The aims of this research were first, to evaluate the antibacterial potential of commercial thyme essential oil against V. alginolyticus and V. parahaemolyticys and second, using the spray drying technique to produce microcapsules. chemical compounds of thyme oil and microcapsules were identified and quantified being thymol the chemical component present at the highest concentration. Oil-in-water (O/W) emulsions were prepared and the microcapsules were obtained with a spray dryer using maltodextrin as wall material (ratio 1:4). Thyme oil and the microcapsules exhibited antimicrobial activity against V. parahaemolyticus and V. alginolyticus. The spray drying process did not affect the antimicrobial activity of thyme essentialoil.Keywords: essential oil, Thymus vulgaris, Thymus zygis, bacterial control, aquaculture.Microencapsulação do óleo essencial de tomilho e avaliação de sua atividade antibacteriana sobre V. alginolyticus e V. parhaemolyticus ResumoOs objetivos desta pesquisa foram avaliar o potencial antibacteriano do óleoessencial de tomilho sobre V. alginolyticus e V. parahaemolyticys e produzir microcápsulas através do processo de secagem por aspersão (spray dryer). Os compostos químicos do óleo essencial de tomilho e das microcápsulas foram identificados e quantificadaos. Foi preparada uma emulsão de óleo em água (O/A) e em seguida foram produzidas microcápsulas em um spray dryer utilizando-se óleo essencial de tomilho e maltodextrina como material de parede na proporção de 1:4 respectivamente. Entre os vários compostos identificados, o timol apresentou maior concentração. O óleo essencial de tomilho e as microcápsulas exibiram atividade antibacteriana sobre V. parahaemolyticus e V. alginolyticus. O processo de secagem por aspersão não afetou a atividade antibacteriana do óleo essencial de tomilho.Palavras-chave: óleo essencial, Thymus vulgaris, Thymus zygis, controle bacteriano, aquicultura.

With the present project, the phytochemical composition of Uncaria tomentosa cultivated in Chapecó (Brazil) was analyzed and then the potential of using this local plant extract to protect by oral feeding virus-infected Litopenaeus vannamei shrimp was also investigated. For this study, five treatments were tested: uninfected shrimp fed with pelleted feed (T C ), WSSV-infected shrimp fed with pelleted feed (T 1 ), infected shrimp fed with pelleted feed with 1% ethanol extract of U. tomentosa (EEUT) (T 2 ), infected shrimp fed with pelleted feed with 2% EEUT (T 3 ), and infected shrimp fed pelleted feed with 4% EEUT (T 4 ). The chemical analysis of EEUT showed the presence of alkaloids, flavonoids, sterols, terpenes, coumarins, and tannins and also a high in vitro free radical-scavenging activity as well as high total phenolic content. Shrimp fed with 2 and 4% EEUT (T 3 and T 4 ) showed a survival probability significantly higher than T 1 and T 2 treatments and no clinical symptoms of WSSV infection. Immunological assay also showed a positive phenoloxidase activity effect on shrimp fed with EEUT. KEYWORDSLitopenaeus vannamei, plant extracts, Uncaria tomentosa, white spot syndrome virus 1 Correspondence to: silvia.delamo@urv.cat

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