Síntese, caracterização e atividade antimicrobiana de sistemas encapsulados de óleo de canela e cinamaldeído associados ao polímero poli(ɛ-caprolactona) (PCL)

Abstract

Microbial resistance, toxic effects and adverse reactions front of the traditional antibiotic therapy intensify the search for new antimicrobial agents from plants and their phytochemicals. In this perspective, there was the synthesis, physicochemical characterization and evaluation of the antimicrobial activity of cinnamon oil and cinnamaldehyde encapsulated systems associated with the polymer polycaprolactone (PCL). Therefore, it was proceeded to the synthesis of PCL particles containing the oil, through the technique of emulsification / solvent evaporation. Later, there were the analysis of the morphology and the physical and chemical characteristics of encapsulated systems using Scanning Electron Microscopy (SEM) and transmission (TEM); X-ray diffraction (XRD) and Infrared Spectroscopy analysis in the Region Fourier Transform (FTIR). In addition, the Minimum Inhibitory Concentration (MIC) was determined by the microdilution technique and concentration Fungicide and Minimum Bactericidal (MFC/MBC) of free oil and encapsulated on Candida albicans (ATCC 11006), Staphylococcus aureus (ATCC 15656) and Enterococcus faecalis (ATCC 14506). The morphological analysis by SEM and TEM revealed that there was the formation of encapsulated systems, equipped with microparticles with rough surface and the presence of holes. The results of XRD and FTIR systems suggest that encapsulated oil retained the characteristics of the structuring polymer. In addition, it was observed that both free and encapsulated cinnamon oil showed a MIC of 892 μg/mL, against C. albicans. For cinnamaldehyde it was found that free oil, and encapsulated showed MIC of 446 μg/mL of C. albicans. The free cinnamon oil and encapsulated against E. faecalis showed MIC of 1.784 μg/mL. Free cinnamaldehyde and encapsulated in PCL on E. faecalis obtained a CIM equal to 446 μg/mL. Against S. aureus, the free and encapsulated cinnamon oil showed MIC of 1.784 μg/mL; already free cinnamaldehyde obtained MIC 892 μg/mL and MBC 1,784 μg/mL when encapsulated MIC and MBC of 892 μg/mL. It was found that the PCL free of oils showed no antimicrobial activity against the strains studied. Furthermore, it can be seen that the oils, both free and encapsulated showed only fungistatic action on bacteriostatic C. albicans and E. faecalis. The microparticles containing cinnamon oil and cinnamaldehyde have appropriate physical and chemical characteristics and have antimicrobial activity