Physicochemical characterization of chitosan nanoparticles and nanocapsules incorporated with lime essential oil and their antibacterial activity against food-borne pathogens
Lime essential oil was incorporated into chitosan nanoparticles and nanocapsules. The antibacterial activity was higher for nanoparticles than for nanocapsules. The highest antibacterial activity was observed against S. dysenteriae. The minimum inhibitory volume was 40 μL with an inhibition halo of 3.5 cm.