Antimicrobial activity of lactoferrin-chitosan-gellan nanoparticles and their influence on strawberry preservation.

Lactoferrin (L), chitosan (C) and gellan (G) nanoparticles were produced by electrostatic complexation, aiming to enhance the antimicrobial characteristics of these compounds. Binary complexes (lactoferrin-gellan and chitosan-gellan) and ternary complexes (lactoferrin-chitosan-gellan) were studied in eight different proportions of biopolymers. The antimicrobial activity of nanoparticles against S. aureus was compared with that of pure biopolymers and related to nanoparticle size, charge density and morphology. Those with a 4.5L:4.5C:1G ratio presented the highest positive charge density (+57.90 ± 1.50) mV and smaller hydrodynamic diameter (53.53 ± 2.06) nm, which resulted in the highest antimicrobial action (minimum inhibitory concentration of 0.0117 mg/ml). When applied to a coating of fresh strawberries, the nanoparticles were effective in preserving their physicochemical properties, especially in the presence of carboxymethylcellulose that enhanced the adhesion of particles to the fruits. In this study, the antimicrobial action of nanoparticles was better than that of lactoferrin and pure chitosan alone, proving that the antimicrobial properties of such biopolymers were enhanced due to aggregation at the nanoscale. The nanoparticles produced have outstanding application potential as natural food preservers.