Efficient and prolonged antibacterial activity from porous PLGA microparticles and their application in food preservation

Autor: Sampa Saha, Agni Kumar Biswal, Puttaswamy Hariprasad
Rok vydání: 2020
Předmět:
Staphylococcus aureus
Materials science
Food Contamination
Bioengineering
Microbial Sensitivity Tests
02 engineering and technology
Spectrum Analysis
Raman
010402 general chemistry
01 natural sciences
Polyvinyl alcohol
Biomaterials
chemistry.chemical_compound
Food Preservation
Escherichia coli
Plant Oils
Lactic Acid
Glycolic acid
Benzoic acid
Aqueous solution
Calorimetry
Differential Scanning
Viscosity
Hydrolysis
Temperature
technology
industry
and agriculture
Benzoic Acid
Hydrogen-Ion Concentration
021001 nanoscience & nanotechnology
Biodegradable polymer
Microspheres
Anti-Bacterial Agents
Glycolates
0104 chemical sciences
Lactic acid
PLGA
Microscopy
Fluorescence
chemistry
Chemical engineering
Mechanics of Materials
Solvents
0210 nano-technology
Antibacterial activity
Porosity
Polyglycolic Acid
Mustard Plant
Zdroj: Materials Science and Engineering: C. 108:110496
ISSN: 0928-4931
Popis: Simple addition of a minute quantity of non-toxic mustard oil in water/oil/water (W/O/W) double emulsion led to a porous morphology at the surface as well as in the interior of the biodegradable PLGA (Poly( l -lactide-co-glycolide)) microparticles. An attempt was made to understand the mechanism of pore formation by analyzing optical micrographs and SEM images in addition to solution viscosity of organic phase and interfacial tension values between organic and aqueous phases. The origin of surface porosity was thought to come from the inclusion of inner water droplet, stabilized by heteroaggregation of mustard oil and PLGA chains along with PVA (polyvinyl alcohol), to the solidifying polymer skin. The surface pores did not arise in absence of mustard oil. The encapsulation and release of antibacterial active (benzoic acid) from porous PLGA particles was studied in PBS buffer (pH 7) at 37 °C for 60 days. The release profiles were well-controlled in nature, and found to be influenced by surface porosity of the particles that can be manipulated by varying the amount of mustard oil. The release mechanism can well be explained with the help of power law model. Strikingly, in liquid medium, porous particles were found completely suppressing the growth of Escherichia coli and Staphylococcus aureus for a prolonged period of 60 days. The strong antimicrobial activity (100% inhibition of bacterial growth) in porous particles can be linked to the enhanced surface area due to the formation of micro/nano pores which accelerate the hydrolytic degradation of PLGA to release lactic acid/glycolic acid (antibacterial) in addition to encapsulated antibacterial (benzoic acid). In a food model system, the shelf life of the water melon juice was also found to be enhanced by suppressing the growth of the natural microbes in comparison to control.
Databáze: OpenAIRE
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