Microencapsulação de óleo essencial de Melaleuca alternifolia e nisina em leitelho

Abstract

With the increasing growth of industrialized food production, food safety becomes essential, and as most food of animal or vegetable origin is easily degraded, many companies are looking for means and technologies to increase the shelf life of the product. , maintaining nutritional and sensory properties. In this context, the objective of the present work was to encapsulate Melaleuca alternifolia oil and nisin using buttermilk as wall material, and to verify the antimicrobial activity of the encapsulated material against Staphylococcus aureus, Escherichia coli, Salmonella, Listeria monocytogenes and Pseudomonas aeruginosa. Both encapsulated with buttermilk, using lyophilization and spray drying techniques. For the antimicrobial activity of the encapsulated material, the technique of well diffusion in agar was carried out. The antimicrobial activity of pure oil and in 10% solution showed antimicrobial activity against all microorganisms tested, but the encapsulated oil lost this ability. Nisin showed antimicrobial activity against the bacteria tested, with the exception of Salmonella, and after the lyophilization technique, it lost activity against the P.aeruginosa bacteria, maintaining activity for the other bacteria. Satisfactory results were not obtained with the spray drying technique with nisin and buttermilk. The Minimum Inhibitory Concentration of encapsulated nisin was 1:32, remaining active after 30 and 60 days of storage. The encapsulated nisin and buttermilk showed a yield of 86%, solubility of 20% and moisture content of 43%. With the result obtained, it was possible to observe that nisin encapsulated with buttermilk presented antimicrobial activity against potentially pathogenic bacteria transmitted by food, which could be a conservation strategy.