Characterization of microencapsulated rosemary essential oil and Its antimicrobial effect on fresh dough

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MetadadosDescriçãoIdioma
Autor(es): dc.creatorTeodoro, Rhana Amanda Ribeiro-
Autor(es): dc.creatorFernandes, Regiane Victória de Barros-
Autor(es): dc.creatorBotrel, Diego Alvarenga-
Autor(es): dc.creatorBorges, Soraia Vilela-
Autor(es): dc.creatorSouza, Amanda Umbelina de-
Data de aceite: dc.date.accessioned2026-02-09T11:38:27Z-
Data de disponibilização: dc.date.available2026-02-09T11:38:27Z-
Data de envio: dc.date.issued2014-12-05-
Data de envio: dc.date.issued2014-12-05-
Data de envio: dc.date.issued2014-03-16-
Fonte completa do material: dc.identifierhttps://repositorio.ufla.br/handle/1/4785-
Fonte completa do material: dc.identifierhttp://link.springer.com/article/10.1007%2Fs11947-014-1302-1-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/capes/1144141-
Descrição: dc.descriptionThis study aimed to characterize rosemary essential oil particles obtained by spray-drying and to evaluate their antimicrobial activity. Measurements of mycelial growth of Penicillium and Aspergillus fungi, isolated from fresh dough, were made applying oil concentrations of 1.0, 5.0, 10.0, 20.0, and 50.0 μL/mL. Fungi and yeast counts in the fresh dough submitted to the control (no oil), pure oil, and microencapsu- lated oil treatments were also conducted. The microcapsules showed 50 % oil retention after drying, and the major oil components identified were 1,8-cineole (29.0 %), camphor (26.6 %), and α-pinene (10.6 %). The analysis of the particles revealed surfaces without fissures, with a mean particle size of 12.2 μm and presenting an amorphous structure. The growth inhibiting effect of Penicillium sp. fungus, compared to the control, was verified at concentrations of 1.0, 5.0, and 10.0 μL/mL rosemary essential oil, which did not differ among them. For Aspergillus sp., the application of 10.0 μL/ mL oil provided greater inhibition compared to 1.0 and 5.0 μL/mL. Complete inhibition occurred with the application of 50.0 μL/mL for both fungal genera tested. At 8 days of dough storage at 25 °C, a decrease of at least 0.7 and 1.5 log cycles of fungal growth was observed in the dough with pure oil and that with microencapsulated oil, respectively, relative to the control. The microencapsulation process retained the antimicrobial property of rosemary essential oil and provided further extension of this activity over time when applied to fresh dough.-
Idioma: dc.languageen-
Publicador: dc.publisherSpringer-
Direitos: dc.rightsacesso aberto-
???dc.source???: dc.sourceFood and Bioprocess Technology-
Palavras-chave: dc.subjectRosmarinus officinalis-
Palavras-chave: dc.subjectSpray drying-
Palavras-chave: dc.subjectShelf-life-
Palavras-chave: dc.subjectAspergillus-
Palavras-chave: dc.subjectPenicillium-
Título: dc.titleCharacterization of microencapsulated rosemary essential oil and Its antimicrobial effect on fresh dough-
Tipo de arquivo: dc.typeArtigo-
Aparece nas coleções:Repositório Institucional da Universidade Federal de Lavras (RIUFLA)

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