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Biopreservatives against foodborne bacteria: combined effect of nisin and nanoncapsulated curcumin and co-encapsulation of nisin and curcumin

2023Journal article Open access
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dc.contributor.authorQuichaba, Michely Bião
dc.contributor.authorMoreira, Thaysa Fernandes Moya
dc.contributor.authorOliveira, Anielle de
dc.contributor.authorCarvalho, Amarilis Santos
dc.contributor.authorMenezes, Jéssica Lima
dc.contributor.authorGonçalves, Odinei Hess
dc.contributor.authorFilho, Benício Alves de Abreu
dc.contributor.authorLeimann, Fernanda Vitória
dc.date.accessioned2023-03-02T16:08:54Z
dc.date.available2023-03-02T16:08:54Z
dc.date.issued2023
dc.description.abstractNisin, a bacteriocin widely used in the food industry, and curcumin, the yellow pigment extracted from turmeric (Curcuma longa L.) stand out among the numerous natural preservatives that have antimicrobial activity. The conversion of these compounds into nanoparticles could be interesting as an alternative to improve technological aspects (such as the low water solubility of curcumin) and to evaluate how synergism could take place in the case of co-encapsulation. The main objective of the present work was to evaluate the combination of nisin (Nis) with nanoencapsulated curcumin (NCur, nanoencapsulated to promote water solubility), as well as the co-encapsulated curcumin and nisin (NCurNis), against the foodborne bacteria Staphylococcus aureus, Escherichia coli and Salmonella Typhimurium. Minimum inhibitory concentration and the minimum bactericidal concentration were evaluated for NCur and Nis, as well as their combination with the fractional inhibitory concentration assay. High effectiveness was found against S. aureus and the combination of both compounds resulted in Nis- nisin; synergism against the same microorganism. The co-encapsulation of curcumin and nisin was carried out based on the synergism tests and the characterization analyses demonstrated that a solid dispersion of the components in the PVP matrix was formed. The inhibitory effect of the curcumin and nisin co-encapsulate was improved when compared to the curcumin nanoparticles or nisin alone.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationQuichaba, Michely Bião; Moreira, Thaysa Fernandes Moya; Oliveira, Anielle de; Carvalho, Amarilis Santos de; Menezes, Jéssica Lima; Gonçalves, Odinei Hess; Filho, Benício Alves de Abreu; Leimann, Fernanda Vitória. (2023). Biopreservatives against foodborne bacteria: combined effect of nisin and nanoncapsulated curcumin and co-encapsulation of nisin and curcumin. Journal of Food Science and Technology. ISSN 00221155. 60:2, p. 1-9pt_PT
dc.identifier.doi10.1007/s13197-022-05641-8
dc.identifier.issn00221155
dc.identifier.urihttp://hdl.handle.net/10198/27417
dc.language.isoengpt_PT
dc.publisherSpringer Nature
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectSolid dispersionpt_PT
dc.subjectCo-encapsulationpt_PT
dc.subjectSynergismpt_PT
dc.subjectNatural antimicrobials
dc.subjectFoodborne pathogens
dc.titleBiopreservatives against foodborne bacteria: combined effect of nisin and nanoncapsulated curcumin and co-encapsulation of nisin and curcuminpt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.titleJournal of Food Science and Technologypt_PT
person.familyNamePereira
person.familyNameGonçalves
person.familyNameLeimann
person.givenNameAna I.
person.givenNameOdinei Hess
person.givenNameFernanda Vitória
person.identifier.ciencia-id0716-B7C2-93E4
person.identifier.ciencia-id8F10-A04D-FC0D
person.identifier.orcid0000-0003-3803-2043
person.identifier.orcid0000-0002-9528-8187
person.identifier.orcid0000-0001-6230-9597
person.identifier.ridF-3168-2010
person.identifier.scopus-author-id15071961600
person.identifier.scopus-author-id9335958400
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublicatione9981d62-2a2b-4fef-b75e-c2a14b0e7846
relation.isAuthorOfPublication84c8eea0-77bb-4c18-b9d8-46f865980706
relation.isAuthorOfPublicationb1102a0b-38dc-4caa-baed-ad52ccd9b230
relation.isAuthorOfPublication.latestForDiscovery84c8eea0-77bb-4c18-b9d8-46f865980706

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