Biocompatible chitosan nanoparticles incorporated bacteriocin (CSNps-B) preparation for the controlled release and improved anti-bacterial activity against food borne pathogenic bacteria Listeria monocytogenes

Nanotechnology offers higher hopes in food sector by promising longer shelf life, safer packaging, better traceability of food products and healthier food. Because of the distinct properties of nanoparticles, they have a lot of application like food packaging material to improve shelf life, anti-bacterial agent against contamination, food spoilage organisms. Among the different nanoparticles, chitosan nanoparticles have been investigated as a carrier for drug delivery, although have been no attempts to explore the potential of chitosan nanoparticlesas controlled release for food additives.. In the present study, chitosan nanoparticles incorporated bacteriocin was synthesized by ionic gelation method. Controlled release of synthesized nanoconjuagte was studied by dialysis bag method and the anti-bacterial activity was studied against Listeria monocytogenes. Nano conjugate prepared by ionic gelation method reveals spherical nanospheres with the size range of 90-100nm. The in vitro controlled release profiles show 81% release there was a controlled and a steady release of bacteriocin from the nanoconjugate. Anti-bacterial activity against L. monocytogenes adopting well diffusion method indicate that all the tested concentration of nano conjugate showed an increased activity. An increase in zone of inhibition was recorded in nano conjugate than free bacteriocin. The present study would suggests the possible utilization CsNps-B as an effective anti-bacterial agent against food spoilage pathogenic bacteria.