Departamento de Tecnologia de Alimentos, Universidade Federal de Viçosa, Viçosa, Minas Gerais, Brazil.
Departamento de Ingeniería de Alimentos, Universidade de Córdoba, Colombia.
Colloids Surf B Biointerfaces. 2017 Oct 1;158:182-189. doi: 10.1016/j.colsurfb.2017.06.045. Epub 2017 Jun 28.
The indiscriminate use of antibiotics and the emergence of resistant microorganisms have become a major challenge for the food industry. The purpose of this work was to microencapsulate the bacteriophage UFV-AREG1 in a calcium alginate matrix using microfluidic devices and to study the viability and efficiency of retention. The microcapsules were added to gel of propylene glycol for use as an antimicrobial in the food industry. The technique showed the number of the phage encapsulation, yielding drops with an average 100-250μm of diameter, 82.1±2% retention efficiency and stability in the gel matrix for 21days. The gel added to the microencapsulated phage showed efficiency (not detectable on the surface) in reducing bacterial contamination on the surface at a similar level to antimicrobial chemicals (alcohol 70%). Therefore, it was possible to microencapsulate bacteriophages in alginate-Ca and apply the microcapsules in gels for use as sanitizers in the food industry.
抗生素的滥用和耐药微生物的出现已经成为食品工业的一大挑战。本工作的目的是使用微流控装置将噬菌体 UFV-AREG1 包埋在海藻酸钠基质中，并研究其保留的活力和效率。将微胶囊添加到丙二醇凝胶中，用作食品工业中的抗菌剂。该技术显示了噬菌体包封的数量，产生的液滴平均直径为 100-250μm，保留效率为 82.1±2%，在凝胶基质中稳定 21 天。添加到微囊化噬菌体的凝胶在减少表面细菌污染方面表现出与抗菌化学品（70%酒精）相当的效率（表面不可检测）。因此，可以将噬菌体包埋在海藻酸钠-Ca 中，并将微胶囊应用于凝胶中，用作食品工业中的消毒剂。
