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dc.contributor.authorSOUZA, E. J. D. de
dc.contributor.authorKRINGEL, D. H.
dc.contributor.authorYURGEL, V. C.
dc.contributor.authorDORA, C. L.
dc.contributor.authorMORAIS, M. G. de
dc.contributor.authorGANDRA, E. A.
dc.contributor.authorFLORES CANTILLANO, R. F.
dc.contributor.authorDIAS, A. R. G.
dc.contributor.authorZAVAREZE, E. da R.
dc.date.accessioned2025-02-21T13:47:23Z-
dc.date.available2025-02-21T13:47:23Z-
dc.date.created2025-02-21
dc.date.issued2025
dc.identifier.citationInternational Journal of Food Microbiology, v. 428, p.110994, 2025.
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1173185-
dc.descriptionAbstract: Starch modified by octenyl succinic anhydride (OSA) is a polysaccharide that can be used as a stabilizer in the development of emulsions added with essential oils (EOs). The objective of this study was to develop nanoemulsions based on starch-OSA containing clove essential oil (CEO) and white thyme essential oil (WTEO) and a proportional mixture of the two EOs (CWTEO) using high-pressure homogenization. The emulsions were characterized by particle size, zeta potential, polydispersity index, stability during 150 days, and antifungal activity, with inhibition of mycelial growth, against the fungus Penicillium digitatum. The addition of WTEO and CWTEO in concentrations of 1.5 and 2 % allowed the formation of stable nanoemulsions, with particle sizes ranging from 72 to 293 nm. These nanoemulsions presented the potential to reduce the mycelial growth of P. digitatum (100 % for nanoemulsion with 2 % WTEO and 80.5 % to 2 % CWTEO) up to 150 days of storage. A nanoemulsion containing 2 % WTEO was applied to orange fruits, and its antifungal potential was evaluated in vivo. This nanoemulsion was able to reduce the incidence of rot caused by P. digitatum in oranges, demonstrating their potential for application as an alternative to synthetic fungicides to reduce postharvest losses in citrus fruits.
dc.language.isoeng
dc.rightsopenAccess
dc.subjectGreen mold
dc.subjectPostharvest control
dc.subjectHigh pressure homogenization
dc.subjectAção antifúngica
dc.titleStarch-octenyl succinic anhydride nanoemulsions with clove and white thyme essential oils: In vitro antifungal activity and application on orange (Citrus sinensis cv. Salustiana) preservation.
dc.typeArtigo de periódico
dc.subject.thesagroLaranja
dc.subject.thesagroCitrus Sinensis
dc.subject.thesagroFungicida
dc.subject.thesagroFungo
dc.subject.thesagroPenicillium Digitatum
dc.subject.thesagroÓleo Essencial
dc.subject.nalthesaurusOranges
dc.subject.nalthesaurusEssential oils
riaa.ainfo.id1173185
riaa.ainfo.lastupdate2025-02-21
dc.identifier.doihttps://doi.org/10.1016/j.ijfoodmicro.2024.110994
dc.contributor.institutionESTEFANIA JÚLIA DIERINGS DE SOUZA, UNIVERSIDADE FEDERAL DE PELOTAS; DIANINI HÜTTNER KRINGEL, UNIVERSIDADE FEDERAL DE PELOTAS; VIRGINIA CAMPELLO YURGEL, UNIVERSIDADE FEDERAL DO RIO GRANDE; CRISTIANA LIMA DORA, UNIVERSIDADE FEDERAL DO RIO GRANDE; MICHELE GREQUE DE MORAIS, UNIVERSIDADE FEDERAL DO RIO GRANDE; ELIEZER AVILA GANDRA, UNIVERSIDADE FEDERAL DE PELOTAS; RUFINO FERNANDO FLORES CANTILLANO, CPACT; ALVARO RENATO GUERRA DIAS, UNIVERSIDADE FEDERAL DE PELOTAS; ELESSANDRA DA ROSA ZAVAREZE, UNIVERSIDADE FEDERAL DE PELOTAS.
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