc.contributorInstituto de Química-
Autor(es): dc.contributorUniversidade Estadual Paulista (UNESP)-
Autor(es): dc.creatorSantos, Carolina-
Autor(es): dc.creatorde Araújo Gonçalves, Manoela-
Autor(es): dc.creatorde Macedo, Larissa Ferreira-
Autor(es): dc.creatorTorres, André Henrique Furtado-
Autor(es): dc.creatorMarena, Gabriel Davi-
Autor(es): dc.creatorChorilli, Marlus-
Autor(es): dc.creatorTrovatti, Eliane-
Data de aceite: dc.date.accessioned2025-08-21T16:06:53Z-
Data de disponibilização: dc.date.available2025-08-21T16:06:53Z-
Data de envio: dc.date.issued2023-07-29-
Data de envio: dc.date.issued2023-07-29-
Data de envio: dc.date.issued2023-03-31-
Fonte completa do material: dc.identifierhttp://dx.doi.org/10.1016/j.ijbiomac.2023.123351-
Fonte completa do material: dc.identifierhttp://hdl.handle.net/11449/248267-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/11449/248267-
Descrição: dc.descriptionAiming 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.-
Descrição: dc.descriptionCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)-
Descrição: dc.descriptionFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)-
Descrição: dc.descriptionDepartment of Health and Biological Sciences University of Araraquara-UNIARA, Rua Carlos Gomes, 1217, São Paulo-
Descrição: dc.descriptionInstituto de Química, Câmpus de Araraquara Rua Prof. Francisco Degni, 55 Quitandinha, SP-
Descrição: dc.descriptionDepartment of Drugs and Medicines School of Pharmaceutical Sciences São Paulo State University UNESP, SP-
Descrição: dc.descriptionDepartment of Drugs and Medicines School of Pharmaceutical Sciences São Paulo State University UNESP, SP-
Descrição: dc.descriptionFAPESP: 2017-18782-6-
Idioma: dc.languageen-
Relação: dc.relationInternational Journal of Biological Macromolecules-
???dc.source???: dc.sourceScopus-
Palavras-chave: dc.subjectCoating fruits-
Palavras-chave: dc.subjectCrop protection-
Palavras-chave: dc.subjectGreen nanotechnology-
Título: dc.titleGreen nanotechnology for the development of nanoparticles based on alginate associated with essential and vegetable oils for application in fruits and seeds protection-
Tipo de arquivo: dc.typelivro digital-
Aparece nas coleções:Repositório Institucional - Unesp

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