Preparation and characterization of alginate and alginate-resistant starch microparticles containing nisin

Preparation and characterization of alginate and alginate-resistant starch microparticles... 1 Introduction</h5> Nisin is an antimicrobial peptide with 34 amino acids and a molecular weight of 3.5 kDa produced by strains of Lactococus lactis subsp. lactis ( Mulders, Boerrigter, Rollema, Siezen, & Devos, 1991 ). This bacteriocin has been extensively studied because of its potential applications as a natural preservative in the food industry. However, several studies have reported that the antimicrobial efficacy of nisin is reduced when it is applied in foods, because of its structural instability, interaction with the food constituents such as proteins and lipids, inactivation by enzymatic degradation, and development of nisin-resistant bacterial strains ( Benech, Kheadr, Laridi, Lacroix, & Fliss, 2002; Bhatti, Veeramachaneni, & Shelef, 2004; Laridi et al., 2003 ).</P>In order to overcome these problems, alternative procedures that target the sustained release of nisin have been proposed. Many studies applied liposomes, polymeric capsules or films to improve nisin biological activity ( Ercolini et al., 2010; Laridi et al., 2003; Salmaso, Elvassore, Bertucco, Lante, & Caliceti, 2004; Silva Malheiros, Serafini Micheletto, Pesce da Silveira, & Brandelli, 2010; Xiao, Davidson, & Zhong, 2011; Zohri et al., 2010 ). Encapsulation of nisin represents an efficient approach to increase its stability, protects nisin from the interactions http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Carbohydrate Polymers Elsevier

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Publisher
Elsevier
Copyright
Copyright © 2014 Elsevier Ltd
ISSN
0144-8617
DOI
10.1016/j.carbpol.2013.12.078
Publisher site
See Article on Publisher Site

Abstract

1 Introduction</h5> Nisin is an antimicrobial peptide with 34 amino acids and a molecular weight of 3.5 kDa produced by strains of Lactococus lactis subsp. lactis ( Mulders, Boerrigter, Rollema, Siezen, & Devos, 1991 ). This bacteriocin has been extensively studied because of its potential applications as a natural preservative in the food industry. However, several studies have reported that the antimicrobial efficacy of nisin is reduced when it is applied in foods, because of its structural instability, interaction with the food constituents such as proteins and lipids, inactivation by enzymatic degradation, and development of nisin-resistant bacterial strains ( Benech, Kheadr, Laridi, Lacroix, & Fliss, 2002; Bhatti, Veeramachaneni, & Shelef, 2004; Laridi et al., 2003 ).</P>In order to overcome these problems, alternative procedures that target the sustained release of nisin have been proposed. Many studies applied liposomes, polymeric capsules or films to improve nisin biological activity ( Ercolini et al., 2010; Laridi et al., 2003; Salmaso, Elvassore, Bertucco, Lante, & Caliceti, 2004; Silva Malheiros, Serafini Micheletto, Pesce da Silveira, & Brandelli, 2010; Xiao, Davidson, & Zhong, 2011; Zohri et al., 2010 ). Encapsulation of nisin represents an efficient approach to increase its stability, protects nisin from the interactions

Journal

Carbohydrate PolymersElsevier

Published: Mar 15, 2014

References

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