Narsaiah Kairam, Jha Shyam N, Wilson Robin A, Mandge Harshad M, Manikantan Musuvadi R
Central Institute of Post-Harvest Engineering and Technology (CIPHET), Ludhiana, 141001 India ; AS&EC Division, CIPHET, Ludhiana, 141001 India.
Central Institute of Post-Harvest Engineering and Technology (CIPHET), Ludhiana, 141001 India.
J Food Sci Technol. 2014 Dec;51(12):4054-9. doi: 10.1007/s13197-012-0886-6. Epub 2012 Nov 17.
Nisin is a widely used bacteriocin active against gram positive bacteria and is also reported to be active against some gram negative bacteria. Incorporation of nisin into food systems is another challenge as directly added nisin is prone to inactivation by food constituents. Encapsulation of nisin has been done so far in liposomes which is rather an expensive technology involving multiple processes. Other cost effective alternatives with good encapsulation efficiency and better control release properties are sought. Alginate is useful as a matrix for entrapment of bioactive compounds. Present study was aimed at optimizing conditions for microencapsulation of nisin using calcium alginate as primary wall material and guar gum as filler at different air pressures using response surface methodology. The optimum conditions were: sodium alginate concentration (2 % w/v), guar gum concentration (0.4 % w/v), and air pressure (0.5 bar gauge). The encapsulation efficiency of nisin in microcapsules produced under optimal conditions was 36.65 %.
乳酸链球菌素是一种广泛使用的细菌素，对革兰氏阳性菌具有活性，也有报道称其对一些革兰氏阴性菌也有活性。将乳酸链球菌素添加到食品体系中是另一项挑战，因为直接添加的乳酸链球菌素容易被食品成分灭活。到目前为止，乳酸链球菌素已被包封在脂质体中，这是一项相当昂贵的技术，涉及多个过程。人们正在寻找其他具有良好包封效率和更好控释性能的经济有效的替代方法。海藻酸盐可用作包埋生物活性化合物的基质。本研究旨在使用响应面法，以海藻酸钙作为主要壁材、瓜尔胶作为填充剂，在不同气压下优化乳酸链球菌素微胶囊化的条件。最佳条件为：海藻酸钠浓度（2% w/v）、瓜尔胶浓度（0.4% w/v）和气压（0.5巴表压）。在最佳条件下制备的微胶囊中乳酸链球菌素的包封效率为36.65%。
