Antibacterial Properties of Oregano Essential Oil Encapsulated in Poly(ε-Caprolactone) Nanoparticles

J. R. Souza, K. Bonfim, M. V. Lorevice, D. Correa, L. Mattoso, M. R. Moura
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引用次数: 1

Abstract

This work describes an outstanding synthesis of poly(ε-caprolactone) nanoparticles of distinct sizes loaded (PCLNP/OEO) or not (PCLNP) with oregano (Origanum vulgare) essential oil (OEO) by the nanoprecipitation method in order investigate the antimicrobial properties against bacteria Escherichia coli and Staphylococcus aureus. OEO antimicrobial activity was achieved by minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC). FTIR spectra indicated that encapsulation of OEO by PCLNPs was successful. Scanning electron microscopy images revealed that PCLNP and PCLNP/OEO presented spherical shape with diameters around 150 nm, while PCLNP exhibited size distribution raging 158 to 300 nm and zeta potential ranging from -13.8 to -28.5 mV. Thermogravimetric analysis indicated an increase in initial temperature of weight loss for PCLNP/OEO. PCLNP with 80% wt. of OEO has exhibited the highest decrease of growth of bacteria, and MIC against S. aureus and E. coli and MBC only for E. coli, which indicate a promising alternative for designing stable antimicrobial nanoparticles for application in novel food active packaging.
聚ε-己内酯纳米颗粒包封牛至精油的抗菌性能
本研究以牛至精油(OEO)为原料,采用纳米沉淀法合成了不同粒径的聚ε-己内酯纳米颗粒(PCLNP/OEO)或不负载(PCLNP),以研究其对大肠杆菌和金黄色葡萄球菌的抗菌性能。通过最小抑菌浓度(MIC)和最小杀菌浓度(MBC)测定OEO的抑菌活性。FTIR光谱表明PCLNPs包封OEO是成功的。扫描电镜显示PCLNP和PCLNP/OEO呈直径约150 nm的球形,而PCLNP的尺寸分布范围为158 ~ 300 nm, zeta电位范围为-13.8 ~ -28.5 mV。热重分析表明PCLNP/OEO失重初始温度升高。含有80% OEO的PCLNP对细菌生长的抑制作用最大,对金黄色葡萄球菌和大肠杆菌的MIC抑制作用最大,对大肠杆菌的MBC抑制作用最大,这为设计稳定的抗菌纳米颗粒用于新型食品活性包装提供了新的选择。
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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