Journal
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Volume 52, Issue 11, Pages 2393-2403Publisher
WILEY
DOI: 10.1111/ijfs.13523
Keywords
Chitosan nanoparticle; D-amino acid; nanofibre; nutmeg essential oil; S. aureus biofilm
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Funding
- National Natural Science Foundation of China [31470594]
- Natural Science Foundation of Jiangsu Province [BK20130493]
- Jiangsu Province Foundation for talents of six key industries [NY-013]
- Innovation Fund Designated for Graduate Students of Jiangsu Province [SJLX16-0443]
- Jiangsu University Research Fund [11JDG050]
- Priority Academic Program Development of Jiangsu Higher Education
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In this present work, to minimise the risk of contamination by biofilm of Staphylococcus aureus (S. aureus), D-amino acid (D-AA) and nutmeg essential oil (NEO) were used to synergistically eliminate S. aureus biofilm formation. Chitosan nanoparticles (CNPs) were introduced to encapsulate D-Pro, D-Phe and NEO for getting better chemical stability during processing and storage. The optimal D-AA/NEO@CNPs possessed high stability (particle size 155.3 nm, zeta potential 42.2 mV), high uniformity (polydispersity index 0.267) and superior antibiofilm performance. Then, for the application in soya bean products, electrospun nanofibrous membranes were introduced to immobilise the D-AA/NEO@CNPs. And the antibiofilm assay of D-AA/NEO@CNP-loaded nanofibrous membranes exhibited excellent antibiofilm activity on soya bean products in this study.
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