Survey Study of Lipid Effect on Nisin Nanoliposome Formation and Application in Pasteurized Milk as a Food Model
<p>The use of bacteriocins, mainly nisin, is one of the most significant preservation technologies in food industries. Nisin encapsulation can improve stability and homogenous distribution in food matrices. In this study, liposomes of four various lipids (lipoid S 100, lipoid S PC-3, lipoid S...
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| Format: | Article |
| Language: | English |
| Published: |
Shahid Behehsti University of Medical Sciences
2015-03-01
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| Series: | Applied Food Biotechnology |
| Subjects: | |
| Online Access: | http://journals.sbmu.ac.ir/afb/article/view/8012 |
| _version_ | 1818888390671597568 |
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| author | Say-yed Hesameddin Tafreshi Saeed Mirdamadi |
| author_facet | Say-yed Hesameddin Tafreshi Saeed Mirdamadi |
| author_sort | Say-yed Hesameddin Tafreshi |
| collection | DOAJ |
| description | <p>The use of bacteriocins, mainly nisin, is one of the most significant preservation technologies in food industries. Nisin encapsulation can improve stability and homogenous distribution in food matrices. In this study, liposomes of four various lipids (lipoid S 100, lipoid S PC-3, lipoid S PC and lipoid PC (DPPC)) were prepared by dehydration-rehydration method, compared for entrapment efficiency and lipid with the highest entrapment efficiency (DPPC) was characterized. Inhibitory effects of encapsulated (DPPC nanoliposomes) and free nisin on spoilage of pasteurized milk were also studied. Entrapment efficiency ranged from 14% (lipoid S 100) to 49% (DPPC). DPPC nanoliposomes were large unilamellar vesicles (LUV) and had an asymmetric oval shape (elliptical) with a mean diameter of 136 nm. Our study revealed that pasteurized milk spoilage was delayed by both of free and encapsulated nisin, but free nisin (with 38 days) was significantly more efficient in comparison with encapsulated nisin (14 days).</p> |
| first_indexed | 2024-12-19T16:52:22Z |
| format | Article |
| id | doaj.art-f72564149e104eff8d3bbdfe49a3f130 |
| institution | Directory Open Access Journal |
| issn | 2345-5357 2423-4214 |
| language | English |
| last_indexed | 2024-12-19T16:52:22Z |
| publishDate | 2015-03-01 |
| publisher | Shahid Behehsti University of Medical Sciences |
| record_format | Article |
| series | Applied Food Biotechnology |
| spelling | doaj.art-f72564149e104eff8d3bbdfe49a3f1302022-12-21T20:13:30ZengShahid Behehsti University of Medical SciencesApplied Food Biotechnology2345-53572423-42142015-03-01227145016Survey Study of Lipid Effect on Nisin Nanoliposome Formation and Application in Pasteurized Milk as a Food ModelSay-yed Hesameddin Tafreshi0Saeed MirdamadiPasteur Institute of Iran<p>The use of bacteriocins, mainly nisin, is one of the most significant preservation technologies in food industries. Nisin encapsulation can improve stability and homogenous distribution in food matrices. In this study, liposomes of four various lipids (lipoid S 100, lipoid S PC-3, lipoid S PC and lipoid PC (DPPC)) were prepared by dehydration-rehydration method, compared for entrapment efficiency and lipid with the highest entrapment efficiency (DPPC) was characterized. Inhibitory effects of encapsulated (DPPC nanoliposomes) and free nisin on spoilage of pasteurized milk were also studied. Entrapment efficiency ranged from 14% (lipoid S 100) to 49% (DPPC). DPPC nanoliposomes were large unilamellar vesicles (LUV) and had an asymmetric oval shape (elliptical) with a mean diameter of 136 nm. Our study revealed that pasteurized milk spoilage was delayed by both of free and encapsulated nisin, but free nisin (with 38 days) was significantly more efficient in comparison with encapsulated nisin (14 days).</p>http://journals.sbmu.ac.ir/afb/article/view/8012Encapsulation, Liposome characterization, Milk spoilage, Nisin |
| spellingShingle | Say-yed Hesameddin Tafreshi Saeed Mirdamadi Survey Study of Lipid Effect on Nisin Nanoliposome Formation and Application in Pasteurized Milk as a Food Model Applied Food Biotechnology Encapsulation, Liposome characterization, Milk spoilage, Nisin |
| title | Survey Study of Lipid Effect on Nisin Nanoliposome Formation and Application in Pasteurized Milk as a Food Model |
| title_full | Survey Study of Lipid Effect on Nisin Nanoliposome Formation and Application in Pasteurized Milk as a Food Model |
| title_fullStr | Survey Study of Lipid Effect on Nisin Nanoliposome Formation and Application in Pasteurized Milk as a Food Model |
| title_full_unstemmed | Survey Study of Lipid Effect on Nisin Nanoliposome Formation and Application in Pasteurized Milk as a Food Model |
| title_short | Survey Study of Lipid Effect on Nisin Nanoliposome Formation and Application in Pasteurized Milk as a Food Model |
| title_sort | survey study of lipid effect on nisin nanoliposome formation and application in pasteurized milk as a food model |
| topic | Encapsulation, Liposome characterization, Milk spoilage, Nisin |
| url | http://journals.sbmu.ac.ir/afb/article/view/8012 |
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