Evaluación de las propiedades físicas y la actividad biológica de las perlas de quitosano con aceite esencial de Citrus hystrix

The production and application of chitosan (CS) beads containing Chúc essential oil (CB-EO) is a new advanced technique to address the growing demand for natural and effective food preservation solutions, offering a sustainable alternative to synthetic preservatives. CB-EO was created at different Chúc essential oil (ChEO) concentrations of 0, 0.5, 1, and 2% (v/v). The CB-EO quality indicators were also evaluated in the experiments, such as yield and size, swelling ratio, antioxidant and antibacterial activity, Fourier transform infrared (FTIR) spectroscopy, X-ray diffraction (XRD), and scanning electron microscopy (SEM). Results showed that as ChEO concentration increased, antioxidant capacity rose from 33.5 to 40.8%, and the antibacterial inhibition zone diameter expanded from 3.67 to 8.33 mm. Bead collection efficiency changed insignificantly, from 31 to 34 beads per 2 mL of solution. Sphericity was not truly perfect, only reaching 59.60–66.60%. The swelling ratio did not depend on the presence of ChEO. The CB-EO was observed to be in the shape of a bean, with a smooth and wrinkled surface. FTIR analysis showed no new bonds or differences formed between the samples. Moreover, the crystallization ability of the beads showed a decrease in the diffraction intensity at the 28° position, which changed depending on the ChEO concentration. These findings demonstrate CB-EO’s significant potential as a natural, highly effective agent for extending food shelf life and enhancing safety. Further research is needed to optimize encapsulation efficiency and evaluate practical application in various food matrices. Overall, the obtained results are promising and suggest good potential for future development and application.