Development of propolis nanoemulsion with antioxidant and antimicrobial activity for use as a potential natural preservative.

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dc.contributor.authorSeibert, Janaína Brandão
dc.contributor.authorSilva, Jessica Paola Bautista
dc.contributor.authorAmparo, Tatiane Roquete
dc.contributor.authorPetit, Alicia
dc.contributor.authorPervier, Pauline
dc.contributor.authorAlmeida, Juliana Cristina dos Santos
dc.contributor.authorAzevedo, Mariana Costa
dc.contributor.authorSilveira, Benila Maria
dc.contributor.authorBrandão, Geraldo Célio
dc.contributor.authorSouza, Gustavo Henrique Bianco de
dc.contributor.authorTeixeira, Luiz Fernando de Medeiros
dc.contributor.authorSantos, Orlando David Henrique dos
dc.date.accessioned2019-04-17T13:40:30Z
dc.date.available2019-04-17T13:40:30Z
dc.date.issued2019
dc.description.abstractPropolis has demonstrated potential use as food preservative but it presents strong and unpleasant flavor that alters the sensory characteristics foods. A nanoemulsion was proposed to carry the Brazilian propolis extracts for use as natural food preservative. Antimicrobial and antioxidant activities and chemical constituents of the extracts were investigated. The latter were made by sequential extraction using different solvents (hexane, ethyl acetate and ethanol). Antimicrobial activity was evaluated by agar diffusion and microdilution methods and antioxidant activity by DPPH and ABTS assays. Extracts showed antibacterial and antioxidant activity, highlighting the ethanolic which contained artepillin-C, kaempferide, drupanin and p-coumaric acid as main compounds by LC-MS analysis. The nanoemulsion developed by phase inversion method was characterized and stable under thermal-stress and centrifugation conditions. Biological properties evaluated were effectively maintained by the formulation. It was concluded that the nanoemulsion can be used as a food preservative, preventing degradation and masking the propolis off-flavor.pt_BR
dc.identifier.citationSEIBERT, J. B. et al. Development of propolis nanoemulsion with antioxidant and antimicrobial activity for use as a potential natural preservative. Food Chemistry, v. 287, p. 61-67, jul. 2019. Disponível em: <https://www.sciencedirect.com/science/article/pii/S0308814619304017>. Acesso em: 25 fev. 2019.pt_BR
dc.identifier.issn0308-8146
dc.identifier.urihttp://www.repositorio.ufop.br/handle/123456789/11057
dc.identifier.uri2https://www.sciencedirect.com/science/article/pii/S0308814619304017pt_BR
dc.language.isoen_USpt_BR
dc.rightsrestritopt_BR
dc.subjectFood preservativept_BR
dc.subjectAntibacterialpt_BR
dc.titleDevelopment of propolis nanoemulsion with antioxidant and antimicrobial activity for use as a potential natural preservative.pt_BR
dc.typeArtigo publicado em periodicopt_BR
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