College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China.
Int J Food Microbiol. 2009 Nov 30;136(1):71-4. doi: 10.1016/j.ijfoodmicro.2009.09.001. Epub 2009 Sep 8.
Curcumin as an edible natural pigment has several biological activities but its use as a food colorant and preservative is restricted due to low stability and insolubility in water. Stabilizing it with microencapsulation to obtain microcapsule curcumin can improve its stability and solubility. The microcapsule curcumin was studied for their antibacterial and antifungal activities against some foodborne pathogens and spoilage microbe such as Escherichia coli, Yersinia enterocolitica, Staphylococcus aureus, Bacillus subtilis, Bacillus cereus, Aspergillus niger, Penicllium notatum, and Saccharomyces cerevisiae. It exhibited broad spectrum inhibitory effect against all organisms by Oxford cup methods, and its minimum inhibitory concentrations (MIC) were determined by agar dilution method and ranged from 15.7 to 250 microg/mL. For the selected microorganisms, its antibacterial activity was more pronounced against Gram-positive bacteria than Gram-negative bacteria. Furthermore, its antifungal activity is much better than antibacterial activity. Microcapsule curcumin remains in antibacterial and antifungal activities after microencapsulation, which can be potential colorant and preservative in food industry.
姜黄素作为一种食用天然色素，具有多种生物活性，但由于其在水中的稳定性和溶解度低，其作为食用色素和防腐剂的使用受到限制。通过微胶囊化对其进行稳定化，获得微胶囊姜黄素，可以提高其稳定性和溶解度。研究了微胶囊姜黄素对一些食源性致病菌和腐败微生物的抗菌和抗真菌活性，如大肠杆菌、小肠结肠炎耶尔森菌、金黄色葡萄球菌、枯草芽孢杆菌、蜡状芽孢杆菌、黑曲霉、青霉和酿酒酵母。采用牛津杯法研究了其对所有生物的广谱抑制作用，通过琼脂稀释法测定其最小抑菌浓度（MIC）范围为 15.7 至 250 微克/毫升。对于选定的微生物，其抗菌活性对革兰氏阳性菌比对革兰氏阴性菌更为明显。此外，其抗真菌活性优于抗菌活性。微胶囊姜黄素在微胶囊化后仍保持抗菌和抗真菌活性，可作为食品工业有潜力的着色剂和防腐剂。
