Institute of Biology Medicinal Chemistry & Biotechnology, National Hellenic Research Foundation, Athens, Greece.
Institute of Biology Medicinal Chemistry & Biotechnology, National Hellenic Research Foundation, Athens, Greece; Laboratory of Dairy Research, Department of Food Science and Human Nutrition, Agricultural University of Athens, Athens, Greece.
Food Chem. 2019 Apr 25;278:415-423. doi: 10.1016/j.foodchem.2018.11.078. Epub 2018 Nov 14.
During the last years, the food industry is working on the replacement of high energy methodologies with more sustainable techniques for the encapsulation of natural preservatives, in order to enhance their effectiveness as food additives. In the present study, nisin, an antimicrobial agent, was encapsulated in essential oil-containing microemulsions. More specifically, rosemary, thyme, oregano, and dittany essential oil-containing microemulsions were formulated to encapsulate nisin enhancing the system's overall antimicrobial activity. The systems were investigated for the interfacial properties and size of the surfactants' monolayer using electron paramagnetic resonance spectroscopy and dynamic light scattering. Subsequently, nisin-loaded microemulsions were tested for their antimicrobial activity against Lactococcus lactis, Staphylococcus aureus, Listeria monocytogenes, and Bacillus cereus, using the well diffusion assay. Finally, this technique was validated by a killing assay. Overall, this study provides important information on the antibacterial activity of nisin-loaded nano-carriers enhanced by essential oils, in relation to the microemulsions' structure.
在过去的几年中，食品行业一直在努力寻找更可持续的技术来替代高能量方法，以封装天然防腐剂，从而提高其作为食品添加剂的效果。在本研究中，乳链菌肽（一种抗菌剂）被封装在含精油的微乳液中。具体而言，用迷迭香、百里香、牛至和荆芥精油制备微乳液来封装乳链菌肽，以增强系统的整体抗菌活性。利用电子顺磁共振波谱和动态光散射研究了体系的界面性质和表面活性剂单层的大小。随后，使用平板扩散法测试了载有乳链菌肽的微乳液对乳球菌、金黄色葡萄球菌、单核细胞增生李斯特菌和蜡状芽孢杆菌的抗菌活性。最后，通过杀菌试验对该技术进行了验证。总的来说，这项研究提供了关于精油增强的乳链菌肽载纳米载体的抗菌活性的重要信息，与微乳液的结构有关。
