Abstract
Nanoencapsulation provides new alternatives for the food industry, enabling a controlled and slow release of active antimicrobial agents, such as essential oils (EO). Poly (butylene adipate-co-terephthalate) (PBAT) nanocapsules loaded with linalool EO were prepared using an extrusion method with 1, 3, and 5% w/v (PBAT to chloroform). Nanocapsules' sizes ranged from 100 to 250 nm and were spherical. The release profile was studied using an ethanoic medium over 24 h, and according to the Korsmeyer-Peppas model, a Fick diffusion mechanism was involved. FT-IR and thermogravimetric analyses confirmed EO encapsulation with an encapsulation efficiency of 55%, 71%, and 74% for 1, 3, and 5%, respectively. The results indicated that encapsulation depended on organic phase concentration, with higher PBAT contents achieving better results. The resulting nanocapsules had antimicrobial activity against E. coli, which could be extended to develop active packaging systems.
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