Antibacterial Potentialities of Chitosan Nanoparticles Loaded with Salvianolic Acid B and Tanshinone IIA.

This study describes the preparation, physicochemical characterization, controlled release, and bioavailability of chitosan nanoparticles (CTSNPs) loaded with salvianolic acid B (SlB) and tanshinone IIA (TnA). It also aimed to assess their antibacterial activity against foodborne pathogen. SlB and TnA were loaded on CTSNPs with ionic gelation method. They were then in vitro characterized via infrared and electron microscopy. SlB/TnA/CTSNPs showed excellent colloidal properties (size 129.3 nm and zeta-potential + 31.8 mV); the encapsulation efficiency (EE) of SlB/CTSNPs and TnA/CTSNPs was 51.43 and 88.36%, respectively. The loading capacity (LC) of SlB/CTSNPs and TnA/CTSNPs was 7.85 and 12.61%, respectively. SlB and Tan II were released in vitro from SlB/TnA/CTSNPs for over 45 h, demonstrating that these NPs are effective at regulating the release of SlB and TnA. SlB/TnA/CTSNPs outperformed chitosan, SlB, and TnA alone in terms of bactericidal efficacy against foodborne pathogens (Staphylococcus aureus and Salmonella Typhimurium). S. aureus was more susceptible than S. Typhimurium. After only 10 h of exposure, the scanning microscopic pictures of bacteria treated with SlB/TnA/CTSNPs revealed that cells had completely exploded or lysed. In terms of health and food safety, these eco-friendly nanosystems could be a desirable substitute for synthetic preservatives. [ABSTRACT FROM AUTHOR]