Recent Trends and Applications of Nanoencapsulated Bacteriocins against Microbes in Food Quality and Safety

Abstract

Bacteriocins are ribosomal-synthesized peptides or proteins produced by bacterial strains and can inhibit pathogenic bacteria. Numerous factors influence the potential activity of bacteriocins in food matrices. For example, food additives usage, chemical composition, physical conditions of food, and sensitivity of proteolytic enzymes can constrain the application of bacteriocins as beneficial food preservatives. However, novel bacteriocin nanoencapsulation has appeared as an encouraging solution. In this review, we highlight the bacteriocins produced by Gram-negative bacteria and Gram-positive bacteria including lactic acid bacteria that have shown positive results as potential food preservatives. In addition, this review encompasses the major focus on bacteriocins encapsulation with nanotechnology to enhance the antimicrobial action of bacteriocins. Several strategies can be employed to encapsulate bacteriocins; however, the nanotechnological approach is one of the most effective strategies for avoiding limitations. Nanoparticles such as liposomes, chitosan, protein, and polysaccharides have been discussed to show their importance in the nanoencapsulation method. The nanoparticles are combined with bacteriocins to develop the nano-encapsulated bacteriocins from Gram-negative and Gram-positive bacteria including LAB. In food systems, nanoencapsulation enhances the stability and antimicrobial functionality of active peptides. This nanotechnological application provides a formulation of a broad range of antimicrobial peptides at the industry-scale level. Nano-formulated bacteriocins have been discussed along with examples to show a broader antimicrobial spectrum, increase bacteriocins’ applicability, extend antimicrobial spectrum and enhance stability.

Bacteriocins and Bacteriophages as Dual Biological Players for Food Safety Applications

“…Furthermore, processes also consist of using purified or semi-purified bacteriocins. Perhaps as a more cost-effective process, bacteriocins can be simply applied as a concentrate resulting from the fermentation of a food substrate, and finally, they may be encapsulated, which enhances their stability and efficacy during processing and preservation [22,[39][40][41][42]. Bacteriocins can also be used in "smart" packaging to control foodborne pathogens and increase the shelf life of a food product [43,44].…”

Proteolysis and therapeutic potential of bioactive peptides derived from Cheddar cheese

“…A lot of in vivo and in vitro experiments for probiotic toxicity and safety are available in the literature (Farnworth & Champagne, 2016 ; Shafique et al, 2022 ). To ensure probiotic food safety, regulatory bodies have formulated their standards for probiotic selection.…”

Focus on Synergistic Bacteriocin-Nanoparticles Enhancing Antimicrobial Activity Assay

“…When combined with carvacrol, curcumin, and cymene, nisin, podocin, and sublitosin were evaluated against Candida lusitaniae, E. coli, S. typhimurium, and L. mo nocytogen [43]. Nanotechnology impro ves the antimicrobial activity, enhances the physicochemical properties of bacteriocin [44], increases the applicability of bacteriocins, bro adens the antimicrobial spectrum, and pro mo tes stability [45]. Nano-formulated bacteriocins were used experimentally in the treatment of skin injuries, e.g., nisin silver nanoparticles were used for the treatment of S. epi der midis skin infection in mice [46].…”