School of Applied Sciences, University of Campinas (UNICAMP), Limeira, São Paulo 13484-350, Brazil.
Agricultural, Biological and Chemical Research Center, UNICAMP, Paulínia, São Paulo 13148-218, Brazil.
Food Res Int. 2017 Jun;96:154-160. doi: 10.1016/j.foodres.2017.03.006. Epub 2017 Mar 4.
The objective of this work was to design a particle using thyme (Thymus vulgaris) essential oil through complex coacervation. In vitro activity against bacteria and molds of free oil as well as the encapsulated oil was verified and then in situ assay was done. The free thyme oil presented high in vitro activity, with values below 0.50mg/mL for almost all the microorganisms tested. Also, MIC values for the encapsulated oil was lower than for the free oil, probably due to the protective micro-environment promoted by the particle wall. The microparticles applied to cakes samples conferred protection against the volatilization of the encapsulated oil and promoted a minimum shelf life of 30days without the use of synthetic preservatives.
本工作旨在通过复凝聚法设计一种使用百里香（Thymus vulgaris）精油的颗粒。验证了游离油和包封油对细菌和霉菌的体外活性，然后进行了原位测定。游离百里香精油表现出很高的体外活性，几乎所有测试的微生物的浓度均低于 0.50mg/mL。此外，包封油的 MIC 值低于游离油，这可能是由于颗粒壁提供的保护性微环境所致。将微颗粒应用于蛋糕样品中，可防止包封油的挥发，并在不使用合成防腐剂的情况下，将保质期延长至 30 天。
