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Liposomal nanodelivery systems using soy and marine lecithin to encapsulate food biopreservative nisin

Identifieur interne : 000694 ( Hal/Curation ); précédent : 000693; suivant : 000695

Liposomal nanodelivery systems using soy and marine lecithin to encapsulate food biopreservative nisin

Auteurs : Muhammad Imran [France] ; Anne-Marie Revol-Junelles [France] ; Cedric Paris [France] ; Emmanuel Guedon [France] ; Michel Linder [France] ; Stéphane Desobry [France]

Source :

RBID : Hal:hal-01267001

Abstract

Purified nisin was encapsulated in liposomes made with marine lecithin (ML) or soy lecithin (SL) using a continuous cell disruption system method of microfluidic format and compared with liposomes prepared from proliposomes. SL had higher omega-6 and polar lipids as compared to ML while proliposomes contained only saturated phospholipids. Nisin was entrapped in SL liposomes with highest encapsulation efficiency of 47% at 5% SL concentration. Average size of these liposomes ranged from 151 +/- 4 to 181 +/- 5 nm, without or with nisin respectively. Electrophoretic mobility was influenced by the nature and concentration of lecithin; however, incorporation of nisin reduced the negative charge of lip osomes significantly. Physical stability of liposome-encapsulated nisin was demonstrated for 6 weeks at 4 degrees C, though transmission electron microscopic studies revealed pore-formation by nisin and fusion phenomenon after 20 weeks at 4 degrees C. Antimicrobial assay revealed that blend of unencapsulated/free and encapsulated nisin (1:1) exhibited a better control of Listeria monocytogenes CIP 82110 as compared to free or 100% encapsulated nisin alone. Thus developing liposomes formulation made from SL may provide an efficient nanodelivery system for nisin.

Url:
DOI: 10.1016/j.lwt.2014.12.046

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Hal:hal-01267001

Le document en format XML

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