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Microstructural, rheological, and antibacterial properties of cross-linked chitosan emulgels
Antimicrobial emulgels were fabricated by cross-linking chitosan using cinnamaldehyde (CA) nanoemulsions. The influence of system composition and pH on the properties of the emulgels was characterized using electron and confocal fluorescence microscopy, dynamic shear rheology, and Fourier transform...
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Published in: | RSC advances 2015, Vol.5 (121), p.100114-100122 |
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Main Authors: | , , , , , |
Format: | Article |
Language: | English |
Citations: | Items that this one cites Items that cite this one |
Online Access: | Get full text |
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Summary: | Antimicrobial emulgels were fabricated by cross-linking chitosan using cinnamaldehyde (CA) nanoemulsions. The influence of system composition and pH on the properties of the emulgels was characterized using electron and confocal fluorescence microscopy, dynamic shear rheology, and Fourier transform infrared spectroscopy (FT-IR). FT-IR confirmed the occurrence of a Schiff base reaction between chitosan and CA. Rheology measurements helped establish the optimum pH and system composition required to fabricate emulgels. Microscopy provided information about the network structure formed within lyophilized emulgels. The emulgels were shown to have strong antibacterial activity against
E. coli
and
S. aureus
. |
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ISSN: | 2046-2069 2046-2069 |
DOI: | 10.1039/C5RA19757K |