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Characterisation of physical, chemical and antimicrobial properties of allicin–chitosan complexes
Author(s) -
Pirak Tantawan,
Jangchud Anuvat,
Jantawat Pantipa
Publication year - 2012
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2012.02978.x
Subject(s) - chitosan , allicin , chemistry , antimicrobial , nuclear chemistry , antibacterial activity , alkyl , substituent , yield (engineering) , phenol , bacteria , organic chemistry , materials science , biology , metallurgy , genetics
Summary Formation of allicin (freshly used after prepared from fresh garlic cloves) and chitosan (78%DD with 1100 kDa, and 88%DD and 1020 kDa) complexes were conducted under the optimum conditions. After complete complexation (pH 4.5–4.8, 4 °C, and 48 h), the optimum weight ratio was resulted (1:1). The highest yield after freeze drying was 64.98%. The light yellow complexes ( L * 81.0–87.3, a * 0.4–2.2 and b * 16.8–21.2) can be dissolved in wide pH range (3–11). Scanning electron micrographs revealed the round shape complexes with diameter between 5 and 15 μm. The FT‐IR analysis showed the main functional groups, including alkyl group, alkyl group‐hydroxy or possibly amino substituent, hydroxyl or amino compound, and aliphatic alcohol with carbonyl substitution. XRD results showed that the complex crystalinity was amorphous. The clear zone results and MIC (mg mL −1 ) revealed that allicin–chitosan complexes exhibited the antibacterial activity against spoilage bacteria indicated the possibility to use as antimicrobial agent in foods.