Journal
GELS
Volume 8, Issue 4, Pages -Publisher
MDPI
DOI: 10.3390/gels8040225
Keywords
ultrasound emulsification; gelation inducing agent; clove essential oil; oil loaded hydrogels; polysaccharide; nanostructured morphology
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Funding
- Ministry of Research, Innovation and Digitization, CNCS/CCCDI-UEFISCDI [PN-III-P1-1.1-PD-2019-1101, PD 31/2020]
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Hydrogel conjugates based on chitosan and an essential oil were prepared using an ultrasound-assisted emulsification method. The conjugates exhibited a gel-like structure with a compact and flexible network, as observed by rheology studies and SEM imaging. Swelling studies showed pH-dependent behavior and a significant overshooting effect. The presence of clove essential oil and its components imparted strong antioxidant and antimicrobial properties to the hydrogel conjugates, which remained bioactive for 6 months. The conjugates also demonstrated excellent stability even after being immersed in acidic solutions for two months.
Hydrogel conjugates based on chitosan and an essential oil were synthetized by an ultrasound-assisted emulsification approach. Rheology studies revealed a gel-type structure with pronounced compactness and flexibility while SEM showed the formation of a two-level ordered network with highly interconnected pores. The swelling studies indicated a pH-dependent behavior with a significant overshooting effect. The synergistic effects of the components in clove essential oil led to a strong antioxidant character and an enhanced antimicrobial activity of the conjugate hydrogels. The bioactivity was maintained for 6 months, despite a slight decrease in the antimicrobial effect. Hydrogel conjugates were found to be very stable even after two months immersed in acidic solutions that would otherwise dissolve the chitosan matrix. Ultrasound emulsification was proved as an efficient one-step loading method of hydrophobic clove essential oil into hydrophilic chitosan matrix. It was found that clove oil and its components have a double role. Besides providing bioactivity, they also behave as gelation-inducing agents, acting as an alternative to the classical chemical cross-linkers to ensure the good physical and chemical stabilization of chitosan.
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