<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>2007-3380</journal-id>
<journal-title><![CDATA[Revista bio ciencias]]></journal-title>
<abbrev-journal-title><![CDATA[Revista bio ciencias]]></abbrev-journal-title>
<issn>2007-3380</issn>
<publisher>
<publisher-name><![CDATA[Universidad Autónoma de Nayarit]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S2007-33802022000100401</article-id>
<article-id pub-id-type="doi">10.15741/revbio.09.e1168</article-id>
<title-group>
<article-title xml:lang="en"><![CDATA[Release kinetics modeling and fungal control potential of encapsulated thyme (Thymus vulgaris) essential oil]]></article-title>
<article-title xml:lang="es"><![CDATA[Modelado de cinética de liberación y potencial de control fúngico de aceite esencial de tomillo (Thymus vulgaris) encapsulado]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Muñoz-González]]></surname>
<given-names><![CDATA[B.I.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Sandoval-Castilla]]></surname>
<given-names><![CDATA[O.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Meléndez-Gómez]]></surname>
<given-names><![CDATA[N.J.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Hahn-Schlam]]></surname>
<given-names><![CDATA[F.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Valle-Guadarrama]]></surname>
<given-names><![CDATA[S.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Autónoma Chapingo Departamento de Ingeniería Agroindustrial ]]></institution>
<addr-line><![CDATA[Chapingo Texcoco de Mora]]></addr-line>
<country>México</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad Autónoma Chapingo Departamento de Irrigación ]]></institution>
<addr-line><![CDATA[Chapingo Texcoco de Mora]]></addr-line>
<country>México</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>00</month>
<year>2022</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>00</month>
<year>2022</year>
</pub-date>
<volume>9</volume>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S2007-33802022000100401&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S2007-33802022000100401&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S2007-33802022000100401&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="en"><p><![CDATA[ABSTRACT Essential oils have antifungal properties and their volatilization can be controlled through encapsulation. The work aimed at controlling the release kinetics of thyme (Thymus vulgaris) essential oil through ionic gelation encapsulation to assess the potential of inhibiting the development of Penicillium spp. Thyme essential oil was encapsulated with sodium alginate (NaAlg; 0.5 and 1.0 %), calcium chloride (CaCl2; 0.8 and 2.5 %), and different residence times in the calcium solution (10, 20, 40, and 60 min). Batches of capsules were placed in closed containers and volatilization was monitored. The release kinetics was modeled and evaluated through transient regime mass balances. Capsules had diameter and thickness between 2.16-2.81 and 0.20-0.46 mm, respectively. The best systems used AlgNa/CaCl2 - 1.0/0.8 %, with residence in the calcium solution of 10 and 20 min, obtaining encapsulation efficiencies of 94.0 and 90.1 %, respectively. Penicillium digitatum was inhibited through the controlled release of the essential oil.]]></p></abstract>
<abstract abstract-type="short" xml:lang="es"><p><![CDATA[RESUMEN Los aceites esenciales tienen propiedades antifúngicas y su volatilización se puede controlar mediante encapsulado. El trabajo tuvo como objetivo controlar la cinética de liberación del aceite esencial de tomillo (Thymus vulgaris) mediante el encapsulado con gelación iónica para evaluar el potencial de inhibición del desarrollo de Penicillium spp. El aceite esencial de tomillo se encapsuló con alginato de sodio (NaAlg; 0.5 y 1.0 %), cloruro de calcio (CaCl2; 0.8 y 2.5 %) y diferentes tiempos de residencia en la solución de calcio (10, 20, 40 y 60 min). Se colocaron lotes de cápsulas en recipientes cerrados y se controló la volatilización. La cinética de liberación se modeló y evaluó mediante balances de materia en régimen transitorio. Las cápsulas tuvieron diámetro y grosor entre 2.16-2.81 y 0.20-0.46 mm, respectivamente. Los mejores sistemas utilizaron AlgNa/CaCl2 - 1.0/0.8 %, con residencia en la solución de calcio de 10 y 20 min, obteniendo eficiencias de encapsulado de 94.0 y 90.1 %, respectivamente. El hongo Penicillium digitatum se inhibió mediante la liberación controlada del aceite esencial.]]></p></abstract>
<kwd-group>
<kwd lng="en"><![CDATA[antimicrobial agents]]></kwd>
<kwd lng="en"><![CDATA[ionic gelation]]></kwd>
<kwd lng="en"><![CDATA[mass balance]]></kwd>
<kwd lng="en"><![CDATA[modeling]]></kwd>
<kwd lng="es"><![CDATA[agentes antimicrobianos]]></kwd>
<kwd lng="es"><![CDATA[balance de materia]]></kwd>
<kwd lng="es"><![CDATA[gelación iónica]]></kwd>
<kwd lng="es"><![CDATA[modelado]]></kwd>
</kwd-group>
</article-meta>
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