{"id":831,"date":"2024-11-27T15:59:08","date_gmt":"2024-11-27T18:59:08","guid":{"rendered":"https:\/\/wp.ufpel.edu.br\/bionano\/?page_id=831"},"modified":"2024-11-27T15:59:08","modified_gmt":"2024-11-27T18:59:08","slug":"starch-octenyl-succinic-anhydride-nanoemulsions-with-clove-and-white-thyme-essential-oils-in-vitro-antifungal-activity-and-application-on-orange-citrus-sinensis-cv-salustiana-preservation","status":"publish","type":"page","link":"https:\/\/wp.ufpel.edu.br\/bionano\/producao-cientifica\/2024-2\/starch-octenyl-succinic-anhydride-nanoemulsions-with-clove-and-white-thyme-essential-oils-in-vitro-antifungal-activity-and-application-on-orange-citrus-sinensis-cv-salustiana-preservation\/","title":{"rendered":"Starch-octenyl succinic anhydride nanoemulsions with clove and white thyme essential oils: In vitro antifungal activity and application on orange (Citrus sinensis cv. Salustiana) preservation"},"content":{"rendered":"<h1 id=\"screen-reader-main-title\" class=\"Head u-font-serif u-h2 u-margin-s-ver\"><span class=\"title-text\">Starch-octenyl succinic anhydride nanoemulsions with clove and white thyme essential oils:\u00a0<em>In vitro<\/em>\u00a0antifungal activity and application on orange (<em>Citrus sinensis<\/em>\u00a0cv. Salustiana) preservation<\/span><\/h1>\n<p>Estefania J\u00falia Dierings de Souza; Dianini H\u00fcttner Kringel; Virginia Campello Yurgel; Cristiana Lima Dora; Michele Greque de Morais; Eliezer Avila Gandra; Rufino Fernando Flores Cantillano; Alvaro Renato Guerra Dias; Elessandra da Rosa Zavareze<\/p>\n<h3>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\u00a0days, and antifungal activity, with inhibition of mycelial growth, against the fungus\u00a0<em>Penicillium digitatum<\/em>. The addition of WTEO and CWTEO in concentrations of 1.5 and 2\u00a0% allowed the formation of stable nanoemulsions, with particle sizes ranging from 72 to 293\u00a0nm. These nanoemulsions presented the potential to reduce the mycelial growth of\u00a0<em>P. digitatum<\/em>\u00a0(100\u00a0% for nanoemulsion with 2\u00a0% WTEO and 80.5\u00a0% to 2\u00a0% CWTEO) up to 150\u00a0days of storage. A nanoemulsion containing 2\u00a0% WTEO was applied to orange fruits, and its antifungal potential was evaluated\u00a0<em>in vivo<\/em>. This nanoemulsion was able to reduce the incidence of rot caused by\u00a0<em>P. digitatum<\/em>\u00a0in oranges, demonstrating their potential for application as an alternative to synthetic fungicides to reduce postharvest losses in citrus fruits.<\/h3>\n<p><a href=\"https:\/\/doi.org\/10.1016\/j.ijfoodmicro.2024.110994\">https:\/\/doi.org\/10.1016\/j.ijfoodmicro.2024.110994<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Starch-octenyl succinic anhydride nanoemulsions with clove and white thyme essential oils:\u00a0In vitro\u00a0antifungal activity and application on orange (Citrus sinensis\u00a0cv. Salustiana) preservation Estefania J\u00falia Dierings de Souza; Dianini H\u00fcttner Kringel; Virginia Campello Yurgel; Cristiana Lima Dora; Michele Greque de Morais; Eliezer Avila Gandra; Rufino Fernando Flores Cantillano; Alvaro Renato Guerra Dias; Elessandra da Rosa Zavareze Starch&#8230; <\/p>\n<div class=\"link-more\"><a href=\"https:\/\/wp.ufpel.edu.br\/bionano\/producao-cientifica\/2024-2\/starch-octenyl-succinic-anhydride-nanoemulsions-with-clove-and-white-thyme-essential-oils-in-vitro-antifungal-activity-and-application-on-orange-citrus-sinensis-cv-salustiana-preservation\/\">Leia mais<\/a><\/div>\n","protected":false},"author":1158,"featured_media":0,"parent":628,"menu_order":18,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-831","page","type-page","status-publish","hentry"],"publishpress_future_action":{"enabled":false,"date":"2026-04-23 02:49:07","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\/831","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=831"}],"version-history":[{"count":1,"href":"https:\/\/wp.ufpel.edu.br\/bionano\/wp-json\/wp\/v2\/pages\/831\/revisions"}],"predecessor-version":[{"id":833,"href":"https:\/\/wp.ufpel.edu.br\/bionano\/wp-json\/wp\/v2\/pages\/831\/revisions\/833"}],"up":[{"embeddable":true,"href":"https:\/\/wp.ufpel.edu.br\/bionano\/wp-json\/wp\/v2\/pages\/628"}],"wp:attachment":[{"href":"https:\/\/wp.ufpel.edu.br\/bionano\/wp-json\/wp\/v2\/media?parent=831"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}