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

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

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

60 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
Externally publishedYes

Bibliographical note

Publisher Copyright:
© 2018 Elsevier B.V.

Keywords

  • Capsaicin
  • Characterization
  • Chitosan
  • Transparent film

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