Antimicrobial activity of lysozyme-nisin co-encapsulated in liposomes coated with polysaccharides

Lopes, Nathalie Almeida; Pinilla, Cristian Mauricio Barreto; Brandelli, Adriano

doi:10.1016/j.foodhyd.2019.02.009

Cited by 126 publications

(55 citation statements)

References 55 publications

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“…Liposomes have served as delivery vesicles of many materials, including enzymes, proteins, vitamins, flavors, minerals as well as antioxidant and antimicrobial agents (Đorđević et al., 2015; Guldiken et al., 2019; Huang, Wang, Chu, & Xia, 2020; Lopes, Pinilla, & Brandelli, 2019; Plenagl et al., 2019; Vergara & Shene, 2019) that benefit food applications (Đorđević et al., 2015; Dutta, Moses, & Anandharamakrishnan, 2020). In such a case, liposomes need to be coated by a biopolymer to overcome some limitations, including storage instability (i.e., aggregation, flocculation, sedimentation, and phase separation), leakage of core, poor mechanical strength, inability to produce desirable neutral or surface charge and instability in gastrointestinal fluids (Đorđević et al., 2015; Dutta et al., 2020; Huang et al., 2020; Laye, McClements, & Weiss, 2008).…”

Section: Encapsulation Methods Microstructures Encapsulation Efficimentioning

confidence: 99%

Microstructures of encapsulates and their relations with encapsulation efficiency and controlled release of bioactive constituents: A review

Yun

Devahastin

Chiewchan

2021

Comp Rev Food Sci Food Safe

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Vitamins, peptides, essential oils, and probiotics are examples of health beneficial constituents, which are nevertheless heat‐sensitive and possess poor chemical stability. Various encapsulation methods have been applied to protect these constituents against thermal and chemical degradations. Encapsulates prepared by different methods and/or at different conditions exhibit different microstructures, which in turn differently influence the encapsulation efficiency as well as retention of encapsulated core materials. This review provides a summary of various microstructures resulted from the use of selected encapsulation methods or systems, namely, spray coating; co‐extrusion; emulsion‐, micelle‐, and liposome‐based; coacervation; and ionic gelation encapsulation, at different conditions. Subsequent effects of the different microstructures on encapsulation efficiency and retention of encapsulated core materials are mentioned and discussed. Encapsulates having compact microstructures resulted from the use of low‐surface tension and low‐viscosity encapsulants, high‐stability encapsulation systems, lower loads of core materials to total solids of encapsulants and appropriate solidification conditions have proved to exhibit higher encapsulation efficiencies and better retention of encapsulated core materials. Encapsulates with hollow, dent, shrunken microstructures or thinner walls resulted from inappropriate solidification conditions and higher loads of core materials, on the other hand, possess lower encapsulation efficiencies and protection capabilities. Encapsulates having crack, blow‐hole or porous microstructures resulted from the use of high‐viscosity encapsulants and inappropriate solidification conditions exhibit the lowest encapsulation efficiencies and poorest protection capabilities. Compact microstructures and structures formed between ionic biopolymers could be used to regulate the release of encapsulated cores.

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Section: Encapsulation Methods Microstructures Encapsulation Efficimentioning

confidence: 99%

Microstructures of encapsulates and their relations with encapsulation efficiency and controlled release of bioactive constituents: A review

Yun

Devahastin

Chiewchan

2021

Comp Rev Food Sci Food Safe

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“…Lysozyme is effective at inhibiting the growth of Gram-positive bacteria such as Listeria monocytogenes. [37] Wang et al [15] reported that collagen coating containing lysozyme could extend the shelf life of salmon fillet during storage at the refrigerator. Moreover, the in vitro antimicrobial activity of gelatin containing lysozyme against bacteria has been reported by Rawdkuen et al [38] It was indicated that the coating consisting of a blend of gelatin dissolved in acetic acid and lysozyme, exerted an inhibitory effect on the Gram-negative flora of food product.…”

Section: Changes In Microbial Countsmentioning

confidence: 99%

Quality characteristics of refrigerated mackerel Scomberomorus commerson using gelatin-polycaprolactone composite film incorporated with lysozyme and pomegranate peel extract

Khodanazary

2019

International Journal of Food Properties

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The aim of this study was to evaluate the preservation effect of the pomegranate peel extract (PPE)-lysozyme (Lys) combination addition on gelatin (G)-polycaprolactone (PCL) composite film on the quality of mackerel Scomberomorus commerson via physicochemical analysis (pH, total viable bases nitrogen (TVB-N), thiobarbituric acid reactive substances (TBARS), free fatty acid (FFA), weight loss, color), microbiological (total mesophilic count (TMC) and psychrotrophic (PTC) count) and sensorial assessments during refrigerated storage. The results showed that incorporating PPE and Lys into G/PCL solution could significantly (P < .05) improve the quality of fish fillets. Among all treatments, TMC and PTC of mackerel fish with the control treatment increased rapidly and were generally higher than other treatments (P < .05). Thus, G-PCL film containing both of Lys and PPE can remarkably delay the growth of bacteria of mackerel fillets. The results indicated that the Lys in combination with PPE could be effective in the reduction of TBARS and FFA values of mackerel wrapped. In addition, the synergistic effect between Lys and PPE improved the antibacterial activity of the gelatin solution. G/PCL-Lys-PPE had the best effect on reducing the weight loss and color properties of the samples. It was seen that the addition of Lys/PPE improved the sensory quality of mackerel fish and these results were supported by the outcomes of bacterial and physicochemical analysis. The increase (>9 days) in the shelf-life was attributed to the antioxidant and antimicrobial characteristics of G/PCL film containing both of PPE and Lys. These results confirmed that G/PCL-Lys-PPE film was effective for the preservation of mackerel. ARTICLE HISTORY

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“…Lysozyme is a hydrolytic enzyme that selectively breaks down the polysaccharides of the bacterial cell wall. It belongs to smallsized proteins with a molecular weight of about 15 thousand Da.The enzyme is relatively thermostable and can withstand pasteurization temperature [32]. Five types of available lysozyme-containing plants were used: ginger, garlic, turnip, cabbage, radish juice.…”

Section: Discussionmentioning

confidence: 99%

Study of the Effect of cabbage juice (Brassica Oleracea), as a source of inhibition of microorganisms of the genus Bacillus in the preparation of whole grain wheat bread

Alashbayeva¹,

Shansharova²,

Luděk³

et al. 2020

International Journal of Engineering Research and Technology

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Antimicrobial activity of lysozyme-nisin co-encapsulated in liposomes coated with polysaccharides

Cited by 126 publications

References 55 publications

Microstructures of encapsulates and their relations with encapsulation efficiency and controlled release of bioactive constituents: A review

Microstructures of encapsulates and their relations with encapsulation efficiency and controlled release of bioactive constituents: A review

Quality characteristics of refrigerated mackerel Scomberomorus commerson using gelatin-polycaprolactone composite film incorporated with lysozyme and pomegranate peel extract

Study of the Effect of cabbage juice (Brassica Oleracea), as a source of inhibition of microorganisms of the genus Bacillus in the preparation of whole grain wheat bread

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