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Updated: Jan 3, 2026
Extraction of Plant-based Capsules for Microencapsulation Applications
Published on: November 9, 2016
Novel design for alginate/resistant starch microcapsules controlling nisin release
Hebatoallah Hassan1, Ahmed Gomaa2, Muriel Subirade3
1STELA Dairy Research Center, Food Sciences Department, Institute of Nutrition and Functional Foods (INAF), Université Laval, Québec, Canada; Institute of Graduate Studies and Research, Alexandria University, Alexandria, Egypt; Faculty of Agriculture, Functional Foods and Nutraceuticals Lab, Alexandria University, Alexandria, Egypt.
Researchers developed a novel, biodegradable matrix using alginate and resistant starch to encapsulate nisin, a natural antimicrobial. This bio-preservative effectively inhibited harmful bacteria in cheddar cheese, offering a safe and controlled release system.
Area of Science:
- Food Science
- Biomaterials Engineering
- Microbiology
Background:
- Antimicrobial agents are crucial for food preservation.
- Nisin is a potent bacteriocin with broad-spectrum antimicrobial activity.
- Developing effective delivery systems for nisin is essential for its application in food products.
Purpose of the Study:
- To create a novel, non-toxic, biocompatible, and biodegradable matrix for nisin encapsulation.
- To evaluate the encapsulation efficiency and controlled release of nisin from the matrix.
- To assess the efficacy of encapsulated nisin as a bio-preservative in cheddar cheese against Clostridium tyrobutyricum.
Main Methods:
- Nisin A was encapsulated into beads formulated with varying concentrations of alginate and hi-maize resistant starch.
- Beads were characterized using microscopy, transmission electron microscopy, FTIR, and particle size analysis.
- Encapsulation efficiency was determined microbiologically via agar diffusion assays.
- Inhibition activity against C. tyrobutyricum was tested in cheddar cheese.
Main Results:
- The alginate/non-gelatinized resistant starch formula demonstrated the highest encapsulation efficiency (33%).
- FTIR analysis confirmed the compatibility between nisin, alginate, and starch.
- Encapsulated nisin exhibited sustained release over two months and maintained antimicrobial activity.
- The matrix effectively inhibited C. tyrobutyricum growth in large-scale cheddar cheese production.
Conclusions:
- The developed alginate/non-gelatinized resistant starch matrix is a suitable system for nisin protection and controlled release in food applications.
- This novel bio-preservative offers a promising solution for enhancing the safety and shelf-life of cheese.
- The study highlights the potential of biodegradable matrices for delivering antimicrobial agents in the food industry.
