Encapsulation of Pink Pepper Essential Oil (Schinus terebinthifolius Raddi) in Albumin and Low-Methoxyl Amidated Pectin Cryogels

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Autor(es): dc.contributorUniversidade Estadual Paulista (UNESP)-
Autor(es): dc.creatorChaux-Gutiérrez, Ana María-
Autor(es): dc.creatorPérez-Monterroza, Ezequiel José-
Autor(es): dc.creatorCattelan, Marília Gonçalves-
Autor(es): dc.creatorNicoletti, Vânia Regina-
Autor(es): dc.creatorMoura, Márcia Regina de-
Data de aceite: dc.date.accessioned2025-08-21T20:47:20Z-
Data de disponibilização: dc.date.available2025-08-21T20:47:20Z-
Data de envio: dc.date.issued2025-04-29-
Data de envio: dc.date.issued2024-08-01-
Fonte completa do material: dc.identifierhttp://dx.doi.org/10.3390/pr12081681-
Fonte completa do material: dc.identifierhttps://hdl.handle.net/11449/299280-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/11449/299280-
Descrição: dc.descriptionThis study evaluated cryogels from albumin (ALB) and albumin–pectin (ALB:PEC) as carriers for pink pepper (Schinus terebinthifolius Raddi) essential oil. Cryogels were evaluated through infrared spectrophotometry, X-ray diffraction, scanning electron microscopy, thermogravimetric analysis, and differential scanning calorimetry. The bioactivity of the cryogels was analyzed by measuring their encapsulation efficiency (EE%), the antimicrobial activity of the encapsulated oil against S. aureus, E. coli, and B. cereus using the agar diffusion method; total phenolic content and antioxidant activity were analyzed by UV-vis spectrophotometry. The EE% varied between 59.61% and 77.41%. The cryogel with only ALB had the highest total phenolic content with 2.802 mg GAE/g, while the cryogel with the 30:70 ratio (ALB:PEC) presented a value of 0.822 mg GAE/g. A higher proportion of PEC resulted in a more significant inhibitory activity against S. aureus, reaching an inhibition zone of 18.67 mm. The cryogels with ALB and 70:30 ratio (ALB:PEC) presented fusion endotherms at 137.16 °C and 134.15 °C, respectively, and semicrystalline structures. The interaction between ALB and PEC increased with their concentration, as evidenced by the decreased intensity of the O-H stretching peak, leading to lower encapsulation efficiency. The cryogels obtained can be considered a suitable matrix for encapsulating pink pepper oil.-
Descrição: dc.descriptionFaculdade de Engenharia Universidade Estadual Paulista (UNESP)-
Descrição: dc.descriptionInstituto de Biociências Letras e Ciências Exatas Universidade Estadual Paulista (UNESP), São José do Rio-
Descrição: dc.descriptionFaculdade de Engenharia Universidade Estadual Paulista (UNESP)-
Descrição: dc.descriptionInstituto de Biociências Letras e Ciências Exatas Universidade Estadual Paulista (UNESP), São José do Rio-
Idioma: dc.languageen-
Relação: dc.relationProcesses-
???dc.source???: dc.sourceScopus-
Palavras-chave: dc.subjectantimicrobial activity-
Palavras-chave: dc.subjectbiopolymers-
Palavras-chave: dc.subjectphenolic compounds-
Palavras-chave: dc.subjectpolysaccharides-
Palavras-chave: dc.subjectS. aureus-
Título: dc.titleEncapsulation of Pink Pepper Essential Oil (Schinus terebinthifolius Raddi) in Albumin and Low-Methoxyl Amidated Pectin Cryogels-
Tipo de arquivo: dc.typelivro digital-
Aparece nas coleções:Repositório Institucional - Unesp

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