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Title: Development of propolis nanoemulsion with antioxidant and antimicrobial activity for use as a potential natural preservative.
Authors: Seibert, Janaína Brandão
Silva, Jessica Paola Bautista
Amparo, Tatiane Roquete
Petit, Alicia
Pervier, Pauline
Almeida, Juliana Cristina dos Santos
Azevedo, Mariana Costa
Silveira, Benila Maria
Brandão, Geraldo Célio
Souza, Gustavo Henrique Bianco de
Teixeira, Luiz Fernando de Medeiros
Santos, Orlando David Henrique dos
Keywords: Food preservative
Issue Date: 2019
Citation: SEIBERT, J. B. et al. Development of propolis nanoemulsion with antioxidant and antimicrobial activity for use as a potential natural preservative. Food Chemistry, v. 287, p. 61-67, jul. 2019. Disponível em: <>. Acesso em: 25 fev. 2019.
Abstract: Propolis has demonstrated potential use as food preservative but it presents strong and unpleasant flavor that alters the sensory characteristics foods. A nanoemulsion was proposed to carry the Brazilian propolis extracts for use as natural food preservative. Antimicrobial and antioxidant activities and chemical constituents of the extracts were investigated. The latter were made by sequential extraction using different solvents (hexane, ethyl acetate and ethanol). Antimicrobial activity was evaluated by agar diffusion and microdilution methods and antioxidant activity by DPPH and ABTS assays. Extracts showed antibacterial and antioxidant activity, highlighting the ethanolic which contained artepillin-C, kaempferide, drupanin and p-coumaric acid as main compounds by LC-MS analysis. The nanoemulsion developed by phase inversion method was characterized and stable under thermal-stress and centrifugation conditions. Biological properties evaluated were effectively maintained by the formulation. It was concluded that the nanoemulsion can be used as a food preservative, preventing degradation and masking the propolis off-flavor.
ISSN: 0308-8146
Appears in Collections:DEFAR - Artigos publicados em periódicos

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