School of Food Engineering, University of Campinas - UNICAMP, Campinas - SP, Brazil.
School of Food Engineering, University of Campinas - UNICAMP, Campinas - SP, Brazil.
Food Res Int. 2022 Sep;159:111586. doi: 10.1016/j.foodres.2022.111586. Epub 2022 Jun 27.
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.
乳铁蛋白（L）、壳聚糖（C）和结冷胶（G）纳米粒子通过静电复合制备而成，旨在增强这些化合物的抗菌特性。研究了二元复合物（乳铁蛋白-结冷胶和壳聚糖-结冷胶）和三元复合物（乳铁蛋白-壳聚糖-结冷胶）在八种不同生物聚合物比例下的性能。纳米粒子对金黄色葡萄球菌的抗菌活性与纯生物聚合物进行了比较，并与纳米粒子的尺寸、电荷密度和形态有关。当 4.5L:4.5C:1G 比例的纳米粒子具有最高的正电荷密度（+57.90 ± 1.50）mV 和最小的水动力直径（53.53 ± 2.06）nm 时，其表现出最高的抗菌作用（最低抑菌浓度为 0.0117 mg/ml）。当应用于新鲜草莓的涂层时，纳米粒子有效地保持了草莓的物理化学性质，特别是在羧甲基纤维素存在的情况下，增强了颗粒对水果的附着力。在这项研究中，纳米粒子的抗菌作用优于单独的乳铁蛋白和纯壳聚糖，证明这些生物聚合物的抗菌性能因纳米级聚集而得到增强。所制备的纳米粒子具有作为天然食品防腐剂的出色应用潜力。
