title: Development of alginate microspheres containing thyme essential oil using ionic gelation.
abstract: Essential oils are a good antimicrobial and antioxidant agent alternative in human or animal feed. However, their direct use has several disadvantages such as volatilization or oxidation. The development of essential oil microspheres may help to avoid these problems. The objective of the present research was to microencapsulate thyme essential oil by generating emulsions with different dispersion degrees. The emulsions were encapsulated in calcium-alginate microspheres by ionic gelation. The microspheres were evaluated regarding size, shape, encapsulation efficiency, loading capacity and antimicrobial properties. The results indicate that encapsulation efficiency and loading capacity are dependent on concentration and degree of dispersion. The best encapsulation conditions were obtained at 2% v/v of thyme essential oil with a high dispersion degree (18,000rpm/5min), which was achieved with an efficiency of 85%. Finally, the microspheres obtained showed significant antimicrobial effect, especially in gram-positive bacteria.
authors.affiliation: Department of Chemical and Bioprocess Engineering, Pontificia Universidad Católica de Chile, P.O. Box 306, Santiago 6904411, Chile; Faculty of Engineering and Business, Universidad Adventista de Chile, Camino a las Mariposas km 12, Chillán 3780000, Chile. Electronic address: sfbenavides@uc.cl.
authors.forename: Sergio
authors.initials: S
authors.lastname: Benavides
authors.affiliation: Nutrition and Dietetics School, Universidad Finis Terrae, Avenida Pedro de Valdivia 1509, Santiago 7501015, Chile; Department of Chemical and Bioprocess Engineering, Pontificia Universidad Católica de Chile, P.O. Box 306, Santiago 6904411, Chile.
authors.forename: Pablo
authors.initials: P
authors.lastname: Cortés
authors.affiliation: Institute of Food Science and Technology, Universidad Austral de Chile, Av. Profesor Julio Sarrazin s/n, Campus Isla Teja, Valdivia 5090000, Chile.
authors.forename: Javier
authors.initials: J
authors.lastname: Parada
authors.affiliation: Department of Chemical and Bioprocess Engineering, Pontificia Universidad Católica de Chile, P.O. Box 306, Santiago 6904411, Chile; UDA Ciencias de la Salud, Carrera de Nutrición, Pontificia Universidad Católica de Chile, P.O. Box 306, Santiago 6904411, Chile.
authors.forename: Wendy
authors.initials: W
authors.lastname: Franco
mesh_terms: D000464:Alginates / Q000737:chemistry*; D000900:Anti-Bacterial Agents / Q000737:chemistry / Q000494:pharmacology; D001419:Bacteria / Q000187:drug effects; D004339:Drug Compounding; D004655:Emulsions / Q000737:chemistry; D005782:Gels / Q000737:chemistry; D020723:Glucuronic Acid / Q000737:chemistry; D006603:Hexuronic Acids / Q000737:chemistry; D008863:Microspheres; D009822:Oils, Volatile / Q000737:chemistry* / Q000494:pharmacology; D046930:Thymus Plant / Q000737:chemistry*
chemical_list: D000464:Alginates; D000900:Anti-Bacterial Agents; D004655:Emulsions; D005782:Gels; D006603:Hexuronic Acids; D009822:Oils, Volatile; D020723:Glucuronic Acid
keywords: Essential oil; Ionic gelation; Microspheres; Thyme