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Background  Buriti oil presents numerous health benefits, but due to its lipophilic nature and high oxidation, it is impossible to incorporate it into aqueous food matrices. Thus, the present study evaluated whether powder nanoparticles based on porcine gelatin (OPG) and in combination with sodium alginate (OAG) containing buriti oil obtained by O/W emulsification followed by freeze-drying enabled water dispersibility and preserved or increased the antimicrobial activity of the oil.    Results  OPG presented spherical shape, smooth surface, smaller particle size and polydispersity index [51.0 (6.07) nm and 0.40 (0.05)], and better chemical interaction between the nonpolar amino acids and the hydrophobic oil chain. OPG also presented a higher dispersibility percentage [85.62% (7.82)] than OAG [50.19% (7.24)] ( p  < 0.05), and significantly increased the antimicrobial activity of the oil by 59, 62, and 43% for  Pseudomonas aeruginosa ,  Klebsiella pneumonia,  and  Staphylococcus aureus , respectively.    Conclusions  Thus, nanoencapsulation in gelatin is a promising strategy to increase the potential to use buriti oil in foods.

Gelatin nanoparticles enable water dispersibility and potentialize the antimicrobial activity of Buriti (Mauritia flexuosa) oil