Innovative liposomal coumarin: A promising solution for enhancing soft white cheese quality

Area of Science:

• Natural Products Chemistry
• Nanotechnology
• Food Science

Background:

• Coumarin, a plant-derived bioactive compound, possesses known antibacterial, antioxidant, and anticoagulant properties.
• The antibacterial potential of coumarin encapsulated in liposomes has not been previously investigated.
• This research aimed to isolate coumarin from Rubus canescens DC, formulate it into nanoliposomes, and evaluate its antibacterial and antioxidant activities.

Purpose of the Study:

• To screen Rubus canescens DC crude extract for its primary functional constituents.
• To develop and characterize coumarin-loaded nanoliposomes.
• To assess the antibacterial and antioxidant properties of coumarin and its nanoliposome formulation.

Main Methods:

• Liquid chromatography-mass spectrometry (LC-MS) was used to identify compounds in the plant extract.
• Commercial coumarin was encapsulated into liposomes, with characterization including morphology, size, zeta potential, and encapsulation efficiency.
• Antibacterial activity was tested against Staphylococcus aureus, Salmonella typhimurium, and Pseudomonas aeruginosa in soft white cheese, alongside antioxidant activity evaluation against ascorbic acid.

Main Results:

• Coumarin was identified as the predominant compound in the Rubus canescens DC extract.
• Coumarin demonstrated significant antibacterial activity with low minimum inhibitory and bactericidal concentrations against tested pathogens.
• The developed nanoliposomes exhibited favorable characteristics (e.g., size, zeta potential) and successfully delivered coumarin, showing antibacterial effects in soft white cheese.

Conclusions:

• Coumarin was successfully formulated into stable nanoliposomes.
• The coumarin nanoliposomes exhibited significant antibacterial activity against key foodborne pathogens.
• This formulation presents a promising approach for enhancing food safety and preservation.