Development of an Encapsulation System for the Protection and Controlled Release of Antimicrobial Nisin at Meat Cooking Temperature | Zendy

Khadidja Boualem | Zendy; Muriel Subirade | Zendy; Yves Desjardins | Zendy; Linda Saucier | Zendy

Open Access

Development of an Encapsulation System for the Protection and Controlled Release of Antimicrobial Nisin at Meat Cooking Temperature

Author(s) -

Khadidja Boualem,

Muriel Subirade,

Yves Desjardins,

Linda Saucier

Publication year - 2013

Publication title -

journal of food research

Language(s) - English

Resource type - Journals

eISSN - 1927-0895

pISSN - 1927-0887

DOI - 10.5539/jfr.v2n3p36

Subject(s) - nisin , food science , liposome , chemistry , antimicrobial , bacteriocin , biochemistry , organic chemistry

Nisin is an antimicrobial peptide produced by Lactococcus lactis spp. lactis widely investigated for use in foods as a natural antimicrobial. However, its effective use in meat products is restricted notably by its reaction with meat constituents (including glutathione) in raw meat. The purpose of this study was to develop an encapsulation system that would optimize nisin activity when used in meat. To achieve this goal, an encapsulation in dipalmitoylphosphatidylcholine (DPPC) liposomes was developed. DPPC liposomes were formed in phosphate buffer with or without nisin. The encapsulation efficiency of nisin in liposomes was greater than 46 ± 2%. The median size of nisin-loaded liposomes was 495 nm, compared to 170 nm for empty liposomes. The liposomes containing nisin were stable for up to 7 days at 4°C but a zone of inhibition was observed afterwards. Stability of the liposome to heat was also tested and demonstrated that above 37°C nisin was released from the melted liposomes to form zones of inhibition. Activity of free and encapsulated nisin was tested in raw and cooked ground beef (71°C). Free nisin lost its activity in raw beef but DPPC-encapsulated nisin remained active and was released upon melting of the liposome during heat treatment.