Lin Lin, Luo Chencheng, Li Changzhu, Chen Xiaochen, Cui Haiying
School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China.
State Key Laboratory of Utilization of Woody Oil Resource, Hunan Academy of Forestry, Changsha 410007, China.
Foods. 2022 Feb 2;11(3):438. doi: 10.3390/foods11030438.
Edible nanoparticles containing antibacterial agents are one of the effective strategies to control foodborne diseases. Herein, novel ternary nanoparticles (TNP) were prepared from rosemary essential oil (REO), nisin and Lycium barbarum polysaccharides (LBP) through hydrophobic and electrostatic interaction. The average particle size of TNP was 211.5 nm, and its encapsulation efficiency reached 86.6%. After the addition of LBP, the physical stability, thermal stability and storage stability of TNP were significantly improved. In vitro, compared with the control group, the population of and O157:H7 in the TNP-treated group was reduced by 2.386 log CFU/mL and 1.966 log CFU/mL, respectively, on the fifth day. The free radical scavenging rate of TNP was 63.15%. The application of TNP on beef presented favorable preservation effects without affecting its color and texture. Therefore, the synthesis strategy of TNP has important reference significance for the research and development of new food antibacterial agents.
含有抗菌剂的可食用纳米颗粒是控制食源性疾病的有效策略之一。在此，通过疏水和静电相互作用，由迷迭香精油（REO）、乳酸链球菌素和枸杞多糖（LBP）制备了新型三元纳米颗粒（TNP）。TNP的平均粒径为211.5nm，其包封率达到86.6%。添加LBP后，TNP的物理稳定性、热稳定性和储存稳定性均得到显著提高。在体外，与对照组相比，TNP处理组中 和 O157:H7的数量在第5天分别减少了2.386 log CFU/mL和1.966 log CFU/mL。TNP的自由基清除率为63.15%。TNP在牛肉上的应用呈现出良好的保鲜效果，且不影响其颜色和质地。因此，TNP的合成策略对新型食品抗菌剂的研发具有重要的参考意义。
