<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>0304-2847</journal-id>
<journal-title><![CDATA[Revista Facultad Nacional de Agronomía Medellín]]></journal-title>
<abbrev-journal-title><![CDATA[Rev. Fac. Nac. Agron. Medellín]]></abbrev-journal-title>
<issn>0304-2847</issn>
<publisher>
<publisher-name><![CDATA[Facultad de Ciencias Agrarias - Universidad Nacional de Colombia]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S0304-28472025000311293</article-id>
<article-id pub-id-type="doi">10.15446/rfnam.v78n3.114858</article-id>
<title-group>
<article-title xml:lang="en"><![CDATA[Assessment of physical properties and biological activity of chitosan beads with Citrus hystrix essential oil]]></article-title>
<article-title xml:lang="es"><![CDATA[Evaluación de las propiedades físicas y la actividad biológica de las perlas de quitosano con aceite esencial de Citrus hystrix]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Long]]></surname>
<given-names><![CDATA[Do Minh]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Quoc]]></surname>
<given-names><![CDATA[Le Pham Tan]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Industrial University of Ho Chi Minh City Institute of Biotechnology and Food Technology ]]></institution>
<addr-line><![CDATA[Ho Chi Minh City ]]></addr-line>
<country>Vietnam</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>12</month>
<year>2025</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>12</month>
<year>2025</year>
</pub-date>
<volume>78</volume>
<numero>3</numero>
<fpage>11293</fpage>
<lpage>11305</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_arttext&amp;pid=S0304-28472025000311293&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_abstract&amp;pid=S0304-28472025000311293&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_pdf&amp;pid=S0304-28472025000311293&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="en"><p><![CDATA[ABSTRACT 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.]]></p></abstract>
<abstract abstract-type="short" xml:lang="es"><p><![CDATA[RESUMEN La producción y aplicación de perlas de quitosano (CS) que contienen aceite esencial de Chúc (CB-EO) es una nueva técnica avanzada e innovadora para satisfacer la creciente demanda de soluciones naturales y efectivas en la conservación de alimentos, ofreciendo una alternativa sostenible a los conservantes sintéticos. Para reemplazar gradualmente los conservantes sintéticos actuales, se creó CB-EO en diferentes concentraciones de aceite esencial de Chúc (ChEO) de 0, 0,5, 1 y 2% (v/v). En el experimento también se evaluaron los indicadores de calidad del CB-EO, como el rendimiento y el tamaño, la relación de hinchamiento, la actividad antioxidante y antibacteriana, la espectroscopia de infrarrojo por transformada de Fourier (FTIR), la difracción de rayos X (XRD) y la microscopía electrónica de barrido (SEM). Los resultados mostraron que, a medida que aumentaba la concentración de ChEO, la capacidad antioxidante se incrementó del 33,5 al 40,8%, y el diámetro del halo de inhibición antibacteriana se amplió de 3,67 a 8,33 mm. La eficiencia de recolección de perlas cambió de manera insignificante, de 31 a 34 perlas por 50 mL de solución. La esfericidad no fue realmente perfecta, alcanzando solo el 59,60-66,60%. La relación de hinchamiento no dependió de la presencia de ChEO. Se observó que el CB-EO tenía la forma de un frijol, con una superficie lisa y arrugada. El análisis FTIR no mostró nuevos enlaces ni diferencias formadas entre las muestras. Además, la capacidad de cristalización de las perlas mostró una disminución en la intensidad de difracción en la posición 28°, que cambió dependiendo de la concentración de ChEO. Estos hallazgos demuestran el gran potencial del CB-EO como agente natural y altamente efectivo para prolongar la vida útil de los alimentos y mejorar su seguridad. Se necesitan más investigaciones para optimizar la eficiencia de encapsulación y evaluar su aplicación práctica en diferentes matrices alimentarias.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[Perlas de biopolímero]]></kwd>
<kwd lng="es"><![CDATA[Conservación de alimentos]]></kwd>
<kwd lng="es"><![CDATA[Eliminación de radicales libres]]></kwd>
<kwd lng="es"><![CDATA[Índice de hinchamiento]]></kwd>
<kwd lng="es"><![CDATA[SEM]]></kwd>
<kwd lng="en"><![CDATA[Biopolymer beads]]></kwd>
<kwd lng="en"><![CDATA[Food preservation]]></kwd>
<kwd lng="en"><![CDATA[Free radical scavengin]]></kwd>
<kwd lng="en"><![CDATA[Swelling ratio]]></kwd>
<kwd lng="en"><![CDATA[SEM]]></kwd>
</kwd-group>
</article-meta>
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