Food and Fermentation Industries >

2019 , Vol. 45 >Issue 23: 121 - 127

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.021569

Preparation and characterization of cinnamon essential oil-loaded chitosan nanocapsule and its antibacterial and antioxidant activities in vitro

  • LI Xinling ,
  • KANG Huaibin ,
  • ZHANG Huiyun
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  • 1 (College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, China)
    2 (National Experimental Teching Demonstrion Center of Food Processing and Safety, Luoyang 471023, China)

Received date: 2019-07-05

  Online published: 2020-02-11

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Abstract

In this study chitosan was used as wall material to prepare cinnamon essential oil-loaded chitosan nanocapsules (CEIO-NPs) by emulsion-gelation method. The effects of preparation conditions on particle size and zeta potential of CEIO-NPs were investigated, and the physical properties of the prepared CEIO-NPs were characterized. Meanwhile, the antimicrobial and antioxidant properties of CEIO-NPs in vitro were determined by inhibition zone method and DPPH method. The results indicated that the average particle size of CEIO-NPs was 178 nm and zeta potential was 33.72 mV. Raman spectroscopy showed that cinnamon essential oil had been successfully encapsulated in nanocapsules. In addition, CEIO-NPs had excellent sustained release property as well as good antimicrobial and antioxidant activities. Overall, CEIO-NPs may be a potential natural antibacterial and antioxidant applied in the field of food and medicine.

Key words： cinnamon; chitosan; nanocapsules; antibacterial; antioxidant

Cite this article

LI Xinling , KANG Huaibin , ZHANG Huiyun . Preparation and characterization of cinnamon essential oil-loaded chitosan nanocapsule and its antibacterial and antioxidant activities in vitro[J]. Food and Fermentation Industries, 2019 , 45(23) : 121 -127 . DOI: 10.13995/j.cnki.11-1802/ts.021569

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