چكيده لاتين
Food safety and security have always been of paramount importance, and in this
context, the shelf life of food is crucial. The shelf life of food depends on various
factors, including production and storage conditions. Contamination of food by
bacteria is one of the most significant causes of disease in humans and animals. The
use of nanotechnology is one of the modern methods employed to improve the
quality and shelf life of food, which can be utilized in various forms in the food
industry and other industries. One of these methods is the use of nanoparticles as
carriers for loading bioactive compounds, which protects them and enhances their
various biological properties. In this study, chitosan nanoparticles were initially
synthesized using the ionic gelation method, and the optimal concentrations of
chitosan and tripolyphosphate were examined. Subsequently, the optimal amounts
of clove oil and vitamin E for the preparation of stable nanoemulsions were
investigated, with concentrations of 3.5 mg/mL of vitamin E and 3.9 mg/mL of
clove oil in equal volume ratios being selected. Then, chitosan-coated
nanoemulsions were prepared and characterized using transmission and scanning
electron microscopy, FTIR, DLS, and zeta sizer, which showed spherical and stable
nanoparticles with a hydrodynamic diameter of 306.6 nm and a zeta potential of -
17. The MTT assay also demonstrated that the resulting nanoparticles are highly
biocompatible. Additionally, the agar well diffusion test on Staphylococcus aureus
and Escherichia coli bacteria showed that among the loaded chitosan nanoparticles,
chitosan nanoparticles containing clove oil exhibited the highest antibacterial
effects, creating halos with diameters of 17 and 14 mm, respectively. The minimum
inhibitory concentration and minimum bactericidal concentration for chitosan
nanoparticles containing clove oil on Staphylococcus aureus were found to be 550
and 1200 µg/mL, respectively. The antioxidant effects of the nanoparticles were
also examined using DPPH and ABTS methods, showing that chitosan
nanoparticles loaded with clove oil at a concentration of 2200 µg/mL had the
highest antioxidant activity with 75% free radical inhibition. Based on the results,
chitosan nanoparticles are good carriers for loading plant oils, and chitosan
nanoparticles containing clove oil, due to their desirable antibacterial and
antioxidant properties, can be suitable options for various food applications
