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Preparation and Investigation of Sustained-Release Nanocapsules Containing Cumin Essential Oil for Their Bacteriostatic Properties.
Zhang, Mingcheng; Li, Mingyang; Zhang, Danyang; Yu, Ying; Zhu, Kaixian; Zang, Xiaodan; Liu, Dengyong.
Afiliación
  • Zhang M; College of Food Science and Technology, Bohai University, Jinzhou 121013, China.
  • Li M; Cuisine Science Key Laboratory of Sichuan Province, Sichuan Tourism University, Chengdu 610100, China.
  • Zhang D; College of Food Science and Technology, Bohai University, Jinzhou 121013, China.
  • Yu Y; College of Food Science and Technology, Bohai University, Jinzhou 121013, China.
  • Zhu K; College of Food Science and Technology, Bohai University, Jinzhou 121013, China.
  • Zang X; Cuisine Science Key Laboratory of Sichuan Province, Sichuan Tourism University, Chengdu 610100, China.
  • Liu D; College of Public Health, Food Quality and Safety, Mudanjiang Medical University, Mudanjiang 157011, China.
Foods ; 13(6)2024 Mar 20.
Article en En | MEDLINE | ID: mdl-38540937
ABSTRACT
Cumin essential oil chitosan nanocapsules (CENPs) were prepared through the ionic gelation method by blending chitosan (CS) with cumin essential oil (CEO) in different proportions (10.8, 11, 12, 13, 14). Subsequently, these nanocapsules were characterized and evaluated for their antibacterial properties to determine the optimal cumin essential oil encapsulation and antibacterial efficacy. The outcomes demonstrated that the highest encapsulation efficiency of CENPs was 52%, achieved with a 13 CS/CEO ratio. At this point, the nanoparticles had the smallest particle size (584.67 nm) and a regular spherical distribution in the emulsion. Moreover, the CENPs could release the encapsulated CEOs slowly, leading to efficient inhibition of E. coli and L. monocytogenes over a relatively extended period (24-36 h) compared to the CS and CEO. This research offers a promising approach for the use of nanocapsules in food preservation.
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Foods Año: 2024 Tipo del documento: Article País de afiliación: China Pais de publicación: Suiza
Texto completo
Añadir a Mi BVS
Imprimir
XML
PubMed Links
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Foods Año: 2024 Tipo del documento: Article País de afiliación: China Pais de publicación: Suiza