Encapsulation and antibacterial studies of goji berry and garlic extract in the biodegradable chitosan

被引：11
作者：
Baysal, Gulay [1 ,2 ]
Olcay, Hatice Sena [2 ]
Gunnec, Cagatay [2 ]
机构：
[1] Istanbul Aydin Univ, Fac Hlth Sci, Nutr & Dietet, Istanbul, Turkiye
[2] Istanbul Aydin Univ, Engn Fac, Food Engn, Istanbul, Turkiye
来源：
JOURNAL OF BIOACTIVE AND COMPATIBLE POLYMERS | 2023年 / 38卷 / 03期
关键词：
Encapsulation; chitosan; goji berry; garlic extracts; antibacterial and surface activity; ANTIOXIDANT ACTIVITY; OLIVE-OIL; TAURINE;
D O I：
10.1177/08839115231157097
中图分类号：
Q81 [生物工程学（生物技术）]; Q93 [微生物学];
学科分类号：
071005 ; 0836 ; 090102 ; 100705 ;
摘要：
As known, the chitosan is a biodegradable biopolymer with antibacterial properties, therefore it is used in the fields of pharmacy, medical, wastewater treatment, biotechnology, cosmetics, textiles, and agriculture. Apart from these, the chitosan has an important place in the food industry with its widespread use. In this research article, the chitosan were encapsulated with the taurine and garlic extracts by the spray dryer. The CSA and CSB compounds synthesized as final products were analyzed by Fourier transformed infrared spectroscopy (FTIR) and High Performance Liquid Chromatography (HPLC). The effect of the encapsulation process on the molecular weight of the polymer structure was investigated using the cryoscopy method. The compound CSA represents 1/2 encapsulation of chitosan with taurine and increased garlic extracts, respectively, while CSB represents 1/1 encapsulation of chitosan with increased taurine and fixed garlic extracts. The % antioxidant activity of the final products was determined by DDPH method. The inhibition zone and surface activity proporties of the CSA and CSB were carried out against Listeria monocytogenes, Staphylococcus aureus, E. coli, and Salmonella bacteria. The results obtained as a result of the analyzes were evaluated, and optimum values were determined for use in food packaging.
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页码：209 / 219
页数：11
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