Journal
FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL
Volume 28, Issue 7, Pages 592-602Publisher
SAGE PUBLICATIONS LTD
DOI: 10.1177/10820132211040917
Keywords
Chitosan nanoparticles; Zingiber officinale essential oil; sodium tripolyphosphate; antioxidant activity; antibacterial activity
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Funding
- Food Safety Research Center of Shahid Beheshti University of Medical Sciences
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Zingiber officinale essential oil was encapsulated in chitosan nanoparticles at different concentrations using the emulsion-ionic gelation technique, showing significant effects on encapsulation efficiency, loading capacity, particle size, and zeta potential. The nanoparticles exhibited strong antioxidant and antibacterial activities, with higher release rate in acidic medium and varying sensitivity of different bacteria to ZEO. Chitosan nanoparticles proved to be suitable carriers for ZEO, enhancing its stability and solubility.
Zingiber officinale essential oil (ZEO) was encapsulated in chitosan nanoparticles at different concentrations using the emulsion-ionic gelation technique and its antioxidant and antibacterial effects were investigated. The results indicated that ZEO level had a significant effect on encapsulation efficiency (EE), loading capacity (LC), particle size and zeta potential. The value obtained for EE, LC, mean particle size and zeta potential were 49.11%-68.32%, 21.16%-27.54%, 198.13-318.26 nm and +21.31-43.57 mV, respectively. According to scanning electron micrographs, the nanoparticles had a spherical shape with some invaginations due to the drying process. The presence of essential oil within the chitosan nanoparticles was confirmed by Fourier transform infrared (FTIR) spectroscopy. In vitro release studies in simulated gastrointestinal fluid (SGF) and simulated intestinal fluid (SIF) indicated an initial burst effect followed by slow release with higher release rate in acidic medium of SGF. ZEO-loaded nanoparticles showed DPPH radical scavenging activity of 20%-61% which increased by raising the ZEO level. Moreover, results of antibacterial activity revealed that Staphylococcus aureus (with inhibition zones of 19-35.19 mm(2)) and Salmonella typhimurium (with inhibition zones of 9.78-17.48 mm(2)) were the most sensitive and resistant bacteria to ZEO, respectively. Overall, chitosan nanoparticles can be considered as suitable vehicles for ZEO and improve its stability and solubility.
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