Anti-listeria effects of chitosan-coated nisin-silica liposome on Cheddar cheese

Abstract

Listeria monocytogenes poses an increasing challenge to cheese production. To minimize the risk of bacterial contamination, a chitosan-coated nisin-silica liposome was engineered for the present study. We investigated the characteristics of nisin-silica liposomes and the anti-listeria effects of a chitosan-coated nisin-silica liposome on Cheddar cheese. The encapsulation efficiency of nisin in a liposome was sharply increased after it was adsorbed on a silica particle surface. Chitosan-coated nisin-silica liposomes displayed sustained antibacterial activity against L. monocytogenes, without affecting the sensory properties of the cheese. Chitosan-coated nisin-silica liposomes could be a promising active antimicrobial for cheese preservation.

The effect of Guar and Tragacanth gums as edible coatings in Cheddar cheese during ripening

“…These results are consistent with those resented by Cui, Wu, Li, and Lin (2016), who have reported that coating with Chitosan did not significantly affect the sensory properties of Cheddar cheese. However, the highest score with respect to texture, cutting off, and flavor were rated to be that of the control sample.…”

“…The samples were served in plates together with a consumer sensory evaluation questionnaire on a blind‐labeled basis. The consumers were asked to evaluate sensory characteristics, such as texture, flavor, color, and Cutting (Cui, Wu, Li, & Lin, ) on a hedonic scale of 1 (extremely dislike) to 5 (extremely like).…”

Effect of nanoliposomes containingZataria multifloraBoiss. essential oil on gene expression of Shiga toxin 2 inEscherichia coliO157:H7

“…; Cui et al . ). As the biocompatible carriers, they can deliver the entrapped compounds across the cell membrane (Cevc ; Lasic ; Anwekar et al .…”

“…For this purpose, some novel methods such as liposomal encapsulation have been developed (Shoji and Nakashima 2004;Cui et al 2015;Khosravi-Darani et al 2016). Liposomes are enclosed spherical particles with one or multiple concentric membranes with an internal aqueous that can encapsulate both hydrophilic and hydrophobic substances (Mozafari and Khosravi-Darani 2007;Yoshida et al 2010;Mohammadi et al 2015;Cui et al 2016d). As the biocompatible carriers, they can deliver the entrapped compounds across the cell membrane (Cevc 1993;Lasic 1993;Anwekar et al 2011).…”

Use of edible films and coatings in cheese preservation: Opportunities and challenges

“…• microencapsulation, allowing an efficient retention and a controlled release into the cheese (Cui, Wu, Li, & Lin, 2016;Embuena et al, 2016); • multilayers, allowing the use of different materials and thus an improvement of barrier properties and the incorporation of different materials (e.g., lipophilic and hydrophilic active compounds) on cheese (Duan, Park, Daeschel, & Zhao, 2007);…”