Characterization, antioxidant and antibacterial activities of chitosan nanoparticles loaded with nettle essential oil

被引：84

作者：

Bagheri, Roya ^{[1
]}

Ariaii, Peiman ^{[1
]}

Motamedzadegan, Ali ^{[2
]}

机构：

[1] Islamic Azad Univ, Dept Food Sci & Technol, Ayatollah Amoli Branch, Amol, Iran

[2] Sari Agr Sci & Nat Resources Univ, Dept Food Sci & Technol, Sari, Mazandaran, Iran

来源：

JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION | 2021年 / 15卷 / 02期

关键词：

Antioxidant activity; Chitosan; Nettle essential oil; Nanoencapsulation; Nanoparticles; CHEMICAL-COMPOSITION; ENCAPSULATION; EXTRACTION; COATINGS; RELEASE;

D O I：

10.1007/s11694-020-00738-0

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

In this work, essential oil was extracted from nettle leaves and encapsulated in chitosan nanoparticles by a two-stage of emulsion-ionic gelation method. An acceptable retention rate (59.5 to 68.2%) of nettle essential oil (NEO) loaded in chitosan nanoparticles was achieved. Also, Fourier transform infrared (FTIR) spectroscopy and X-ray diffraction (XRD) also confirmed successful introducing and loading NEO in chitosan. The nanoparticles displayed an average size of 208.3-369.4 nm. NEO-loaded chitosan nanoparticles had greater antioxidant activity than the free form of NEO. Furthermore, the antibacterial activity of NEO-loaded chitosan nanoparticles was high against S. aureus and E. coli (inhibition zone diameter of 4.11-3.95 cm). Based on these results, the encapsulation of EOs in chitosan nanoparticles are promising candidate to be used in food and pharmaceutical products for novel applications.

引用

页码：1395 / 1402

页数：8

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