Biosynthesis of Chitosan mediated nanoparticles for Preservation of Food and Its Antimicrobial activity

Abstract

In this study, chitosan nanoparticles were synthesized from chitosan polymer by ionic gelation method. The chitin was first extracted from Saccharomyces cerevisiae and then deacetylated to chitosan. The presence and characterization of chitosan nanoparticles was investigated by UV-Visible Spectroscopy (UV) and scanning electron microscopy (SEM). The antimicrobial property of these chitosan nanoparticles were studied against E.coli, S.aureus, S.typhi, P.aureginosa, C.albicans and A.niger and compare with chitosan polymer. CSNPs showed higher antimicrobial activity than chitosan. Further this observation was used to investigate whether CSNPs can serve as a novel natural safer food preservative. Chitosan nanoparticles were incorporated into mango juice as well as mangoes treated with CSNPs. The cytotoxicity of this chitosan nanoparticles against CHO cell line were studied which showing very low toxic. Over specific period of storage 150 CSNP shows most effective which increased shelf life of mango till ten days. Therefore it is anticipated that chitosan nanoparticles have the potential of becoming a powerful and safe natural preservative agent. Keywords: Chitosan, Food Preservative, Nanoparticles, Saccharomyces Cerevisiae, SEM