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Development and optimization of pH-responsive PLGA-chitosan nanoparticles for triggered release of antimicrobials

Pola, Cícero C., Moraes, Allan R.F., Medeiros, Eber A.A., Teófilo, Reinaldo F., Soares, Nilda F.F., Gomes, Carmen L.
Food chemistry 2019
Salmonella Typhimurium, Staphylococcus aureus, anti-infective agents, antimicrobial properties, chitosan, encapsulation, food safety, models, nanoparticles, pH, pathogens
The aim of this work was to develop and optimize a pH-responsive nanoparticle based on poly(D,L-lactide-co-glycolide) (PLGA) and chitosan (CHIT) for delivery of natural antimicrobial using trans-cinnamaldehyde (TCIN) as a model compound. The optimization was performed using a central composite design and the desirability function approach. The optimized levels of variables considering all significant responses were 4% (w/w) of TCIN and 6.75% (w/w) of CHIT. After, optimized nanoparticles were produced and characterized according to their physicochemical properties and their antimicrobial activity against Salmonella Typhimurium and Staphylococcus aureus. Optimized nanoparticles characterization indicated a satisfactory TCIN encapsulation (33.20 ± 0.85%), spherical shape, pH-responsive controlled release, with faster release in the presence of CHIT at low pH, and enhanced antimicrobial activity against both pathogens. TCIN encapsulation using PLGA coated with CHIT enhanced its antimicrobial activity and generated a delivery system with pH-sensitivity for controlled release with promising properties for food safety applications.