TY - JOUR
T1 - Characterization and evaluation of antioxidant and antimicrobial capacity of prepared liquid smoke-loaded chitosan nanoparticles
AU - Tuesta-Chavez, Tarsila
AU - Monteza, José
AU - Silva Jaimes, Marcial I.
AU - Ruiz-Pacco, Gustavo A.
AU - Changanaqui, Katherina
AU - Espinoza – Suarez, José B.
AU - Alarcon, Hugo
AU - Osorio – Anaya, Ana M.
AU - Valderrama – Negrón, A. C.
AU - Sotomayor, Maria D.P.T.
N1 - Funding Information:
The authors are extremely grateful to the Vicerrectorado de Investigación of the National Engineering University (grant # FIQT-MF-3-2019 ), the Brazilian National Council for Scientific and Technological Development (CNPq, grant # 465571/2014–0 ), and FAPESP (grant # 2014/50945-4 ) for the financial assistance they provided in support of this research. TTC is grateful to Joselyn Flor Flores Escalante, Eycol Antonio Palomino Morales, Pat Teresa Tantahuillca Landeo, and Clemente Luyo Caycho, Eycol Antonio Palomino Morales, Donaldo Emanuel Arismendiz Calderon, for their insightful contributions in the discussions that led to the development of this work. TTC and JM are also greatly indebted to Prof. Raquel P. Nogueira from IQ/CAr – UNESP, for allowing them to use her laboratory to perform the Zeta potential and DLS measurements. The authors would also like to thank Don Shalvita for promoting the research idea to give added value to the products derived from rainbow trout farming.
Publisher Copyright:
© 2021 Elsevier Ltd
PY - 2021/12/1
Y1 - 2021/12/1
N2 - The combined application of chitosan (CS) and liquid smoke (LS) leads to the development of a suitable material with synergistic properties and promising potential for use as an efficient preservative for the conservation of food products. The present work investigates the development and characterization of liquid smoke-loaded chitosan nanoparticles (LS-CS/NPs) with the optimization of the preparation conditions using response surface methodology and the analysis of the antioxidant and antibacterial properties of the nanoparticles as well as the controlled release of the liquid smoke. The nanoparticles were prepared by the ionic gelation method and were characterized by DLS, zeta potential, FT-IR, SEM, and EDS. The analysis of antioxidant activity of LS-CS/NPs was performed by the free radicals scavenging method (DPPH and ABTS) while the study of the total phenolic content of the particles was conducted via the application of the Folin-Ciocalteau method with some modifications. The analysis of antimicrobial activity of the LS-CS/NPs was performed using the minimum inhibitory concentration method involving the growth of Gram-positive (S. aureus and B. cereus) and Gram-negative (E. coli and Salmonella spp) bacteria. The analysis of the controlled release of liquid smoke was conducted at 4 °C using the Korsmeyer-Peppas model. The results obtained showed that the nanoparticles prepared using CS and LS in the ratio 1.5: 0.583, respectively (F′2), which had an average size of 205 nm and zeta potential of 45 mV, exhibited good antioxidant (%DPPH: 92.7% and %ABTS: 93%) and antibacterial activities, with an efficient, gradual controlled release of liquid smoke (release rate = 0.042 min−1).
AB - The combined application of chitosan (CS) and liquid smoke (LS) leads to the development of a suitable material with synergistic properties and promising potential for use as an efficient preservative for the conservation of food products. The present work investigates the development and characterization of liquid smoke-loaded chitosan nanoparticles (LS-CS/NPs) with the optimization of the preparation conditions using response surface methodology and the analysis of the antioxidant and antibacterial properties of the nanoparticles as well as the controlled release of the liquid smoke. The nanoparticles were prepared by the ionic gelation method and were characterized by DLS, zeta potential, FT-IR, SEM, and EDS. The analysis of antioxidant activity of LS-CS/NPs was performed by the free radicals scavenging method (DPPH and ABTS) while the study of the total phenolic content of the particles was conducted via the application of the Folin-Ciocalteau method with some modifications. The analysis of antimicrobial activity of the LS-CS/NPs was performed using the minimum inhibitory concentration method involving the growth of Gram-positive (S. aureus and B. cereus) and Gram-negative (E. coli and Salmonella spp) bacteria. The analysis of the controlled release of liquid smoke was conducted at 4 °C using the Korsmeyer-Peppas model. The results obtained showed that the nanoparticles prepared using CS and LS in the ratio 1.5: 0.583, respectively (F′2), which had an average size of 205 nm and zeta potential of 45 mV, exhibited good antioxidant (%DPPH: 92.7% and %ABTS: 93%) and antibacterial activities, with an efficient, gradual controlled release of liquid smoke (release rate = 0.042 min−1).
KW - Antimicrobial capacity
KW - Antioxidant capacity
KW - Chitosan nanoparticles
KW - Liquid smoke
UR - http://www.scopus.com/inward/record.url?scp=85121687275&partnerID=8YFLogxK
UR - https://www.mendeley.com/catalogue/fdd27746-9f8c-35b2-b6a1-b5555bffa9f3/
U2 - 10.1016/j.jfoodeng.2021.110912
DO - 10.1016/j.jfoodeng.2021.110912
M3 - Artículo (Contribución a Revista)
AN - SCOPUS:85121687275
SN - 0260-8774
VL - 319
JO - Journal of Food Engineering
JF - Journal of Food Engineering
M1 - 110912
ER -