Using complexation for the microencapsulation of nisin in biopolymer matrices by spray-drying

被引：43
作者：
Ben Amara, Chedia [1 ]
Kim, Lanhee [1 ]
Oulahal, Nadia [1 ]
Degraeve, Pascal [1 ]
Gharsallaoui, Adem [1 ]
机构：
[1] Univ Lyon 1, ISARA Lyon, Equipe Mixte Accueil 3733,IUT Lyon 1, Lab BioDyMIA Bioingn & Dynam Microbienne Interfac, Technopole Alimentec,Rue Henri de Boissieu, F-01000 Bourg En Bresse, France
来源：
FOOD CHEMISTRY | 2017年 / 236卷
关键词：
Nisin; Pectin; Alginate; Complexation; Spray-drying; Antimicrobial activity; ZEIN CAPSULES; ALGINATE; STABILITY; LYSOZYME; MICROCAPSULES; BIOSYNTHESIS; RELEASE;
D O I：
10.1016/j.foodchem.2017.04.168
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
The aim of this study is to investigate the potential of complexation to encapsulate nisin (5 g/L concentration) using spray-drying technique and to evaluate how complexation with pectin or alginate (2 concentration) can preserve nisin structure and antimicrobial activity. Spray-drying of nisin-low methoxyl pectin or nisin-alginate electrostatic complexes has led to the microencapsulation of the peptide in different networks that were highly influenced by the polysaccharide type. Turbidity and particle size measurements indicated that while spray-drying promoted the aggregation of nisin-pectin complexes, it favored the dissociation of nisin-alginate aggregates to form individual complexes. Structural changes of nisin induced by complexation with pectin or alginate and spray-drying were studied by using UV-Vis absorption and fluorescence spectroscopy. The results showed that complexation with pectin or alginate preserved nisin structure as well as its antimicrobial activity during spray-drying. (C) 2017 Elsevier Ltd. All rights reserved.
引用
收藏
页码：32 / 40
页数：9
相关论文
共 32 条
[1]   Formation of electrostatic complexes involving mixtures of lentil protein isolates and gum Arabic polysaccharides [J].
Aryee, Felix N. A. ;
Nickerson, Michael T. .
FOOD RESEARCH INTERNATIONAL, 2012, 48 (02) :520-527
[2]   Properties of lysozyme/low methoxyl (LM) pectin complexes for antimicrobial edible food packaging [J].
Bayarri, Melanie ;
Oulahal, Nadia ;
Degraeve, Pascal ;
Gharsallaoui, Adern .
JOURNAL OF FOOD ENGINEERING, 2014, 131 :18-25
[3]   Using complex coacervation for lysozyme encapsulation by spray-drying [J].
Ben Amara, Chedia ;
Eghbal, Noushin ;
Degraeve, Pascal ;
Gharsallaoui, Adem .
JOURNAL OF FOOD ENGINEERING, 2016, 183 :50-57
[4]   THE SPRAY DRYING OF PHARMACEUTICALS [J].
BROADHEAD, J ;
ROUAN, SKE ;
RHODES, CT .
DRUG DEVELOPMENT AND INDUSTRIAL PHARMACY, 1992, 18 (11-12) :1169-1206
[5]   Interaction of cationic antimicrobial (ε-polylysine) with food-grade biopolymers: Dextran, chitosan, carrageenan, alginate, and pectin [J].
Chang, Yuhua ;
McLandsborough, Lynne ;
McClements, David Julian .
FOOD RESEARCH INTERNATIONAL, 2014, 64 :396-401
[6]   Cationic Antimicrobial (ε-Polylysine)-Anionic Polysaccharide (Pectin) Interactions: Influence of Polymer Charge on Physical Stability and Antimicrobial Efficacy [J].
Chang, Yuhua ;
McLandsborough, Lynne ;
McClements, David Julian .
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2012, 60 (07) :1837-1844
[7]   Effects of milk protein-polysaccharide interactions on the stability of ice cream mix model systems [J].
Cheng, Jinju ;
Ma, Ying ;
Li, Xisheng ;
Yan, Tingsheng ;
Cui, Jie .
FOOD HYDROCOLLOIDS, 2015, 45 :327-336
[8]  
De Vuyst L., 1994, BACTERIOCINS LACTIC, P151, DOI DOI 10.1007/978-1-4615-2668-1_5.
[9]   Hydrocolloids at interfaces and the influence on the properties of dispersed systems [J].
Dickinson, E .
FOOD HYDROCOLLOIDS, 2003, 17 (01) :25-39
[10]   Design and characterization of soluble biopolymer complexes produced by electrostatic self-assembly of a whey protein isolate and sodium alginate [J].
Fioramonti, Silvana A. ;
Perez, Adrian A. ;
Elena Aringoli, E. ;
Rubiolo, Amelia C. ;
Santiago, Liliana G. .
FOOD HYDROCOLLOIDS, 2014, 35 :129-136
1234