出版社：Sociedade Brasileira de Ciência e Tecnologia de Alimentos
摘要：In this study, cinnamon (Cinnamomum zeylanicum), thyme (Thymus vulgaris) and Schinus molle essential oils (at 125, 250 and 500 µg/mL) were encapsulated in chitosan nanoparticles by ionotropic gelation. Their antimicrobial activity against Staphylococcus aureus ATCC 25923, Enterococcus sp., Escherichia coli ATCC 25922, Klebsiella pneumoniae (BLEE +) and Pseudomona aeruginosa carbapenemase producer was evaluated. The obtained nanoparticles exhibited a regular distribution and spherical shape with size range of 19.7 to 361 nm as observed by using a laser light scattering equipment. It was found that the studied chitosan nanoparticles with essential oils showed high antimicrobial effect than the chitosan and essential oils alone. Enterococcus sp. was the most sensitive bacteria and S. aureus the most resistant. Chitosan nanoparticles and chitosan nanoparticles with cinnamon and thyme essential oils were capable to inhibit growth of Enterococcus sp. and K. pneumoniae. This study demonstrated that chitosan nanoparticles with essential oils were effective against some foodborne pathogens.
