Improving chitosan properties through ionic and chemical cross‐linking and their impact on emulsified systems
Summary Chitosan (CS) nanoparticles were formed by two different methodologies: ionic (with sodium tripolyphosphate ‐TPP) and chemical (with genipin ‐GN) cross‐linking. CS–TPP and CS–GN nanoparticles showed positive zeta potential (+46.24 and +62.86 mV, respectively) and sizes ranging from 83.70 to...
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| Veröffentlicht in: | International journal of food science & technology 2023-08, Vol.58 (8), p.4324-4331 |
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| creator | Gonçalves, Ana Carolina R. Duarte, Larissa G. R. Fiocco, Ana Clara T. R. Alencar, William M. P. Iacuzio, Raiza Silva, Nathália C. C. Picone, Carolina S. F. |
| description | Summary
Chitosan (CS) nanoparticles were formed by two different methodologies: ionic (with sodium tripolyphosphate ‐TPP) and chemical (with genipin ‐GN) cross‐linking. CS–TPP and CS–GN nanoparticles showed positive zeta potential (+46.24 and +62.86 mV, respectively) and sizes ranging from 83.70 to 835.91 nm, respectively. Ionic cross‐linking (with TPP) resulted in particles smaller than those formed by chemical cross‐linking (with GN). The in vitro antibacterial activity revealed an efficient inhibitory effect, especially regarding CS–TPP. In situ, antibacterial and antioxidant studies were carried out on O/W emulsions. The mesophilic and psychrotrophic counts, peroxide value and quantification of conjugated dienes and trienes during time revealed that nanoparticles tend to improve the microbiological and oxidative stability of emulsions. These findings underline the direct relationship between the reduction of particle size and the increase in biopolymer functional properties and expand the possibilities of CS application as a natural preservative of emulsified systems.
Graphical represents the two different methods of nanoparticle synthesis and how the antioxidant and antimicrobial characteristics of chitosan were improved in vitro and in situ. |
| doi_str_mv | 10.1111/ijfs.16533 |
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Chitosan (CS) nanoparticles were formed by two different methodologies: ionic (with sodium tripolyphosphate ‐TPP) and chemical (with genipin ‐GN) cross‐linking. CS–TPP and CS–GN nanoparticles showed positive zeta potential (+46.24 and +62.86 mV, respectively) and sizes ranging from 83.70 to 835.91 nm, respectively. Ionic cross‐linking (with TPP) resulted in particles smaller than those formed by chemical cross‐linking (with GN). The in vitro antibacterial activity revealed an efficient inhibitory effect, especially regarding CS–TPP. In situ, antibacterial and antioxidant studies were carried out on O/W emulsions. The mesophilic and psychrotrophic counts, peroxide value and quantification of conjugated dienes and trienes during time revealed that nanoparticles tend to improve the microbiological and oxidative stability of emulsions. These findings underline the direct relationship between the reduction of particle size and the increase in biopolymer functional properties and expand the possibilities of CS application as a natural preservative of emulsified systems.
Graphical represents the two different methods of nanoparticle synthesis and how the antioxidant and antimicrobial characteristics of chitosan were improved in vitro and in situ.</description><identifier>ISSN: 0950-5423</identifier><identifier>EISSN: 1365-2621</identifier><identifier>DOI: 10.1111/ijfs.16533</identifier><language>eng</language><publisher>Oxford: Wiley Subscription Services, Inc</publisher><subject>Antibacterial activity ; Antimicrobials ; Biopolymers ; Chitosan ; Comminution ; Dienes ; emulsion ; Emulsions ; Genipin ; lipid oxidation ; Nanoparticles ; Preservatives ; Sodium triphosphate ; Sodium tripolyphosphate ; TPP ; Trienes ; Zeta potential</subject><ispartof>International journal of food science & technology, 2023-08, Vol.58 (8), p.4324-4331</ispartof><rights>2023 Institute of Food, Science and Technology (IFSTTF).</rights><rights>International Journal of Food Science and Technology © 2023 Institute of Food Science and Technology</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c3013-cc4fe968359e189c14f3f985529badf876052d7d7fcfaa6073f40c8120bfb8e93</citedby><cites>FETCH-LOGICAL-c3013-cc4fe968359e189c14f3f985529badf876052d7d7fcfaa6073f40c8120bfb8e93</cites><orcidid>0000-0003-0610-9667</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2Fijfs.16533$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2Fijfs.16533$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,780,784,1417,27924,27925,45574,45575</link.rule.ids></links><search><creatorcontrib>Gonçalves, Ana Carolina R.</creatorcontrib><creatorcontrib>Duarte, Larissa G. R.</creatorcontrib><creatorcontrib>Fiocco, Ana Clara T. R.</creatorcontrib><creatorcontrib>Alencar, William M. P.</creatorcontrib><creatorcontrib>Iacuzio, Raiza</creatorcontrib><creatorcontrib>Silva, Nathália C. C.</creatorcontrib><creatorcontrib>Picone, Carolina S. F.</creatorcontrib><title>Improving chitosan properties through ionic and chemical cross‐linking and their impact on emulsified systems</title><title>International journal of food science & technology</title><description>Summary
Chitosan (CS) nanoparticles were formed by two different methodologies: ionic (with sodium tripolyphosphate ‐TPP) and chemical (with genipin ‐GN) cross‐linking. CS–TPP and CS–GN nanoparticles showed positive zeta potential (+46.24 and +62.86 mV, respectively) and sizes ranging from 83.70 to 835.91 nm, respectively. Ionic cross‐linking (with TPP) resulted in particles smaller than those formed by chemical cross‐linking (with GN). The in vitro antibacterial activity revealed an efficient inhibitory effect, especially regarding CS–TPP. In situ, antibacterial and antioxidant studies were carried out on O/W emulsions. The mesophilic and psychrotrophic counts, peroxide value and quantification of conjugated dienes and trienes during time revealed that nanoparticles tend to improve the microbiological and oxidative stability of emulsions. These findings underline the direct relationship between the reduction of particle size and the increase in biopolymer functional properties and expand the possibilities of CS application as a natural preservative of emulsified systems.
Graphical represents the two different methods of nanoparticle synthesis and how the antioxidant and antimicrobial characteristics of chitosan were improved in vitro and in situ.</description><subject>Antibacterial activity</subject><subject>Antimicrobials</subject><subject>Biopolymers</subject><subject>Chitosan</subject><subject>Comminution</subject><subject>Dienes</subject><subject>emulsion</subject><subject>Emulsions</subject><subject>Genipin</subject><subject>lipid oxidation</subject><subject>Nanoparticles</subject><subject>Preservatives</subject><subject>Sodium triphosphate</subject><subject>Sodium tripolyphosphate</subject><subject>TPP</subject><subject>Trienes</subject><subject>Zeta potential</subject><issn>0950-5423</issn><issn>1365-2621</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2023</creationdate><recordtype>article</recordtype><recordid>eNp9kE1OwzAQhS0EEqWw4QSW2CGl-Cd24iWqKBRVYgGsLdexG5ckDnYK6o4jcEZOQtKwZjYjzXxvRu8BcInRDPd147Y2zjBnlB6BCaacJYQTfAwmSDCUsJTQU3AW4xYhRGiWToBf1m3wH67ZQF26zkfVwH7QmtA5E2FXBr_blND5xmmomqKnTO20qqAOPsafr-_KNW-DfFh2pXEBurpVuoO-gabeVdFZZwoY97EzdTwHJ1ZV0Vz89Sl4Xdy9zB-S1dP9cn67SjRFmCZap9YInlMmDM6FxqmlVuSMEbFWhc0zjhgpsiKz2irFUUZtinSOCVrbdW4EnYKr8W5v5n1nYie3fhea_qUkOeWC8oxkPXU9UgczwVjZBlersJcYySFQOQQqD4H2MB7hT1eZ_T-kXD4unkfNLy2te78</recordid><startdate>202308</startdate><enddate>202308</enddate><creator>Gonçalves, Ana Carolina R.</creator><creator>Duarte, Larissa G. 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C. ; Picone, Carolina S. F.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c3013-cc4fe968359e189c14f3f985529badf876052d7d7fcfaa6073f40c8120bfb8e93</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2023</creationdate><topic>Antibacterial activity</topic><topic>Antimicrobials</topic><topic>Biopolymers</topic><topic>Chitosan</topic><topic>Comminution</topic><topic>Dienes</topic><topic>emulsion</topic><topic>Emulsions</topic><topic>Genipin</topic><topic>lipid oxidation</topic><topic>Nanoparticles</topic><topic>Preservatives</topic><topic>Sodium triphosphate</topic><topic>Sodium tripolyphosphate</topic><topic>TPP</topic><topic>Trienes</topic><topic>Zeta potential</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Gonçalves, Ana Carolina R.</creatorcontrib><creatorcontrib>Duarte, Larissa G. R.</creatorcontrib><creatorcontrib>Fiocco, Ana Clara T. R.</creatorcontrib><creatorcontrib>Alencar, William M. P.</creatorcontrib><creatorcontrib>Iacuzio, Raiza</creatorcontrib><creatorcontrib>Silva, Nathália C. C.</creatorcontrib><creatorcontrib>Picone, Carolina S. F.</creatorcontrib><collection>CrossRef</collection><collection>Aluminium Industry Abstracts</collection><collection>Biotechnology Research Abstracts</collection><collection>Ceramic Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Computer and Information Systems Abstracts</collection><collection>Corrosion Abstracts</collection><collection>Electronics & Communications Abstracts</collection><collection>Engineered Materials Abstracts</collection><collection>Environment Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Materials Business File</collection><collection>Mechanical & Transportation Engineering Abstracts</collection><collection>Solid State and Superconductivity Abstracts</collection><collection>METADEX</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Aerospace Database</collection><collection>Copper Technical Reference Library</collection><collection>Materials Research Database</collection><collection>ProQuest Computer Science Collection</collection><collection>Civil Engineering Abstracts</collection><collection>Advanced Technologies Database with Aerospace</collection><collection>Computer and Information Systems Abstracts Academic</collection><collection>Computer and Information Systems Abstracts Professional</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Environment Abstracts</collection><jtitle>International journal of food science & technology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Gonçalves, Ana Carolina R.</au><au>Duarte, Larissa G. R.</au><au>Fiocco, Ana Clara T. R.</au><au>Alencar, William M. P.</au><au>Iacuzio, Raiza</au><au>Silva, Nathália C. C.</au><au>Picone, Carolina S. F.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Improving chitosan properties through ionic and chemical cross‐linking and their impact on emulsified systems</atitle><jtitle>International journal of food science & technology</jtitle><date>2023-08</date><risdate>2023</risdate><volume>58</volume><issue>8</issue><spage>4324</spage><epage>4331</epage><pages>4324-4331</pages><issn>0950-5423</issn><eissn>1365-2621</eissn><abstract>Summary
Chitosan (CS) nanoparticles were formed by two different methodologies: ionic (with sodium tripolyphosphate ‐TPP) and chemical (with genipin ‐GN) cross‐linking. CS–TPP and CS–GN nanoparticles showed positive zeta potential (+46.24 and +62.86 mV, respectively) and sizes ranging from 83.70 to 835.91 nm, respectively. Ionic cross‐linking (with TPP) resulted in particles smaller than those formed by chemical cross‐linking (with GN). The in vitro antibacterial activity revealed an efficient inhibitory effect, especially regarding CS–TPP. In situ, antibacterial and antioxidant studies were carried out on O/W emulsions. The mesophilic and psychrotrophic counts, peroxide value and quantification of conjugated dienes and trienes during time revealed that nanoparticles tend to improve the microbiological and oxidative stability of emulsions. These findings underline the direct relationship between the reduction of particle size and the increase in biopolymer functional properties and expand the possibilities of CS application as a natural preservative of emulsified systems.
Graphical represents the two different methods of nanoparticle synthesis and how the antioxidant and antimicrobial characteristics of chitosan were improved in vitro and in situ.</abstract><cop>Oxford</cop><pub>Wiley Subscription Services, Inc</pub><doi>10.1111/ijfs.16533</doi><tpages>4331</tpages><orcidid>https://orcid.org/0000-0003-0610-9667</orcidid></addata></record> |
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| subjects | Antibacterial activity Antimicrobials Biopolymers Chitosan Comminution Dienes emulsion Emulsions Genipin lipid oxidation Nanoparticles Preservatives Sodium triphosphate Sodium tripolyphosphate TPP Trienes Zeta potential |
| title | Improving chitosan properties through ionic and chemical cross‐linking and their impact on emulsified systems |
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