桔皮/壳聚糖纳米颗粒的有效性实验评价

Ghada Hessien
{"title":"桔皮/壳聚糖纳米颗粒的有效性实验评价","authors":"Ghada Hessien","doi":"10.21608/ftrj.2023.315672","DOIUrl":null,"url":null,"abstract":"Chitosan nanoparticles (CSNPs) are a useful vehicle for incorporating the highlysensi-tive components of orange peel extract. The aims of this study were to produce OPE - loaded CSNPs and characterize their physical, structural, antioxidant, and antibacterial properties. Chitosan ratios of 2:1 (v/v) allowed for the effective synthesis of physically stable CSNPs. A good mean diameter and a consistent zeta potential were seen in the size distribution profile of the OPE loading at chitosan nanoparticles. The OPE was physically entrapped within NPs because Fourier Transform Infrared (FTIR) examination of the OPE and OPE - CSNPs revealed no obvious spectrum changes, writing down no probable chemical interaction between the OPE and OPE - CSNPs. Furthermore, FTIR spectra of pure OPE and chitosan nanoparticles CSNPs loading of orange peel extract revealed that there was a slight shift in the peaks of the chitosan nanoparticles CSNPs loading of orange peel extract as compared to orange peel extract (OPE), as well as a slight decrease in the disparity of those peaks in the chitosan nanoparticles loading of orange peel extract, and it is clearly evident that the OPE - loaded with CSNPs, however, had more inhibitory antibacterial action as compared to OPE alone. This could mean that the OPE leakage from NPs is successfully constrained by loading of OPE into CSNPs.","PeriodicalId":14499,"journal":{"name":"Iranian Food Science and Technology Research Journal","volume":"11 1","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"2023-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Experimental Evaluation of The Effectiveness of Orange Peel/ Chitosan Nanoparticles\",\"authors\":\"Ghada Hessien\",\"doi\":\"10.21608/ftrj.2023.315672\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"Chitosan nanoparticles (CSNPs) are a useful vehicle for incorporating the highlysensi-tive components of orange peel extract. The aims of this study were to produce OPE - loaded CSNPs and characterize their physical, structural, antioxidant, and antibacterial properties. Chitosan ratios of 2:1 (v/v) allowed for the effective synthesis of physically stable CSNPs. A good mean diameter and a consistent zeta potential were seen in the size distribution profile of the OPE loading at chitosan nanoparticles. The OPE was physically entrapped within NPs because Fourier Transform Infrared (FTIR) examination of the OPE and OPE - CSNPs revealed no obvious spectrum changes, writing down no probable chemical interaction between the OPE and OPE - CSNPs. Furthermore, FTIR spectra of pure OPE and chitosan nanoparticles CSNPs loading of orange peel extract revealed that there was a slight shift in the peaks of the chitosan nanoparticles CSNPs loading of orange peel extract as compared to orange peel extract (OPE), as well as a slight decrease in the disparity of those peaks in the chitosan nanoparticles loading of orange peel extract, and it is clearly evident that the OPE - loaded with CSNPs, however, had more inhibitory antibacterial action as compared to OPE alone. This could mean that the OPE leakage from NPs is successfully constrained by loading of OPE into CSNPs.\",\"PeriodicalId\":14499,\"journal\":{\"name\":\"Iranian Food Science and Technology Research Journal\",\"volume\":\"11 1\",\"pages\":\"0\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2023-09-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Iranian Food Science and Technology Research Journal\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.21608/ftrj.2023.315672\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Iranian Food Science and Technology Research Journal","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.21608/ftrj.2023.315672","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
引用次数: 0
查看原文
分享 分享
微信好友 朋友圈 QQ好友 复制链接
本刊更多论文
Experimental Evaluation of The Effectiveness of Orange Peel/ Chitosan Nanoparticles
Chitosan nanoparticles (CSNPs) are a useful vehicle for incorporating the highlysensi-tive components of orange peel extract. The aims of this study were to produce OPE - loaded CSNPs and characterize their physical, structural, antioxidant, and antibacterial properties. Chitosan ratios of 2:1 (v/v) allowed for the effective synthesis of physically stable CSNPs. A good mean diameter and a consistent zeta potential were seen in the size distribution profile of the OPE loading at chitosan nanoparticles. The OPE was physically entrapped within NPs because Fourier Transform Infrared (FTIR) examination of the OPE and OPE - CSNPs revealed no obvious spectrum changes, writing down no probable chemical interaction between the OPE and OPE - CSNPs. Furthermore, FTIR spectra of pure OPE and chitosan nanoparticles CSNPs loading of orange peel extract revealed that there was a slight shift in the peaks of the chitosan nanoparticles CSNPs loading of orange peel extract as compared to orange peel extract (OPE), as well as a slight decrease in the disparity of those peaks in the chitosan nanoparticles loading of orange peel extract, and it is clearly evident that the OPE - loaded with CSNPs, however, had more inhibitory antibacterial action as compared to OPE alone. This could mean that the OPE leakage from NPs is successfully constrained by loading of OPE into CSNPs.
求助全文
通过发布文献求助,成功后即可免费获取论文全文。 去求助
来源期刊
自引率
0.00%
发文量
0
期刊最新文献
Utilization of food industry by-products in producing high added value foods: a review Antioxidant, antidiabetic and anticancer effects of persimmon leave extracts in vitro Evaluation Granola Bars Quality Fortified with Sweet Sorghum Jaggery Mathematical Modeling of Drying Food Waste in Cabinet Dryer with Conventional Tray Preparation of edible coating from Cassava Starch and Rosemary essential oil and its effect on shelf life and quality of Muffin
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
现在去查看 取消
×
提示
确定
0
微信
客服QQ
Book学术公众号 扫码关注我们
反馈
×
意见反馈
请填写您的意见或建议
请填写您的手机或邮箱
已复制链接
已复制链接
快去分享给好友吧!
我知道了
×
扫码分享
扫码分享
Book学术官方微信
Book学术文献互助
Book学术文献互助群
群 号:481959085
Book学术
文献互助 智能选刊 最新文献 互助须知 联系我们:info@booksci.cn
Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。
Copyright © 2023 Book学术 All rights reserved.
ghs 京公网安备 11010802042870号 京ICP备2023020795号-1