Syntesis and characterization of zein nanoparticles loaded with essential oil of Ocimum gratissimum and Pimenta racemosa

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 degrees 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.