The competitive release kinetics and synergistic antibacterial characteristics of tea polyphenols/ε‐poly‐l‐lysine hydrochloride core–shell microcapsules against Shewanella putrefaciens

Abstract

To obtain the antibacterial agents with long-acting and slow-release properties, the microcapsules were prepared with tea polyphenols (TP), ϵ-poly-L-lysine hydrochloride (ϵ-PL) and TP/ϵ-PL as core materials. Meanwhile, the microcapsules were characterised, their release properties were measured, and their antimicrobial mechanisms against Shewanella putrefaciens were studied. At the initial release phase, TP and ϵ-PL are competitively released from the composite microcapsules. The release of TP and ϵ-PL is both fitted to the logistic model, indicating that the primary release mechanism is the disintegration and dissolution. The long-acting antibacterial properties of the microcapsules are better than those of the free antibacterial agent. The microcapsules can destroy the integrity of the cell membrane, and make the permeability improve. Also, the synthesis and expression of bacterial proteins are inhibited. Because of longterm antibacterial properties, the microcapsules have potential value for application in the preservation of food.

Technical assessment of reverse osmosis for concentration of fresh tea leaf extract

“…They may also function indirectly as antioxidants through their effects on transcription factors and enzyme activities (Yan, Zhong, Duan, Chen, & Li, 2020). These compounds in green tea protect against a large amount of diseases, such as reduction the risk of cardiovascular disease (Fang et al, 2019; Pang et al, 2016), cancers (Bae, Kumazoe, Yamashita, & Tachibana, 2017; Wang, Cui, et al, 2020), anti‐inflammatory (Musial, Kuban‐Jankowska, & Gorska‐Ponikowska, 2020; Rha et al, 2019), high blood pressure (Li et al, 2019), antibacterial properties (Pang et al, 2016; Yang et al, 2020), and immune function (Williams et al, 2019).…”

Effects of gallic acid combined with epsilon-polylysine hydrochloride incorporated in a pullulan–CMC edible coating on the storage quality of sea bass

“…This indicated that the PUL-CMC composite coatings could effectively reduce the accumulation of volatile bases and delay the spoilage of sea bass, and this may be due to the barrier property of the PUL-CMC coating, the antioxidant activity of GA and the antibacterial activity of PL. 16,23,25 In addition, it should be noted that the pH values in PUL-CMC-GA-PL exhibited a lower pH value than other groups during storage. This may be due to the addition of GA and PL enhancing the antioxidant or antibacterial activities of the PUL-CMC coating, and a synergistic effect on the delay of sh spoilage might exist between GA and PL.…”

“…24 The PL exhibits a broad spectrum of antibacterial activity against Gram-negative and Gram-positive bacteria, yeasts and molds. 24,25 However, PL possesses a poor antioxidant property, which limits its applications in food manufacturing and preservation processes. Therefore, if PL is combined with a good antioxidant such as GA, good antioxidant and antibacterial activity will be obtained, which increases its applications.…”

The antibacterial activity and antibacterial mechanism of the tea polyphenol liposomes/lysozyme–chitosan gradual sustained release composite coating

“…Thus, more and more chemical preservatives were used to inhibit the growth of bacteria and prolong the fish shelf life because of its low cost, simple process and wide application (Tang et al ., 2018). However, in recent years, with the emergence of potential food safe problems of chemical preservatives, biological preservatives have drawn increasing attention (Pateiro et al ., 2018; Yang et al ., 2020a). The biological preservatives can be divided by source into plant source preservatives (e.g.…”