Chitosan and sodium alginate nanoparticles synthesis and its application in food preservation
Nano-chitosan and nano-sodium alginate were prepared. Transmission electron microscopy was used to test the nano-chitosan and nano-sodium alginate morphology and their effects against pathogens and microorganisms. Nano-chitosan and nano-sodium alginate were evaluated as edible coating to improve the...
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| Veröffentlicht in: | Atti della Accademia nazionale dei Lincei. Rendiconti Lincei. Scienze fisiche e naturali 2023-06, Vol.34 (2), p.415-425 |
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| container_title | Atti della Accademia nazionale dei Lincei. Rendiconti Lincei. Scienze fisiche e naturali |
| container_volume | 34 |
| creator | Mohammed, Asmaa E. Abdalhalim, Laila R. Atalla, Khaled Mohamed Mohdaly, Adel Abdelrazek Abdelazim Ramadan, Mohamed Fawzy Abdelaliem, Yasser Fathy |
| description | Nano-chitosan and nano-sodium alginate were prepared. Transmission electron microscopy was used to test the nano-chitosan and nano-sodium alginate morphology and their effects against pathogens and microorganisms. Nano-chitosan and nano-sodium alginate were evaluated as edible coating to improve the microbiological quality of Ras and soft white cheeses during ripening. Nano-chitosan showed maximum antibacterial and antifungal activities with an inhibition zone of 29 mm for
Staphylococcus aureus
and 12 mm for
Aspergillus niger
. Sodium alginate nanoparticles treated with 2% acetic acid showed a higher antimicrobial impact than 1% and 1.5% glacial acetic acid at 40 mg/mL. The minimum inhibitory and lethal concentrations of nano-chitosan and nano-sodium alginates were 40, 80 mg/mL, and 80, 160 mg/mL for
Staph. aureus
and
Sal. enteritidis
, respectively. The highest decreasing percentage of yeast and fungi was observed in Ras cheese coated with nano-sodium alginate. Chitosan and sodium alginate nanoparticles' edible coating might be promising in food preservation. |
| doi_str_mv | 10.1007/s12210-023-01154-4 |
| format | Article |
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Staphylococcus aureus
and 12 mm for
Aspergillus niger
. Sodium alginate nanoparticles treated with 2% acetic acid showed a higher antimicrobial impact than 1% and 1.5% glacial acetic acid at 40 mg/mL. The minimum inhibitory and lethal concentrations of nano-chitosan and nano-sodium alginates were 40, 80 mg/mL, and 80, 160 mg/mL for
Staph. aureus
and
Sal. enteritidis
, respectively. The highest decreasing percentage of yeast and fungi was observed in Ras cheese coated with nano-sodium alginate. Chitosan and sodium alginate nanoparticles' edible coating might be promising in food preservation.</description><identifier>ISSN: 2037-4631</identifier><identifier>EISSN: 1720-0776</identifier><identifier>DOI: 10.1007/s12210-023-01154-4</identifier><language>eng</language><publisher>Cham: Springer International Publishing</publisher><subject>Acetic acid ; Alginic acid ; Biomedicine ; Cheese ; Chitosan ; Coatings ; Dairy products ; Earth and Environmental Science ; Earth Sciences ; Environment ; Food ; Food preservation ; Fungicides ; History of Science ; Life Sciences ; Microorganisms ; Nanoparticles ; Physics ; Research Paper ; Ripening ; Sodium ; Sodium alginate ; Transmission electron microscopy ; Yeasts</subject><ispartof>Atti della Accademia nazionale dei Lincei. Rendiconti Lincei. Scienze fisiche e naturali, 2023-06, Vol.34 (2), p.415-425</ispartof><rights>The Author(s), under exclusive licence to Accademia Nazionale dei Lincei 2023. Springer Nature or its licensor (e.g. a society or other partner) holds exclusive rights to this article under a publishing agreement with the author(s) or other rightsholder(s); author self-archiving of the accepted manuscript version of this article is solely governed by the terms of such publishing agreement and applicable law.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c319t-bae925c7482b03a5b40365b1ea1a801ba1ef4d0cb0b3e8702261e756c7c91b113</citedby><cites>FETCH-LOGICAL-c319t-bae925c7482b03a5b40365b1ea1a801ba1ef4d0cb0b3e8702261e756c7c91b113</cites><orcidid>0000-0002-5431-8503</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://link.springer.com/content/pdf/10.1007/s12210-023-01154-4$$EPDF$$P50$$Gspringer$$H</linktopdf><linktohtml>$$Uhttps://link.springer.com/10.1007/s12210-023-01154-4$$EHTML$$P50$$Gspringer$$H</linktohtml><link.rule.ids>315,781,785,27929,27930,41493,42562,51324</link.rule.ids></links><search><creatorcontrib>Mohammed, Asmaa E.</creatorcontrib><creatorcontrib>Abdalhalim, Laila R.</creatorcontrib><creatorcontrib>Atalla, Khaled Mohamed</creatorcontrib><creatorcontrib>Mohdaly, Adel Abdelrazek Abdelazim</creatorcontrib><creatorcontrib>Ramadan, Mohamed Fawzy</creatorcontrib><creatorcontrib>Abdelaliem, Yasser Fathy</creatorcontrib><title>Chitosan and sodium alginate nanoparticles synthesis and its application in food preservation</title><title>Atti della Accademia nazionale dei Lincei. Rendiconti Lincei. Scienze fisiche e naturali</title><addtitle>Rend. Fis. Acc. Lincei</addtitle><description>Nano-chitosan and nano-sodium alginate were prepared. Transmission electron microscopy was used to test the nano-chitosan and nano-sodium alginate morphology and their effects against pathogens and microorganisms. Nano-chitosan and nano-sodium alginate were evaluated as edible coating to improve the microbiological quality of Ras and soft white cheeses during ripening. Nano-chitosan showed maximum antibacterial and antifungal activities with an inhibition zone of 29 mm for
Staphylococcus aureus
and 12 mm for
Aspergillus niger
. Sodium alginate nanoparticles treated with 2% acetic acid showed a higher antimicrobial impact than 1% and 1.5% glacial acetic acid at 40 mg/mL. The minimum inhibitory and lethal concentrations of nano-chitosan and nano-sodium alginates were 40, 80 mg/mL, and 80, 160 mg/mL for
Staph. aureus
and
Sal. enteritidis
, respectively. The highest decreasing percentage of yeast and fungi was observed in Ras cheese coated with nano-sodium alginate. Chitosan and sodium alginate nanoparticles' edible coating might be promising in food preservation.</description><subject>Acetic acid</subject><subject>Alginic acid</subject><subject>Biomedicine</subject><subject>Cheese</subject><subject>Chitosan</subject><subject>Coatings</subject><subject>Dairy products</subject><subject>Earth and Environmental Science</subject><subject>Earth Sciences</subject><subject>Environment</subject><subject>Food</subject><subject>Food preservation</subject><subject>Fungicides</subject><subject>History of Science</subject><subject>Life Sciences</subject><subject>Microorganisms</subject><subject>Nanoparticles</subject><subject>Physics</subject><subject>Research Paper</subject><subject>Ripening</subject><subject>Sodium</subject><subject>Sodium alginate</subject><subject>Transmission electron microscopy</subject><subject>Yeasts</subject><issn>2037-4631</issn><issn>1720-0776</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2023</creationdate><recordtype>article</recordtype><recordid>eNp9kE1LAzEURYMoWKt_wNWA69H3ksxkupTiFxTc6FJCksm0KdNkTFKh_96xI7hz9eBy7n1wCLlGuEUAcZeQUoQSKCsBseIlPyEzFHSMhKhPyYwCEyWvGZ6Ti5S2ABVHxmfkY7lxOSTlC-XbIoXW7XeF6tfOq2wLr3wYVMzO9DYV6eDzxiaXjqzL4x2G3hmVXfCF80UXQlsM0SYbv47hJTnrVJ_s1e-dk_fHh7flc7l6fXpZ3q9Kw3CRS63sglZG8IZqYKrSHFhdabQKVQOoFdqOt2A0aGYbAZTWaEVVG2EWqBHZnNxMu0MMn3ubstyGffTjS0kb5AuEBthI0YkyMaQUbSeH6HYqHiSC_NEoJ41y1CiPGiUfS2wqpRH2axv_pv9pfQPM-3Y7</recordid><startdate>20230601</startdate><enddate>20230601</enddate><creator>Mohammed, Asmaa E.</creator><creator>Abdalhalim, Laila R.</creator><creator>Atalla, Khaled Mohamed</creator><creator>Mohdaly, Adel Abdelrazek Abdelazim</creator><creator>Ramadan, Mohamed Fawzy</creator><creator>Abdelaliem, Yasser Fathy</creator><general>Springer International Publishing</general><general>Springer Nature B.V</general><scope>AAYXX</scope><scope>CITATION</scope><orcidid>https://orcid.org/0000-0002-5431-8503</orcidid></search><sort><creationdate>20230601</creationdate><title>Chitosan and sodium alginate nanoparticles synthesis and its application in food preservation</title><author>Mohammed, Asmaa E. ; Abdalhalim, Laila R. ; Atalla, Khaled Mohamed ; Mohdaly, Adel Abdelrazek Abdelazim ; Ramadan, Mohamed Fawzy ; Abdelaliem, Yasser Fathy</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c319t-bae925c7482b03a5b40365b1ea1a801ba1ef4d0cb0b3e8702261e756c7c91b113</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2023</creationdate><topic>Acetic acid</topic><topic>Alginic acid</topic><topic>Biomedicine</topic><topic>Cheese</topic><topic>Chitosan</topic><topic>Coatings</topic><topic>Dairy products</topic><topic>Earth and Environmental Science</topic><topic>Earth Sciences</topic><topic>Environment</topic><topic>Food</topic><topic>Food preservation</topic><topic>Fungicides</topic><topic>History of Science</topic><topic>Life Sciences</topic><topic>Microorganisms</topic><topic>Nanoparticles</topic><topic>Physics</topic><topic>Research Paper</topic><topic>Ripening</topic><topic>Sodium</topic><topic>Sodium alginate</topic><topic>Transmission electron microscopy</topic><topic>Yeasts</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Mohammed, Asmaa E.</creatorcontrib><creatorcontrib>Abdalhalim, Laila R.</creatorcontrib><creatorcontrib>Atalla, Khaled Mohamed</creatorcontrib><creatorcontrib>Mohdaly, Adel Abdelrazek Abdelazim</creatorcontrib><creatorcontrib>Ramadan, Mohamed Fawzy</creatorcontrib><creatorcontrib>Abdelaliem, Yasser Fathy</creatorcontrib><collection>CrossRef</collection><jtitle>Atti della Accademia nazionale dei Lincei. Rendiconti Lincei. Scienze fisiche e naturali</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Mohammed, Asmaa E.</au><au>Abdalhalim, Laila R.</au><au>Atalla, Khaled Mohamed</au><au>Mohdaly, Adel Abdelrazek Abdelazim</au><au>Ramadan, Mohamed Fawzy</au><au>Abdelaliem, Yasser Fathy</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Chitosan and sodium alginate nanoparticles synthesis and its application in food preservation</atitle><jtitle>Atti della Accademia nazionale dei Lincei. Rendiconti Lincei. Scienze fisiche e naturali</jtitle><stitle>Rend. Fis. Acc. Lincei</stitle><date>2023-06-01</date><risdate>2023</risdate><volume>34</volume><issue>2</issue><spage>415</spage><epage>425</epage><pages>415-425</pages><issn>2037-4631</issn><eissn>1720-0776</eissn><abstract>Nano-chitosan and nano-sodium alginate were prepared. Transmission electron microscopy was used to test the nano-chitosan and nano-sodium alginate morphology and their effects against pathogens and microorganisms. Nano-chitosan and nano-sodium alginate were evaluated as edible coating to improve the microbiological quality of Ras and soft white cheeses during ripening. Nano-chitosan showed maximum antibacterial and antifungal activities with an inhibition zone of 29 mm for
Staphylococcus aureus
and 12 mm for
Aspergillus niger
. Sodium alginate nanoparticles treated with 2% acetic acid showed a higher antimicrobial impact than 1% and 1.5% glacial acetic acid at 40 mg/mL. The minimum inhibitory and lethal concentrations of nano-chitosan and nano-sodium alginates were 40, 80 mg/mL, and 80, 160 mg/mL for
Staph. aureus
and
Sal. enteritidis
, respectively. The highest decreasing percentage of yeast and fungi was observed in Ras cheese coated with nano-sodium alginate. Chitosan and sodium alginate nanoparticles' edible coating might be promising in food preservation.</abstract><cop>Cham</cop><pub>Springer International Publishing</pub><doi>10.1007/s12210-023-01154-4</doi><tpages>11</tpages><orcidid>https://orcid.org/0000-0002-5431-8503</orcidid></addata></record> |
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| language | eng |
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| subjects | Acetic acid Alginic acid Biomedicine Cheese Chitosan Coatings Dairy products Earth and Environmental Science Earth Sciences Environment Food Food preservation Fungicides History of Science Life Sciences Microorganisms Nanoparticles Physics Research Paper Ripening Sodium Sodium alginate Transmission electron microscopy Yeasts |
| title | Chitosan and sodium alginate nanoparticles synthesis and its application in food preservation |
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