Chitosan-sodium dodecyl sulfate nanoparticles: a promising approach for enhancing antibacterial activity against of grapefruit seed extract.

In this study, grapefruit seed extract (GSE)-loaded nanoparticles (GNPs) were formed through ionic gelation between chitosan (CS) and sodium dodecyl sulfate (SDS) to improve antibacterial activity against oral bacteria, such as and to demonstrate the impact of particle size on antimicrobial activity. Particle size was negatively correlated with the antibacterial effect; the smaller GNPs showed significantly higher antimicrobial activity than the other particles. The optimal formulation of the smaller GNPs was determined using response surface methodology (RSM).

Taste masking and stability improvement of Korean red ginseng (Panax ginseng) by nanoencapsulation using chitosan and gelatin.

In this study, red ginseng extract (RGE)-loaded nanoparticles (NPs) were prepared by ionic gelation between chitosan (CS) and gelatin (Gel), and the physical characteristics of the RGE-loaded CS-Gel NPs (RGE-CS/Gel NPs), including particle size and polydispersity index (PDI), using different ratios of CS and Gel were examined. The particle size and PDI were 398.1 ± 41.