Chitosan beads with Calamondin essential oil: Antioxidant, antimicrobial, physical, and structural properties
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Abstract
Chitosan, a biopolymer renowned for its biodegradability and antimicrobial properties, is frequently enhanced with essential oils (EOs) to improve functionality. This study investigated the impact of incorporating calamondin EO (CmEO) into chitosan beads on their physicochemical properties, antioxidant activity, antibacterial efficacy, and structural characteristics. The incorporation of CmEO improved the sphericity of the beads, ranging from 68.20% to 87.59%, and produced 177–263 beads per 10 mL of solution, depending on the formulation. The addition of CmEO to chitosan beads significantly boosted antioxidant activity, with the highest concentration exhibiting radical scavenging activity of 77.96%. Antibacterial assays revealed that the chitosan beads with CmEO could inhibit the growth of Escherichia coli, Bacillus cereus, Salmonella enteritidis, and Staphylococcus aureus. Structural analysis shows significant changes on the bead surface corresponding to changes in CmEO concentration. These findings highlight the potential of chitosan-based materials enriched with EOs for sustainable food preservation.
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This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
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