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Characterization of chrysanthemum essential oil triple-layer liposomes and its application against Campylobacter jejuni on chicken

Author:
Lin, Lin, Gu, Yulei, Sun, Yanhui, Cui, Haiying
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2019 v.107 pp. 16-24
ISSN:
0023-6438
Subject:
Campylobacter jejuni, Chrysanthemum, Fourier transform infrared spectroscopy, antibacterial properties, chicken meat, chitosan, encapsulation, essential oils, oxidation, particle size, pectins, phospholipids, polymers, storage quality, storage temperature, storage time, zeta potential
Abstract:
For improving stability of liposomes, the chitosan and pectin modified chrysanthemum essential oil (CHEO) liposomes were prepared. The average particle size of CHEO liposome was 132.4 nm with polymer dispersity index (PDI) of 0.152, zeta potential of −37.6 mV. Results showed that the formation of CHEO liposomes was efficient (encapsulation efficiency 42.73%) and loading content was 1.28 mg/mL. A modified layer-by-layer electrostatic deposition method was followed to prepare CHEO triple-layer liposomes. Chitosan was used as second layer then pectin as third layer of liposomes. The optimal concentrations of chitosan and pectin were 0.050 mg/mL. Particle size of CHEO triple-layer liposomes increased to 2148.4 nm with PDI of 0.183. Zeta potential was −15.3 mV. Results of FTIR confirmed that CHEO triple-layer liposomes were fabricated successfully. Phospholipids oxidation, release rate and storage stability of CHEO triple-layer liposomes were also analyzed at different temperature (4, 12, 25, 37 °C) in storage period (15 days), which revealed CHEO triple-layer liposomes were more stable than single-layer and double-layer liposomes (p < 0.05). Besides, CHEO triple-layer liposomes possessed high antibacterial activity against Campylobacter jejuni on chicken during 14-days storage at a temperature range (4–37 °C), without impact on the quality of chicken.
Agid:
6328244