Effect of venturi tube-based cavitation on preparation of chitosan microspheres and loading antibacterial agent

Authors

ZHANG Kunming, School of Biological and Chemical Engineering, Guangxi University of Science and Technology, Liuzhou, Guangxi 545006, China; Guangxi Key Laboratory of Green Processing of Sugar Resources, Liuzhou, Guangxi 545006, China; Key Laboratory for Processing of Su
LU Xiaoju, School of Biological and Chemical Engineering, Guangxi University of Science and Technology, Liuzhou, Guangxi 545006, China; Guangxi Key Laboratory of Green Processing of Sugar Resources, Liuzhou, Guangxi 545006, China; Key Laboratory for Processing of Su
HUANG Yongchun, School of Biological and Chemical Engineering, Guangxi University of Science and Technology, Liuzhou, Guangxi 545006, China; Guangxi Key Laboratory of Green Processing of Sugar Resources, Liuzhou, Guangxi 545006, China; Key Laboratory for Processing of Su
HUANG Chengdu, School of Biological and Chemical Engineering, Guangxi University of Science and Technology, Liuzhou, Guangxi 545006, China; Guangxi Key Laboratory of Green Processing of Sugar Resources, Liuzhou, Guangxi 545006, China; Key Laboratory for Processing of Su
YANG Feng, School of Biological and Chemical Engineering, Guangxi University of Science and Technology, Liuzhou, Guangxi 545006, China; Guangxi Key Laboratory of Green Processing of Sugar Resources, Liuzhou, Guangxi 545006, China; Key Laboratory for Processing of Su
HUANG Qiong, School of Biological and Chemical Engineering, Guangxi University of Science and Technology, Liuzhou, Guangxi 545006, China; Guangxi Key Laboratory of Green Processing of Sugar Resources, Liuzhou, Guangxi 545006, China; Key Laboratory for Processing of Su

Abstract

In order to study the effect of venturi tube-based hydrodynamic cavitation on the ionic cross-linking preparation of chitosan microspheres and the encapsulation of methylisothiazolinone (MIT), which was used as a model antibacterial agent in this study. The effects of inlet pressure of venturi tube，cavitation time, chitosan concentration, mass ratio of chitosan and sodium tripolyphosphate (TPP), MIT concentration on the entrapment efficiency of chitosan microsphere were investigated, and the entrapment efficiency of microsphere prepared by venturi tube-based cavitation was compared with that prepared by conventional mechanical agitation. The results showed that the chitosan microspheres could be stably obtained by using venturi tube-based cavitation when the mass ratio of chitosan and TPP was larger than or equal to 2.5. The optimum technological conditions were as follows: the inlet pressure of venturi tube was 0.2 MPa, cavitation time was 20 min, chitosan concentration was 3.0 g/L, TPP concentration was 3.0 g/L, MIT concentration was 0.5 mmol/L, and the entrapment efficiency could be up to 62.3%. Compared to that prepared by conventional mechanical agitation, the entrapment efficiency of microsphere prepared by venturi tube-based cavitation was increased by at least 17.7%.

Publication Date

1-28-2018

First Page

28

Last Page

32

DOI

10.13652/j.issn.1003-5788.2018.01.006

Recommended Citation

Kunming, ZHANG; Xiaoju, LU; Yongchun, HUANG; Chengdu, HUANG; Feng, YANG; and Qiong, HUANG (2018) "Effect of venturi tube-based cavitation on preparation of chitosan microspheres and loading antibacterial agent," Food and Machinery: Vol. 34: Iss. 1, Article 6.
DOI: 10.13652/j.issn.1003-5788.2018.01.006
Available at: https://www.ifoodmm.cn/journal/vol34/iss1/6

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