Evaluation of Antimicrobial and Structural Properties of Thyme Essential Oil-Loaded Chitosan-Capric Acid and Chitosan-Stearic Acid Nanogels

Q3 Agricultural and Biological Sciences

Journal of Food Quality and Hazards Control Pub Date : 2023-09-18 DOI:10.18502/jfqhc.10.3.13646

A. Rajaei, D. Salarbashi, M. Tafaghodi, Z. Sabeti, F. Sabbagh, S. Rakhshani, H. Kamali, E. Fahmideh-Rad

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引用次数: 0

Abstract

Background: This study aimed to investigate the physicochemical properties, antimicrobial activity, and cytotoxicity of Thyme Essential Oil (TEO) encapsulated by chitosan nanogels. Methods: In this study, chitosan-stearic acid and chitosan-capric acid nanogels were developed in two ratios of chitosan to fatty acid (10: 1 and 10: 3). Results: The results of Fourier-Transform Infrared Spectroscopy analysis showed a successful binding of chitosan to capric and stearic acids. Scanning Electron Microscope images revealed that particle formation improved with increase of the ratio of fatty acid to chitosan. The antimicrobial capacity of both encapsulation systems on three species of microorganisms (Staphylococcus aureus, Escherichia coli, and Candida albicans) was studied. A sustained release of curcumin was observed in Simulated Intestine Fluid. The developed nanogels did not have any toxicity on different cell lines. The results also showed that the antimicrobial capacity of TEO encapsulated with chitosan nanogels was higher (p<0.05) than the ionic method (use of sodium triphosphate incorporating chitosan). Conclusion: The results have shown that encapsulating TEO in chitosan nanogels is a suitable alternative for synthetic antibiotics in different products.

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百里香精油负载壳聚糖-癸酸和壳聚糖-硬脂酸纳米凝胶的抗菌性能和结构性能评价

& # x0D;& # x0D;& # x0D;背景:本研究旨在研究壳聚糖纳米凝胶包封百里香精油(TEO)的理化性质、抗菌活性和细胞毒性。方法:以壳聚糖与脂肪酸的比例(10:1和10:3)制备壳聚糖-硬脂酸和壳聚糖-癸酸纳米凝胶。结果:傅里叶变换红外光谱分析结果表明壳聚糖与癸酸和硬脂酸成功结合。扫描电镜图像显示，随着脂肪酸与壳聚糖比例的增加，颗粒的形成有所改善。研究了两种包封系统对金黄色葡萄球菌、大肠杆菌和白色念珠菌三种微生物的抑菌能力。在模拟肠液中观察到姜黄素的缓释。制备的纳米凝胶对不同细胞系均无毒性。结果还表明，壳聚糖纳米凝胶包封的TEO抗菌能力(p<0.05)高于离子法(三磷酸钠包封壳聚糖)。结论:壳聚糖纳米凝胶包封TEO是不同产品合成抗生素的合适替代品。& # x0D;& # x0D;

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来源期刊

Journal of Food Quality and Hazards Control Agricultural and Biological Sciences-Food Science

CiteScore

1.50

自引率

0.00%

发文量

审稿时长

8 weeks

期刊介绍： Journal of Food Quality and Hazards Control (J. Food Qual. Hazards Control) is an international peer-reviewed quarterly journal that aims at publishing of high quality articles involved in food quality, food hygiene, food safety, and food control which scientists from all over the world may submit their manuscript. This academic journal aims to improve international exchange of new findings and recent developments in all aspects of agricultural and biological sciences. This free of charge journal is published in both online and print forms and welcomes the manuscripts that fulfill the general criteria of novelty and scientific importance. Among the most significant objectives of Journal of Food Quality and Hazards Control are to ensure that the articles reflect a wide range of topics regarding journal scopes; to do a fair, scientific, fast, as well as high quality peer-review process; to provide a wide and diverse geographical coverage of articles around the world; and to publish the articles having a trustable resource of scientific information for the audiences. The types of acceptable submissions include original article, review article, short communication, letter to the editor, case report, editorial, as well as book review. Journal of Food Quality and Hazards Control is an official journal of Research Center for Food Hygiene and Safety, School of Public Health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran.