Department of Human Nutrition and Dietetics, Faculty of Food Technology, University of Agriculture in Krakow, Balicka 122, Krakow 30-149, Poland.
Department of Chemistry, Faculty of Food Technology, University of Agriculture in Krakow, Balicka 122, Krakow 30-149, Poland.
Food Chem. 2023 Nov 15;426:136662. doi: 10.1016/j.foodchem.2023.136662. Epub 2023 Jun 17.
In our study we developed the edible chitosan and alginate coatings with turmeric or oregano additives. The objective of the research was to evaluate the dose-dependent cytotoxicity of films. In cell line studies on HepG2 and BJ cells, they were shown to be non-cytotoxic materials (IC50% was not reached). For HepG2 increase in cell proliferation was observed for 3, 4, and 7 mg/mL of OS3 (124,79±9,21; 162,4±10,46; 165,37±18,44) after 72 h. In BJ cells, no significant decrease in proliferation was noted after 24- and 48-hour exposure to OS0 and OS1 (1-7 mg/ml). The addition of oregano (1% v/v) resulted in films with higher elongation at break and 40% higher tensile strength compared to the base (OS0) film. Use of additives significantly increased the thermal stability of the complexes (by an average of 10 °C). Coatings were tested on tofu and had proven potent antimicrobial properties.
在我们的研究中，我们开发了含有姜黄或牛至添加剂的可食用壳聚糖和海藻酸盐涂层。研究的目的是评估薄膜的剂量依赖性细胞毒性。在 HepG2 和 BJ 细胞的细胞系研究中，它们被证明是无细胞毒性的材料（未达到 IC50%）。对于 HepG2，在 72 小时后，3、4 和 7 mg/mL 的 OS3（124.79±9.21、162.4±10.46、165.37±18.44）观察到细胞增殖增加。在 BJ 细胞中，在暴露于 OS0 和 OS1（1-7 mg/ml）24 小时和 48 小时后，增殖没有明显下降。添加牛至（1%v/v）会导致断裂伸长率提高 40%，与基础（OS0）薄膜相比，拉伸强度提高 40%。添加剂的使用显著提高了复合物的热稳定性（平均提高 10°C）。对豆腐进行了涂层测试，结果证明其具有很强的抗菌性能。
