Syntesis and characterization of zein nanoparticles loaded with essential oil of <i>Ocimum gratissimum</i> and <i>Pimenta racemosa</i>

Abstract

Essential oils are extremely volatile and chemically unstable when submitted to a processing, and new strategies are necessary to stabilize them, prolonging and preserving their characteristics. In present research, essential oils of Ocimum gratissimum and Pimenta racemosa were analyzed by CG/MS. Zein nanoparticles loaded with Ocimum gratissimum and Pimenta racemosa were syntetized and their physichochemical characteristics, antioxidant activity, encapsulation efficiency and stability during storage were evaluated. The results of FT-IR prove a positive encapsulation. Micrographs obtained by TEM demonstrate that nanoparticles presented homogeneous populations, spherical shape, smooth surface. Nanoparticles loaded with essential oils presented a good physicochemical stability, with a high encapsulation efficiency, without formation of precipitant during the 180 days of storage on 6 and 20 °C. Moreover, nanoparticles presented capacity to reduce the free radical DPPH, demonstranting antioxidant activity. Thus, zein nanoparticles loaded with essential oil of Ocimum gratissimum and Pimenta racemosa presents a potential to application in a food system, with a good stability and high antioxidant action.