{"id":656,"date":"2024-04-18T16:53:02","date_gmt":"2024-04-18T19:53:02","guid":{"rendered":"https:\/\/wp.ufpel.edu.br\/bionano\/?page_id=656"},"modified":"2024-04-18T16:53:02","modified_gmt":"2024-04-18T19:53:02","slug":"encapsulation-of-lemongrass-essential-oil-into-cassava-starch-fibers-for-application-as-antifungal-agents-in-bread","status":"publish","type":"page","link":"https:\/\/wp.ufpel.edu.br\/bionano\/producao-cientifica\/2023-2\/encapsulation-of-lemongrass-essential-oil-into-cassava-starch-fibers-for-application-as-antifungal-agents-in-bread\/","title":{"rendered":"Encapsulation of lemongrass essential oil into cassava starch fibers for application as antifungal agents in bread"},"content":{"rendered":"<h1 id=\"screen-reader-main-title\" class=\"Head u-font-serif u-h2 u-margin-s-ver\"><span class=\"title-text\">Encapsulation of lemongrass essential oil into cassava starch fibers for application as antifungal agents in bread<\/span><\/h1>\n<h3>Elder Pacheco da Cruz, Juliani Buchveitz Pires, Felipe Nardo dos Santos, Laura Martins Fonseca, Marjana Rad\u00fcnz, Jacir Dal Magro, Eliezer Avila Gandra, Elessandra da Rosa Zavareze, Alvaro Renato Guerra Dias<\/h3>\n<h3 class=\"section-title u-h4 u-margin-l-top u-margin-xs-bottom\">Abstract<\/h3>\n<div id=\"abssec0010\">\n<h3 id=\"abspara0010\">This study aimed to inhibit fungal spoilage in bread by applying\u00a0cassava starch\u00a0fibers loaded with\u00a0lemongrass\u00a0essential oil (LEO). Cassava starch was extracted and measured for\u00a0amylose\u00a0content, and the LEO was extracted and characterized for chemical composition. The starch-LEO polymeric solution was prepared at various LEO concentrations (0, 20, 30, and 40%, v\/w) and evaluated for rheological parameters. The fibers were produced by electrospinning and evaluated for morphology, size distribution, FTIR spectra, thermogravimetric properties, contact angle with water, mechanical properties,\u00a0antioxidant activity\u00a0against DPPH, OH, and\u00a0NO\u00a0radicals, and\u00a0<em>in vitro<\/em>\u00a0and\u00a0<em>in situ<\/em>\u00a0antifungal activities in bread against\u00a0Penicillium crustosum\u00a0and\u00a0Aspergillus flavus. The\u00a0amylose\u00a0content of\u00a0cassava starch\u00a0was 27.3%, and LEO showed\u00a0citral\u00a0as the major compound (\u03b2-citral and \u03b1-citral). Incorporating LEO into the polymeric solutions did not affect the viscosity, and the fibers displayed homogeneous and continuous morphologies with mean diameters ranging from 460 to 577\u00a0nm. The FTIR spectra of the fibers showed characteristic bands of their constituents (starch and LEO). The fibers presented high thermal stability and\u00a0antioxidant activity, and low contact angle with water and tensile strength. The\u00a0<em>in vitro<\/em>\u00a0assays revealed that LEO had inhibitory and fungicidal effects, and starch-LEO fibers only had an inhibitory effect. For the\u00a0<em>in situ<\/em>\u00a0assays, the treatments were applied as two systems directly in the bread dough and as membranes in active bread packages. The fibers with 40% LEO showed great antifungal activity (for both systems), reducing the fungi count compared to the other treatments (control, free LEO, and 0% LEO fibers) applied over the storage period analyzed (0, 5, and 10 days). Therefore, the cassava starch-LEO fibers are a promising antifungal agent to replace synthetic additives applied to the food matrix and as active packaging for bread.<\/h3>\n<p><a href=\"https:\/\/doi.org\/10.1016\/j.foodhyd.2023.109105\">https:\/\/doi.org\/10.1016\/j.foodhyd.2023.109105<\/a><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Encapsulation of lemongrass essential oil into cassava starch fibers for application as antifungal agents in bread Elder Pacheco da Cruz, Juliani Buchveitz Pires, Felipe Nardo dos Santos, Laura Martins Fonseca, Marjana Rad\u00fcnz, Jacir Dal Magro, Eliezer Avila Gandra, Elessandra da Rosa Zavareze, Alvaro Renato Guerra Dias Abstract This study aimed to inhibit fungal spoilage in&#8230; <\/p>\n<div class=\"link-more\"><a href=\"https:\/\/wp.ufpel.edu.br\/bionano\/producao-cientifica\/2023-2\/encapsulation-of-lemongrass-essential-oil-into-cassava-starch-fibers-for-application-as-antifungal-agents-in-bread\/\">Leia mais<\/a><\/div>\n","protected":false},"author":1158,"featured_media":0,"parent":545,"menu_order":6,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-656","page","type-page","status-publish","hentry"],"publishpress_future_action":{"enabled":false,"date":"2026-04-23 06:15:08","action":"change-status","newStatus":"draft","terms":[],"taxonomy":"","extraData":[]},"publishpress_future_workflow_manual_trigger":{"enabledWorkflows":[]},"_links":{"self":[{"href":"https:\/\/wp.ufpel.edu.br\/bionano\/wp-json\/wp\/v2\/pages\/656","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/wp.ufpel.edu.br\/bionano\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/wp.ufpel.edu.br\/bionano\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/wp.ufpel.edu.br\/bionano\/wp-json\/wp\/v2\/users\/1158"}],"replies":[{"embeddable":true,"href":"https:\/\/wp.ufpel.edu.br\/bionano\/wp-json\/wp\/v2\/comments?post=656"}],"version-history":[{"count":1,"href":"https:\/\/wp.ufpel.edu.br\/bionano\/wp-json\/wp\/v2\/pages\/656\/revisions"}],"predecessor-version":[{"id":658,"href":"https:\/\/wp.ufpel.edu.br\/bionano\/wp-json\/wp\/v2\/pages\/656\/revisions\/658"}],"up":[{"embeddable":true,"href":"https:\/\/wp.ufpel.edu.br\/bionano\/wp-json\/wp\/v2\/pages\/545"}],"wp:attachment":[{"href":"https:\/\/wp.ufpel.edu.br\/bionano\/wp-json\/wp\/v2\/media?parent=656"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}