Physicochemical characterization of chitosan nanoparticles and nanocapsules incorporated with lime essential oil and their antibacterial activity against food-borne pathogens

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• 作者：M.E. Sotelo-Boyá ; s^a ; Z.N. Correa-Pacheco^a ; ^b ; ^{zncorreapa@conacyt.mx} ; S. Bautista-Bañ ; os^a ; M.L. Corona-Rangel^a
• 关键词：Antibacterial activity ; Chitosan nanoparticles ; Chitosan nanocapsules ; Lime essential oil ; Food-borne pathogens
• 刊名：LWT - Food Science and Technology
• 出版年：2017
• 出版时间：April 2017
• 年：2017
• 卷：77
• 期：Complete
• 页码：15-20
• 全文大小：1102 K
• 卷排序：77

文摘

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.