Nisin‐Loaded Chitosan/Alginate Nanoparticles: A Hopeful Hybrid Biopreservative

Abstract

To improve the deficiencies concerning the physicochemical instability of nisin, a hybrid of nisin at concentration of 450 IU/mL with chitosan/alginate nanoparticles was prepared. Antibacterial strength of the hybrid was compared with free nisin against Listeria monocytogenes ATCC 25923 and Staphylococcus aureus ATCC 19117 in ultra filtered (UF) Feta cheese. The effects of nisin and the nisin-loaded nanoparticles on the chemical composition, rheological parameters, color indices and sensory attributes of UF Feta cheese were studied. Antibacterial experiments indicated that the nisin-loaded nanoparticles were able to decrease the populations of S. aureus and L. monocytogenes up to five-and sevenfold on a logarithmic scale in comparison with free nisin, respectively. Sensory acceptance and physicochemical features of UF Feta cheese were also significantly improved using the nisin-loaded nanoparticles as compared with those of free nisin. Overall, greater antibacterial strengths and less undesirable influences of this hybrid than those of free nisin on the original quality of UF Feta cheese would make this hybrid a promising biopreservative in dairy products. PRACTICAL APPLICATIONSThis study investigates the use of chitosan/alginate nanoparticles as an auxiliary adjuvant in food preservation process. Considering our former promising antibacterial strength observed for this hybrid against S. aureus in the milk samples and also our new findings, it can be concluded that this hybrid would actually be an effectual potential biopreservative against common foodborne pathogens without any harmful side effects on the original qualities of the assessed dairy products. These outstanding features would be an incentive for further future investigation and probable industrialization of this hybrid as a highly productive biopreservative in food preservation technology. bs_bs_banner Journal of Food Safety

Nisin-loaded pectin nanoparticles for food preservation

“…The application of foodgrade biopolymers for encapsulating, protecting and delivery of antimicrobial peptides is an alternative way. Nisin loaded-micro or nanocapsules were prepared using chitosan/carrageenan (Chopra, Kaur, Bernela, & Thakur, 2014) chitosan/alginate (Zohri et al, 2013), alginate/cellulose (Huq, Riedl, Bouchard, Salmieri, & Lacroix, 2014), alginate/pectin (Khaksar et al, 2014) and alginate/ guar gum (Narsaiah, Jha, Wilson, Mandge, & Manikantan, 2014) biopolymer systems.…”

Antimicrobial peptides as natural bio-preservative to enhance the shelf-life of food

“…Therefore, in order to increase the shelf-life of cheese nisin is used. Interestingly, Zohri et al (2013) found that nisin loaded chitosan nanoparticles can be used for the preservation of cheese. Other antimicrobial peptides used in the biopreservation of dairy products are Pediocin ACH.…”

Integration of nisin into nanoparticles for application in foods

“…They suggested that the ratio of nisin to polymer is important in determining antimicrobial activity that should be monitored and optimized. In another study, Zohri et al (2013) further investigated nisin-loaded chitosan/alginate against L. monocytogenes ATCC nanoparticles were able to decrease the population of S. aureus and L. monocytogenes up to 5-and 7-fold on a logarithmic scale in comparison to free nisin, respectively. Interestingly, the sensory and physicochemical features of ultra-filtered feta cheese were not adversely affected but significantly improved by using nisin-loaded nanoparticles compared to free nisin.…”

“…Nanoparticle system have the potential to alleviate some of the global food supply issues, i.e., increased food shelf life, improvement in food safety and security and minimization of food spoilage(Hannon, Kerry, Cruz-Romero, Morris, & Cummins, 2015). The importance of nanotechnology in food science is recognized by a number of groups worldwide(Berekaa, 2015;Ramachandraiah, Han, & Chin, 2015;Zohri et al, 2013). Numerous approaches related to nanotechnology have been used to enhance the antimicrobial efficacy of preservatives, physically stability, shelf life, biocompatibility and biodegradability and ensure the availability of delivery systems at low cost(Figure 5).…”