Development of nanostructured lipid systems based on Amazonian vegetable oils for the incorporation of essential oils and their application in the control of phytopathogenic fungi.

• Grant number: 24/16861-0
• Support Opportunities: Scholarships in Brazil - Scientific Initiation
• Start date: December 01, 2024
• End date: November 30, 2025
• Field of knowledge: Agronomical Sciences - Agricultural Engineering - Process Engineering of Agricultural Products
• Principal Investigator: Marcos David Ferreira
• Grantee: Rafaela Marchi
• Host Institution: Embrapa Instrumentação Agropecuária. Empresa Brasileira de Pesquisa Agropecuária (EMBRAPA). Ministério da Agricultura, Pecuária e Abastecimento (Brasil). São Carlos , SP, Brazil

Abstract

Climate change has had severe impacts on agriculture, leading to significant losses in food production and quality. Post-harvest activities, such as storage and processing, are also affected, compromising the durability of products and increasing the risk of infestation by pests and diseases. Fresh foods, such as fruits and vegetables, are particularly susceptible to physiological and microbiological changes, which can lead to losses of up to 40% in the supply chain. Agricultural chemicals play an important role in food production and preservation, but the excessive use of these compounds has been associated with environmental impacts. In the search for more efficient alternatives with less environmental impact, the use of natural antimicrobial agents such as essential oils (EOs) has become a major trend in the agribusiness industry. However, the low solubility and stability of EOs limit their application. Nanoencapsulation can facilitate the application of these extracts in food, enhancing their properties and reducing undesirable sensory changes. Nanostructured lipid systems are interesting for encapsulating essential oils due to the high affinity of volatile compounds. Furthermore, investigating the potential of plant lipid matrices of Amazonian origin in the production of these systems helps to enhance Brazilian biodiversity. The present proposal aims to develop nanoencapsulated lipid systems based on Amazonian vegetable oils and fats for the incorporation of lemongrass (Cymbopogon citratus) and clove (Eugenia caryophyllus) essential oil, aiming at the antifungal potential of EOs against fungi associated with post-harvest diseases. To this end, different combinations of Amazonian vegetable oils and fats will be investigated for the formation of solid lipid nanoparticles. Initially, a screening will be carried out among the commercially available oils and fats, selecting those mixtures that present good crystallization properties and a melting point between 45-55 °C. The antifungal potential of nanostructured lipid systems against common contaminants in fruits and vegetables (Colletotrichum gloeosporioides, Rhizopus stolonifer, and Lasiodiplodia theobromae) will be investigated by the agar diffusion method. In this way, a sustainable plant-based alternative with antimicrobial action that can be used in the post-harvest preservation of fruits and vegetables is sought.