Biopreservatives against foodborne bacteria: combined effect of nisin and nanoncapsulated curcumin and co-encapsulation of nisin and curcumin

Quichaba, Michely Bião; Moreira, Thaysa Fernandes Moya; Oliveira, Anielle de; Carvalho, Amarilis Santos de; Menezes, Jéssica Lima de; Gonçalves, Odinei Hess; Filho, Benício Alves de Abreu; Leimann, Fernanda Vitória

doi:10.1007/s13197-022-05641-8

Cited by 6 publications

(4 citation statements)

References 30 publications

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“…It was in accordance with the INSO‐2406 standard. It was reported that the nisin–curcumin‐loaded PVP nanoparticles showed better inhibitory activity against the S. aureus , E. coli , and Salmonella typhimurium as compared to nisin and curcumin nanoparticles (Quichaba et al., 2023).…”

Section: Resultsmentioning

confidence: 99%

Co‐encapsulation of Shirazi thyme (Zataria multiflora) essential oil and nisin using caffeic acid grafted chitosan nanogel and the effect of this nanogel as a bio‐preservative in Iranian white cheese

Hosseini,

Tavakolipour,

Mokhtarian

et al. 2024

Food Science & Nutrition

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The current study aims to co‐encapsulate Shirazi thyme (Zataria multiflora) essential oil (ZEO) and nisin into chitosan nanogel as an antimicrobial and antioxidant agent to enhance the shelf‐life of cheese. Chitosan‐caffeic acid (CS‐CA) nanogel was produced to co‐encapsulate Zataria multiflora essential oil and nisin. This nanogel was characterized by dynamic light scattering (DLS), Fourier Transform Infrared (FTIR) spectroscopic analysis, X‐ray diffraction (XRD) analysis, and scanning electron microscopy (SEM) images. The effect of free (TFZN) and encapsulated ZEO‐nisin in chitosan nanogel (TCZN) on the chemical and microbiological properties of Iranian white cheese was assessed. The particle size, polydispersity index value (PDI), zeta potential, antioxidant activity, and encapsulation efficiency of the optimal chitosan‐ZEO‐nisin nanogel were 421.6 nm, 0.343, 34.0 mV, 71.06%–82.69%, and 41.3 ± 0.5%, 0.79 ± 0.06 mg/mL. respectively. FTIR and XRD approved ZEO and nisin entrapment within chitosan nanogel. The chitosan nanogel showed a highly porous surface with an irregular shape. The bioactive compounds of ZEO and nisin decreased the pH changes in cheese. On the 60th day of storage, the acidity of treated samples was significantly lower than that of control. Although the lowest anisidine index value was observed in samples treated with sodium nitrate (NaNO3) (TS), there was no significant difference between this sample and TCZN. The lowest microbial population was observed in TCZN and TS. After 60 days of ripening, Coliforms were not detected in the culture medium of TCZN and TS. The results can contribute to the development of a natural preservative with the potential for application in the dairy industry.

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Section: Resultsmentioning

confidence: 99%

Co‐encapsulation of Shirazi thyme (Zataria multiflora) essential oil and nisin using caffeic acid grafted chitosan nanogel and the effect of this nanogel as a bio‐preservative in Iranian white cheese

Hosseini,

Tavakolipour,

Mokhtarian

et al. 2024

Food Science & Nutrition

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“…Even so, the strong antibacterial, antioxidant, antifungal, anti-inflammatory, and antiviral properties of curcumin have been proven. However, antimicrobial studies are required for further detailed investigation of more clinical isolates [161][162][163].…”

Section: Possible Antimicrobial Mechanisms (Inhibition Pathways)mentioning

confidence: 99%

Antimicrobial Activities of Natural Bioactive Polyphenols

Mandal,

Domb

2024

Pharmaceutics

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Secondary metabolites, polyphenols, are widespread in the entire kingdom of plants. They contain one or more hydroxyl groups that have a variety of biological functions in the natural environment. These uses include polyphenols in food, beauty products, dietary supplements, and medicinal products and have grown rapidly during the past 20 years. Antimicrobial polyphenols are described together with their sources, classes, and subclasses. Polyphenols are found in different sources, such as dark chocolate, olive oil, red wine, almonds, cashews, walnuts, berries, green tea, apples, artichokes, mushrooms, etc. Examples of benefits are antiallergic, antioxidant, anticancer agents, anti-inflammatory, antihypertensive, and antimicrobe properties. From these sources, different classes of polyphenols are helpful for the growth of internal functional systems of the human body, providing healthy fats, vitamins, and minerals, lowering the risk of cardiovascular diseases, improving brain health, and rebooting our cellular microbiome health by mitochondrial uncoupling. Among the various health benefits of polyphenols (curcumin, naringenin, quercetin, catechin, etc.) primarily different antimicrobial activities are discussed along with possible future applications. For polyphenols and antimicrobial agents to be proven safe, adverse health impacts must be substantiated by reliable scientific research as well as in vitro and in vivo clinical data. Future research may be influenced by this evaluation.

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“…This leads to responsive release, making them ideal for drug delivery. Compared with other nanomaterials, inorganic nanomaterials have the advantages of easy preparation, high drug loading rate, controllable shape and size, good biocompatibility, and easy surface modification for drug delivery ( 12 , 16 ). Therefore, it is possible to achieve an enhanced antibacterial effect.…”

Section: Construction Of Nano Slow-release Systemmentioning

confidence: 99%

“…Among them, since the active substances extracted from vegetables have the characteristics of environmental protection, no pollution, no residue, low toxicity, and side effects, antibacterial and antioxidants have become the research focus of researchers in recent years. Therefore, a large number of active substances have been developed and applied in the fields of food preservation, natural preservatives ( 11 ), and anti-inflammatory and bacteriostatic ( 12 ). Nevertheless, the existing active substances and active substance products have certain disadvantages, such as unstable product properties, easy decomposition, and poor water solubility, resulting in the practical application effect is not outstanding.…”

Section: Introductionmentioning

confidence: 99%

Construction of nano slow-release systems for antibacterial active substances and its applications: A comprehensive review

et al. 2023

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At present, nano-carrier materials with antibacterial activity are of great significance. Due to the widespread resistance of many pathogenic microorganisms, it has seriously threatened human health. The natural antimicrobial substances extracted from fruits and vegetables can significantly improve their stability combined with nano-carrier materials. The resistance of pathogenic microorganisms will be substantially reduced, greatly enhancing the effect of active antimicrobial substances. Nanotechnology has excellent research prospects in the food industry, antibacterial preservation, food additives, food packaging, and other fields. This paper introduces nano-carrier materials and preparation techniques for loading and encapsulating active antibacterial substances in detail by constructing a nano-release system for active antibacterial substances. The antibacterial effect can be achieved by protecting them from adverse external conditions and destroying the membrane of pathogenic microorganisms. The mechanism of the slow release of the bacteriostatic active substance is also described. The mechanism of carrier loading and release is mainly through non-covalent forces between the bacteriostatic active substance and the carrier material, such as hydrogen bonding, π-π stacking, van der Waals forces, electrostatic interactions, etc., as well as the loading and adsorption of the bacteriostatic active substance by the chemical assembly. Finally, its wide application in food and medicine is introduced. It is hoped to provide a theoretical basis and technical support for the efficient utilization and product development of bacteriostatic active substances.

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Biopreservatives against foodborne bacteria: combined effect of nisin and nanoncapsulated curcumin and co-encapsulation of nisin and curcumin

Cited by 6 publications

References 30 publications

Co‐encapsulation of Shirazi thyme (Zataria multiflora) essential oil and nisin using caffeic acid grafted chitosan nanogel and the effect of this nanogel as a bio‐preservative in Iranian white cheese

Co‐encapsulation of Shirazi thyme (Zataria multiflora) essential oil and nisin using caffeic acid grafted chitosan nanogel and the effect of this nanogel as a bio‐preservative in Iranian white cheese

Antimicrobial Activities of Natural Bioactive Polyphenols

Construction of nano slow-release systems for antibacterial active substances and its applications: A comprehensive review

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