Incorporação de óleo essencial em sistemas nanoestruturados a base de gordura cavitária de peixes

Abstract

The aquaculture has been showing one of the fastest growing areas in the world, the consumption of fish is one of the main sources of food and is on the menu of virtually the whole world, however, the food of these animals raised in captivity, has a strong influence on their quality, with this large intensive production, these fish may present diseases and weight loss, this is due to the strong demand that fish have for protein, however, often their diet is restricted to artificial products of low nutritional constitution. Thus, the need was seen for the creation of a nutraceutical with pharmacological properties, where the realization of this method is simple and cheap and that could meet the needs of fish farmers, enriching the nutritional value of these animals, naturally and reducing possible diseases with a diet that contains substances that help promote health. The essential oils gain more and more visibility in the market for its efficacy and for being a natural product that does not present contamination to the environment, however, because of its volatility, these products present problems related to solubility and stability, thus, nanotechnology is a method where the particles are reduced, increasing the bioavailability of the product and its efficacy. The objective of this study was the incorporation of pepper essential oil in a nanostructured system based on fish cavitary fat. The cavitary fat of the species Piaractus brachypomus was hot extracted and sterilized by the tindalization method using an autoclave. The oil was then filtered in a disposable system containing a 0.22 micrometer pore size membrane to eliminate solid residues using a vacuum pump. The nanoemulsions were prepared from the spontaneous nanoemulsification method and from calculations based on the EHL of the surfactants used. In the spontaneous emulsification method, the emulsion that presented the best stability was the formulation that had Tween 85 in its composition, indicating that this surfactant is the most suitable in formulations with a composition of fish fat and pepper essential oil