Quichaba Michely Bião, Moreira Thaysa Fernandes Moya, de Oliveira Anielle, de Carvalho Amarilis Santos, de Menezes Jéssica Lima, Gonçalves Odinei Hess, de Abreu Filho Benício Alves, Leimann Fernanda Vitória
Post-Graduation Program of Food Technology (PPGTA), Federal University of Technology-Paraná-UTFPR, Campus Campo Mourão, via Rosalina Maria dos Santos, 1233, Campo Mourão, PR CEP 87301-899 Brazil.
Post-Graduation Program of Food Science (PPC), Department of Animal Science, State University of Maringá, Av. Colombo, 5790, Maringá, PR CEP 87030-121 Brazil.
J Food Sci Technol. 2023 Feb;60(2):581-589. doi: 10.1007/s13197-022-05641-8. Epub 2022 Dec 7.
Nisin, a bacteriocin widely used in the food industry, and curcumin, the yellow pigment extracted from turmeric ( L.) stand out among the numerous natural preservatives that have antimicrobial activity. The conversion of these compounds into nanoparticles could be interesting as an alternative to improve technological aspects (such as the low water solubility of curcumin) and to evaluate how synergism could take place in the case of co-encapsulation. The main objective of the present work was to evaluate the combination of nisin (Nis) with nanoencapsulated curcumin (NCur, nanoencapsulated to promote water solubility), as well as the co-encapsulated curcumin and nisin (NCurNis), against the foodborne bacteria , and Typhimurium. Minimum inhibitory concentration and the minimum bactericidal concentration were evaluated for NCur and Nis, as well as their combination with the fractional inhibitory concentration assay. High effectiveness was found against and the combination of both compounds resulted in Nis- nisin; synergism against the same microorganism. The co-encapsulation of curcumin and nisin was carried out based on the synergism tests and the characterization analyses demonstrated that a solid dispersion of the components in the PVP matrix was formed. The inhibitory effect of the curcumin and nisin co-encapsulate was improved when compared to the curcumin nanoparticles or nisin alone.
The online version contains supplementary material available at 10.1007/s13197-022-05641-8.
乳酸链球菌素是一种广泛应用于食品工业的细菌素，姜黄素是从姜黄中提取的黄色色素，在众多具有抗菌活性的天然防腐剂中脱颖而出。将这些化合物转化为纳米颗粒可能是一种有趣的替代方法，以改善技术方面（如姜黄素的低水溶性），并评估在共包封情况下协同作用如何发生。本研究的主要目的是评估乳酸链球菌素（Nis）与纳米包封姜黄素（NCur，纳米包封以提高水溶性）以及共包封的姜黄素和乳酸链球菌素（NCurNis）对食源细菌、肠炎沙门氏菌和鼠伤寒沙门氏菌的作用。对NCur和Nis及其组合进行了最低抑菌浓度和最低杀菌浓度评估，并采用分数抑菌浓度测定法。发现对肠炎沙门氏菌有高效作用，两种化合物的组合对同一微生物产生了协同作用；即nis-乳酸链球菌素协同作用。基于协同试验进行了姜黄素和乳酸链球菌素的共包封，表征分析表明在聚乙烯吡咯烷酮基质中形成了成分的固体分散体。与单独的姜黄素纳米颗粒或乳酸链球菌素相比，姜黄素和乳酸链球菌素共包封物的抑制效果得到了改善。
在线版本包含可在10.1007/s13197-022-05641-8获取的补充材料。
