Characterization, antioxidant and antibacterial activities of chitosan nanoparticles loaded with nettle essential oil
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ORIGINAL PAPER
Characterization, antioxidant and antibacterial activities of chitosan nanoparticles loaded with nettle essential oil Roya Bagheri1 · Peiman Ariaii1 · Ali Motamedzadegan2 Received: 7 October 2020 / Accepted: 5 November 2020 © Springer Science+Business Media, LLC, part of Springer Nature 2020
Abstract In this work, essential oil was extracted from nettle leaves and encapsulated in chitosan nanoparticles by a two-stage of emulsion-ionic gelation method. An acceptable retention rate (59.5 to 68.2%) of nettle essential oil (NEO) loaded in chitosan nanoparticles was achieved. Also, Fourier transform infrared (FTIR) spectroscopy and X-ray diffraction (XRD) also confırmed successful introducing and loading NEO in chitosan. The nanoparticles displayed an average size of 208.3– 369.4 nm. NEO-loaded chitosan nanoparticles had greater antioxidant activity than the free form of NEO. Furthermore, the antibacterial activity of NEO-loaded chitosan nanoparticles was high against S. aureus and E. coli (inhibition zone diameter of 4.11–3.95 cm). Based on these results, the encapsulation of EOs in chitosan nanoparticles are promising candidate to be used in food and pharmaceutical products for novel applications. Keywords Antioxidant activity · Chitosan · Nettle essential oil · Nanoencapsulation · Nanoparticles
Introduction Essential oils, derived from herbal plants are known for their antimicrobial and antioxidant activities. EOs of various herbs have been used as food aroma and medicines [1, 2]. Nettle (Urtica dioica L.) has a long history of nutritional and herbal therapies as a native plant in Asia and Europe. The main ingredients found in the EOs of nettle’s aerial parts are ketones (38.5%) that are characterized by as ethylketone, 2-methyl-2-hepten-2-one, acetophenone, esters, phenols, aldehydes and traces of the nitrogen substances. The presence of these functional components in essential nettle oil (NEO) may potentially have significant medicinal, antioxidant and antimicrobial benefits [3]. Also, EOs include unstable and volatile compounds that can easily decompose or evaporate under different processing conditions such as utilization in food or packaging and storage [4]. Encapsulation of bioactive ingredients like EOs is one of the most * Peiman Ariaii [email protected] 1
Department of Food Science and Technology, Ayatollah Amoli Branch, Islamic Azad University, Amol, Iran
Department of Food Science and Technology, Sari Agricultural Sciences and Natural Resources University, Sari, Mazandaran, Iran
2
impressive ways for protecting them against degradation in unpleasant condition, also encapsulation can be use for the extension of the shelf life [5]. Various techniques have been investigated for nanoencapsulation of bioactive ingredients [6]. Ionotropic gelation is one of the most efficient encapsulation methods which leads to a considerable stability, long useful life, high loading capacity, good dispersibility in water, as well as the controlled release of encapsulated bioactive compounds [7].
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