Development and characterization of antimicrobial alginate hydrogel beads filled with cinnamon essential oil nanoemulsion
Source abstract
Abstract
The aim of the present study was to investigate the characteristics of alginate beads filled with cinnamon essential oil nanoemulsions (CEONs). The influence of the alginate and CaCl2 concentrations on their physical, antimicrobial and antioxidant properties was studied. The droplet size of CEON was 146.20 ± 39.28 nm and the zeta potential was −33.8 ± 0.72 mV demonstrating proper nanoemulsions stability. Decreasing the alginate and CaCl2 concentrations resulted in higher EOs release due to the increased pore size of the alginate beads. The scavenging activity of DPPH of beads was found to be dependent on the alginate and calcium ion concentrations which affected the pore size of the fabricated beads. The FT-IR results declared the new bands in the spectra of filled hydrogel beads, which verified the encapsulation of EOs in the beads. The surface morphology of beads was studied using SEM images which showed the spherical shape and porous structure of alginate beads. In addition, the alginate beads filled with CEO nanoemulsion demonstrated strong antibacterial activity.
Source: openalex_inverted_index · Quality: baseline
Research context
OpenAlex topics: Microencapsulation and Drying Processes · Enzyme Catalysis and Immobilization · Proteins in Food Systems
SciVX discovery tags are terminology-based. OpenAlex topics are source-provided classifications.
Affiliations
Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran
Department of Food Science and Technology, College of Agriculture and Natural Resources, University of Tehran, Karaj, Iran
Funding
Shiraz University
References (35)
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