2023-05-022023-05-022022-12-14SANTA ROSA, Diemison Lira. Influência do tempo de armazenamento nas propriedades físico-químicas de nanoemulsões e nanofluídos contendo o óleo essencial do cravo-da-índia. Orientador: Marcos Vinicius da Silva Paula. 2023. 75 f. Trabalho de Curso (Bacharelado em Engenharia de Materiais) – Campus Universitário de Ananindeua, Universidade Federal do Pará, Ananindeua, 2022. Disponível em: https://bdm.ufpa.br:8443/jspui/handle/prefix/5593. Acesso em:.https://bdm.ufpa.br/handle/prefix/5593In recent years, the demand for nanomaterials has increased considerably as a result of the emergence of new problems that traditional methods have not been able to overcome, mainly those related to food degradation and the proliferation of resistant microorganisms, which ends up having a costly impact on institutions producing nanomaterials. Consumer goods, and by extension, society. The constant search for efficient materials that will overcome these limitations, without causing damage to health and the environment, has become the focus of current researchers. In this scenario, nanoemulsions (NES) have emerged as a valuable promise to overcome these problems. This way, the purpose of this work is to investigate the influence of storage time on the physicochemical properties of (NES) obtained by the spontaneous emulsification method, having as a precursor the essential oil of clove buds, Syzygium aromaticum (OEC) at 5% (v/v), along with Canola oil (OCan) as an Ostwald ripening inhibitor (MO), and as a surfactant, Tween®80 (T-80). In addition, Es were combined with Silver Nanoparticles (Ag-NPs) to obtain nenofluids (NF), in order to enhance the antimicrobial and antioxidant effects of OEC. For the characterization of the prepared samples, Microscopy, Spectroscopy, Viscosity (Ƞ) and Hydrogen Potential (pH) analyzes were used. Thus, the Transmittance Itrans(%) and Absorbance (Abs) readings in the NEs proved good stability, with reduced turbidity index in storage. The measurements of pH and Ƞ revealed marginal oscillations of acidity and viscosity with time. Furthermore, it was possible to efficiently obtain Ag-NPs using sodium citrate (C6H5Na3O7.2H2O) as a reductant. Consequently, Abs readings for Ag-NPs revealed characteristic Plasmonic Band (BPS) peaks at 421 nm. The obtained nanofluids showed short-term stability, however, peaks (BPS) in the region of 400-500 nm were detected. As the results elucidated, this technology has the potential to be improved and incorporated into active food packaging to extend shelf life, or even, it may serve as solutions for its incorporation into food films or dressings.Acesso AbertoSyzygium aromaticumÓleo essencialNanoemulsãoNanopartículas de prataCloveSpontaneous emulsificationCNPQ::ENGENHARIAS::ENGENHARIA DE MATERIAIS E METALURGICA::MATERIAIS NAO METALICOS::POLIMEROS, APLICACOESTrabalho de Curso - Graduação - Monografia