Study of the antimicrobial action of essential oils from turmeric and nutmeg

• Grant number: 21/12829-6
• Support Opportunities: Scholarships in Brazil - Scientific Initiation
• Effective date (Start): March 01, 2022
• Effective date (End): February 28, 2023
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Science
• Principal Investigator: Nathalia Cristina Cirone Silva
• Grantee: Paula Fredericci Ribeiro Romeiro
• Host Institution: Faculdade de Engenharia de Alimentos (FEA). Universidade Estadual de Campinas (UNICAMP). Campinas , SP, Brazil

Abstract

The consumer demand for a reduction in the use of synthetic additives in food has been providing a greater search and incentive to the food industries so that new alternatives for food preservation are used. Among them, there is the initiative to use essential oils due to their antimicrobial properties, coming from specific compounds in their compositions. However, in view of limitations regarding the use of essential oils, as well as their susceptibility to oxidation and degradation, the possibility of employing methods of protection such as microencapsulation arises in order to minimize the impairment of the benefits associated with the application of the essential oils. This project aims to study the antimicrobial effect of turmeric and nutmeg oils against microbial strains of Staphylococcus aureus, Listeria monocytogenes, Escherichia coli, and Salmonella spp, as well as the study of microparticles of the essential oils involved. Analyzes of the Minimum Inhibitory Concentration (MIC), the Minimum Bacterial Concentration (MBC), and the developed microparticles will be carried out, in addition to the verification of the synergistic inhibitory action between these oils. (AU)