Surfactant assisted nisin loaded chitosan-carageenan nanocapsule synthesis for controlling food pathogens |
| |
| Affiliation: | 1. Université de Lorraine – Laboratoire d’Ingénierie des Biomolécules (LIBIO), Ecole Nationale Supérieure d’Agronomie et des Industries Alimentaires, 2 avenue de la Forêt de Haye, TSA 40602, F-54505 Vandoeuvre-lès-Nancy Cedex, France;2. Department of Biosciences, Faculty of Sciences, COMSATS Institute of Information Technology, Park Road, Islamabad, Pakistan;1. Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran;2. Foods for Health Institute, Department of Food Science & Technology, University of California, Davis, CA, USA;3. Research Department of Food Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Science, Tehran, Iran;1. Departamento de Biotecnología, Universidad Autónoma Metropolitana, Unidad Iztapalapa, 09340, México, D.F., Mexico;2. Departamento de Ingeniería y Ciencias Químicas, Universidad Iberoamericana, 01219, México, D.F., Mexico;3. Departamento de Biología, Facultad de Química, Universidad Nacional Autónoma de México, 04510, México, D.F., Mexico |
| |
| Abstract: | Nisin loaded chitosan/carageenan nanocapsules were prepared using an ionic complexation method and evaluated for antibacterial activity. Concentration of polymers as well as surfactant affected particle size and encapsulation efficiency. The optimal parameters for synthesis of particles with least size and highest encapsulation efficiency were concentration of caragennan 0.75 mg/ml along with concentration of chitosan 10 mg/ml and surfactant 1 μg/ml. Release study conducted in vitro over a period of two weeks indicated slow and sustained release from the formulation. Furthermore, evaluation of antibacterial activity against Micrococcus luteus MTCC (Microbial Type Culture Collection) 1809, Pseudomonas aeruginosa MTCC 424 and Salmonella enterica MTCC 1253 and Enterobactor aerogenes MTCC2823 in vitro followed by antibacterial activity in tomato juice for six months, indicated that encapsulated nanocapsules showed better antibacterial effect on microbe's in vitro as well as in tomato juice for prolonged periods as compared to the components evaluated separately. |
| |
| Keywords: | Chitosan Carageenan Surfactant Nanocapsules Tween 40 Antimicrobial |
| 本文献已被 ScienceDirect 等数据库收录！ |
|
