Supplementing capsaicin with chitosan-based films enhanced the anti-quorum sensing, antimicrobial, antioxidant, transparency, elasticity and hydrophobicity

Lalehan Akyuz (Corresponding Author), Murat Kaya, Muhammad Mujtaba, Sedef Ilk, Idris Sargin, Asier M. Salaberria, Jalel Labidi, Yavuz S. Cakmak, Cemil Islek

Research output: Contribution to journalArticleScientificpeer-review

32 Citations (Scopus)

Abstract

In the current study, capsaicin, a plant alkaloid with high antioxidative, anti-inflammatory, antiobesity, anticancer and analgesic properties, was used in the film technology for the first time. In the same regard, chitosan (as a versatile animal-based polymer) was blended with capsaicin at three different concentrations to obtain edible films. The produced films were characterized by FT-IR, SEM, and DSC. Mechanical, transmittance, hydrophobicity, anti-quorum sensing, antimicrobial and antioxidant properties were also examined. Incorporation of 0.6 mg of capsaicin into the chitosan matrix (200 mg dissolved in 1% acetic acid solution) was observed as an optimal concentration for boosting up three film properties including mechanical, optical and surface morphology. A continuous improvement was recorded in anti-quorum sensing and antimicrobial activities, antioxidative and hydrophobicity with increasing concentration of capsaicin in the film. In further studies, chitosan-capsaicin blend films can be used as a food packaging material as well dermal and wound healing patches.

Original languageEnglish
Pages (from-to)438-446
Number of pages9
JournalInternational Journal of Biological Macromolecules
Volume115
DOIs
Publication statusPublished - Aug 2018
MoE publication typeA1 Journal article-refereed

Keywords

  • Capsaicin
  • Characterization
  • Chitosan
  • Transparent film

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