Percorrer por autor "Oliveira, Anielle de"
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- Biopreservatives against foodborne bacteria: combined effect of nisin and nanoncapsulated curcumin and co-encapsulation of nisin and curcuminPublication . Quichaba, Michely Bião; Moreira, Thaysa Fernandes Moya; Oliveira, Anielle de; Carvalho, Amarilis Santos; Menezes, Jéssica Lima; Gonçalves, Odinei Hess; Filho, Benício Alves de Abreu; Leimann, Fernanda VitóriaNisin, a bacteriocin widely used in the food industry, and curcumin, the yellow pigment extracted from turmeric (Curcuma longa L.) stand out among the numerous natural preservatives that have antimicrobial activity. The conversion of these compounds into nanoparticles could be interesting as an alternative to improve technological aspects (such as the low water solubility of curcumin) and to evaluate how synergism could take place in the case of co-encapsulation. The main objective of the present work was to evaluate the combination of nisin (Nis) with nanoencapsulated curcumin (NCur, nanoencapsulated to promote water solubility), as well as the co-encapsulated curcumin and nisin (NCurNis), against the foodborne bacteria Staphylococcus aureus, Escherichia coli and Salmonella Typhimurium. Minimum inhibitory concentration and the minimum bactericidal concentration were evaluated for NCur and Nis, as well as their combination with the fractional inhibitory concentration assay. High effectiveness was found against S. aureus and the combination of both compounds resulted in Nis- nisin; synergism against the same microorganism. The co-encapsulation of curcumin and nisin was carried out based on the synergism tests and the characterization analyses demonstrated that a solid dispersion of the components in the PVP matrix was formed. The inhibitory effect of the curcumin and nisin co-encapsulate was improved when compared to the curcumin nanoparticles or nisin alone.
- Encapsulation in Polyvinylpyrrolidone Protects the Ora-Pro-Nobis (Pereskia Aculeata Miller) Extracts against the Deleterious effects of In Vitro Gastrointestinal DigestionPublication . Teixeira, Valéria Maria Costa; Oliveira, Anielle de; Santos Filho, José Rivaldo dos; Carvalho, Amarilis Santos de; Uchoa, Ashley; Peron, Ana Paula; Mandim, Filipa; Pereira, Eliana; Leimann, Fernanda Vitoria; Contato, Alex Graça; Peralta, Rosane MarinaPereskia aculeata Miller, commonly known as ora-pro-nobis, is a South American plant widely found in Brazil and classified as a wild plant. Its leaves are rich in bioactive compounds with reported antioxidant, antimicrobial, and anti-inflammatory properties, supporting growing interest in their use as functional ingredients. This study compared conventional hydroethanolic extraction of antioxidant compounds from P. aculeata leaves with a process combining extraction and simultaneous encapsulation, aiming to evaluate differences in stability and bioaccessibility during simulated gastrointestinal digestion. Free and encapsulated extracts (80:20 ethanol: water, v/v) were characterized by Fourier-transform infrared spectroscopy (FTIR), while encapsulated systems were further analyzed by dynamic light scattering (DLS), atomic force microscopy (AFM), and transmission electron microscopy (TEM). Thermal behavior and antiproliferative activity were also evaluated. Total phenolics, flavonoids and antioxidant activity were determined before and after in vitro digestion. Extraction and encapsulation yields were 17.25% and 92.75%, respectively, with the encapsulated extract corresponding to 62% of the free extract. Simulated digestion reduced phenolic content, flavonoid levels, and antioxidant activity in both systems; however, significantly lower losses were observed for the encapsulated extract, indicating improved stability. The apparent divergence between better radical-scavenging stability (ABTS/DPPH) and lower TPC/TFC bioaccessibility in the encapsulated samples likely reflects release- and assay-specific effects. PVP can establish hydrogen-bond and dipolar interactions with phenolics, which may slow their diffusion or release and reduce their immediate availability to react with the Folin-Ciocalteu and aluminum-chloride reagents, lowering measured TPC/TFC in the digesta fraction. In contrast, encapsulation can limit oxidative degradation during digestion, thereby preserving redox-active constituents and sustaining radical-scavenging capacity in ABTS/DPPH assays.