Antioxidant and antibacterial properties of essential oils-loaded β-cyclodextrin-epichlorohydrin oligomer and chitosan composite films
Chitosan (CS) is becoming increasingly popular in food packaging due to its natural degradability and great film-forming properties. Nevertheless, its poor antibacterial properties and inadequate antioxidant properties prevent it from being used effectively. In this study, β-cyclodextrin-epichlorohy...
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| Published in | Colloids and surfaces, B, Biointerfaces Vol. 215; p. 112504 |
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| Main Authors | , , , , , , , |
| Format | Journal Article |
| Language | English |
| Published |
Netherlands
Elsevier B.V
01.07.2022
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| Subjects | |
| Online Access | Get full text |
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| Abstract | Chitosan (CS) is becoming increasingly popular in food packaging due to its natural degradability and great film-forming properties. Nevertheless, its poor antibacterial properties and inadequate antioxidant properties prevent it from being used effectively. In this study, β-cyclodextrin-epichlorohydrin (β-CD-EP) oligomers were prepared and encapsulated with natural essential oils cinnamaldehyde and thymol, and then the inclusion complexes (IC) were incorporated into chitosan in various contents to afford a series of CS-IC composite films. The impacts of IC on the morphological, mechanical, thermal, and water resistance properties, antioxidant and antibacterial activities of chitosan films, as well as the loading and sustained release behavior of IC, were thoroughly examined. The results turned out that the essential oils were well-loaded with high encapsulation efficiency and showed a significant slow-release effect. It was also found that the tensile strength and the elongation at break decreased with increasing IC contents, while the thermal stability was enhanced. The incorporation of IC dramatically promoted the antioxidant and antibacterial properties of the chitosan films towards Gram-positive bacteria. Based on our findings, chitosan films containing essential oils-loaded β-CD-EP oligomers may serve as an effective food packaging material.
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•β-CD-EP oligomers were prepared and used to encapsulate the natural essential oils.•The oligomers displayed good sustained release performance for essential oils.•IC enhanced the crystallinity and thermal stability of the chitosan film.•IC improved the antioxidant and antibacterial properties of the chitosan film. |
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| AbstractList | Chitosan (CS) is becoming increasingly popular in food packaging due to its natural degradability and great film-forming properties. Nevertheless, its poor antibacterial properties and inadequate antioxidant properties prevent it from being used effectively. In this study, β-cyclodextrin-epichlorohydrin (β-CD-EP) oligomers were prepared and encapsulated with natural essential oils cinnamaldehyde and thymol, and then the inclusion complexes (IC) were incorporated into chitosan in various contents to afford a series of CS-IC composite films. The impacts of IC on the morphological, mechanical, thermal, and water resistance properties, antioxidant and antibacterial activities of chitosan films, as well as the loading and sustained release behavior of IC, were thoroughly examined. The results turned out that the essential oils were well-loaded with high encapsulation efficiency and showed a significant slow-release effect. It was also found that the tensile strength and the elongation at break decreased with increasing IC contents, while the thermal stability was enhanced. The incorporation of IC dramatically promoted the antioxidant and antibacterial properties of the chitosan films towards Gram-positive bacteria. Based on our findings, chitosan films containing essential oils-loaded β-CD-EP oligomers may serve as an effective food packaging material.Chitosan (CS) is becoming increasingly popular in food packaging due to its natural degradability and great film-forming properties. Nevertheless, its poor antibacterial properties and inadequate antioxidant properties prevent it from being used effectively. In this study, β-cyclodextrin-epichlorohydrin (β-CD-EP) oligomers were prepared and encapsulated with natural essential oils cinnamaldehyde and thymol, and then the inclusion complexes (IC) were incorporated into chitosan in various contents to afford a series of CS-IC composite films. The impacts of IC on the morphological, mechanical, thermal, and water resistance properties, antioxidant and antibacterial activities of chitosan films, as well as the loading and sustained release behavior of IC, were thoroughly examined. The results turned out that the essential oils were well-loaded with high encapsulation efficiency and showed a significant slow-release effect. It was also found that the tensile strength and the elongation at break decreased with increasing IC contents, while the thermal stability was enhanced. The incorporation of IC dramatically promoted the antioxidant and antibacterial properties of the chitosan films towards Gram-positive bacteria. Based on our findings, chitosan films containing essential oils-loaded β-CD-EP oligomers may serve as an effective food packaging material. Chitosan (CS) is becoming increasingly popular in food packaging due to its natural degradability and great film-forming properties. Nevertheless, its poor antibacterial properties and inadequate antioxidant properties prevent it from being used effectively. In this study, β-cyclodextrin-epichlorohydrin (β-CD-EP) oligomers were prepared and encapsulated with natural essential oils cinnamaldehyde and thymol, and then the inclusion complexes (IC) were incorporated into chitosan in various contents to afford a series of CS-IC composite films. The impacts of IC on the morphological, mechanical, thermal, and water resistance properties, antioxidant and antibacterial activities of chitosan films, as well as the loading and sustained release behavior of IC, were thoroughly examined. The results turned out that the essential oils were well-loaded with high encapsulation efficiency and showed a significant slow-release effect. It was also found that the tensile strength and the elongation at break decreased with increasing IC contents, while the thermal stability was enhanced. The incorporation of IC dramatically promoted the antioxidant and antibacterial properties of the chitosan films towards Gram-positive bacteria. Based on our findings, chitosan films containing essential oils-loaded β-CD-EP oligomers may serve as an effective food packaging material. [Display omitted] •β-CD-EP oligomers were prepared and used to encapsulate the natural essential oils.•The oligomers displayed good sustained release performance for essential oils.•IC enhanced the crystallinity and thermal stability of the chitosan film.•IC improved the antioxidant and antibacterial properties of the chitosan film. Chitosan (CS) is becoming increasingly popular in food packaging due to its natural degradability and great film-forming properties. Nevertheless, its poor antibacterial properties and inadequate antioxidant properties prevent it from being used effectively. In this study, β-cyclodextrin-epichlorohydrin (β-CD-EP) oligomers were prepared and encapsulated with natural essential oils cinnamaldehyde and thymol, and then the inclusion complexes (IC) were incorporated into chitosan in various contents to afford a series of CS-IC composite films. The impacts of IC on the morphological, mechanical, thermal, and water resistance properties, antioxidant and antibacterial activities of chitosan films, as well as the loading and sustained release behavior of IC, were thoroughly examined. The results turned out that the essential oils were well-loaded with high encapsulation efficiency and showed a significant slow-release effect. It was also found that the tensile strength and the elongation at break decreased with increasing IC contents, while the thermal stability was enhanced. The incorporation of IC dramatically promoted the antioxidant and antibacterial properties of the chitosan films towards Gram-positive bacteria. Based on our findings, chitosan films containing essential oils-loaded β-CD-EP oligomers may serve as an effective food packaging material. |
| ArticleNumber | 112504 |
| Author | Zhang, Yu-Cang Zhou, Qi Xu, Wen-Rong Liu, Qun Li, Ting Zhang, Jie Cheng, Jun Bai, Mei-Yan |
| Author_xml | – sequence: 1 givenname: Mei-Yan surname: Bai fullname: Bai, Mei-Yan organization: Key Laboratory of Advanced Materials of Tropical Island Resources of Ministry of Education, Hainan Provincial Key Laboratory of Fine Chemistry, School of Chemical Engineering and Technology or School of Science, Hainan University, Haikou 570228, PR China – sequence: 2 givenname: Qi surname: Zhou fullname: Zhou, Qi organization: Key Laboratory of Advanced Materials of Tropical Island Resources of Ministry of Education, Hainan Provincial Key Laboratory of Fine Chemistry, School of Chemical Engineering and Technology or School of Science, Hainan University, Haikou 570228, PR China – sequence: 3 givenname: Jie surname: Zhang fullname: Zhang, Jie organization: Key Laboratory of Advanced Materials of Tropical Island Resources of Ministry of Education, Hainan Provincial Key Laboratory of Fine Chemistry, School of Chemical Engineering and Technology or School of Science, Hainan University, Haikou 570228, PR China – sequence: 4 givenname: Ting surname: Li fullname: Li, Ting organization: Key Laboratory of Advanced Materials of Tropical Island Resources of Ministry of Education, Hainan Provincial Key Laboratory of Fine Chemistry, School of Chemical Engineering and Technology or School of Science, Hainan University, Haikou 570228, PR China – sequence: 5 givenname: Jun surname: Cheng fullname: Cheng, Jun organization: Key Laboratory of Advanced Materials of Tropical Island Resources of Ministry of Education, Hainan Provincial Key Laboratory of Fine Chemistry, School of Chemical Engineering and Technology or School of Science, Hainan University, Haikou 570228, PR China – sequence: 6 givenname: Qun surname: Liu fullname: Liu, Qun organization: Key Laboratory of Advanced Materials of Tropical Island Resources of Ministry of Education, Hainan Provincial Key Laboratory of Fine Chemistry, School of Chemical Engineering and Technology or School of Science, Hainan University, Haikou 570228, PR China – sequence: 7 givenname: Wen-Rong surname: Xu fullname: Xu, Wen-Rong email: xuwr2016@hainanu.edu.cn organization: Key Laboratory of Advanced Materials of Tropical Island Resources of Ministry of Education, Hainan Provincial Key Laboratory of Fine Chemistry, School of Chemical Engineering and Technology or School of Science, Hainan University, Haikou 570228, PR China – sequence: 8 givenname: Yu-Cang surname: Zhang fullname: Zhang, Yu-Cang email: yczhang@jmu.edu.cn organization: College of Food and Biological Engineering, Jimei University, Xiamen 361021, PR China |
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| SubjectTerms | Antibacterial Antioxidant antioxidants chitosan Chitosan film encapsulation Essential oils tensile strength thermal stability thymol β-cyclodextrin |
| Title | Antioxidant and antibacterial properties of essential oils-loaded β-cyclodextrin-epichlorohydrin oligomer and chitosan composite films |
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