作者
Mustafa Tahsin Yilmaz, Azime Yilmaz, Perihan Kubra Akman, Fatih Bozkurt, Enes Dertli, Abdulrahman Basahel, Basil Al-Sasi, Osman Taylan, Osman Sagdic
发表日期
2019/3/1
期刊
Innovative Food Science & Emerging Technologies
卷号
52
页码范围
166-178
出版商
Elsevier
简介
Fabrication of essential oil loaded-chitosan nanoparticles using electrospraying technique appears to be a novel strategy to develop thermally stable nanoparticles possessing higher encapsulation efficiency and particle stability. This study aims to fabricate chitosan nanoparticles (CNPs) loaded with Origanum vulgare essential oil (OEO, Origanum vulgare L.) at different proportions (OEO/CH proportions of 0:1, 0.0625:1, 0.125:1, 0.25:1 and 0.5:1 mL/g) using electrospraying technique. The CNPs were characterized in term of their particle size and stability (dynamic light scattering), encapsulation efficiency (spectrophotometry), and molecular (Fourier transform infrared spectroscopy), thermal (differential scanning calorimetry/thermogravimetric analysis), morphological (scanning electron microscopy) and antifungal (agar dilution method) and fungistatic activity properties. The average particle sizes of the CNPs …
引用总数
20192020202120222023202421424271612