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Antifungal activity of nanoemulsions encapsulating oregano (Origanum vulgare) essential oil: in vitro study and application in Minas Padrão cheese
Bedoya-Serna, Carolina M; Dacanal, Gustavo C; Fernandes, Andrezza M; Pinho, Samantha C.
  • Bedoya-Serna, Carolina M; Universidade de São Paulo. Faculdade de Zootecnia e Engenharia de Alimentos. Departamento de Engenharia de Alimentos. Pirassununga. BR
  • Dacanal, Gustavo C; Universidade de São Paulo. Faculdade de Zootecnia e Engenharia de Alimentos. Departamento de Engenharia de Alimentos. Pirassununga. BR
  • Fernandes, Andrezza M; Universidade de São Paulo. Faculdade de Zootecnia e Engenharia de Alimentos. Departamento de Medicina Veterinária. Pirassununga. BR
  • Pinho, Samantha C; Universidade de São Paulo. Faculdade de Zootecnia e Engenharia de Alimentos. Departamento de Engenharia de Alimentos. Pirassununga. BR
Braz. j. microbiol ; 49(4): 929-935, Oct.-Dec. 2018. tab, graf
Article in English | LILACS | ID: biblio-974283
Responsible library: BR1.1
ABSTRACT
ABSTRACT The objective of this study was to evaluate the antifungal activity of nanoemulsions encapsulating essential oil of oregano (Origanum vulgare), both in vitro and after application on Minas Padrão cheese. Nanodispersions were obtained by the phase inversion temperature method. Cladosporium sp., Fusarium sp., and Penicillium sp. genera were isolated from cheese samples and used to evaluate antifungal activity. Minimal inhibitory concentrations of non-encapsulated and encapsulated oregano essential oil were determined, and they were influenced by the encapsulation of the essential oil depending on the type of fungus. The antifungal activity of the nanoencapsulated oregano essential oil in cheese slices showed no evidence of an effect of the MICs, when applied in the matrix. On the other hand, an influence of contact time of the nanoemulsion with the cheese was observed, due to the increase in water activity. It was concluded that nanoencapsulated oregano essential oil presented an inhibitory effect against the three genera of fungi evaluated. If environmental parameters, such as storage temperature and water activity, were controlled, the inhibitory effect of nanoemulsions of oregano oil could possibly be greatly improved, and they could be presented as a potential alternative for the preservation of Minas Padrão cheese against fungal contamination.
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Full text: Available Index: LILACS (Americas) Main subject: Oils, Volatile / Cheese / Origanum / Food Preservation / Food Preservatives / Antifungal Agents Language: English Journal: Braz. j. microbiol Journal subject: Microbiology Year: 2018 Type: Article Affiliation country: Brazil Institution/Affiliation country: Universidade de São Paulo/BR

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Full text: Available Index: LILACS (Americas) Main subject: Oils, Volatile / Cheese / Origanum / Food Preservation / Food Preservatives / Antifungal Agents Language: English Journal: Braz. j. microbiol Journal subject: Microbiology Year: 2018 Type: Article Affiliation country: Brazil Institution/Affiliation country: Universidade de São Paulo/BR