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Óleo essencial de capim-limão-fino (Elionurus muticus (spreng.) kuntze): caracterização e desenvolvimento de sistemas de nanoemulsões como ingredientes conservantes
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A crescente demanda por ingredientes naturais na conservação de alimentos, impulsionada pela preocupação com a segurança alimentar e a resistência microbiana, tem direcionado a pesquisa para o potencial de óleos essenciais. O presente trabalho teve como objetivo a caracterização química e a avaliação da atividade biológica do óleo essencial (OE) de Elionurus muticus, bem como o desenvolvimento e caracterização de sistemas de nanoemulsões e filmes comestíveis para sua incorporação, visando superar suas limitações de uso e otimizar sua aplicação como ingrediente conservante. A análise da composição química do OE por cromatografia gasosa acoplada à espectrometria de massa (GC-MS) revelou a predominância de monoterpenos, incluindo geranial e neral, cujos teores se mostraram consistentes com a literatura para a espécie, reforçando sua assinatura quimiotípica a nível de compostos maioritários. Variações quantitativas foram observadas para o campeno e outros monoterpenos como linalol e geranial, quando comparados a estudos prévios, atribuídas a fatores edafoclimáticos e metodológicos. Na avaliação da atividade antimicrobiana, o óleo essencial demonstrou notável eficácia contra cepas bacterianas Gram-positivas como Bacillus cereus (MIC de 0,078%) e Bacillus subtilis (MIC de 0,078%), apresentando também ação bactericida (MBC ≤ 0,156%). Em contraste, a atividade contra Pseudomonas aeruginosa (MIC >5%) foi limitada. Para melhorar a estabilidade e a aplicabilidade do OE de E. muticus, foram desenvolvidas nanoemulsões contendo 3% e 5% (v/v) de OE. A caracterização físico-química por microscopia óptica confirmou a ausência de agregação, enquanto as análises de potencial zeta (-41,32 a -42,34 mV) e tamanho de partículas (124,4 a 124,7 nm) demonstraram a formação de sistemas coloidais estáveis e na faixa nanométrica. A incorporação do OE não comprometeu a estabilidade das nanoemulsões, indicando um potencial promissor para sua aplicação como ingrediente conservante natural, oferecendo uma alternativa eficaz e segura para a indústria de alimentos. Adicionalmente, filmes comestíveis incorporando o óleo essencial foram desenvolvidos, demonstrando melhorias nas propriedades de barreira e mantendo a atividade antimicrobiana contra as linhagens testadas.
The increasing demand for natural ingredients in food preservation, driven by concerns about food safety and microbial resistance, has directed research toward the potential of essential oils. This work aimed to characterize the chemical composition and evaluate the biological activity of Elionurus muticus essential oil, as well as to develop and characterize nanoemulsion systems and edible films for its incorporation, seeking to overcome its usage limitations and optimize its application as a preserving ingredient. GC-MS analysis of the EO revealed the predominance of monoterpenes, including geranial and neral, whose contents showed consistency with literature for the species, reinforcing its chemotypic signature. Quantitative variations were observed for camphene and other monoterpenes such as linalool and geranial, when compared to previous studies, attributed to edaphoclimatic and methodological factors. In the antimicrobial activity evaluation, the essential oil demonstrated notable efficacy against Gram-positive bacterial strains like Bacillus cereus (MIC of 0.078%) and Bacillus subtilis (MIC of 0.078%), also exhibiting bactericidal action (MBC≤ 0,156%). In contrast, activity against Pseudomonas aeruginosa (MIC >5%) was limited. To improve the stability and applicability of the EO, nanoemulsions containing 3% and 5% (v/v) of E. muticus were developed. Physicochemical characterization by optical microscopy confirmed the absence of aggregation, while zeta potential (-41.32 to - 42.34 mV) and particle size (124.4 to 124.7 nm) analysis demonstrated the formation of stable colloidal systems within the nanoscale range. The incorporation of the EO did not compromise the stability of the nanoemulsions, indicating a promising potential for its application as a natural preserving ingredient, offering an effective and safe alternative for the food industry. Additionally, edible films incorporating the essential oil were developed, demonstrating improvements in barrier properties and maintaining antimicrobial activity against the tested strains.
The increasing demand for natural ingredients in food preservation, driven by concerns about food safety and microbial resistance, has directed research toward the potential of essential oils. This work aimed to characterize the chemical composition and evaluate the biological activity of Elionurus muticus essential oil, as well as to develop and characterize nanoemulsion systems and edible films for its incorporation, seeking to overcome its usage limitations and optimize its application as a preserving ingredient. GC-MS analysis of the EO revealed the predominance of monoterpenes, including geranial and neral, whose contents showed consistency with literature for the species, reinforcing its chemotypic signature. Quantitative variations were observed for camphene and other monoterpenes such as linalool and geranial, when compared to previous studies, attributed to edaphoclimatic and methodological factors. In the antimicrobial activity evaluation, the essential oil demonstrated notable efficacy against Gram-positive bacterial strains like Bacillus cereus (MIC of 0.078%) and Bacillus subtilis (MIC of 0.078%), also exhibiting bactericidal action (MBC≤ 0,156%). In contrast, activity against Pseudomonas aeruginosa (MIC >5%) was limited. To improve the stability and applicability of the EO, nanoemulsions containing 3% and 5% (v/v) of E. muticus were developed. Physicochemical characterization by optical microscopy confirmed the absence of aggregation, while zeta potential (-41.32 to - 42.34 mV) and particle size (124.4 to 124.7 nm) analysis demonstrated the formation of stable colloidal systems within the nanoscale range. The incorporation of the EO did not compromise the stability of the nanoemulsions, indicating a promising potential for its application as a natural preserving ingredient, offering an effective and safe alternative for the food industry. Additionally, edible films incorporating the essential oil were developed, demonstrating improvements in barrier properties and maintaining antimicrobial activity against the tested strains.
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E.muticus Óleos essenciais Propriedade antimicrobiana Nanoemulsão Filmes ativos