Microencapsulación de aceite esencial de tomillo (Thymus vulgaris) en matrices poliméricas de almidón de ñame (Dioscorea rotundata) modificado.

Essential oils are known for their numerous biological and organoleptic activities, but their use is often limited by high volatility and tendency to degrade. Microencapsulation is a valid strategy to overcome these drawbacks. In this paper starch yam (D. rotundata) was used, which was subjected to hydrolysis processes and lipophilization using dodecenyl succinic (DDSA) anhydride, this significantly increased the scavenging capacity of oil and emulsifier (surfactant) of native starch, which was used to microencapsulate thyme essential oil, that in previous studies showed potent antibacterial activity on strains involved in the development of acne. Microencapsulation was conducted by microparticulation solid lipid, followed by emulsification. This reached an efficiency of over 98%, and the product obtained, challenged by various trials, demonstrated ability to hold more than 90% of essential oil under evaporation conditions, avoiding oxidation and change in composition profile. Finally, the microcapsules of essential oil of thyme at contact the acne bacteria, maintained its bactericidal activity. The results of this study contribute to the development of pharmaceutical, cosmetic and food formulations stable and functional based on essential oils, to protect degradation and evaporation. [ABSTRACT FROM AUTHOR]