Potencial bacteriostático de eugenol encapsulado por nanopartículas de sílica mesoporosas: síntese, caracterização e avaliação da atividade

Abstract

The increase in epidemiology linked to foodborne diseases is a problem that causes damage to the health and the economy. In this context conservation methods and synthetic preservatives are an option to remedy this problem and were important advances in technological development. However, they also have negative impacts on consumer health. Therefore, studies seek to solve both problems using biocompatible resources such as essential oils and nanotechnology. Eugenol, the main component of clove essential oil, is an aromatic compound from the phenol group, which has antioxidant and antimicrobial activities. However, its application becomes difficult since it is chemically unstable and has low solubility in water. In this work, the synthesis of a mesoporous silica nanoparticle was carried out using the sol-gel method for the adsorption of eugenol, the main component of clove essential oil, with the aim of increasing the bacteriostatic capacity against Salmonella enterica and its thermal stability. The analysis of antibacterial activity was carried out using the minimum inhibitory concentration (MIC), thermogravimetric and spectrophotometric tests were carried out to characterize the particle. The results showed that the silica network was successfully obtained, and the eugenol adsorbed to the matrix, with an encapsulation efficiency of 69.76%. Furthermore, the particle obtained was compared with the performance of the oil without being encapsulated, showing an increase in the thermal stability of eugenol of 31 ºC, and with the release test indicating a non-Fickinian diffusion mechanism. The MIC determination showed an increase in eugenol efficiency of 30.94% in relation to non-encapsulated oil. Thus, the use of SiNPs proved to be an effective alternative in improving the bacteriostatic capacity of eugenol in relation to S. entérica.