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标签: 碳素甲基纤维素多离子复合物 (PIC) 纳米粒子. 制剂和抗微生物活性

Teyfik Çelen¹, Christian Anumudu², Taghi Miri²

¹School of Chemistry, University of Birmingham, Edgbaston, Birmingham B15 2TT, UK; School of Chemical Engineering, University of Birmingham, Edgbaston, Birmingham B15 2TT, UK; Institute of Microbiology and Infection, University of Birmingham, Edgbaston, Birmingham B15 2TT, UK.

Carbohydrate polymers

|June 26, 2023

概括

研究人员开发了新型纳米颗粒:碳甲基纤维素 (CMC) 纳米颗粒,以提高食品的保存. 这些稳定的纳米颗粒保护尼,扩大其抗菌活性对食品传播的病原体,如金黄色葡萄球菌的度降低.

科学领域:

食品科学与技术食品科学与技术
生物技术是生物技术.
材料科学材料科学材料科学

背景情况:

尼辛是一种天然的抗微生物,有效对抗格拉姆阳性细菌,但在与食品成分相互作用时降解.
需要改进配方,以提高尼作为食品防腐剂的稳定性和有效性.

研究的目的:

调查Carboxymethylcellulose (CMC) 的使用,以保护nisin并延长其抗菌活性.
为了优化nisin:CMC纳米粒子配方,以提高封装和稳定性.

主要方法:

优化尼:CMC比率,pH和CMC替代度用于纳米粒子形成.
纳米粒子大小,电荷和封装效率的表征.
尼:CMC纳米颗粒对牛奶中的金黄色葡萄球菌的抗菌活性的评估.

主要成果:

优化的配方实现了超过60%的重量/重量负载和大约90%的封装效率.
尼辛:CMC纳米颗粒显示出在牛奶中显著抑制金黄色葡萄球菌的生长.
在乳制品中通常使用的尼度的十分之一时,可以实现有效的抑制.

结论:

尼辛:CMC纳米颗粒为尼辛作为食品防腐剂提供了一个稳定有效的平台.
由于CMC的可负担性和制备的简单性,这些纳米颗粒成为对食品病原体控制的有希望的替代品.
这种方法增强了尼的抗菌疗效,可能会提高食品安全,减少防腐剂的使用.

关键词:

生物保护生物保护天然防腐剂天然防腐剂尼辛尼斯尼辛尼斯尼辛尼斯尼辛尼斯多离子复合纳米粒子.持续的抗菌活性持续的抗菌活性

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