TY - JOUR
T1 - Antibacterial activity of essential oils encapsulated in chitosan nanoparticles
AU - Barrera-Ruiz, Dulce Guadalupe
AU - Cuestas-Rosas, Geovana Carolina
AU - Sánchez-Mariñez, Reyna Isabel
AU - Álvarez-Ainza, Maritza Lizeth
AU - Moreno-Ibarra, Griselda Macrina
AU - López-Meneses, Ana Karenth
AU - Plascencia-Jatomea, Maribel
AU - Cortez-Rocha, Mario Onofre
N1 - Publisher Copyright:
© 2020, Sociedade Brasileira de Ciencia e Tecnologia de Alimentos, SBCTA. All rights reserved.
PY - 2020
Y1 - 2020
N2 - In this study, cinnamon (Cinnamomum zeylanicum), thyme (Thymus vulgaris) and Schinus molle essential oils (at 125, 250 and 500 µg/mL) were encapsulated in chitosan nanoparticles by ionotropic gelation. Their antimicrobial activity against Staphylococcus aureus ATCC 25923, Enterococcus sp., Escherichia coli ATCC 25922, Klebsiella pneumoniae (BLEE +) and Pseudomona aeruginosa carbapenemase producer was evaluated. The obtained nanoparticles exhibited a regular distribution and spherical shape with size range of 19.7 to 361 nm as observed by using a laser light scattering equipment. It was found that the studied chitosan nanoparticles with essential oils showed high antimicrobial effect than the chitosan and essential oils alone. Enterococcus sp. was the most sensitive bacteria and S. aureus the most resistant. Chitosan nanoparticles and chitosan nanoparticles with cinnamon and thyme essential oils were capable to inhibit growth of Enterococcus sp. and K. pneumoniae. This study demonstrated that chitosan nanoparticles with essential oils were effective against some foodborne pathogens.
AB - In this study, cinnamon (Cinnamomum zeylanicum), thyme (Thymus vulgaris) and Schinus molle essential oils (at 125, 250 and 500 µg/mL) were encapsulated in chitosan nanoparticles by ionotropic gelation. Their antimicrobial activity against Staphylococcus aureus ATCC 25923, Enterococcus sp., Escherichia coli ATCC 25922, Klebsiella pneumoniae (BLEE +) and Pseudomona aeruginosa carbapenemase producer was evaluated. The obtained nanoparticles exhibited a regular distribution and spherical shape with size range of 19.7 to 361 nm as observed by using a laser light scattering equipment. It was found that the studied chitosan nanoparticles with essential oils showed high antimicrobial effect than the chitosan and essential oils alone. Enterococcus sp. was the most sensitive bacteria and S. aureus the most resistant. Chitosan nanoparticles and chitosan nanoparticles with cinnamon and thyme essential oils were capable to inhibit growth of Enterococcus sp. and K. pneumoniae. This study demonstrated that chitosan nanoparticles with essential oils were effective against some foodborne pathogens.
KW - Cinnamon
KW - Essential oils
KW - Schinus mole
KW - Thyme
KW - Viability
UR - http://www.scopus.com/inward/record.url?scp=85097309582&partnerID=8YFLogxK
U2 - 10.1590/fst.34519
DO - 10.1590/fst.34519
M3 - Artículo
AN - SCOPUS:85097309582
SN - 0101-2061
VL - 40
SP - 568
EP - 573
JO - Food Science and Technology
JF - Food Science and Technology
ER -