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      The influence of chitosan and titanium dioxide nanoparticles incorporated with polylactic acid on prolonging rye bread shelf life

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          Development of multifunctional food packaging films based on chitosan, TiO2 nanoparticles and anthocyanin-rich black plum peel extract

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            Poly(lactic acid)/Poly(ethylene glycol) Polymer Nanocomposites: Effects of Graphene Nanoplatelets

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              Evaluation of chitosan nano dressing for wound healing: characterization, in vitro and in vivo studies.

              In our present investigation, a ternary nano dressing consists of titanium dioxide nano particle loaded chitosan-pectin was prepared to evaluate biocompatibility, antimicrobial and in vivo wound healing properties. The photoactive property of TiO₂ based materials makes it important candidate for numerous medical applications. Chitosan can be easily processed into membranes, gels, nanofibers, beads, nanoparticles, scaffolds, and sponge forms that can be used in wound healing applications. Pectin acts as a natural prophylactic substance against poisoning with toxic cations and its styptic and curing effects are well documented in healing ointments. The characterizations of prepared nano dressing were made by FTIR, TGA, DSC, SEM and TEM. The physicochemical parameters of nano dressing were evaluated by various techniques, namely, the Whole blood clotting test, haemolysis ratio measurement, cytotoxicity test using NIH3T3 and L929 fibroblast cells. The in vivo open excision-type wound healing efficiency of prepared nano dressing and its comparison with conventional gauze were evaluated by measuring wound contraction and histological examinations in adult male albino rats. The synergistic effects of nano dressing such as good antibacterial ability, high swelling properties, high water vapour transmission rate (WVTR), excellent hydrophilic nature, biocompatibility, wound appearance, wound closure rate and histological study through in vivo test makes it a suitable candidate for wound healing applications.
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                Author and article information

                Contributors
                (View ORCID Profile)
                Journal
                Journal of Food Measurement and Characterization
                Food Measure
                Springer Science and Business Media LLC
                2193-4126
                2193-4134
                April 2023
                December 15 2022
                April 2023
                : 17
                : 2
                : 1806-1816
                Article
                10.1007/s11694-022-01728-0
                fe7c054e-ce52-4139-a9f0-f990325733c4
                © 2023

                https://www.springernature.com/gp/researchers/text-and-data-mining

                https://www.springernature.com/gp/researchers/text-and-data-mining

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