Characterization and evaluation of antioxidant and antimicrobial capacity of prepared liquid smoke-loaded chitosan nanoparticles

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dc.contributor.authorTuesta-Chavez, Tarsila
dc.contributor.authorMonteza, José
dc.contributor.authorSilva Jaimes, Marcial I.
dc.contributor.authorRuiz-Pacco, Gustavo A.
dc.contributor.authorChanganaqui, Katherina
dc.contributor.authorEspinoza – Suarez, José B.
dc.contributor.authorAlarcon, Hugo
dc.contributor.authorOsorio – Anaya, Ana M.
dc.contributor.authorValderrama – Negrón, A. C.
dc.contributor.authorSotomayor, Maria D.P.T. [UNESP]
dc.contributor.institutionChemical Engineering - National University of Engineering (GIA-FIQT-UNI)
dc.contributor.institutionNational Agrarian University
dc.contributor.institutionUniversidad Nacional Mayor de San Marcos
dc.contributor.institutionNational University of Engineering
dc.contributor.institutionUniversidade Estadual Paulista (UNESP)
dc.contributor.institutionToxicological Evaluation & Removal of Micropollutants and Radioactives (INCT-DATREM)
dc.date.accessioned2022-04-29T08:46:13Z
dc.date.available2022-04-29T08:46:13Z
dc.date.issued2022-04-01
dc.description.abstractThe combined application of chitosan (CS) and liquid smoke (LS) leads to the development of a suitable material with synergistic properties and promising potential for use as an efficient preservative for the conservation of food products. The present work investigates the development and characterization of liquid smoke-loaded chitosan nanoparticles (LS-CS/NPs) with the optimization of the preparation conditions using response surface methodology and the analysis of the antioxidant and antibacterial properties of the nanoparticles as well as the controlled release of the liquid smoke. The nanoparticles were prepared by the ionic gelation method and were characterized by DLS, zeta potential, FT-IR, SEM, and EDS. The analysis of antioxidant activity of LS-CS/NPs was performed by the free radicals scavenging method (DPPH and ABTS) while the study of the total phenolic content of the particles was conducted via the application of the Folin-Ciocalteau method with some modifications. The analysis of antimicrobial activity of the LS-CS/NPs was performed using the minimum inhibitory concentration method involving the growth of Gram-positive (S. aureus and B. cereus) and Gram-negative (E. coli and Salmonella spp) bacteria. The analysis of the controlled release of liquid smoke was conducted at 4 °C using the Korsmeyer-Peppas model. The results obtained showed that the nanoparticles prepared using CS and LS in the ratio 1.5: 0.583, respectively (F′2), which had an average size of 205 nm and zeta potential of 45 mV, exhibited good antioxidant (%DPPH: 92.7% and %ABTS: 93%) and antibacterial activities, with an efficient, gradual controlled release of liquid smoke (release rate = 0.042 min−1).en
dc.description.affiliationFood Research Group Chemical Engineering - National University of Engineering (GIA-FIQT-UNI), Av. Tupac Amaru 210, Rimac
dc.description.affiliationDepartment of Food and Agricultural Products Engineering Faculty of Food Industries National Agrarian University, Av. La Molina s/n, La Molina
dc.description.affiliationFaculty of Pharmacy and Biochemistry Universidad Nacional Mayor de San Marcos, Av. Universitaria s/n
dc.description.affiliationFaculty of Sciences National University of Engineering, Av. Tupac Amaru 210, Rimac
dc.description.affiliationGrupo de Investigación Materiales para la Innovación Tecnológica de la Facultad de Química e Ingeniería Química Universidad Nacional Mayor de San Marcos, Calle Germán Amézaga 375
dc.description.affiliationLaboratorio de Investigación en Biopolímeros y Metalofármacos (LIBIPMET) National University of Engineering, Av. Tupac Amaru 210, Rimac
dc.description.affiliationInstitute of Chemistry UNESP-São Paulo State University
dc.description.affiliationNational Institute for Alternative Technologies of Detection Toxicological Evaluation & Removal of Micropollutants and Radioactives (INCT-DATREM)
dc.description.affiliationUnespInstitute of Chemistry UNESP-São Paulo State University
dc.description.sponsorshipFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.description.sponsorshipConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
dc.description.sponsorshipIdFAPESP: 2014/50945-4
dc.description.sponsorshipIdCNPq: 465571/2014–0
dc.identifierhttp://dx.doi.org/10.1016/j.jfoodeng.2021.110912
dc.identifier.citationJournal of Food Engineering, v. 319.
dc.identifier.doi10.1016/j.jfoodeng.2021.110912
dc.identifier.issn0260-8774
dc.identifier.scopus2-s2.0-85121687275
dc.identifier.urihttp://hdl.handle.net/11449/231575
dc.language.isoeng
dc.relation.ispartofJournal of Food Engineering
dc.sourceScopus
dc.subjectAntimicrobial capacity
dc.subjectAntioxidant capacity
dc.subjectChitosan nanoparticles
dc.subjectLiquid smoke
dc.titleCharacterization and evaluation of antioxidant and antimicrobial capacity of prepared liquid smoke-loaded chitosan nanoparticlesen
dc.typeArtigo
unesp.author.orcid0000-0002-2594-9322[1]
unesp.author.orcid0000-0001-8752-3848[2]
unesp.author.orcid0000-0002-4648-4907[3]
unesp.author.orcid0000-0003-4831-4052[4]
unesp.author.orcid0000-0002-0796-4975[6]
unesp.author.orcid0000-0002-9533-2133[7]
unesp.author.orcid0000-0001-7741-3207[9]
unesp.author.orcid0000-0002-6173-7888 0000-0002-6173-7888[10]
unesp.departmentAdministração - Tupãpt

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Tupã - FCE - Faculdade de Ciências e Engenharia
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