Extraction of Nanocellulose from the Residue of Sugarcane Bagasse Fiber for Anti-Staphylococcus aureus (S. aureus) Application.

Nanocellulose contains a large number of hydroxyl groups that can be used to modify its surface due to its structure. Owing to its appealing features, such as high strength, great stiffness, and high surface area, nanocellulose is currently gaining popularity in research and industry. The extraction of nanocellulose from the leftover bagasse fiber from sugarcane production by alkaline and acid treatment was successful in this study, with a production yield of 55.6%. The FTIR and XPS results demonstrated a difference in the functional and chemical composition of untreated sugarcane bagasse and extracted nanocellulose. SEM imaging was used to examined the size of the nanocellulose with ImageJ software v1.8.0. TGA, DTG, and XRD analyses were also performed to demonstrate the successful extraction of nanocellulose in terms of its morphology, thermal stability, and crystal structure before and after extraction. The anti-S. aureus activity of the extracted nanocellulose was discovered by using an OD600 test and a colony counting method, and an inhibitory rate of 53.12% was achieved. According to the results, nanocellulose produced from residual sugarcane bagasse could be employed as an antibacterial agent.

Efficient encapsulation of Hinoki essential oil with ß-cyclodextrin using an ultrasound-aided co-precipitation technique for dual anti-Listeria monocytogenes and anti-Staphylococcus aureus activities.

Listeria monocytogenes (L. monocytogenes) and Staphylococcus aureus (S. aureus) are widely acknowledged as two of the most dangerous foodborne pathogens. Nevertheless, reports on the development of non-toxic food preservatives that specifically target these two bacterial strains are scarce. Here, we present an inclusion complex (IC) of Hinoki essential oil with ß-cyclodextrin, which exhibited dual anti-L. monocytogenes and anti-S. aureus activities. For the first time, an innovative ultrasound-aided co-precipitation technique was utilized for the preparation of IC. Compared with the traditional co-precipitation method, this new technique demonstrated superior encapsulation and time efficiencies, making it well-suited for large-scale production. X-ray diffraction and scanning electron microscopy analyses revealed a transition in the morphological and crystal structures after formation of the IC. Fourier transform infrared spectroscopy and Raman spectroscopy analyses indicated that Hinoki essential oil was effectively encapsulated by ß-cyclodextrin. The differential scanning calorimetry and thermogravimetric thermograms indicated that the formed IC was more thermally stable than the free Hinoki essential oil. Importantly, 100 % antibacterial ratios for both L. monocytogenes and S. aureus were determined, indicating that the IC prepared in this study is a promising food preservative.

Preparation of Green Anti-Staphylococcus aureus Inclusion Complexes Containing Hinoki Essential Oil.

This study aimed to prepare anti-Staphylococcus aureus inclusion complexes (ICs) of Hinoki essential oil (HEO) with ß-cyclodextrin (ß-CD) and 2-hydroxypropyl-ß-cyclodextrin (2-HP-ß-CD). An ultrasound-assisted kneading method was applied for the complexation for the first time. The recovery yield, embedding fraction and loading capacity of the HEO/ß-CD ICs were 92.5%, 78.0% and 11.9%, respectively, while the corresponding values were 80.8%, 73.7% and 12.9% for the HEO/2-HP-ß-CD ICs. As well, a comparative study confirmed the efficiency of the ultrasound-assisted kneading method was higher than the traditional kneading method. The results of SEM, XRD, GC-MS and FT-IR suggested the successful formation of ICs. A significant anti-Staphylococcus aureus activity of the fabricated ICs was demonstrated using a colony counting method. Notably, when the dose in liquid culture medium was 20 g L-1, inhibitory rates of 99.8% for HEO/ß-CD ICs and 100% for HEO/2-HP-ß-CD ICs were achieved. Furthermore, the hydrophilic property of the ICs was proved by water contact angle measurements, implying they have the potential to act as anti-Staphylococcus aureus agents for blending with hydrophilic biodegradable materials for diverse food packaging utilizations.

Thermal Stability of Polycaprolactone Grafted Densely with Maleic Anhydride Analysed Using the Coats-Redfern Equation.

The plastic waste problem has recently attracted unprecedented attention globally. To reduce the adverse eff ects on environments, biodegradable polymers have been studied to solve the problems. Poly(ε-caprolactone) (PCL) is one of the common biodegradable plastics used on its own or blended with natural polymers because of its excellent properties after blending. However, PCL and natural polymers are difficult to blend due to the polymers' properties. Grafted polymerization of maleic anhydride and dibenzoyl peroxide (DBPO) with PCL is one of the improvements used for blending immiscible polymers. In this study, we first focused on the effects of three factors (stirring time, maleic anhydride (MA) amount and benzoyl peroxide amount) on the grafting ratio with a maximum value of 4.16% when applying 3.000 g MA and 1.120 g DBPO to 3.375 g PCL with a stirring time of 18 h. After that, the grafting condition was studied based on the kinetic thermal decomposition and activation energy by the Coats-Redfern method. The optimal fitting model was confirmed by the determination coefficient of nearly 1 to explain the contracting volume mechanism of synthesized PCL-g-MA. Consequently, grafted MA hydrophilically augmented PCL as the reduced contact angle of water suggests, facilitating the creation of a plastic-biomaterial composite.