Nisin-Loaded Ulvan Particles: Preparation and Characterization

Foods

Jolanta Sereikaite¹  Ruta Gruskiene¹  Elena Serviene¹  Tatjana Kavleiskaja²  Ramune Staneviciene³  Stefanos Kikionis⁴  Efstathia Ioannou⁴  Vassilios Roussis⁴ 

[1] Department of Chemistry and Bioengineering, Vilnius Gediminas Technical University, 10221 Vilnius, Lithuania;Institute of Chemistry, Vilnius University, 01513 Vilnius, Lithuania;Laboratory of Genetics, Institute of Botany, Nature Research Centre, 08412 Vilnius, Lithuania;Section of Pharmacognosy and Chemistry of Natural Products, Department of Pharmacy, National and Kapodistrian University of Athens, Panepistimiopolis Zografou, 15771 Athens, Greece;

关键词: nisin;    ulvan;    encapsulation;    antimicrobial activity;   

DOI  :  10.3390/foods10051007

来源: DOAJ

【 摘 要 】

Nisin is an attractive alternative to chemical preservatives in the food industry. It is a cationic peptide of 34 amino acid residues that exhibits antimicrobial activity against Gram-positive bacteria. To ensure nisin stability in food matrices, new nisin-loaded ulvan particles were developed by the complexation method. The interaction of nisin with ulvan was demonstrated by FT-IR spectroscopy and differential scanning calorimetry. The encapsulation efficiency was calculated at different pH values within the range of 4.0–7.0 and was found to have the highest value at pH 7.0. The size and surface charge of particles fabricated at different concentrations of nisin and pH values were determined. Nisin-loaded ulvan particles exhibited antimicrobial activity against Gram-positive bacteria comparable to that of free nisin. Therefore, the developed complexes have the potential for application as biopreservatives in the food industry. For the first time, the potential of ulvan as a carrier of antimicrobial agent nisin was demonstrated.

【 授权许可】

Unknown