Optimization and antimicrobial efficacy of curcumin loaded solid lipid nanoparticles against foodborne bacteria in hamburger patty

Abstract

The aim of the present study was to design a delivery system of curcumin (CU) loaded solid lipid nanoparticles (CU‐CSLNs) for evaluating the antimicrobial properties in hamburger patty. Solid lipid nanoparticle (SLN) was prepared through a homogenizing technique. A response surface methodology was applied to optimize the CU‐CSLNs to minimize the particle size (PS), polydispersity index (PDI), as well as to maximize the zeta potential to avoid aggregation of particles. The optimized sample revealed a spherical morphology under scanning electron microscope (SEM) and dynamic light scattering (DLS) with particle sizes of 126.87 ± 0.94 nm and 0.21 ± 0.025 PDI. The zeta potential and encapsulation efficiency (EE %) were found to be −30 ± 0.3 mV and 99.96 ± 0.01%, respectively. The CSLNs exhibited higher in vitro antimicrobial effect (142 µg·ml−1) against Staphylococcus aureus and generic Escherichia coli as compared to free CU (1000 µg·ml−1). Finally, the CSLNs antimicrobial effect was tested in hamburger patty inoculated with foodborne pathogens during eight days of storage at 4 °C. The results indicated that CSLNs had a higher antimicrobial effect than free CU. This study provides insight into the preparation of the novel antimicrobial nanoparticles for food safety applications.

Peppermint essential oil‐loaded solid lipid nanoparticle in gelatin coating: Characterization and antibacterial activity against foodborne pathogen inoculated on rainbow trout (Oncorhynchus mykiss) fillet during refrigerated storage

“…In another study, Alanchari et al. (2021) examined the antibacterial activity of curcumin‐loaded‐SLN (CU‐SLN) and free form of curcumin against S. aureus and E.coli by agar well diffusion. They reported that the encapsulation of curcumin improves the antibacterial activity of curcumin.…”

“…The most potent antimicrobial activity of PEO-SLN against L. monocytogenes with the approximately inhibition zones of 21 mm for all strains. E. coli O157:H7 and P. aeruginosa had an almost similar inhibition zone (∼ 19 nm), while the Alanchari et al (2021) examined the antibacterial activity of curcumin-loaded-SLN (CU-SLN) and free form of curcumin against S. aureus and E.coli by agar well diffusion. They reported that the encapsulation of curcumin improves the antibacterial activity of curcumin.…”

“…Their results indicated that the antimicrobial activity of EO notably improved when encapsulated in SLN. Likewise, researchers assessed SLN loading with beeswax (B‐SLN) on strawberry preservation (Zambrano‐Zaragoza et al., 2020) and curcumin (CU‐SLN) against pathogens in food models (Alanchari et al., 2021). Their result represented that curcumin and beeswax, when used in the SLN system, had higher antibacterial activity than their free form.…”

Essential Oil-Based Nanoparticles as Antimicrobial Agents in the Food Industry

“…In meat products, SLN loading curcumin was evaluated in the antimicrobial activity assay of hamburger patties inoculated with foodborne pathogens. It was shown that curcumin-based SLN was more effective against Gram-positive than Gram-negative bacteria, stored for 8 days [ 121 ]. However, this optimized effect against Gram-positive species is not a rule, since parameters of different lipid compositions of SLN and the cell wall of microorganisms are primary factors [ 122 ] that modulate the biological activities of NDS.…”

“…Mint, fennel, and basil EO in yoghurt were able to inhibit the microbial growth [ 165 ]. Meat and related products are more prone to spoilage due to the high levels of protein, high water activity, and diverse microorganisms [ 121 ]. Pathogenic bacteria in meat are responsible for a significant number of foodborne outbreaks ( Listeria monocytogenes , Salmonella spp., E. coli O157:H, and S. aureus ) and deaths [ 166 ].…”