Nanoencapsulated nisin: An engineered natural antimicrobial system for the food industry (original) (raw)
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Foods
The preservation of food represents one of the greatest challenges in the food industry. Active packaging materials are obtained through the incorporation of antimicrobial and/or antioxidant compounds in order to improve their functionality. Further, these materials are used for food packaging applications for shelf-life extension and fulfilling consumer demands for minimal processed foods with great quality and safety. The incorporation of antimicrobial peptides, such as nisin, has been studied lately, with a great interest applied to the food industry. Antimicrobials can be incorporated in various matrices such as nanofibers, nanoemulsions, nanoliposomes, or nanoparticles, which are further used for packaging. Despite the widespread application of nisin as an antimicrobial by directly incorporating it into various foods, the use of nisin by incorporating it into food packaging materials is researched at a much smaller scale. The researchers in this field are still in full developm...
Colloids and Surfaces B: Biointerfaces, 2019
This is a PDF file of an unedited manuscript that has been accepted for publication. As a service to our customers we are providing this early version of the manuscript. The manuscript will undergo copyediting, typesetting, and review of the resulting proof before it is published in its final form. Please note that during the production process errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain. Spray-drying microencapsulation of nisin by complexation with exopolysaccharides produced by probiotic Bacillus tequilensis-GM and Leuconostoc citreum-BMS
Bacterial nanocellulose membranes combined with nisin: a strategy to prevent microbial growth
Cellulose
Consumer concerns about synthetic additives is increasing and it can be interesting to apply natural antioxidants with antimicrobial properties. Developing a packing material composed by a natural polymer, such as bacterial nanocellulose membrane (BNCm) loaded with nisin may be applied as a method to keep food quality and to inhibit growth of microbial contaminants. For this reason, the aim of this study was to evaluate antimicrobial activity of BNCm loaded with nisin. Antimicrobial activity of nisin, utilizing or not EDTA solution,was assessed by minimal inhibitory concentration and agar diffusion assay, utilizing Staphylococcus aureus, Escherichia coli, and Pseudomonas aeruginosa. Antioxidant activity and physico-chemical properties were also evaluated. For the MIC evaluation, the combination of nisin solution with EDTA showed a synergistic effect. Concerning E. coli nisin with EDTA 20-40 mM, MIC was 31.25 lg/mL. Concerning P. aeruginosa nisin with EDTA 10-20 mM, MIC was 125 lg/mL. Concerning S. aureus nisin with EDTA 10 mM, MIC was 15.63 lg/mL, two times lower than without EDTA. The BNCm antimicrobial activity for E. coli, by agar diffusion assay, was observed when nisin was loaded at 250 or 500 lg/mL with EDTA 10 or 20 mM. However, for S. aureus, the antimicrobial activity was observed for BNCm loaded with nisin 15 lg/mL with 10 mM EDTA. For P. aeruginosa, antimicrobial activity was not observed. Nisin exhibited significant antimicrobial and antioxidant activity. The results provide evidence that BNCm loaded with nisin is a promising control strategy to prevent microorganism contamination.
Journal of Food Research, 2013
Nisin is an antimicrobial peptide produced by Lactococcus lactis spp. lactis widely investigated for use in foods as a natural antimicrobial. However, its effective use in meat products is restricted notably by its reaction with meat constituents (including glutathione) in raw meat. The purpose of this study was to develop an encapsulation system that would optimize nisin activity when used in meat. To achieve this goal, an encapsulation in dipalmitoylphosphatidylcholine (DPPC) liposomes was developed. DPPC liposomes were formed in phosphate buffer with or without nisin. The encapsulation efficiency of nisin in liposomes was greater than 46 ± 2%. The median size of nisin-loaded liposomes was 495 nm, compared to 170 nm for empty liposomes. The liposomes containing nisin were stable for up to 7 days at 4°C but a zone of inhibition was observed afterwards. Stability of the liposome to heat was also tested and demonstrated that above 37°C nisin was released from the melted liposomes to form zones of inhibition. Activity of free and encapsulated nisin was tested in raw and cooked ground beef (71°C). Free nisin lost its activity in raw beef but DPPC-encapsulated nisin remained active and was released upon melting of the liposome during heat treatment.
Reverse micelles as nanocarriers of nisin against foodborne pathogens
Food chemistry, 2018
Reverse micelles (RMs) as nanocarriers of nisin were optimized for the highest water and bacteriocin content. RMs formulated with either refined olive oil or sunflower oil, distilled monoglycerides, ethanol, and water were effectively designed. Structural characterization of the RMs was assessed using Electron Paramagnetic Resonance Spectroscopy and Small Angle X-ray Scattering in the presence and absence of nisin. No conformational changes occurred in the presence of nisin for the nanocarriers. To assess efficacy of the loaded systems, their antimicrobial activity against Staphylococcus aureus and Listeria monocytogenes was tested in lettuce leaves and minced meat, respectively. Antimicrobial activity was evident in both cases. Interestingly, a synergistic antimicrobial effect was observed in lettuce leaves and to a lesser extent in minced meat between nisin and some of the nanocarriers' constituents (probably ethanol). Our findings suggest complex interactions that take place ...
International Journal of Molecular Sciences, 2021
Natural antimicrobials (NA) have stood out in the last decade due to the growing demand for reducing chemical preservatives in food. Once solubility, stability, and changes in sensory attributes could limit their applications in foods, several studies were published suggesting micro-/nanoencapsulation to overcome such challenges. Thus, for our systematic review the Science Direct, Web of Science, Scopus, and Pub Med databases were chosen to recover papers published from 2010 to 2020. After reviewing all titles/abstracts and keywords for the full-text papers, key data were extracted and synthesized. The systematic review proposed to compare the antimicrobial efficacy between nanoencapsulated NA (nNA) and its free form in vitro and in situ studies, since although in vitro studies are often used in studies, they present characteristics and properties that are different from those found in foods; providing a comprehensive understanding of primary mechanisms of action of the nNA in foods...
Probiotics and Antimicrobial Proteins, 2010
The aim of this study was to evaluate the antibacterial effect of nisin-loaded chitosan/alginate nanoparticles as a novel antibacterial delivery vehicle. The nisin-loaded nanoparticles were prepared using colloidal dispersion of the chitosan/alginate polymers in the presence of nisin. After the preparation of the nisin-loaded nanoparticles, their physicochemical properties such as size, shape, and zeta potential of the formulations were studied using scanning electron microscope and nanosizer instruments, consecutively. FTIR and differential scanning calorimetery studies were performed to investigate polymer-polymer or polymer-protein interactions. Next, the release kinetics and entrapment efficiency of the nisinloaded nanoparticles were examined to assess the application potential of these formulations as a candidate vector. For measuring the antibacterial activity of the nisinloaded nanoparticles, agar diffusion and MIC methods were employed. The samples under investigation for total microbial counts were pasteurized and raw milks each of which contained the nisin-loaded nanoparticles and inoculated Staphylococcus aureus (ATCC 19117 at 10 6 CFU/mL), pasteurized and raw milks each included free nisin and S. aureus (10 6 CFU/mL), and pasteurized and raw milks each had S. aureus (10 6 CFU/mL) in as control. Total counts of S. aureus were measured after 24 and 48 h for the pasteurized milk samples and after the time intervals of 0, 6, 10, 14, 18, and 24 h for the raw milk samples, respectively. According to the results, entrapment efficiency of nisin inside of the nanoparticles was about 90-95%. The average size of the nanoparticles was 205 nm, and the average zeta potential of them was-47 mV. In agar diffusion assay, an antibacterial activity (inhibition zone diameter, at 450 IU/mL) about 2 times higher than that of free nisin was observed for the nisin-loaded nanoparticles. MIC of the nisin-loaded nanoparticles (0.5 mg/mL) was about four times less than that of free nisin (2 mg/mL). Evaluation of the kinetic of the growth of S. aureus based on the total counts in the raw and pasteurized milks revealed that the nisin-loaded nanoparticles were able to inhibit more effectively the growth of S. aureus than free nisin during longer incubation periods. In other words, the decrease in the population of S. aureus for free nisin and the nisin-loaded nanoparticles in pasteurized milk was the same after 24 h of incubation while lessening in the growth of S. aureus was more marked for the nisin-loaded nanoparticles than the samples containing only free nisin after 48 h of incubation. Although the same growth reduction profile in S. aureus was noticed for free nisin and the nisinloaded nanoparticles in the raw milk up to 14 h of
Production of nisin-loaded solid lipid nanoparticles for sustained antimicrobial activity
Food Control, 2012
Nisin is a natural antimicrobial agent that is used as a preservative in heat processed and low pH foods. However, its bioactivity is lost by interaction with food components. Slow release nisin-loaded solid lipid nanoparticles (SLN) were produced by high pressure homogenization to provide protection from the food environment and prolong the biological activity. The optimized conditions for the preparation of Imwitor 900 based SLNs was a pressure of 1500 bars in a high pressure homogenizer for three cycles, with 5% (w/v) poloxamer 188 and 0.125% (w/v) sodium deoxycholate as the surfactant and co-surfactant, respectively. Unloaded SLN produced under this condition had the smallest nanometric particle size (119 AE 15.1 nm) with a narrow polydispersity (0.38 AE 0.03). Nisin-loaded SLNs, prepared from 0.5 to 3.0% (w/w) nisin, were larger than the unloaded SLN, with a size range of 159 AE 6.4e167 AE 8.6 nm, had a zetapotential of À28.3 AE 0.15 to À29.2 AE 0.12 mV and nisin entrapment efficiency of 69.2 AE 0.04 e73.6 AE 0.04%, the optimal being at 2% (w/w) nisin. During 28 day of aqueous suspension at 30 C, the size of the SLNs increased to 214 AE 10.8e245 AE 15.7 nm and zeta-potential decreased to À21.6 AE 0.43 to À25.9 AE 0.34 mV. Scanning electron microscopy (SEM) demonstrated that nanoparticles had platelet shape. In vitro release studies revealed that nisin was released from the SLNs throughout the 25 day period but the release rate decreased as the pH of buffer increased from 2.0 to 7.4 and as the salt concentration increased, up to 0.5 M sodium chloride, whereupon high nisin was released within the first day. The antibacterial activity of nisin-loaded SLNs against Listeria monocytogenes DMST 2871 and Lactobacillus plantarum TISTR 850 was evident for up to 20 and 15 days, respectively, compared to only one and three days, respectively, for free nisin.
Antimicrobials for Food Preservation Delivered in Nanosized Matrices
Journal of the American Romanian Academy of Arts and Sciences
Food safety is a major concern in the food industry and bacterial contamination of products is a high concern for human health. Hops and the components extracted from them are well known antibacterial agents used in beers and as food preservatives, on their own or together with other antimicrobial agents, and as antioxidants. However, their very low bioavailability, bitter taste, and susceptibility to oxidative decomposition have limited their applications. The use of proteins and peptides as antimicrobials in the food industry has expanded but problems are encountered due to their susceptibility to proteolytic degradation, low solubility, and, physicochemical instability. We propose nanosized chitosan, an inexpensive, readily available biopolymer with a broad spectrum of antibacterial activity, as carrier for lupulone (L) and xanthohumol (X), two components of hops, and for nisin (N), a lantibiotic used as food preservative. Chitosan nanoparticles (CNP) and chitosan-based nanocomposites encapsulating lupulone (CNPL), xanthohumol (CNPX), and nisin (CNPN) were prepared by ionotropic gelation. The nanoparticles obtained were characterized by FTIR, colloidal titration, encapsulation efficiency, loading capacity, and antimicrobial activity. The kinetics of the release of L/X/N from composites was studied in vitro. All the nanoparticles were active against several Gram positive and Gram-negative microbial species important for food preservation. Although hops and nisin are known mainly for their activity against Gram positive bacteria, synergistic interactions with chitosan broaden their activity against Gram negative pathogens. All nanocomposites maintained antimicrobial effect over an extended period of time.
Cellulose, 2014
The present study was undertaken to develop edible nisin-microencapsulated beads in order to inhibit growth of Listeria monocytogenes in readyto-eat (RTE) ham. Different concentrations of nisin (16, 31, and 63 lg/ml) were microencapsulated into alginate-cellulose nanocrystal beads. Microencapsulation kept the available nisin (63 lg/ml) content 20 times greater compared with free nisin (63 lg/ml) during 28 days of storage at 4°C. Results showed that 63 lg/ml microencapsulated nisin exhibited 31.26 lg/ ml available nisin content after 28 days of storage at 4°C, whereas there was no available nisin content left for free nisin. Cooked ham slices were then coated by the microencapsulated nisin beads, inoculated with L. monocytogenes [*3 log colony-forming units (CFU)/g], and stored at 4°C under vacuum packaging for 28 days. The beads containing 16, 31, and 63 lg/ ml nisin significantly (P B 0.05) reduced the L. monocytogenes counts by 2.65, 1.50, and 3.04 log CFU/g after 28 days of storage compared with free nisin. Furthermore, microencapsulated nisin beads did not change the physicochemical properties (pH and color) of RTE ham during storage.