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

页码：100114 / 100122

页数：9

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