دورية أكاديمية
أعرض في EDS

Use of nanoencapsulated curcumin against vegetative cells and spores of Alicyclobacillus spp. in industrialized orange juice.

التفاصيل البيبلوغرافية
العنوان: Use of nanoencapsulated curcumin against vegetative cells and spores of Alicyclobacillus spp. in industrialized orange juice.
المؤلفون: Dutra TV; Graduate Program in Food Science (PPC), State University of Maringá (UEM), Av. Colombo, 5790, 87020-900 Maringá, Brazil., de Menezes JL; Graduate Program in Food Science (PPC), State University of Maringá (UEM), Av. Colombo, 5790, 87020-900 Maringá, Brazil., Mizuta AG; Graduate Program in Food Science (PPC), State University of Maringá (UEM), Av. Colombo, 5790, 87020-900 Maringá, Brazil., de Oliveira A; Graduate Program in Food Science (PPC), State University of Maringá (UEM), Av. Colombo, 5790, 87020-900 Maringá, Brazil; Graduate Program in Food Technology (PPGTA), Federal Technological University of Paraná, Campus Campo Mourão (UTFPR-CM), Via Rosalina Maria dos Santos, 1233, 87301-899, Campo Mourão, Brazil., Moreira TFM; Graduate Program in Food Science (PPC), State University of Maringá (UEM), Av. Colombo, 5790, 87020-900 Maringá, Brazil; Graduate Program in Food Technology (PPGTA), Federal Technological University of Paraná, Campus Campo Mourão (UTFPR-CM), Via Rosalina Maria dos Santos, 1233, 87301-899, Campo Mourão, Brazil., Barros L; Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal., Mandim F; Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal., Pereira C; Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal., Gonçalves OH; Graduate Program in Food Technology (PPGTA), Federal Technological University of Paraná, Campus Campo Mourão (UTFPR-CM), Via Rosalina Maria dos Santos, 1233, 87301-899, Campo Mourão, Brazil; Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal., Leimann FV; Graduate Program in Food Technology (PPGTA), Federal Technological University of Paraná, Campus Campo Mourão (UTFPR-CM), Via Rosalina Maria dos Santos, 1233, 87301-899, Campo Mourão, Brazil; Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal., Mikcha JMG; Department of Clinical Analysis and Biomedicine, State University of Maringá, Av. Colombo, 5790, Maringá, 87020-900, Paraná, Brazil., Machinski Junior M; Department of Basic Health Sciences, State University of Maringa, Av. Colombo, 5790, Maringá, 87020-900 Paraná, Brazil., Abreu Filho BA; Graduate Program in Food Science (PPC), State University of Maringá (UEM), Av. Colombo, 5790, 87020-900 Maringá, Brazil; Department of Basic Health Sciences, State University of Maringa, Av. Colombo, 5790, Maringá, 87020-900 Paraná, Brazil. Electronic address: baafilho@uem.br.
المصدر: International journal of food microbiology [Int J Food Microbiol] 2021 Dec 16; Vol. 360, pp. 109442. Date of Electronic Publication: 2021 Oct 17.
نوع المنشور: Journal Article
اللغة: English
بيانات الدورية: Publisher: Elsevier Science Publishers Country of Publication: Netherlands NLM ID: 8412849 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1879-3460 (Electronic) Linking ISSN: 01681605 NLM ISO Abbreviation: Int J Food Microbiol Subsets: MEDLINE
أسماء مطبوعة: Original Publication: Amsterdam : Elsevier Science Publishers, c1984-
مواضيع طبية MeSH: Alicyclobacillus* , Citrus sinensis* , Curcumin*/pharmacology, Spores, Bacterial
مستخلص: Pathogenic and deteriorating bacteria are a great concern to food safety. In this sense, the present study evaluated the fight against microbial contamination through the use of nanoparticles containing curcumin, in addition to analyzing the physical properties of these nanoparticles. Efficient curcumin encapsulation was determined by Fourier transform infrared spectra evaluation and differential scanning calorimetry. Transmission electron microscopy images showed irregular shaped nanoparticles with broad size distribution (20-250 nm). The antibacterial activity was considered satisfactory, since curcumin in the form of nanoparticles demonstrated antimicrobial and antibacterial activity superior to curcumin in its free form, against both pathogenic bacteria, such as Staphylococcus aureus (MIC 125 μg/mL), and deteriorates, such as Alicyclobacillus acidoterrestris (MIC 62.5 μg/mL). Since curcumin nanoparticles may be consumed as a food additive, the bioactive properties of the nanoencapsulated curcumin were also evaluated in relation to antioxidant capacity (Thiobarbituric acid reactive substances (TBARS) and oxidative hemolysis inhibition assays) and cytotoxicity against four carcinoma cell lines, as well as two non-tumor cells. As a proof of concept, nanoparticles were incorporated in orange juice, with the juice maintaining satisfactory pH, °Brix, and color stability, during three days of storage (8 °C).
(Copyright © 2021 Elsevier B.V. All rights reserved.)
فهرسة مساهمة: Keywords: Antimicrobial activity; Curcumin-loaded nanoparticles; In natura curcumin; Orange juice; Spores
المشرفين على المادة: IT942ZTH98 (Curcumin)
SCR Organism: Alicyclobacillus acidoterrestris
تواريخ الأحداث: Date Created: 20211023 Date Completed: 20211116 Latest Revision: 20211116
رمز التحديث: 20240628
DOI: 10.1016/j.ijfoodmicro.2021.109442
PMID: 34688124
قاعدة البيانات: MEDLINE
الوصف
تدمد:1879-3460
DOI:10.1016/j.ijfoodmicro.2021.109442