Biopreservatives against foodborne bacteria: combined effect of nisin and nanoncapsulated curcumin and co-encapsulation of nisin and curcumin
Autor(a) principal: | |
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Data de Publicação: | 2023 |
Outros Autores: | , , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/10198/27417 |
Resumo: | Nisin, a bacteriocin widely used in the food industry, and curcumin, the yellow pigment extracted from turmeric (Curcuma longa L.) stand out among the numerous natural preservatives that have antimicrobial activity. The conversion of these compounds into nanoparticles could be interesting as an alternative to improve technological aspects (such as the low water solubility of curcumin) and to evaluate how synergism could take place in the case of co-encapsulation. The main objective of the present work was to evaluate the combination of nisin (Nis) with nanoencapsulated curcumin (NCur, nanoencapsulated to promote water solubility), as well as the co-encapsulated curcumin and nisin (NCurNis), against the foodborne bacteria Staphylococcus aureus, Escherichia coli and Salmonella Typhimurium. Minimum inhibitory concentration and the minimum bactericidal concentration were evaluated for NCur and Nis, as well as their combination with the fractional inhibitory concentration assay. High effectiveness was found against S. aureus and the combination of both compounds resulted in Nis- nisin; synergism against the same microorganism. The co-encapsulation of curcumin and nisin was carried out based on the synergism tests and the characterization analyses demonstrated that a solid dispersion of the components in the PVP matrix was formed. The inhibitory effect of the curcumin and nisin co-encapsulate was improved when compared to the curcumin nanoparticles or nisin alone. |
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Biopreservatives against foodborne bacteria: combined effect of nisin and nanoncapsulated curcumin and co-encapsulation of nisin and curcuminSolid dispersionCo-encapsulationSynergismNatural antimicrobialsFoodborne pathogensNisin, a bacteriocin widely used in the food industry, and curcumin, the yellow pigment extracted from turmeric (Curcuma longa L.) stand out among the numerous natural preservatives that have antimicrobial activity. The conversion of these compounds into nanoparticles could be interesting as an alternative to improve technological aspects (such as the low water solubility of curcumin) and to evaluate how synergism could take place in the case of co-encapsulation. The main objective of the present work was to evaluate the combination of nisin (Nis) with nanoencapsulated curcumin (NCur, nanoencapsulated to promote water solubility), as well as the co-encapsulated curcumin and nisin (NCurNis), against the foodborne bacteria Staphylococcus aureus, Escherichia coli and Salmonella Typhimurium. Minimum inhibitory concentration and the minimum bactericidal concentration were evaluated for NCur and Nis, as well as their combination with the fractional inhibitory concentration assay. High effectiveness was found against S. aureus and the combination of both compounds resulted in Nis- nisin; synergism against the same microorganism. The co-encapsulation of curcumin and nisin was carried out based on the synergism tests and the characterization analyses demonstrated that a solid dispersion of the components in the PVP matrix was formed. The inhibitory effect of the curcumin and nisin co-encapsulate was improved when compared to the curcumin nanoparticles or nisin alone.Springer NatureBiblioteca Digital do IPBQuichaba, Michely BiãoMoreira, Thaysa Fernandes MoyaOliveira, Anielle deCarvalho, Amarilis SantosMenezes, Jéssica LimaGonçalves, Odinei HessFilho, Benício Alves de AbreuLeimann, Fernanda Vitória2023-03-02T16:08:54Z20232023-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10198/27417engQuichaba, Michely Bião; Moreira, Thaysa Fernandes Moya; Oliveira, Anielle de; Carvalho, Amarilis Santos de; Menezes, Jéssica Lima; Gonçalves, Odinei Hess; Filho, Benício Alves de Abreu; Leimann, Fernanda Vitória. (2023). Biopreservatives against foodborne bacteria: combined effect of nisin and nanoncapsulated curcumin and co-encapsulation of nisin and curcumin. Journal of Food Science and Technology. ISSN 00221155. 60:2, p. 1-90022115510.1007/s13197-022-05641-8info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2024-01-17T01:21:01Zoai:bibliotecadigital.ipb.pt:10198/27417Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T23:17:34.689047Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Biopreservatives against foodborne bacteria: combined effect of nisin and nanoncapsulated curcumin and co-encapsulation of nisin and curcumin |
title |
Biopreservatives against foodborne bacteria: combined effect of nisin and nanoncapsulated curcumin and co-encapsulation of nisin and curcumin |
spellingShingle |
Biopreservatives against foodborne bacteria: combined effect of nisin and nanoncapsulated curcumin and co-encapsulation of nisin and curcumin Quichaba, Michely Bião Solid dispersion Co-encapsulation Synergism Natural antimicrobials Foodborne pathogens |
title_short |
Biopreservatives against foodborne bacteria: combined effect of nisin and nanoncapsulated curcumin and co-encapsulation of nisin and curcumin |
title_full |
Biopreservatives against foodborne bacteria: combined effect of nisin and nanoncapsulated curcumin and co-encapsulation of nisin and curcumin |
title_fullStr |
Biopreservatives against foodborne bacteria: combined effect of nisin and nanoncapsulated curcumin and co-encapsulation of nisin and curcumin |
title_full_unstemmed |
Biopreservatives against foodborne bacteria: combined effect of nisin and nanoncapsulated curcumin and co-encapsulation of nisin and curcumin |
title_sort |
Biopreservatives against foodborne bacteria: combined effect of nisin and nanoncapsulated curcumin and co-encapsulation of nisin and curcumin |
author |
Quichaba, Michely Bião |
author_facet |
Quichaba, Michely Bião Moreira, Thaysa Fernandes Moya Oliveira, Anielle de Carvalho, Amarilis Santos Menezes, Jéssica Lima Gonçalves, Odinei Hess Filho, Benício Alves de Abreu Leimann, Fernanda Vitória |
author_role |
author |
author2 |
Moreira, Thaysa Fernandes Moya Oliveira, Anielle de Carvalho, Amarilis Santos Menezes, Jéssica Lima Gonçalves, Odinei Hess Filho, Benício Alves de Abreu Leimann, Fernanda Vitória |
author2_role |
author author author author author author author |
dc.contributor.none.fl_str_mv |
Biblioteca Digital do IPB |
dc.contributor.author.fl_str_mv |
Quichaba, Michely Bião Moreira, Thaysa Fernandes Moya Oliveira, Anielle de Carvalho, Amarilis Santos Menezes, Jéssica Lima Gonçalves, Odinei Hess Filho, Benício Alves de Abreu Leimann, Fernanda Vitória |
dc.subject.por.fl_str_mv |
Solid dispersion Co-encapsulation Synergism Natural antimicrobials Foodborne pathogens |
topic |
Solid dispersion Co-encapsulation Synergism Natural antimicrobials Foodborne pathogens |
description |
Nisin, a bacteriocin widely used in the food industry, and curcumin, the yellow pigment extracted from turmeric (Curcuma longa L.) stand out among the numerous natural preservatives that have antimicrobial activity. The conversion of these compounds into nanoparticles could be interesting as an alternative to improve technological aspects (such as the low water solubility of curcumin) and to evaluate how synergism could take place in the case of co-encapsulation. The main objective of the present work was to evaluate the combination of nisin (Nis) with nanoencapsulated curcumin (NCur, nanoencapsulated to promote water solubility), as well as the co-encapsulated curcumin and nisin (NCurNis), against the foodborne bacteria Staphylococcus aureus, Escherichia coli and Salmonella Typhimurium. Minimum inhibitory concentration and the minimum bactericidal concentration were evaluated for NCur and Nis, as well as their combination with the fractional inhibitory concentration assay. High effectiveness was found against S. aureus and the combination of both compounds resulted in Nis- nisin; synergism against the same microorganism. The co-encapsulation of curcumin and nisin was carried out based on the synergism tests and the characterization analyses demonstrated that a solid dispersion of the components in the PVP matrix was formed. The inhibitory effect of the curcumin and nisin co-encapsulate was improved when compared to the curcumin nanoparticles or nisin alone. |
publishDate |
2023 |
dc.date.none.fl_str_mv |
2023-03-02T16:08:54Z 2023 2023-01-01T00:00:00Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10198/27417 |
url |
http://hdl.handle.net/10198/27417 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Quichaba, Michely Bião; Moreira, Thaysa Fernandes Moya; Oliveira, Anielle de; Carvalho, Amarilis Santos de; Menezes, Jéssica Lima; Gonçalves, Odinei Hess; Filho, Benício Alves de Abreu; Leimann, Fernanda Vitória. (2023). Biopreservatives against foodborne bacteria: combined effect of nisin and nanoncapsulated curcumin and co-encapsulation of nisin and curcumin. Journal of Food Science and Technology. ISSN 00221155. 60:2, p. 1-9 00221155 10.1007/s13197-022-05641-8 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Springer Nature |
publisher.none.fl_str_mv |
Springer Nature |
dc.source.none.fl_str_mv |
reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
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Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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RCAAP |
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RCAAP |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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