Abstract

In this study, chitosan based microbeads containing Ungeremine, an antimicrobial alkaloid particularly active against Penicillium roqueforti, a filamentous fungus responsible of the bakery products deterioration, were prepared by external gelation by using sodium tripolyphosphate (TPP) as crosslinking agent. The stability of the beads, as well as the loading efficiency of the bioactive molecule, were assessed at different pH and TPP concentrations resulting particularly enhanced at low pH. All the microbeads evidenced antimicrobial activity against Penicillium roqueforti. The release kinetics of Ungeremine was tailored by opportunely modulating pH and TPP concentrations. Morphological analysis evidenced the improvement of the structural crosslinking density of microbeads including Ungeremine and spectroscopic analysis emphasized the active participation of Ungeremine to the crosslinking process occurring between chitosan and TPP. Finally, thermogravimetric analysis confirmed the increasing of free volume in three-dimensional networks and their liability to thermal degradation.

Autore Pugliese

• Valerio Francesca , Lavermicocca Paola , Leone Antonella , Di Biase Mariaelena

Tutti gli autori

• A. Moheini ; A. Cimmino ; G. Dal Poggetto ; M. Di Biase ; A. Evidente ; M. Masi ; P. Lavermicocca; F. Valerio ; A. Leone ; G. Santagata; M. Malinconico

Titolo volume/Rivista

Carbohydrate polymers

Anno di pubblicazione

2018

ISSN

0144-8617

ISBN

Non Disponibile

Numero di citazioni Wos

Nessuna citazione

Ultimo Aggiornamento Citazioni

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Numero di citazioni Scopus

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Ultimo Aggiornamento Citazioni

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Settori ERC

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Codici ASJC

Non Disponibile