{"id":996,"date":"2025-09-11T10:13:37","date_gmt":"2025-09-11T13:13:37","guid":{"rendered":"https:\/\/wp.ufpel.edu.br\/bionano\/?page_id=996"},"modified":"2025-09-11T10:13:37","modified_gmt":"2025-09-11T13:13:37","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\/2025-2\/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":"

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

Abstract<\/h2>\n
\n
Starch modified<\/a>\u00a0by octenyl\u00a0succinic anhydride<\/a>\u00a0(OSA) is a\u00a0polysaccharide<\/a>\u00a0that can be used as a stabilizer in the development of emulsions added with essential oils (EOs). The objective of this study was to develop\u00a0nanoemulsions<\/a>\u00a0based 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,\u00a0zeta potential<\/a>, polydispersity index, stability during 150\u00a0days, and\u00a0antifungal<\/a>\u00a0activity, with inhibition of mycelial growth, against the fungus\u00a0Penicillium<\/a><\/em>\u00a0digitatum<\/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\u00a0P. 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\u00a0orange fruits<\/a>, and its antifungal potential was evaluated\u00a0in vivo<\/em>. This nanoemulsion was able to reduce the incidence of rot caused by\u00a0P. digitatum<\/em>\u00a0in oranges, demonstrating their potential for application as an alternative to synthetic\u00a0fungicides<\/a>\u00a0to reduce\u00a0postharvest<\/a>\u00a0losses in citrus fruits.<\/div>\n<\/div>\n
<\/div>\n
https:\/\/doi.org\/10.1016\/j.ijfoodmicro.2024.110994<\/a><\/div>\n","protected":false},"excerpt":{"rendered":"

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 Abstract Starch modified\u00a0by octenyl\u00a0succinic anhydride\u00a0(OSA) is a\u00a0polysaccharide\u00a0that can be used as a stabilizer in the development of emulsions added with essential… <\/p>\n

Leia mais<\/a><\/div>\n","protected":false},"author":1158,"featured_media":0,"parent":850,"menu_order":18,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-996","page","type-page","status-publish","hentry"],"publishpress_future_action":{"enabled":false,"date":"2026-04-22 04:24:54","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\/996","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=996"}],"version-history":[{"count":1,"href":"https:\/\/wp.ufpel.edu.br\/bionano\/wp-json\/wp\/v2\/pages\/996\/revisions"}],"predecessor-version":[{"id":997,"href":"https:\/\/wp.ufpel.edu.br\/bionano\/wp-json\/wp\/v2\/pages\/996\/revisions\/997"}],"up":[{"embeddable":true,"href":"https:\/\/wp.ufpel.edu.br\/bionano\/wp-json\/wp\/v2\/pages\/850"}],"wp:attachment":[{"href":"https:\/\/wp.ufpel.edu.br\/bionano\/wp-json\/wp\/v2\/media?parent=996"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}