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In this work, essential oil was extracted from nettle leaves and encapsulated in chitosan nanoparticles by a two-stage of emulsion-ionic gelation method. An acceptable retention rate (59.5 to 68.2%) of… Click to show full abstract
In this work, essential oil was extracted from nettle leaves and encapsulated in chitosan nanoparticles by a two-stage of emulsion-ionic gelation method. An acceptable retention rate (59.5 to 68.2%) of nettle essential oil (NEO) loaded in chitosan nanoparticles was achieved. Also, Fourier transform infrared (FTIR) spectroscopy and X-ray diffraction (XRD) also confırmed successful introducing and loading NEO in chitosan. The nanoparticles displayed an average size of 208.3–369.4 nm. NEO-loaded chitosan nanoparticles had greater antioxidant activity than the free form of NEO. Furthermore, the antibacterial activity of NEO-loaded chitosan nanoparticles was high against S. aureus and E. coli (inhibition zone diameter of 4.11–3.95 cm). Based on these results, the encapsulation of EOs in chitosan nanoparticles are promising candidate to be used in food and pharmaceutical products for novel applications.
Journal Title: Journal of Food Measurement and Characterization
Year Published: 2020
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