Characterization and anti-Vibrio activity of citral-chitosan Schiff base complexed tannic acid-zinc slow-release bacteriostatic formulations

IF 6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

LWT - Food Science and Technology Pub Date : 2025-04-11 DOI:10.1016/j.lwt.2025.117780

Min Wen , Ran Tao , Jianchun Jiang , Yicun Chen , Yangdong Wang

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引用次数: 0

Abstract

Natural citral has attracted widespread attention for its antibacterial properties, but its instability during processing and in biological systems, such as the gastrointestinal tract, limits its application as an antibiotic alternative. This study aims to enhance the stability and antibacterial efficacy of citral by formulating it into a sustained-release system using Schiff base reaction and metal complexation with chitosan (CS), tannic acid (TA), and zinc (Zn). Characterization of the CS-CT-TA-Schiff base/OH-TA-Zn (CS-CT-TA-Zn) complex revealed a porous, rough morphology with an average particle size of 366.97 ± 48.02 nm. The composite exhibited a citral loading capacity of 57.78 ± 1.33 %, with pH-responsive sustained release behavior observed within the pH range of 1.5–2.0. Tannic acid's antioxidant properties helped maintain the formulation's stability. Antimicrobial testing showed that the citral loading in the composite at the Minimum Inhibitory Concentration (MIC) against Vibrio parahaemolyticus was 20 μg/mL, effectively disrupting the bacterial cell membrane and inhibiting biofilm formation. The CS-CT-TA-Zn complex significantly enhances the stability and antibacterial activity of citral, providing new insights into its application as an antimicrobial agent targeted for delivery to the human stomach, and increasing its potential as a more effective food additive.

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柠檬醛-壳聚糖席夫碱络合单宁酸-锌缓释抑菌制剂的表征及抗弧菌活性

天然柠檬醛因其抗菌特性而受到广泛关注，但在加工过程中以及在胃肠道等生物系统中的不稳定性限制了其作为抗生素替代品的应用。本研究旨在利用希夫碱反应以及壳聚糖（CS）、单宁酸（TA）和锌（Zn）的金属络合作用，将柠檬醛配制成一种缓释体系，从而增强其稳定性和抗菌功效。CS-CT-TA-Schiff base/OH-TA-Zn （CS-CT-TA-Zn）复合物的表征显示出多孔、粗糙的形态，平均粒径为 366.97 ± 48.02 nm。该复合材料的柠檬醛负载能力为 57.78 ± 1.33%，在 1.5-2.0 的 pH 值范围内具有 pH 响应性持续释放行为。单宁酸的抗氧化特性有助于保持配方的稳定性。抗菌测试表明，复合制剂中柠檬醛对副溶血性弧菌的最低抑制浓度（MIC）为 20 μg/mL，可有效破坏细菌细胞膜并抑制生物膜的形成。CS-CT-TA-Zn 复合物显著提高了柠檬醛的稳定性和抗菌活性，为将其作为抗菌剂靶向输送到人体胃部提供了新的思路，并增加了其作为更有效的食品添加剂的潜力。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

LWT - Food Science and Technology 工程技术-食品科技

CiteScore

11.80

自引率

6.70%

发文量

1724

审稿时长

65 days

期刊介绍： LWT - Food Science and Technology is an international journal that publishes innovative papers in the fields of food chemistry, biochemistry, microbiology, technology and nutrition. The work described should be innovative either in the approach or in the methods used. The significance of the results either for the science community or for the food industry must also be specified. Contributions written in English are welcomed in the form of review articles, short reviews, research papers, and research notes. Papers featuring animal trials and cell cultures are outside the scope of the journal and will not be considered for publication.