| Literature DB >> 32172888 |
Milad Hadidi1, Shiva Pouramin2, Fateme Adinepour3, Shaghayegh Haghani2, Seid Mahdi Jafari4.
Abstract
One of the recent trends in the food industry is application of natural antioxidant/antimicrobial agents. In this study, essential oil of clove buds was extracted and encapsulated in chitosan nanoparticles using a two-step technique of emulsion-ionic gelation. A good retention rate (55.8-73.4 %) of clove essential oil (CEO) loaded in chitosan nanoparticles was confirmed. Also, Fourier transform infrared (FTIR) spectroscopy, X-ray diffraction (XRD) and differential scanning calorimetry (DSC) analyses revealed the success of CEO encapsulation. Scanning electron microscopy (SEM) images illustrated regular distribution and spherical shape of nanoparticles with a size range of 223-444 nm. The antioxidant activity of CEO-loaded chitosan nanoparticles was higher than free CEO. Similarly, CEO-loaded chitosan nanoparticles had a high antibacterial activity against L. monocytogenes and S. aureus (inhibition halo diameter of 4.80-4.78 cm). This technique could improve the efficiency of CEO in food products and a delivery system for novel applications such as active packaging.Entities:
Keywords: Antibacterial activity; Chitosan; Clove essential oil; Nanoencapsulation; Nanoparticles
Year: 2020 PMID： 32172888 DOI： 10.1016/j.carbpol.2020.116075
Source DB: PubMed Journal: Carbohydr Polym ISSN： 0144-8617 Impact factor: 9.381