Optimizing microencapsulation of nisin with sodium alginate and guar gum

Abstract

Nisin is a widely used bacteriocin active against gram positive bacteria and is also reported to be active against some gram negative bacteria. Incorporation of nisin into food systems is another challenge as directly added nisin is prone to inactivation by food constituents. Encapsulation of nisin has been done so far in liposomes which is rather an expensive technology involving multiple processes. Other cost effective alternatives with good encapsulation efficiency and better control release properties are sought. Alginate is useful as a matrix for entrapment of bioactive compounds. Present study was aimed at optimizing conditions for microencapsulation of nisin using calcium alginate as primary wall material and guar gum as filler at different air pressures using response surface methodology. The optimum conditions were: sodium alginate concentration (2 % w/v), guar gum concentration (0.4 % w/v), and air pressure (0.5 bar gauge). The encapsulation efficiency of nisin in microcapsules produced under optimal conditions was 36.65 %.

Effect of bacteriocin-incorporated alginate coating on shelf-life of minimally processed papaya (Carica papaya L.)

“…Increase in alginate concentration in the case of the alginate coated samples incorporating bacteriocin also increased the level of inhibition. This can be attributed to higher entrapment efficiency and better release behaviour (Narsaiah et al, 2012(Narsaiah et al, , 2013. Inhibition of microbial growth in the case of alginate coated samples incorporating bacteriocin could be attributed to the well-established antimicrobial activity of bacteriocins (Narsaiah et al, 2013).…”

Impact of pectin esterification on the antimicrobial activity of nisin‐loaded pectin particles

“…Besides, the interaction with food components can also reduce the antimicrobial activity of nisin . For the nisin delivery and its stability, various natural polymers as alginate/cellulose, alginate/pectin, alginate/guar gum, alginate/starch are used for the nisin encapsulation . Liposomal delivery systems for nisin were also developed .…”

“…8,9 For the nisin delivery and its stability, various natural polymers as alginate/cellulose, alginate/pectin, alginate/guar gum, alginate/starch are used for the nisin encapsulation. [10][11][12][13] Liposomal delivery systems for nisin were also developed. 14,15 The biological activity of nisin is prolonged by its encapsulation in nanoparticles.…”

Encapsulationof lycopene from watermelon in calcium‐alginate microparticles using an optimised inverse‐gelation method by response surface methodology

“…Box–Behnken design was used in this study to optimise the encapsulation of lycopene from watermelon into alginate microparticles by the inverse gelation method. This design has been used to optimise the encapsulation of other bioactive compounds, such as anthocyanins (Celli et al ., ), nisin (Narsaiah et al ., ) and tea polyphenols (Liang et al ., ). Both alginates used in this study had high content of guluronic acid groups (G) (approximately 65–75%) and differed by their viscosity.…”