☆ 4.5 Article

Improving chitosan properties through ionic and chemical cross-linking and their impact on emulsified systems

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2023)

相关参考文献

注意：仅列出部分参考文献，下载原文获取全部文献信息。

Article Food Science & Technology

Lactoferrin-Chitosan-TPP Nanoparticles: Antibacterial Action and Extension of Strawberry Shelf-Life

Larissa G. R. Duarte et al.

Summary: The aim of this study was to enhance the antimicrobial activity of lactoferrin and chitosan by producing nanoparticles through ionic cross-linking with TPP. The nanoparticles were synthesized in varying proportions and characterized for size, zeta potential, morphology, chemical interactions, structure, and antibacterial properties. The nanoparticles with higher zeta potential values and lower hydrodynamic diameters showed strong bacteriostatic action against S. aureus and delayed the ripening and degradation of strawberries when applied as coatings. These findings highlight the potential of these nanoparticles as natural food preservatives.

FOOD AND BIOPROCESS TECHNOLOGY (2023)

添加到收藏夹

Review Chemistry, Multidisciplinary

Antibacterial Nanomaterials: Mechanisms, Impacts on Antimicrobial Resistance and Design Principles

Maomao Xie et al.

Summary: Antimicrobial resistance (AMR) is a major threat to the environment and health, and antimicrobial nanomaterials are being explored as alternatives to conventional antibiotics. Some antimicrobial nanomaterials show AMR-independent antimicrobial effects, while others trigger the evolution of AMR. This review compares the mechanisms and relationships of antibiotics and antimicrobial nanomaterials, examines nano-microbe interactions, and provides an outlook on future antimicrobial nanomaterials.

ANGEWANDTE CHEMIE-INTERNATIONAL EDITION (2023)

添加到收藏夹

Article Food Science & Technology

Antimicrobial activity of lactoferrin-chitosan-gellan nanoparticles and their influence on strawberry preservation

Larissa G. R. Duarte et al.

Summary: Lactoferrin, chitosan, and gellan nanoparticles produced by electrostatic complexation exhibit enhanced antimicrobial characteristics. Among different proportions of biopolymers studied, nanoparticles with a 4.5L:4.5C:1G ratio show the highest antimicrobial action. These nanoparticles have great potential as natural food preservers.

FOOD RESEARCH INTERNATIONAL (2022)

添加到收藏夹

Review Chemistry, Multidisciplinary

Customizing nano-chitosan for sustainable drug delivery

Mostafa Saeedi et al.

Summary: This article reviews the importance of chitosan in drug delivery applications, discussing different types and functionalities of cross-linkers and fabrication methods for chitosan hydrogels. It also explores recent advances in advanced chitosan hydrogels for oral drug delivery, transdermal drug delivery, and cancer therapy.

JOURNAL OF CONTROLLED RELEASE (2022)

添加到收藏夹

Article Food Science & Technology

Synthesis, characterization and application of antibacterial lactoferrin nanoparticles

Larissa G. R. Duarte et al.

Summary: Lactoferrin-gellan gum nanoparticles were produced to enhance the antimicrobial properties of lactoferrin. The nanoparticles showed improved antimicrobial activity and smaller inhibitory concentration compared to pure lactoferrin. The presence of divalent cations inhibited the bacteriostatic action of the nanoparticles. Coating strawberries with lactoferrin nanoparticles extended their shelf-life.

CURRENT RESEARCH IN FOOD SCIENCE (2022)

添加到收藏夹

Review Chemistry, Applied

Chitosan-based nanoparticles against bacterial infections

Somaye Rashki et al.

Summary: Chitosan nanomaterials have gained attention in biomedicine for their high levels of biodegradability and biocompatibility, along with antimicrobial effects. Functional modification with other natural compounds, metallic antimicrobial particles, and antibiotics can enhance the efficiency of chitosan in wound dressing with antimicrobial activity. The antibacterial effect of chitosan is mainly associated with the leakage of intracellular content due to malfunction and altered permeability of the negatively charged cell membrane, on which chitosan is adsorbed. Additionally, chitosan nanoparticles possess favorable features of nanoparticles and their chitosan base, thereby exhibiting strengthened antibacterial potential. Polycations in chitosan nanoparticles target negatively charged bacterial membranes, resulting in a stronger effect on bacterial cells compared to pure chitosan.

CARBOHYDRATE POLYMERS (2021)

添加到收藏夹

Review Medicine, Research & Experimental

Chitosan-tripolyphosphate nanoparticles designed to encapsulate polyphenolic compounds for biomedical and pharmaceutical applications- A review

Mariana Carolina Di Santo et al.

Summary: Plant-based polyphenols are natural compounds found in fruits and vegetables, known for their nutraceutical and pharmacological activities. However, their photosensitivity, low bioavailability, rapid metabolism, and short biological half-life present major limitations for their use, which can be overcome by encapsulating polyphenols into chitosan-tripolyphosphate based nanoparticles.

BIOMEDICINE & PHARMACOTHERAPY (2021)

添加到收藏夹

Article Biochemistry & Molecular Biology

Preparation, characterization, and antibiofilm activity of cinnamic acid conjugated hydroxypropyl chitosan derivatives

Lin Yue et al.

Summary: In this study, cinnamic acid conjugated hydroxypropyl chitosan derivatives with different degrees of substitution were successfully synthesized and showed good antibacterial activity against Staphylococcus aureus and Escherichia coli. The derivatives exhibited better water solubility than chitosan and had a significant inhibitory effect on biofilm formation. These results suggest the potential applicability of these derivatives in the treatment of biofilm-associated infections.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2021)

添加到收藏夹

Article Engineering, Chemical

Effect of chitosan structure modification and complexation to whey protein isolate on oil/water interface stabilization

I. S. Lopes et al.

Summary: This study investigated the impact of modifications on chitosan structure on the interfacial tension of polyelectrolyte complexes (PECs). Positive chitosan PEC showed the lowest interfacial tension and exhibited strong adsorption at the oil-water interface, suggesting better interfacial stabilization compared to other PECs. Changes in chitosan structures enhance the interfacial properties of PECs and their potential as emulsion stabilizers.

CHEMICAL ENGINEERING SCIENCE (2021)

添加到收藏夹

Article Biochemistry & Molecular Biology

Characterization of chitosan with different degree of deacetylation and equal viscosity in dissolved and solid state - Insights by various complimentary methods

Janek Weisspflog et al.

Summary: Chitosan has attracted interest due to its sufficient charge density under biological, non-hazardous conditions. This work focuses on characterizing important parameters of chitosan, such as solubility, crystallinity, degree of deacetylation, and molecular weight, in a simple and convenient way. Various techniques including NMR, PCD, FTIR, CHN-EA, conductometric/potentiometric titrations, and AF4-LS were used to determine these parameters.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2021)

添加到收藏夹

Article Chemistry, Applied

New water-soluble chitin derivative with high antibacterial properties for potential application in active food coatings

Andreii S. Kritchenkov et al.

Summary: This study presents the synthesis of new chitin derivatives under Green Chemistry conditions using ultrasound-assisted treatment, resulting in water-soluble azido chitin derivatives with high antibacterial activity. These derivatives showed comparable antibacterial properties to commercial antibiotics, and were used for film coating of Ricotta cheese samples to effectively prolong their shelf life.

FOOD CHEMISTRY (2021)

添加到收藏夹

Article Chemistry, Applied

Antimicrobial and antioxidant coating based on basil seed gum incorporated with Shirazi thyme and summer savory essential oils emulsions for shelf-life extension of refrigerated chicken fillets

Marjan Majdinasab et al.

FOOD HYDROCOLLOIDS (2020)

添加到收藏夹

Review Chemistry, Physical

Preparation nanoparticle by ionic cross-linked emulsified chitosan and its antibacterial activity

Cunli Pan et al.

COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS (2019)

添加到收藏夹

Article Nanoscience & Nanotechnology

Photodynamic Chitosan Nano-Assembly as a Potent Alternative Candidate for Combating Antibiotic-Resistant Bacteria

Ronglu Zhang et al.

ACS APPLIED MATERIALS & INTERFACES (2019)

添加到收藏夹

Article Materials Science, Biomaterials

Synthesis and characterization of TPP/chitosan nanoparticles: Colloidal mechanism of reaction and antifungal effect on C. albicans biofilm formation

Fabiola Galbiatti de Carvalho et al.

MATERIALS SCIENCE AND ENGINEERING C-MATERIALS FOR BIOLOGICAL APPLICATIONS (2019)

添加到收藏夹

Review Biochemistry & Molecular Biology

Chemical crosslinking of biopolymeric scaffolds: Current knowledge and future directions of crosslinked engineered bone scaffolds

Ahmad Oryan et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2018)

添加到收藏夹

Article Chemistry, Applied

Optimization of high purity chitin and chitosan production from Illex argentinus pens by a combination of enzymatic and chemical processes

Jose Antonio Vazquez et al.

CARBOHYDRATE POLYMERS (2017)

添加到收藏夹

Article Chemistry, Applied

Synthesis and factorial design applied to a novel chitosan/sodium polyphosphate nanoparticles via ionotropic gelation as an RGD delivery system

Charlene Priscila Kiilll et al.

CARBOHYDRATE POLYMERS (2017)

添加到收藏夹

Article Materials Science, Multidisciplinary

Ciprofloxacin loaded genipin cross-linked chitosan/heparin nanoparticles for drug delivery application

Govindarajan Venkat Kumar et al.

MATERIALS LETTERS (2016)

添加到收藏夹

Article Chemistry, Multidisciplinary

Chitosan Nanoparticles for the Linear Release of Model Cationic Peptide

Anna Maria Piras et al.

PHARMACEUTICAL RESEARCH (2015)

添加到收藏夹

Article Food Science & Technology

Chitosan nanoparticle coatings reduce microbial growth on fresh-cut apples while not affecting quality attributes

Lucimeire Pilon et al.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2015)

添加到收藏夹

Article Chemistry, Physical

Flexible bactericidal graphene oxide-chitosan layers for stem cell proliferation

M. Mazaheri et al.

APPLIED SURFACE SCIENCE (2014)

添加到收藏夹

Article Chemistry, Applied

Water soluble folate-chitosan nanogels crosslinked by genipin

Maite Arteche Pujana et al.

CARBOHYDRATE POLYMERS (2014)

添加到收藏夹

Article Chemistry, Applied

Chitosan-gellan electrostatic complexes: Influence of preparation conditions and surfactant presence

Carolina Siqueira Franco Picone et al.

CARBOHYDRATE POLYMERS (2013)

添加到收藏夹

Article Medicine, Research & Experimental

Insight on the Formation of Chitosan Nanoparticles through Ionotropic Gelation with Tripolyphosphate

Emmanuel N. Koukaras et al.

MOLECULAR PHARMACEUTICS (2012)

添加到收藏夹

Review Chemistry, Applied

Genipin-crosslinked chitosan hydrogels as biomedical and pharmaceutical aids

Riccardo A. A. Muzzarelli

CARBOHYDRATE POLYMERS (2009)

添加到收藏夹

Article Chemistry, Applied

Antioxidant properties of chitosan from crab shells

Ming-Tsung Yen et al.

CARBOHYDRATE POLYMERS (2008)

添加到收藏夹

Article Engineering, Biomedical

Genipin-crosslinked chitosan/gelatin blends for biomedical applications

Valeria Chiono et al.

JOURNAL OF MATERIALS SCIENCE-MATERIALS IN MEDICINE (2008)

添加到收藏夹

Article Agriculture, Multidisciplinary

Spray-dried multilayered emulsions as a delivery method for ω-3 fatty acids into food systems

Lauren A. Shaw et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2007)

添加到收藏夹

Article Agriculture, Multidisciplinary

Preparation and characterization of chitosan-based nanocomposite films with antimicrobial activity

Jong-Whan Rhim et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2006)

添加到收藏夹

Review Food Science & Technology

Lipid oxidation in oil-in-water emulsions: Impact of molecular environment on chemical reactions in heterogeneous food systems

DJ McClements et al.

JOURNAL OF FOOD SCIENCE (2000)

添加到收藏夹

© Peeref 2019-2024. All rights reserved.