The current study aimed to fabricate nisin-loaded chitosan (N-CS) nanoparticles through ionic interactions between positive amino groups of chitosan and negatively charged tripolyphosphate ions in the presence of nisin and to evaluate their efficacy against foodborne pathogens in orange juice. The synthesized nanoparticles were sphere-shaped and homogenous with an average size of 64.34 ± 2.1 and 147.93 ± 2.9 for chitosan and N-CS nanoparticles, respectively. The encapsulation efficiency of nisin into nanoparticles was 67.32 ± 0.63%. Both chitosan and N-CS nanoparticles showed greater stability, as indicated by a higher zeta potential value of + 49.3 and + 33.4 mV, respectively. The in vitro antibacterial activities of chitosan and N-CS nanoparticles were investigated against the Gram-positive bacteria Staphylococcus aureus and Listeria monocytogenes and the Gram-negative bacteria Escherichia coli O157:H7 and Salmonella Typhimurium. N-CS nanoparticles showed higher activity compared with chitosan nanoparticles. The highest reduction of microorganisms was recorded for S. aureus of 3.82 log CFU/ml and L. monocytogenes of 3.61 log CFU/ml. The antimicrobial activity of N-CS nanoparticles in orange juice for 48 h revealed higher activity compared with the control against all the tested strains. The highest microbial reduction was recorded for N-CS nanoparticles against S. aureus with a 3.84 log CFU/ml reduction. L. monocytogenes and E. coli 0157:H7 were reduced by 3.54 and 3.44 log CFU/ml, respectively. The results showed high potential for the N-CS nanoparticles to be used as potent antibacterial agents in food and other related areas.
Journal of Food Science and Technology – Springer Journals
Published: Jan 15, 2018
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