Spirulina platensis Extract Nanoliposomes: Preparation, Characterization, and Application to White Cheese

Ultrafiltration cheese is produced in large scale from treated pasteurized milk with mesophilic starter, and to expand its shelf life, preservatives addition is needed.

The purpose of the present study was preparation of encapsulate Spirulina platensis algae nanoliposomes to evaluate the characteristics of the nanoliposomes loaded with Spirulina extract (SE-NLs). In addition, the chemical and microbiological properties of white cheese produced with SE-NLs were studied.

Nanoliposomes are composed of lecithin and cholesterol, used for the encapsulation of SE. The SE-NLs were prepared using the thin-layer hydration method. The characteristics of produced SE-NLs including particle size, zeta potential, morphology, and the encapsulation efficiency were studied during 4 weeks in different storage conditions (4°C and 25°C). In addition, the effect of SE and SE-NLs on the chemical and microbiological properties of white cheese was evaluated during 60 days of ripening.

The results showed that the nanoliposomes loaded with 3 mg/g of SE had the optimum formulation due to the higher EE, smaller particle size, and higher negatively charged zeta potential. The quality of the produced nanoliposomes decreased by increasing the time of storage, but the SE-NLs stored at 4°C were more stable and possessed higher EE and smaller particle sizes. While the chemical composition of the cheeses manufactured by the nanoliposome loaded with 3 mg/g SE-NLs were comparable to that of control cheese at 60 days of ripening, it showed a significant inhibitory effect on Staphylococcus aureus and Listeria monocytogenes after 30 days.

The utilization of SE-NLs can be considered a natural antimicrobial and an alternative to the use of synthetic preservatives in the production of white cheese.

Nanoliposomes of Spirulina platensis extracts were prepared. Ultrafiltration white cheese prepared by nanoliposomes then was evaluated.