The antioxidant and antibacterial properties of chitosan encapsulated with the bee pollen and the apple cider vinegar.
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Key Findings
Abstract
In this study, the chitosan, a polysaccharide, was encapsulated with the bee pollen and the apple cider vinegar. The freeze-drying method was used in the encapsulation process. The freeze cooling temperature was determined as -80 °C. The obtained encapsulated chitosan compounds were analyzed by Fourier Transform Infrared Spectroscopy (FTIR) and their molecular weights were determined by the cryoscopy method. The total amount of the phenol compounds and % the antioxidant activity of the synthesized compounds were measuredby UV spectrophotometer and, the loading capacity of the polyphenol compounds in encapsulation was determined. The success of encapsulation was calculated based on the % encapsulation efficiency (%EE) calculation. The antibacterial and the surface activity properties of the obtained CSx and CSy compounds were analyzed againstandbacteria using the well diffusion method and the Zeiss microscope.
Affiliation
Gülay Baysal
External References
- PubMed ID:
- 35044283
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