Ingeniería de alimentos

 

Characterization of chitosan nanoparticles added with essential oils. In vitro effect on Pectobacterium carotovorum

 

Caracterización de nanopartículas de quitosano adicionadas con aceites escenciales. Efecto in vitro en Pectobacterium carotovorum

 

M.E. Sotelo-Boyás¹, G. Valverde-Aguilar², M. Plascencia-Jatomea³, Z.N. Correa-Pacheco⁴, A. Jiménez-Aparicio¹, J. Solorza-Feria¹, L. Barrera-Necha¹, S. Bautista-Baños¹*

 

¹ Instituto Politécnico Nacional-Centro de Desarrollo de Productos Bióticos. Carretera Yautepec-Jojutla, km 6.8, San Isidro, Yautepec, Morelos, México CP 62730. ^*Corresponding author. E-mail: sbautis@ipn.mx

² Centro de Investigación en Ciencia Aplicada y Tecnología Avanzada Unidad Legaría, Instituto Politécnico Nacional. Legaría 694, Colonia Irrigación, Miguel Hidalgo, CP 11500 Ciudad de México, Distrito Federal, México.

³ Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Blvd. Luis Encinas y Rosales s/n, Col. Centro, PO Box 1658, Hermosillo, Sonora CP 83000, México. D.F.

⁴ CONACYT Research Fellow -Instituto Politécnico Nacional-Centro de Desarrollo de Productos Bióticos. Carretera Yautepec-Jojutla, km 6.8, San Isidro, Yautepec, Morelos, México CP 62730.

 

Received November 6, 2014;
Accepted September 12, 2015.

 

Abstract

Chitosan is a biomacromolecule with antibacterial activity against a broad sectrum of bacteria, while essential oils are known to possess antimicrobial activity. In this work, lime and thyme essential oils were encapsulated in chitosan nanoparticles by nanoprecipitation method. The success of the encapsulation was confirmed by Scanning Electron Microscopy (SEM), Energy Dispersive Spectroscopy (EDS), Fourier Transform Infrared Spectroscopy (FTIR) and Z Potential. The obtained nanoparticles exhibited a regular distribution and spherical shape with size range of 117-250nm. The antibacterial activity of the chitosan nanoparticles and chitosan nanoparticles added with thyme essential oil presented a significant inhibitory effect on the growth of Pectobacterium carotovorum.

Keywords: phytopathogenic bacteria, thyme, lime, antimicrobials, polymer.

 

Resumen

El quitosano es una biomacromolécula con actividad antibacterial contra un amplio espectro de bacterias, mientras que los aceites esenciales son reconocidos por poseer actividad antimicrobiana. En este trabajo, aceites esenciales de limón y tomillo se encapsularon en nanopartículas de quitosano, mediante el método de nanoprecipitación. El éxito de la encapsulación se confirmó mediante Microscopía Electrónica de Barrido (SEM), Espectroscopia de Energía Dispersa (EDS), Espectroscopia Infrarroja de Transformada de Fourier (FTIR) y Potencial Z. Las nanopartículas que se obtuvieron presentaron una distribución regular y forma esférica con un tamaño promedio de 117-250 nm. La actividad antibacteriana de las nanopartículas de quitosano y nanopartículas de quitosano adicionadas con aceites esenciales de tomillo tuvieron un efecto inhibitorio significativo en el desarrollo de Pectobacterium carotovorum.

Palabras clave: bacterias patógenas, tomillo, limón, antimicrobianos, polímero.

 

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Acknowledgements

We would like to thanks to the National Council of Science and Technology (CONACYT) through a grant for the PhD in Development of Biotic Products within the Doctoral Program of the Centre for Development of Biotic Products-National Polytechnic Institute (CONACYT 166354). The authors also acknowledge funding from CONACYT 251151 and SIP 20150030 projects and the assistance of Dr. Miguel Angel Aguilar-Méndez of CICATA-Legaria-IPN, for his assistance in making Z potential measurements and to Mario García (SEM/EDS) for technical assistance (IPN).

 

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