The Experts below are selected from a list of 210 Experts worldwide ranked by ideXlab platform
Andreii S. Kritchenkov - One of the best experts on this subject based on the ideXlab platform.
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New water-soluble chitin derivative with high antibacterial properties for potential application in active Food Coatings
Food chemistry, 2020Co-Authors: Andreii S. Kritchenkov, Anton R. Egorov, Aleh V. Kurliuk, A. V. Kletskov, Alexander G. Tskhovrebov, Natallia V. Zhaliazniak, Tatsiana V. Shakola, Victor N. KhrustalevAbstract:The synthesis of new chitin derivatives through ultrasound-assisted treatment of the chitin with 1-azido-3-chloropropan-2-ol under Green Chemistry conditions is described. This is the first example of ultrasound-assisted polymer analogues transformation of chitin unaccompanied by noticeable backbone degradation or deacetylation. The obtained water-soluble azido chitin derivatives are characterized by high antibacterial activity, which is comparable with that of commercial antibiotics ampicillin and gentamicin. At the same time, they were demonstrated almost identical in vitro toxicity as unmodified chitin and chitosan. The antibacterial activity of the obtained polymers is mainly provided by azido moiety in their macromolecules. The conjugation of azido moiety to chitin backbone strongly diminishes the toxicity of the azido pharmacophore, but preserves its antibacterial properties. The most potent chitin derivative was used for the film coating of Ricotta cheese samples. This Food coating proved to be efficient for the prolongation of shelf life of Ricotta cheese.
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Novel biopolymer-based nanocomposite Food Coatings that exhibit active and smart properties due to a single type of nanoparticles.
Food chemistry, 2020Co-Authors: Andreii S. Kritchenkov, Anton R. Egorov, Olga V. Volkova, Aleh V. Kurliuk, Alexey A. Artemjev, Hong Hieu Truong, Giang Le-nhat-thuy, Thanh Van Tran Thi, Nguyen Van TuyenAbstract:Abstract We used nanoparticles which possess simultaneously active (antimicrobial, UV-protective and antioxidant) and smart (temperature sensing) properties. The nanoparticles (2Rh = 450 nm, PDI = 0.118 ± 0.014, ζ-potential = 21 mV and Tg = 8 ± 1 °C) are based on polyethylene glycol (PEG)/methyl cellulose (MC) core with anthocyanidin and sodium acetate, and chitosan/gallotannin-based shell. The core of nanoparticles acts as a temperature indicator, changing its color from colorless into deep purple at 8 °C, while the shell provides antimicrobial (due to chitosan), UV-protective and antioxidant (due to gallotannin) effects. We incorporated these nanoparticles into the chitosan matrix. The Coatings demonstrated improved mechanical and barrier properties compared with the pure chitosan coating. The elaborated Coatings pronouncedly improve the shelf-life of Ricotta cheese. Moreover, they serve as thermo indicators, which warn about cheese storage at an unacceptable temperature. Thus, we developed new Coatings in which all properties are enabled by a single type of nanoparticles.
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Efficient reinforcement of chitosan-based Coatings for Ricotta cheese with non-toxic, active, and smart nanoparticles
Progress in Organic Coatings, 2020Co-Authors: Andreii S. Kritchenkov, Anton R. Egorov, Niyaz Z. Yagafarov, Olga V. Volkova, Ludmila A. Zabodalova, Elena P. Suchkova, Aleh V. Kurliuk, Victor N. KhrustalevAbstract:Abstract We developed new smart and active nanoparticles with a thermal sensing core and antibacterial, antioxidant, and UV-absorbing shell. Incorporation of the newly designed nanoparticles into the chitosan matrix in a CS:NPs mass ratio 1:0.5 results in advanced nanocomposite Food Coatings, which possess enhanced mechanical and barrier properties, together with higher antibacterial, antioxidant, and UV-absorbing activity. Moreover, the resultant Food Coatings are non-toxic. Thus, we prepared new Food Coatings, in which active (antibacterial, antioxidant, UV-absorbing) and smart (temperature sensitive) properties are enabled by the same single type of nanoparticles. The developed Food Coatings are efficient for the prolongation and improvement of shelf life of Ricotta cheese.
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Active antibacterial Food Coatings based on blends of succinyl chitosan and triazole betaine chitosan derivatives
Food Packaging and Shelf Life, 2020Co-Authors: Andreii S. Kritchenkov, Anton R. Egorov, Niyaz Z. Yagafarov, Olga V. Volkova, Ludmila A. Zabodalova, Elena P. Suchkova, Aleh V. Kurliuk, M N Kurasova, Artem P Dysin, Tatsiana V. ShakolaAbstract:Abstract In this work, we demonstrate that highly antibacterially active triazole betaine chitosan (TBC) component can be incorporated into succinyl chitosan sodium salt (SC-Na) matrix by simple mixing to afford quite compact and uniform films. Blending of SC-Na and TBC improves tensile strength and simultaneously diminishes oxygen and water vapor permeability of the formed blend films. These improvements are most pronounced for blend films with SC-Na:TBC ratio 1:1. Test applications of the blend films as Food Coatings for bananas reduced their weight loss, vitamin C loss, and respiration rate, and this resulted in a significantly extended shelf life of the coated bananas. Moreover, the prepared blend films are non-toxic since they are composed of non-toxic SC-Na and TBC. Finally, we demonstrate that the incorporation of TBC into the SC-Na matrix dramatically enhances the antibacterial activity of the blend Coatings with a high TBC fraction (50 % and higher) and these results are among the best reported in the field of antibacterial films so far.
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novel non toxic high efficient antibacterial azido chitosan derivatives with potential application in Food Coatings
Food Chemistry, 2019Co-Authors: Andreii S. Kritchenkov, Anton R. Egorov, Olga V. Volkova, Aleh V. Kurliuk, Alexander G. Tskhovrebov, M N Kurasova, Tatyana V Meledina, Nikita A Lipkan, Tatsiana V. ShakolaAbstract:Abstract In this work, we developed a simple method for the preparation of N-(3-azido-2-hydroxypropyl)chitosan. We compared the antibacterial activity of N-(3-azido-2-hydroxypropyl)chitosans and previously synthesized N-(2-azidoethyl)chitosans. N-(3-azido-2-hydroxypropyl)chitosans possess higher antibacterial effect which is comparable with that of ampicillin and gentamicin. The effect is due to azido pharmacophore –CH2–CH(OH)–CH2–N3 (for N-(3-azido-2-hydroxypropyl)chitosan) or –CH2–CH2–N3 (for N-(2-azidoethyl)chitosan) introduced in chitosan chain, since the corresponding organic azides NH2–CH2–CH2–N3 and NH2–CH2–CH2–N3 are characterized by high antibacterial activity. However, high antibacterial organic azides NH2–CH2–CH2–N3 and NH2–CH2–CH2–N3 are characterized by high toxicity. Their conjugation to the chitosan chain saves their antibacterial effect, but strongly diminishes their toxicity, and the toxicity of the resulting derivatives is comparable with that of the starting chitosan. These findings are of interest to Food science, since novel effective Food Coatings can be developed on basis of prepared derivatives.
Susana C M Fernandes - One of the best experts on this subject based on the ideXlab platform.
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Role of chitin nanocrystals and nanofibers on physical, mechanical and functional properties in thermoplastic starch films
Food Hydrocolloids, 2015Co-Authors: Asier M. Salaberria, Rene H. Diaz, Jalel Labidi, Susana C M FernandesAbstract:The purpose of this work was to evaluate and compare the role of different nano-chitin morphologies on the structural and functional properties of thermoplastic starch-based films prepared by casting-evaporation approach. The introduction of chitin nano-objects - nanocrystals (CHNC) and nanofibers (CHNF) in concentrations of 5-20% - in thermoplastic starch-based matrices resulted in the enhancement of the final properties of the nanocomposite films in a morphological-dependent manner. The obtained data clearly demonstrate that the nanocomposite films elaborated with chitin nano-objects showed superior mechanical, thermal, barrier and antifungal properties as compared to those prepared with unfilled thermoplastic starch films. Furthermore, chitin nano-objects content, shape and size, were found to be an important role to the final properties of the thermoplastic starch nanocomposite films. Our findings highlight the potential use of such chitin nano-objects in thermoplastic starch-based matrices to be applied in functional Food Coatings and packaging.
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Role of chitin nanocrystals and nanofibers on physical, mechanical and functional properties in thermoplastic starch films
Food Hydrocolloids, 2015Co-Authors: Asier M. Salaberria, Rene H. Diaz, Jalel Labidi, Susana C M FernandesAbstract:The purpose of this work was to evaluate and compare the role of different nano-chitin morphologies on the structural and functional properties of thermoplastic starch-based films prepared by casting-evaporation approach. The introduction of chitin nano-objects - nanocrystals (CHNC) and nanofibers (CHNF) in concentrations of 5-20% - in thermoplastic starch-based matrices resulted in the enhancement of the final properties of the nanocomposite films in a morphological-dependent manner. The obtained data clearly demonstrate that the nanocomposite films elaborated with chitin nano-objects showed superior mechanical, thermal, barrier and antifungal properties as compared to those prepared with unfilled thermoplastic starch films. Furthermore, chitin nano-objects content, shape and size, were found to be an important role to the final properties of the thermoplastic starch nanocomposite films. Our findings highlight the potential use of such chitin nano-objects in thermoplastic starch-based matrices to be applied in functional Food Coatings and packaging. © 2014 Elsevier Ltd.
Anton R. Egorov - One of the best experts on this subject based on the ideXlab platform.
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New water-soluble chitin derivative with high antibacterial properties for potential application in active Food Coatings
Food chemistry, 2020Co-Authors: Andreii S. Kritchenkov, Anton R. Egorov, Aleh V. Kurliuk, A. V. Kletskov, Alexander G. Tskhovrebov, Natallia V. Zhaliazniak, Tatsiana V. Shakola, Victor N. KhrustalevAbstract:The synthesis of new chitin derivatives through ultrasound-assisted treatment of the chitin with 1-azido-3-chloropropan-2-ol under Green Chemistry conditions is described. This is the first example of ultrasound-assisted polymer analogues transformation of chitin unaccompanied by noticeable backbone degradation or deacetylation. The obtained water-soluble azido chitin derivatives are characterized by high antibacterial activity, which is comparable with that of commercial antibiotics ampicillin and gentamicin. At the same time, they were demonstrated almost identical in vitro toxicity as unmodified chitin and chitosan. The antibacterial activity of the obtained polymers is mainly provided by azido moiety in their macromolecules. The conjugation of azido moiety to chitin backbone strongly diminishes the toxicity of the azido pharmacophore, but preserves its antibacterial properties. The most potent chitin derivative was used for the film coating of Ricotta cheese samples. This Food coating proved to be efficient for the prolongation of shelf life of Ricotta cheese.
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Novel biopolymer-based nanocomposite Food Coatings that exhibit active and smart properties due to a single type of nanoparticles.
Food chemistry, 2020Co-Authors: Andreii S. Kritchenkov, Anton R. Egorov, Olga V. Volkova, Aleh V. Kurliuk, Alexey A. Artemjev, Hong Hieu Truong, Giang Le-nhat-thuy, Thanh Van Tran Thi, Nguyen Van TuyenAbstract:Abstract We used nanoparticles which possess simultaneously active (antimicrobial, UV-protective and antioxidant) and smart (temperature sensing) properties. The nanoparticles (2Rh = 450 nm, PDI = 0.118 ± 0.014, ζ-potential = 21 mV and Tg = 8 ± 1 °C) are based on polyethylene glycol (PEG)/methyl cellulose (MC) core with anthocyanidin and sodium acetate, and chitosan/gallotannin-based shell. The core of nanoparticles acts as a temperature indicator, changing its color from colorless into deep purple at 8 °C, while the shell provides antimicrobial (due to chitosan), UV-protective and antioxidant (due to gallotannin) effects. We incorporated these nanoparticles into the chitosan matrix. The Coatings demonstrated improved mechanical and barrier properties compared with the pure chitosan coating. The elaborated Coatings pronouncedly improve the shelf-life of Ricotta cheese. Moreover, they serve as thermo indicators, which warn about cheese storage at an unacceptable temperature. Thus, we developed new Coatings in which all properties are enabled by a single type of nanoparticles.
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Efficient reinforcement of chitosan-based Coatings for Ricotta cheese with non-toxic, active, and smart nanoparticles
Progress in Organic Coatings, 2020Co-Authors: Andreii S. Kritchenkov, Anton R. Egorov, Niyaz Z. Yagafarov, Olga V. Volkova, Ludmila A. Zabodalova, Elena P. Suchkova, Aleh V. Kurliuk, Victor N. KhrustalevAbstract:Abstract We developed new smart and active nanoparticles with a thermal sensing core and antibacterial, antioxidant, and UV-absorbing shell. Incorporation of the newly designed nanoparticles into the chitosan matrix in a CS:NPs mass ratio 1:0.5 results in advanced nanocomposite Food Coatings, which possess enhanced mechanical and barrier properties, together with higher antibacterial, antioxidant, and UV-absorbing activity. Moreover, the resultant Food Coatings are non-toxic. Thus, we prepared new Food Coatings, in which active (antibacterial, antioxidant, UV-absorbing) and smart (temperature sensitive) properties are enabled by the same single type of nanoparticles. The developed Food Coatings are efficient for the prolongation and improvement of shelf life of Ricotta cheese.
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Active antibacterial Food Coatings based on blends of succinyl chitosan and triazole betaine chitosan derivatives
Food Packaging and Shelf Life, 2020Co-Authors: Andreii S. Kritchenkov, Anton R. Egorov, Niyaz Z. Yagafarov, Olga V. Volkova, Ludmila A. Zabodalova, Elena P. Suchkova, Aleh V. Kurliuk, M N Kurasova, Artem P Dysin, Tatsiana V. ShakolaAbstract:Abstract In this work, we demonstrate that highly antibacterially active triazole betaine chitosan (TBC) component can be incorporated into succinyl chitosan sodium salt (SC-Na) matrix by simple mixing to afford quite compact and uniform films. Blending of SC-Na and TBC improves tensile strength and simultaneously diminishes oxygen and water vapor permeability of the formed blend films. These improvements are most pronounced for blend films with SC-Na:TBC ratio 1:1. Test applications of the blend films as Food Coatings for bananas reduced their weight loss, vitamin C loss, and respiration rate, and this resulted in a significantly extended shelf life of the coated bananas. Moreover, the prepared blend films are non-toxic since they are composed of non-toxic SC-Na and TBC. Finally, we demonstrate that the incorporation of TBC into the SC-Na matrix dramatically enhances the antibacterial activity of the blend Coatings with a high TBC fraction (50 % and higher) and these results are among the best reported in the field of antibacterial films so far.
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novel non toxic high efficient antibacterial azido chitosan derivatives with potential application in Food Coatings
Food Chemistry, 2019Co-Authors: Andreii S. Kritchenkov, Anton R. Egorov, Olga V. Volkova, Aleh V. Kurliuk, Alexander G. Tskhovrebov, M N Kurasova, Tatyana V Meledina, Nikita A Lipkan, Tatsiana V. ShakolaAbstract:Abstract In this work, we developed a simple method for the preparation of N-(3-azido-2-hydroxypropyl)chitosan. We compared the antibacterial activity of N-(3-azido-2-hydroxypropyl)chitosans and previously synthesized N-(2-azidoethyl)chitosans. N-(3-azido-2-hydroxypropyl)chitosans possess higher antibacterial effect which is comparable with that of ampicillin and gentamicin. The effect is due to azido pharmacophore –CH2–CH(OH)–CH2–N3 (for N-(3-azido-2-hydroxypropyl)chitosan) or –CH2–CH2–N3 (for N-(2-azidoethyl)chitosan) introduced in chitosan chain, since the corresponding organic azides NH2–CH2–CH2–N3 and NH2–CH2–CH2–N3 are characterized by high antibacterial activity. However, high antibacterial organic azides NH2–CH2–CH2–N3 and NH2–CH2–CH2–N3 are characterized by high toxicity. Their conjugation to the chitosan chain saves their antibacterial effect, but strongly diminishes their toxicity, and the toxicity of the resulting derivatives is comparable with that of the starting chitosan. These findings are of interest to Food science, since novel effective Food Coatings can be developed on basis of prepared derivatives.
Aleh V. Kurliuk - One of the best experts on this subject based on the ideXlab platform.
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New water-soluble chitin derivative with high antibacterial properties for potential application in active Food Coatings
Food chemistry, 2020Co-Authors: Andreii S. Kritchenkov, Anton R. Egorov, Aleh V. Kurliuk, A. V. Kletskov, Alexander G. Tskhovrebov, Natallia V. Zhaliazniak, Tatsiana V. Shakola, Victor N. KhrustalevAbstract:The synthesis of new chitin derivatives through ultrasound-assisted treatment of the chitin with 1-azido-3-chloropropan-2-ol under Green Chemistry conditions is described. This is the first example of ultrasound-assisted polymer analogues transformation of chitin unaccompanied by noticeable backbone degradation or deacetylation. The obtained water-soluble azido chitin derivatives are characterized by high antibacterial activity, which is comparable with that of commercial antibiotics ampicillin and gentamicin. At the same time, they were demonstrated almost identical in vitro toxicity as unmodified chitin and chitosan. The antibacterial activity of the obtained polymers is mainly provided by azido moiety in their macromolecules. The conjugation of azido moiety to chitin backbone strongly diminishes the toxicity of the azido pharmacophore, but preserves its antibacterial properties. The most potent chitin derivative was used for the film coating of Ricotta cheese samples. This Food coating proved to be efficient for the prolongation of shelf life of Ricotta cheese.
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Novel biopolymer-based nanocomposite Food Coatings that exhibit active and smart properties due to a single type of nanoparticles.
Food chemistry, 2020Co-Authors: Andreii S. Kritchenkov, Anton R. Egorov, Olga V. Volkova, Aleh V. Kurliuk, Alexey A. Artemjev, Hong Hieu Truong, Giang Le-nhat-thuy, Thanh Van Tran Thi, Nguyen Van TuyenAbstract:Abstract We used nanoparticles which possess simultaneously active (antimicrobial, UV-protective and antioxidant) and smart (temperature sensing) properties. The nanoparticles (2Rh = 450 nm, PDI = 0.118 ± 0.014, ζ-potential = 21 mV and Tg = 8 ± 1 °C) are based on polyethylene glycol (PEG)/methyl cellulose (MC) core with anthocyanidin and sodium acetate, and chitosan/gallotannin-based shell. The core of nanoparticles acts as a temperature indicator, changing its color from colorless into deep purple at 8 °C, while the shell provides antimicrobial (due to chitosan), UV-protective and antioxidant (due to gallotannin) effects. We incorporated these nanoparticles into the chitosan matrix. The Coatings demonstrated improved mechanical and barrier properties compared with the pure chitosan coating. The elaborated Coatings pronouncedly improve the shelf-life of Ricotta cheese. Moreover, they serve as thermo indicators, which warn about cheese storage at an unacceptable temperature. Thus, we developed new Coatings in which all properties are enabled by a single type of nanoparticles.
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Efficient reinforcement of chitosan-based Coatings for Ricotta cheese with non-toxic, active, and smart nanoparticles
Progress in Organic Coatings, 2020Co-Authors: Andreii S. Kritchenkov, Anton R. Egorov, Niyaz Z. Yagafarov, Olga V. Volkova, Ludmila A. Zabodalova, Elena P. Suchkova, Aleh V. Kurliuk, Victor N. KhrustalevAbstract:Abstract We developed new smart and active nanoparticles with a thermal sensing core and antibacterial, antioxidant, and UV-absorbing shell. Incorporation of the newly designed nanoparticles into the chitosan matrix in a CS:NPs mass ratio 1:0.5 results in advanced nanocomposite Food Coatings, which possess enhanced mechanical and barrier properties, together with higher antibacterial, antioxidant, and UV-absorbing activity. Moreover, the resultant Food Coatings are non-toxic. Thus, we prepared new Food Coatings, in which active (antibacterial, antioxidant, UV-absorbing) and smart (temperature sensitive) properties are enabled by the same single type of nanoparticles. The developed Food Coatings are efficient for the prolongation and improvement of shelf life of Ricotta cheese.
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Active antibacterial Food Coatings based on blends of succinyl chitosan and triazole betaine chitosan derivatives
Food Packaging and Shelf Life, 2020Co-Authors: Andreii S. Kritchenkov, Anton R. Egorov, Niyaz Z. Yagafarov, Olga V. Volkova, Ludmila A. Zabodalova, Elena P. Suchkova, Aleh V. Kurliuk, M N Kurasova, Artem P Dysin, Tatsiana V. ShakolaAbstract:Abstract In this work, we demonstrate that highly antibacterially active triazole betaine chitosan (TBC) component can be incorporated into succinyl chitosan sodium salt (SC-Na) matrix by simple mixing to afford quite compact and uniform films. Blending of SC-Na and TBC improves tensile strength and simultaneously diminishes oxygen and water vapor permeability of the formed blend films. These improvements are most pronounced for blend films with SC-Na:TBC ratio 1:1. Test applications of the blend films as Food Coatings for bananas reduced their weight loss, vitamin C loss, and respiration rate, and this resulted in a significantly extended shelf life of the coated bananas. Moreover, the prepared blend films are non-toxic since they are composed of non-toxic SC-Na and TBC. Finally, we demonstrate that the incorporation of TBC into the SC-Na matrix dramatically enhances the antibacterial activity of the blend Coatings with a high TBC fraction (50 % and higher) and these results are among the best reported in the field of antibacterial films so far.
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novel non toxic high efficient antibacterial azido chitosan derivatives with potential application in Food Coatings
Food Chemistry, 2019Co-Authors: Andreii S. Kritchenkov, Anton R. Egorov, Olga V. Volkova, Aleh V. Kurliuk, Alexander G. Tskhovrebov, M N Kurasova, Tatyana V Meledina, Nikita A Lipkan, Tatsiana V. ShakolaAbstract:Abstract In this work, we developed a simple method for the preparation of N-(3-azido-2-hydroxypropyl)chitosan. We compared the antibacterial activity of N-(3-azido-2-hydroxypropyl)chitosans and previously synthesized N-(2-azidoethyl)chitosans. N-(3-azido-2-hydroxypropyl)chitosans possess higher antibacterial effect which is comparable with that of ampicillin and gentamicin. The effect is due to azido pharmacophore –CH2–CH(OH)–CH2–N3 (for N-(3-azido-2-hydroxypropyl)chitosan) or –CH2–CH2–N3 (for N-(2-azidoethyl)chitosan) introduced in chitosan chain, since the corresponding organic azides NH2–CH2–CH2–N3 and NH2–CH2–CH2–N3 are characterized by high antibacterial activity. However, high antibacterial organic azides NH2–CH2–CH2–N3 and NH2–CH2–CH2–N3 are characterized by high toxicity. Their conjugation to the chitosan chain saves their antibacterial effect, but strongly diminishes their toxicity, and the toxicity of the resulting derivatives is comparable with that of the starting chitosan. These findings are of interest to Food science, since novel effective Food Coatings can be developed on basis of prepared derivatives.
Olga V. Volkova - One of the best experts on this subject based on the ideXlab platform.
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Novel biopolymer-based nanocomposite Food Coatings that exhibit active and smart properties due to a single type of nanoparticles.
Food chemistry, 2020Co-Authors: Andreii S. Kritchenkov, Anton R. Egorov, Olga V. Volkova, Aleh V. Kurliuk, Alexey A. Artemjev, Hong Hieu Truong, Giang Le-nhat-thuy, Thanh Van Tran Thi, Nguyen Van TuyenAbstract:Abstract We used nanoparticles which possess simultaneously active (antimicrobial, UV-protective and antioxidant) and smart (temperature sensing) properties. The nanoparticles (2Rh = 450 nm, PDI = 0.118 ± 0.014, ζ-potential = 21 mV and Tg = 8 ± 1 °C) are based on polyethylene glycol (PEG)/methyl cellulose (MC) core with anthocyanidin and sodium acetate, and chitosan/gallotannin-based shell. The core of nanoparticles acts as a temperature indicator, changing its color from colorless into deep purple at 8 °C, while the shell provides antimicrobial (due to chitosan), UV-protective and antioxidant (due to gallotannin) effects. We incorporated these nanoparticles into the chitosan matrix. The Coatings demonstrated improved mechanical and barrier properties compared with the pure chitosan coating. The elaborated Coatings pronouncedly improve the shelf-life of Ricotta cheese. Moreover, they serve as thermo indicators, which warn about cheese storage at an unacceptable temperature. Thus, we developed new Coatings in which all properties are enabled by a single type of nanoparticles.
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Efficient reinforcement of chitosan-based Coatings for Ricotta cheese with non-toxic, active, and smart nanoparticles
Progress in Organic Coatings, 2020Co-Authors: Andreii S. Kritchenkov, Anton R. Egorov, Niyaz Z. Yagafarov, Olga V. Volkova, Ludmila A. Zabodalova, Elena P. Suchkova, Aleh V. Kurliuk, Victor N. KhrustalevAbstract:Abstract We developed new smart and active nanoparticles with a thermal sensing core and antibacterial, antioxidant, and UV-absorbing shell. Incorporation of the newly designed nanoparticles into the chitosan matrix in a CS:NPs mass ratio 1:0.5 results in advanced nanocomposite Food Coatings, which possess enhanced mechanical and barrier properties, together with higher antibacterial, antioxidant, and UV-absorbing activity. Moreover, the resultant Food Coatings are non-toxic. Thus, we prepared new Food Coatings, in which active (antibacterial, antioxidant, UV-absorbing) and smart (temperature sensitive) properties are enabled by the same single type of nanoparticles. The developed Food Coatings are efficient for the prolongation and improvement of shelf life of Ricotta cheese.
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Active antibacterial Food Coatings based on blends of succinyl chitosan and triazole betaine chitosan derivatives
Food Packaging and Shelf Life, 2020Co-Authors: Andreii S. Kritchenkov, Anton R. Egorov, Niyaz Z. Yagafarov, Olga V. Volkova, Ludmila A. Zabodalova, Elena P. Suchkova, Aleh V. Kurliuk, M N Kurasova, Artem P Dysin, Tatsiana V. ShakolaAbstract:Abstract In this work, we demonstrate that highly antibacterially active triazole betaine chitosan (TBC) component can be incorporated into succinyl chitosan sodium salt (SC-Na) matrix by simple mixing to afford quite compact and uniform films. Blending of SC-Na and TBC improves tensile strength and simultaneously diminishes oxygen and water vapor permeability of the formed blend films. These improvements are most pronounced for blend films with SC-Na:TBC ratio 1:1. Test applications of the blend films as Food Coatings for bananas reduced their weight loss, vitamin C loss, and respiration rate, and this resulted in a significantly extended shelf life of the coated bananas. Moreover, the prepared blend films are non-toxic since they are composed of non-toxic SC-Na and TBC. Finally, we demonstrate that the incorporation of TBC into the SC-Na matrix dramatically enhances the antibacterial activity of the blend Coatings with a high TBC fraction (50 % and higher) and these results are among the best reported in the field of antibacterial films so far.
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novel non toxic high efficient antibacterial azido chitosan derivatives with potential application in Food Coatings
Food Chemistry, 2019Co-Authors: Andreii S. Kritchenkov, Anton R. Egorov, Olga V. Volkova, Aleh V. Kurliuk, Alexander G. Tskhovrebov, M N Kurasova, Tatyana V Meledina, Nikita A Lipkan, Tatsiana V. ShakolaAbstract:Abstract In this work, we developed a simple method for the preparation of N-(3-azido-2-hydroxypropyl)chitosan. We compared the antibacterial activity of N-(3-azido-2-hydroxypropyl)chitosans and previously synthesized N-(2-azidoethyl)chitosans. N-(3-azido-2-hydroxypropyl)chitosans possess higher antibacterial effect which is comparable with that of ampicillin and gentamicin. The effect is due to azido pharmacophore –CH2–CH(OH)–CH2–N3 (for N-(3-azido-2-hydroxypropyl)chitosan) or –CH2–CH2–N3 (for N-(2-azidoethyl)chitosan) introduced in chitosan chain, since the corresponding organic azides NH2–CH2–CH2–N3 and NH2–CH2–CH2–N3 are characterized by high antibacterial activity. However, high antibacterial organic azides NH2–CH2–CH2–N3 and NH2–CH2–CH2–N3 are characterized by high toxicity. Their conjugation to the chitosan chain saves their antibacterial effect, but strongly diminishes their toxicity, and the toxicity of the resulting derivatives is comparable with that of the starting chitosan. These findings are of interest to Food science, since novel effective Food Coatings can be developed on basis of prepared derivatives.
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natural polysaccharide based smart temperature sensing and active antibacterial antioxidant and photoprotective nanoparticles with potential application in biocompatible Food Coatings
International Journal of Biological Macromolecules, 2019Co-Authors: Andreii S. Kritchenkov, Anton R. Egorov, Olga V. Volkova, Ludmila A. Zabodalova, Elena P. Suchkova, Aleh V. Kurliuk, Tatsiana V. Shakola, Natallia V Dubashynskaya, Artem P DysinAbstract:Abstract Smart and active nanoparticles are of increasing interest in Food films and Coatings application. In the current study, we purpose novel nanoparticles NPs-4(1:5) and NPs-4(1:5.5), which possess simultaneously both smart (temperature sensitive) and active (antibacterial, light absorbing and antioxidant) properties. The obtained nanoparticles are based on PEG/MC core with anthocyanidin and sodium acetate, and chitosan/gallotannin-based shell. The nanoparticles have hydrodynamic diameter ca. 450 nm and are positively charged (ζ-potential is 21 mV for NPs-4(1:5) and +23 mV for NPs-4(1:5.5). NPs-4(1:5) and NPs-4(1:5.5) are thermochromic and turn from colorless to purple at ca. 20 °C 0 °C respectively. The nanoparticles possess antibacterial activity much more than the starting chitosan (MIC, μg/mL, E. coli: 1.35 (NPs-4(1:5)), 1.18 (NPs-4(1:5.5)) and 10.12 (chitosan); S. aureus: 1.14 (NPs-4(1:5)), 1.10 (NPs-4(1:5.5)) and 6.20 (chitosan)). The nanoparticles efficiently absorb ultraviolet light, have high antioxidant effect (0.051 trolox equivalents), are non-toxic and fully composed of substances approved for use in the Food industry.