دورية أكاديمية
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Biopreservatives against foodborne bacteria: combined effect of nisin and nanoncapsulated curcumin and co-encapsulation of nisin and curcumin.

التفاصيل البيبلوغرافية
العنوان: Biopreservatives against foodborne bacteria: combined effect of nisin and nanoncapsulated curcumin and co-encapsulation of nisin and curcumin.
المؤلفون: Quichaba MB; Post-Graduation Program of Food Technology (PPGTA), Federal University of Technology-Paraná-UTFPR, Campus Campo Mourão, via Rosalina Maria dos Santos, 1233, Campo Mourão, PR CEP 87301-899 Brazil., Moreira TFM; Post-Graduation Program of Food Technology (PPGTA), Federal University of Technology-Paraná-UTFPR, Campus Campo Mourão, via Rosalina Maria dos Santos, 1233, Campo Mourão, PR CEP 87301-899 Brazil.; Post-Graduation Program of Food Science (PPC), Department of Animal Science, State University of Maringá, Av. Colombo, 5790, Maringá, PR CEP 87030-121 Brazil., de Oliveira A; Post-Graduation Program of Food Technology (PPGTA), Federal University of Technology-Paraná-UTFPR, Campus Campo Mourão, via Rosalina Maria dos Santos, 1233, Campo Mourão, PR CEP 87301-899 Brazil.; Post-Graduation Program of Food Science (PPC), Department of Animal Science, State University of Maringá, Av. Colombo, 5790, Maringá, PR CEP 87030-121 Brazil., de Carvalho AS; Post-Graduation Program of Food Technology (PPGTA), Federal University of Technology-Paraná-UTFPR, Campus Campo Mourão, via Rosalina Maria dos Santos, 1233, Campo Mourão, PR CEP 87301-899 Brazil., de Menezes JL; Post-Graduation Program of Food Science (PPC), Department of Animal Science, State University of Maringá, Av. Colombo, 5790, Maringá, PR CEP 87030-121 Brazil., Gonçalves OH; Post-Graduation Program of Food Technology (PPGTA), Federal University of Technology-Paraná-UTFPR, Campus Campo Mourão, via Rosalina Maria dos Santos, 1233, Campo Mourão, PR CEP 87301-899 Brazil.; Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal., de Abreu Filho BA; Post-Graduation Program of Food Science (PPC), Department of Animal Science, State University of Maringá, Av. Colombo, 5790, Maringá, PR CEP 87030-121 Brazil., Leimann FV; Post-Graduation Program of Food Technology (PPGTA), Federal University of Technology-Paraná-UTFPR, Campus Campo Mourão, via Rosalina Maria dos Santos, 1233, Campo Mourão, PR CEP 87301-899 Brazil.; Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal.
المصدر: Journal of food science and technology [J Food Sci Technol] 2023 Feb; Vol. 60 (2), pp. 581-589. Date of Electronic Publication: 2022 Dec 07.
نوع المنشور: Journal Article
اللغة: English
بيانات الدورية: Publisher: Springer (India) Country of Publication: India NLM ID: 0056471 Publication Model: Print-Electronic Cited Medium: Print ISSN: 0022-1155 (Print) Linking ISSN: 00221155 NLM ISO Abbreviation: J Food Sci Technol Subsets: PubMed not MEDLINE
أسماء مطبوعة: Publication: 2010- : New Delhi : Springer (India)
Original Publication: Mysore : Association Of Food Scientists And Technologists
مستخلص: Nisin, a bacteriocin widely used in the food industry, and curcumin, the yellow pigment extracted from turmeric ( Curcuma longa L.) stand out among the numerous natural preservatives that have antimicrobial activity. The conversion of these compounds into nanoparticles could be interesting as an alternative to improve technological aspects (such as the low water solubility of curcumin) and to evaluate how synergism could take place in the case of co-encapsulation. The main objective of the present work was to evaluate the combination of nisin (Nis) with nanoencapsulated curcumin (NCur, nanoencapsulated to promote water solubility), as well as the co-encapsulated curcumin and nisin (NCurNis), against the foodborne bacteria Staphylococcus aureus , Escherichia coli and Salmonella Typhimurium. Minimum inhibitory concentration and the minimum bactericidal concentration were evaluated for NCur and Nis, as well as their combination with the fractional inhibitory concentration assay. High effectiveness was found against S. aureus and the combination of both compounds resulted in Nis- nisin; synergism against the same microorganism. The co-encapsulation of curcumin and nisin was carried out based on the synergism tests and the characterization analyses demonstrated that a solid dispersion of the components in the PVP matrix was formed. The inhibitory effect of the curcumin and nisin co-encapsulate was improved when compared to the curcumin nanoparticles or nisin alone.
Supplementary Information: The online version contains supplementary material available at 10.1007/s13197-022-05641-8.
Competing Interests: Conflict of interestThe authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
(© Association of Food Scientists & Technologists (India) 2022, Springer Nature or its licensor (e.g. a society or other partner) holds exclusive rights to this article under a publishing agreement with the author(s) or other rightsholder(s); author self-archiving of the accepted manuscript version of this article is solely governed by the terms of such publishing agreement and applicable law.)
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فهرسة مساهمة: Keywords: Co-encapsulation; Foodborne pathogens; Natural antimicrobials; Solid dispersion; Synergism
تواريخ الأحداث: Date Created: 20230130 Latest Revision: 20240202
رمز التحديث: 20240202
مُعرف محوري في PubMed: PMC9873856
DOI: 10.1007/s13197-022-05641-8
PMID: 36712216
قاعدة البيانات: MEDLINE
الوصف
تدمد:0022-1155
DOI:10.1007/s13197-022-05641-8