TY - JOUR
T1 - Release study and inhibitory activity of thyme essential oil-loaded chitosan nanoparticles and nanocapsules against foodborne bacteria
AU - Sotelo-Boyás, M.
AU - Correa-Pacheco, Z.
AU - Bautista-Baños, S.
AU - Gómez y Gómez, Y.
N1 - Publisher Copyright:
© 2017 Elsevier B.V.
PY - 2017/10
Y1 - 2017/10
N2 - The antibacterial property of thyme essential oil due to different volatile compounds, has been well documented in the literature. To overcome the high volatility of essential oil components, encapsulation has emerged as a new alternative. In this work, chitosan and thyme essential oil-loaded chitosan nanoparticles (TEO-CSNPs) and nanocapsules (TEO-CSNCs) were prepared by nanoprecipitation and nanoencapsulation, respectively. The morphology, encapsulation efficiency, release kinetics, and inhibitory activity were evaluated. Average size of nanocapsules (9.1 ± 1.6 nm) was slightly higher than nanoparticles (6.4 ± 0.5 nm). The percentage encapsulation of thymol and carvacrol, more than 68%, was similar for nanoparticles and nanocapsules. However, thymol and carvacrol release time from TEO-CSNPs was faster compared to TEO-CSNCs. The release kinetics data were fitted to three analytical kinetic models with no statistical differences among them. The inhibitory activity was higher for nanoparticles than for nanocapsules when tested against six foodborne bacteria. The inhibitory effect of TEO-CSNPs was the highest against Staphylococcus aureus (inhibition halo 4.3 cm) and for TEO-CSNCs it was against Bacillus cereus (inhibition halo 1.9 cm).
AB - The antibacterial property of thyme essential oil due to different volatile compounds, has been well documented in the literature. To overcome the high volatility of essential oil components, encapsulation has emerged as a new alternative. In this work, chitosan and thyme essential oil-loaded chitosan nanoparticles (TEO-CSNPs) and nanocapsules (TEO-CSNCs) were prepared by nanoprecipitation and nanoencapsulation, respectively. The morphology, encapsulation efficiency, release kinetics, and inhibitory activity were evaluated. Average size of nanocapsules (9.1 ± 1.6 nm) was slightly higher than nanoparticles (6.4 ± 0.5 nm). The percentage encapsulation of thymol and carvacrol, more than 68%, was similar for nanoparticles and nanocapsules. However, thymol and carvacrol release time from TEO-CSNPs was faster compared to TEO-CSNCs. The release kinetics data were fitted to three analytical kinetic models with no statistical differences among them. The inhibitory activity was higher for nanoparticles than for nanocapsules when tested against six foodborne bacteria. The inhibitory effect of TEO-CSNPs was the highest against Staphylococcus aureus (inhibition halo 4.3 cm) and for TEO-CSNCs it was against Bacillus cereus (inhibition halo 1.9 cm).
KW - Antibacterial properties
KW - Bioactive compound
KW - Delivery system
KW - Encapsulation efficiency
KW - Kinetics
KW - Nanostructures
UR - http://www.scopus.com/inward/record.url?scp=85019938517&partnerID=8YFLogxK
U2 - 10.1016/j.ijbiomac.2017.05.063
DO - 10.1016/j.ijbiomac.2017.05.063
M3 - Artículo
C2 - 28526346
SN - 0141-8130
VL - 103
SP - 409
EP - 414
JO - International Journal of Biological Macromolecules
JF - International Journal of Biological Macromolecules
ER -