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.

Effect of pH and TPP concentration on chemico-physical properties, release kinetics and antifungal activity of Chitosan-TPP-Ungeremine microbeads / Moeini, Arash; Cimmino, Alessio; Dal Poggetto, Giovanni; Di Biase, Mariaelena; Evidente, Antonio; Masi, Marco; Lavermicocca, Paola; Valerio, Francesca; Leone, Antonella; Santagata, Gabriella; Malinconico, Mario. - In: CARBOHYDRATE POLYMERS. - ISSN 0144-8617. - 195:(2018), pp. 631-641. [10.1016/j.carbpol.2018.05.005]

Effect of pH and TPP concentration on chemico-physical properties, release kinetics and antifungal activity of Chitosan-TPP-Ungeremine microbeads

Moeini, Arash
Writing – Original Draft Preparation
;
Cimmino, Alessio
Writing – Review & Editing
;
Evidente, Antonio
Supervision
;
Masi, Marco
Membro del Collaboration Group
;
2018

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.
2018
Effect of pH and TPP concentration on chemico-physical properties, release kinetics and antifungal activity of Chitosan-TPP-Ungeremine microbeads / Moeini, Arash; Cimmino, Alessio; Dal Poggetto, Giovanni; Di Biase, Mariaelena; Evidente, Antonio; Masi, Marco; Lavermicocca, Paola; Valerio, Francesca; Leone, Antonella; Santagata, Gabriella; Malinconico, Mario. - In: CARBOHYDRATE POLYMERS. - ISSN 0144-8617. - 195:(2018), pp. 631-641. [10.1016/j.carbpol.2018.05.005]
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11588/721290
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