Experimental Evaluation of The Effectiveness of Orange Peel/ Chitosan Nanoparticles | ||
| Food Technology Research Journal | ||
| Volume 2, Issue 1, September 2023, Pages 40-49 PDF (663.06 K) | ||
| DOI: 10.21608/ftrj.2023.315672 | ||
| Author | ||
| Ghada Hessien* | ||
| special food and nutrition department, food technology research institute | ||
| Abstract | ||
| Chitosan nanoparticles (CSNPs) are a useful vehicle for incorporating the highlysensitive components of orange peel extract. The aims of this study were to produce OPE-loaded CSNPs and characterize their physical, structural, antioxidant, and antibacterial properties. Chitosan ratios of 2:1 (v/v) allowed for the effective synthesis of physically stable CSNPs. A good mean diameter and a consistent zeta potential were seen in the size distribution profile of the OPE loading at chitosan nanoparticles. The OPE was physically entrapped within NPs because Fourier Transform Infrared (FTIR) examination of the OPE and OPE-CSNPs revealed no obvious spectrum changes, writing down no probable chemical interaction between the OPE and OPE-CSNPs. Furthermore, FTIR spectra of pure OPE and chitosan nanoparticles CSNPs loading of orange peel extract revealed that there was a slight shift in the peaks of the chitosan nanoparticles CSNPs loading of orange peel extract as compared to orange peel extract (OPE), as well as a slight decrease in the disparity of those peaks in the chitosan nanoparticles loading of orange peel extract, and it is clearly evident that the OPE-loaded with CSNPs, however, had more inhibitory antibacterial action as compared to OPE alone. This could mean that the OPE leakage from NPs is successfully constrained by loading of OPE into CSNPs. | ||
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