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Preparation, Characterization, and Antibacterial Effects of Chitosan Nanoparticles Embedded with Essential Oils
Jianan Wu1, Qin Shu1, Yongwu Niu1
1Department of Food Science and Nutrition , Zhejiang University , Hangzhou 310058 , China.
Abstract:
Several chitosan sodium tripolyphosphate (TPP) nanoparticles embedded with Torreya grandis aril essential oils (TEOs) were synthesized using an emulsion-ionic gelation technique. Mannosylerythritol lipid A (MEL-A), a type of biosurfactant, was selected as the emulsifier. In order to replace acetic acid, an ionic liquid (IL) was employed to dissolve chitosan. The physical properties, diameters, morphology, embedding rate, and antibacterial effects of those essential oil loaded chitosan (CS) nanoparticles were characterized. The results demonstrated that chitosan nanoparticles can be successfully prepared in an ionic liquid containing system and the diameters for nanoparticles in acetic acid and ionic liquid solutions are 144.1 ± 1.457 and 219.0 ± 4.045 nm. After loading with essential oils, the size increased to 349.6 ± 10.55 and 542.9 ± 16.74 nm, respectively. Antibacterial properties were investigated by the observation of the inhibition zone against S. aureus. The results revealed that TEO loaded nanoparticles synthesized in acid and IL aqueous systems have stronger antibacterial activities than CS nanoparticles.
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