Microstructural, rheological, and antibacterial properties of cross-linked chitosan emulgels

被引：28
|
作者：
Lei, Lingling [1 ]
He, Zongze [1 ]
Chen, Huanle [1 ]
McClements, David Julian [3 ,4 ]
Li, Bin [1 ,2 ]
Li, Yan [1 ,2 ]
机构：
[1] Huazhong Agr Univ, Coll Food Sci & Technol, Wuhan 430070, Peoples R China
[2] Huazhong Agr Univ, Minist Educ, Key Lab Environm Correlat Dietol, Wuhan 430070, Peoples R China
[3] Univ Massachusetts, Dept Food Sci, Amherst, MA 01003 USA
[4] King Abdulaziz Univ, Fac Sci, Dept Biochem, Jeddah, Saudi Arabia
来源：
RSC ADVANCES | 2015年 / 5卷 / 121期
基金：
中国国家自然科学基金;
关键词：
ESSENTIAL OILS; DELIVERY; CINNAMALDEHYDE; FILMS; TEMPERATURE; FORMULATION; DESIGN; FOODS; TIME;
D O I：
10.1039/c5ra19757k
中图分类号：
O6 [化学];
学科分类号：
0703 ;
摘要：
Antimicrobial emulgels were fabricated by cross-linking chitosan using cinnamaldehyde (CA) nanoemulsions. The influence of system composition and pH on the properties of the emulgels was characterized using electron and confocal fluorescence microscopy, dynamic shear rheology, and Fourier transform infrared spectroscopy (FT-IR). FT-IR confirmed the occurrence of a Schiff base reaction between chitosan and CA. Rheology measurements helped establish the optimum pH and system composition required to fabricate emulgels. Microscopy provided information about the network structure formed within lyophilized emulgels. The emulgels were shown to have strong antibacterial activity against E. coli and S. aureus.
引用
收藏
页码：100114 / 100122
页数：9
相关论文
共 50 条
  • [11] Daptomycin Cross-Linked Chitosan Nanoparticles Serve as an Antibacterial Drug Delivery System
    He, Yujing
    Jiang, Hulin
    Xing, Lei
    Zhu, Yong
    Hao, Jifu
    Wang, Jianzhu
    Zhang, Jimei
    SCIENCE OF ADVANCED MATERIALS, 2022, 14 (05) : 979 - 984
  • [12] Preparation and characterization of cross-linked chitosan/palladium nanocomposites for catalytic and antibacterial activity
    Dhanavel, S.
    Manivannan, N.
    Mathivanan, N.
    Gupta, Vinod Kumar
    Narayanan, V.
    Stephen, A.
    JOURNAL OF MOLECULAR LIQUIDS, 2018, 257 : 32 - 41
  • [13] Preparation nanoparticle by ionic cross-linked emulsified chitosan and its antibacterial activity
    Pan, Cunli
    Qian, Junqing
    Fan, Jing
    Guo, Hui
    Gou, Lihong
    Yang, Haiyan
    Liang, Changhai
    COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS, 2019, 568 : 362 - 370
  • [14] Effect of beading parameters on cross-linked chitosan adsorptive properties
    Vakili, Mohammadtaghi
    Mojiri, Amin
    Zwain, Haider M.
    Yuan, Jing
    Giwa, Abdulmoseen S.
    Wang, Wei
    Gholami, Fatemeh
    Guo, Xiaogang
    Cagnetta, Giovanni
    Yu, Gang
    REACTIVE & FUNCTIONAL POLYMERS, 2019, 144
  • [15] Swelling properties of a nickel-containing cross-linked chitosan
    Alexeev, VL
    CHEMICAL ENGINEERING & TECHNOLOGY, 1999, 22 (11) : 963 - 965
  • [16] Swelling properties of a nickel-containing cross-linked chitosan
    Alexeev, Vladimir L.
    Chemical Engineering and Technology, 1999, 22 (11): : 963 - 965
  • [17] HIGHLY CROSS-LINKED CHITOSAN GELS
    TIKHONOV, VE
    YAMSKOV, IA
    DAVANKOV, VA
    MAKROMOLEKULARE CHEMIE-MACROMOLECULAR CHEMISTRY AND PHYSICS, 1993, 194 (07): : 1863 - 1869
  • [18] Rheological properties of dispersions of enzymatically cross-linked apo-α-lactalbumin
    Saricay, Yunus
    Wierenga, Peter A.
    de Vries, Renko
    FOOD HYDROCOLLOIDS, 2016, 56 : 344 - 351
  • [19] RHEOLOGICAL PROPERTIES OF HEATED CROSS-LINKED WAXY MAIZE STARCH DISPERSIONS
    Da Silva, Pedro M. S.
    Oliveira, J. C.
    Rao, M. A.
    INTERNATIONAL JOURNAL OF FOOD PROPERTIES, 1998, 1 (01) : 23 - 34
  • [20] Research on the rheological properties of cross-linked polymer microspheres with different microstructures
    Wang, Haoyi
    Lin, Meiqin
    Chen, Danni
    Dong, Zhaoxia
    Yang, Zihao
    Zhang, Juan
    POWDER TECHNOLOGY, 2018, 331 : 310 - 321
12345