Microencapsulation of nisin in alginate-cellulose nanocrystal (CNC) microbeads for prolonged efficacy against Listeria monocytogenes

Huq, Tanzina; Riedl, Bernard; Bouchard, Jean; Salmieri, Stéphane; Lacroix, Monique

doi:10.1007/s10570-014-0432-y

Cited by 54 publications

(19 citation statements)

References 37 publications

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“…The application of foodgrade biopolymers for encapsulating, protecting and delivery of antimicrobial peptides is an alternative way. Nisin loaded-micro or nanocapsules were prepared using chitosan/carrageenan (Chopra, Kaur, Bernela, & Thakur, 2014) chitosan/alginate (Zohri et al, 2013), alginate/cellulose (Huq, Riedl, Bouchard, Salmieri, & Lacroix, 2014), alginate/pectin (Khaksar et al, 2014) and alginate/ guar gum (Narsaiah, Jha, Wilson, Mandge, & Manikantan, 2014) biopolymer systems.…”

Section: Introductionmentioning

confidence: 99%

Nisin-loaded pectin nanoparticles for food preservation

et al. 2016

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Section: Introductionmentioning

confidence: 99%

Nisin-loaded pectin nanoparticles for food preservation

et al. 2016

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“…Besides, the interaction with food components can also reduce the antimicrobial activity of nisin . For the nisin delivery and its stability, various natural polymers as alginate/cellulose, alginate/pectin, alginate/guar gum, alginate/starch are used for the nisin encapsulation . Liposomal delivery systems for nisin were also developed .…”

Section: Introductionmentioning

confidence: 99%

“…8,9 For the nisin delivery and its stability, various natural polymers as alginate/cellulose, alginate/pectin, alginate/guar gum, alginate/starch are used for the nisin encapsulation. [10][11][12][13] Liposomal delivery systems for nisin were also developed. 14,15 The biological activity of nisin is prolonged by its encapsulation in nanoparticles.…”

Section: Introductionmentioning

confidence: 99%

Impact of pectin esterification on the antimicrobial activity of nisin‐loaded pectin particles

Krivorotova

Stanevičienė

Lukša

et al. 2016

Biotechnology Progress

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The relationship between pectin structure and the antimicrobial activity of nisin-loaded pectin particles was examined. The antimicrobial activity of five different nisin-loaded pectin particles, i.e., nisin-loaded high methoxyl pectin, low methoxyl pectin, pectic acid, dodecyl pectin with 5.4 and 25% degree of substitution were tested in the pH range of 4.0-7.0 by agar-diffusion assay and agar plate count methods. It was found that the degree of esterification of carboxyl group of galacturonic acid in pectin molecule is important for the antimicrobial activity of nisin-loaded pectin particles. Nisin-loaded particles prepared using pectic acid or the pectin with low degree of esterification exhibit higher antimicrobial activity than nisin-loaded high methoxyl pectin particles. Pectins with free carboxyl groups or of low degree of esterification are the most suitable for particles preparation. Moreover, nisin-loaded pectin particles were active at close to neutral or neutral pH values. Therefore, they could be effectively applied for food preservation. © 2016 American Institute of Chemical Engineers Biotechnol. Prog., 33:245-251, 2017.

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“…The results also revealed that EOs is the most important factor in reducing the growth of L. monocytogenes which is similar with regression analysis of the model. Edible polymer was used for encapsulation of antibacterial agents in this study since it has been demonstrated that encapsulated antimicrobial agents has higher inhibitory activity than antimicrobial agents without encapsulating (Huq et al 2014). In addition, entrapping reduces the probable negative organoleptic effect of each of components on food.…”

Section: Discussionmentioning

confidence: 99%

Antilisterial effects of antibacterial formulations containing essential oils, nisin, nitrite and organic acid salts in a sausage model

Ghabraie

Huq

et al. 2016

J Food Sci Technol

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This study was conducted to evaluate the effects of sixteen antibacterial formulations against Listeria monocytogenes in a sausage model using a standard experimental design with 4 independent factors at 2 levels (2 4 ). Four independent factors consisted of nisin (12.5-25 ppm), nitrite (100-200 ppm) and organic acid salts (1.55-3.1 %) and the mixture of Chinese cinnamon and Cinnamon bark Essential Oils (EOs) (0.025-0.05 %). Based on the analysis, utilization of low (0.025 %) or high concentration (0.05 %) of EOs in combination with low concentration of nitrite (100 ppm), organic acid salts (1.55 %), and nisin (12.5 ppm) could reduce respectively 1.5 or 2.6 log CFU/g of L. monocytogenes in sausage at day 7 of storage as compared to the control. A predictive equation was created to predict the growth of L. monocytogenes in sausage. The sensory evaluation was then performed on selected optimized formulations in cooked meat (both pork and beef sausages) with a trained jury consisting of 35 individuals, demonstrated the selected antimicrobial formulations were organoleptically acceptable. The results revealed an important role of hurdle technology to control L. monocytogenes in meat product.

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Microencapsulation of nisin in alginate-cellulose nanocrystal (CNC) microbeads for prolonged efficacy against Listeria monocytogenes

Cited by 54 publications

References 37 publications

Nisin-loaded pectin nanoparticles for food preservation

Nisin-loaded pectin nanoparticles for food preservation

Impact of pectin esterification on the antimicrobial activity of nisin‐loaded pectin particles

Antilisterial effects of antibacterial formulations containing essential oils, nisin, nitrite and organic acid salts in a sausage model

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