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Control of Staphylococcus aureus on soya bean products by D‐amino acids/nutmeg essential oil‐co‐loaded nanofilms
Author(s) -
Cui Haiying,
Yuan Lu,
Li Changzhu,
Lin Lin
Publication year - 2017
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.13523
Subject(s) - staphylococcus aureus , chemistry , chitosan , nutmeg , food science , essential oil , zeta potential , biofilm , membrane , antimicrobial , nanoparticle , organic chemistry , bacteria , biochemistry , nanotechnology , materials science , biology , genetics
Summary In this present work, to minimise the risk of contamination by biofilm of Staphylococcus aureus ( S. aureus ), D‐amino acid (D‐ AA ) and nutmeg essential oil ( NEO ) were used to synergistically eliminate S. aureus biofilm formation. Chitosan nanoparticles ( CNP s) were introduced to encapsulate D‐Pro, D‐Phe and NEO for getting better chemical stability during processing and storage. The optimal D‐ AA / NEO @ CNP s possessed high stability (particle size 155.3 nm, zeta potential 42.2 mV), high uniformity (polydispersity index 0.267) and superior antibiofilm performance. Then, for the application in soya bean products, electrospun nanofibrous membranes were introduced to immobilise the D‐ AA / NEO @ CNP s. And the antibiofilm assay of D‐ AA / NEO @ CNP ‐loaded nanofibrous membranes exhibited excellent antibiofilm activity on soya bean products in this study.