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

(5 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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“…The following supporting information can be downloaded at: https:// www.mdpi.com/article/10.3390/foods13111606/s1, Figure S1: Antibacterial effects of different samples on L. monocytogenes (left) and S. aureus (right); Table S1: Particle size, PDI, and zeta potential of different samples. References [77][78][79][80][81][82][83] are cited in the supplementary materials.…”

Section: Supplementary Materialsmentioning

confidence: 99%

The Effect of Nanoscale Modification of Nisin by Different Milk-Derived Proteins on Its Physicochemical Properties and Antibacterial Activity

Wang,

Liu,

Huang

et al. 2024

Foods

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Nisin is used as a natural food preservative because of its broad-spectrum antimicrobial activity against Gram-positive bacteria. However, free nisin is susceptible to various factors that reduce its antimicrobial activity. Milk protein, a protein derived from milk, has self-assembly properties and is a good carrier of bioactive substances. In this study, lactoferrin–nisin nanoparticles (L-N), bovine serum albumin–nisin nanoparticles (B-N), and casein–nisin nanoparticles (C-N) were successfully prepared by a self-assembly technique, and then their properties were investigated. The studies revealed that lactoferrin (LF) and nisin formed L-N mainly through hydrophobic interactions and hydrogen bonding, and L-N had the best performance. The small particle size (29.83 ± 2.42 nm), dense reticular structure, and good thermal stability, storage stability, and emulsification of L-N laid a certain foundation for its application in food. Further bacteriostatic studies showed that L-N enhanced the bacteriostatic activity of nisin, with prominent inhibitory properties against Listeria monocytogenes, Staphylococcus aureus, and Bacillus cereus, which mainly disrupted the cell membrane of the bacteria. The above results broaden our understanding of milk protein–nisin nanoparticles, while the excellent antibacterial activity of L-N makes it promising for application as a novel food preservative, which will help to improve the bioavailability of nisin in food systems.

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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

The Effect of Nanoscale Modification of Nisin by Different Milk-Derived Proteins on Its Physicochemical Properties and Antibacterial Activity

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