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Research Article

Fabrication of Oregano-Olive Oil Loaded PVA/Chitosan Nanoparticles via Electrospraying Method

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ABSTRACT

Recently, a large number of studies on new methods has\been carried out to increase the antimicrobial activity of bioactive compounds in essential oils. One of the most effective ways is to encapsulate them within some polymer matrix for preservation and extending their bioactive properties. This study appears to be the first attempt to fabricate oregano-olive oil-loaded nanoparticles for increasing bioactive properties. In this study, mixtures of polyvinyl alcohol (PVA) and chitosan were electrosprayed to obtain polymeric nanoparticles in which a mixture of oregano-olive oil was encapsulated. The electrospraying parameters were optimized under static conditions. The fabricated nanoparticles were characterized in terms of their molecular, thermal, and bioactive properties. Antifungal activity of the nanoparticles was tested against some fungal pathogens; Colletotrichum gloeosporioides, Botrytis cinerea, Penicillium chrysogenum. Antioxidant activity of the olive oil, oregano essential oil, and oil-loaded nanoparticles was determined according to 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical scavenging method. The results of this study indicated that oil-loaded nanoparticles have a potential to be used as an antimicrobial agent in food preservation applications.

摘要

近年来,人们对提高精油中生物活性化合物的抗菌活性的新方法进行了大量的研究. 最有效的方法之一是将它们包覆在某些聚合物基体中,以保存和延长它们的生物活性. 这项研究似乎是首次尝试制造载有牛至橄榄油的纳米颗粒,以提高其生物活性. 本研究以聚乙烯醇(PVA)与壳聚糖的混合物为原料,电喷雾法制备聚合物纳米粒子,并将牛至橄榄油的混合物包裹其中. 在静态条件下优化了电喷涂工艺参数. 对制备的纳米粒子进行了分子、热和生物活性的表征. 对纳米粒子的抗真菌活性进行了测试;炭疽杆菌、灰霉、青霉. 采用1,1-二苯基-2-苦基肼(DPPH)自由基清除法测定了橄榄油、牛至挥发油和载油纳米颗粒的抗氧化活性. 本研究的结果表明,载油纳米颗粒有潜力作为一种抗菌剂在食品保鲜应用.

Disclosure statement

The authors declare that no conflicts of interest exist.

Additional information

Funding

This work was supported by the Turkiye Scholarships [17XK000171].

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