Nanohydroxides based on limonene and brucite formation: Characterization and antimicrobial evaluation.
Keywords:Lamellar hydroxysalt, food safety, limonene, nanocomposite
The formation of nanohydroxydes based on layered hydroxide salts is presented as a novel, simple and safe alternative to add value and stabilize bioactive compounds, such as limonene, with possible application in the food industry in order to guarantee food safety. In the present study, brucite (HSLMg) was synthesized through precipitation and limonene-brucite nanohydroxides (L-HSLMg) were obtained with ionic interchange; antimicrobial activity against food pathogens Escherichia coli and Staphylococcus aureus was assessed. Brucite and nanohydroxide formation was confirmed with X-ray diffraction (XRD), Fourier transform infrared spectroscopy (FT-IR) and scanning electron microscopy (SEM). Both materials exhibited antimicrobial activity, L-HSLMg producing the highest inhibition. These results suggest that limonene-brucite nanohydroxides could be used for food systems applications, guarantying food safety.
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