Development of an encapsulation system for the protection and controlled release of antimicrobial nisin at meat cooking temperature

DC FieldValueLanguage
dc.contributor.authorBoualem, Khadidja-
dc.contributor.authorSubirade, Muriel-
dc.contributor.authorDesjardins, Yves-
dc.contributor.authorSaucier, Linda-
dc.date.accessioned2018-01-22T18:52:31Z-
dc.date.available2018-01-22T18:52:31Z-
dc.date.issued2013-04-24-
dc.identifier.issn1927-0887fr
dc.identifier.urihttp://hdl.handle.net/20.500.11794/16542-
dc.description.abstractNisin is an antimicrobial peptide produced by Lactococcus lactis spp. lactis widely investigated for use in foods as a natural antimicrobial. However, its effective use in meat products is restricted notably by its reaction with meat constituents (including glutathione) in raw meat. The purpose of this study was to develop an encapsulation system that would optimize nisin activity when used in meat. To achieve this goal, an encapsulation in dipalmitoylphosphatidylcholine (DPPC) liposomes was developed. DPPC liposomes were formed in phosphate buffer with or without nisin. The encapsulation efficiency of nisin in liposomes was greater than 46 ± 2%. The median size of nisin-loaded liposomes was 495 nm, compared to 170 nm for empty liposomes. The liposomes containing nisin were stable for up to 7 days at 4°C but a zone of inhibition was observed afterwards. Stability of the liposome to heat was also tested and demonstrated that above 37°C nisin was released from the melted liposomes to form zones of inhibition. Activity of free and encapsulated nisin was tested in raw and cooked ground beef (71°C). Free nisin lost its activity in raw beef but DPPC-encapsulated nisin remained active and was released upon melting of the liposome during heat treatment.fr
dc.languageengfr
dc.publisherCanadian Center of Science and Educationfr
dc.subjectAntimicrobialfr
dc.subjectDelivery systemfr
dc.subjectEncapsulationfr
dc.subjectLiposomefr
dc.subjectMeatfr
dc.subjectNisinfr
dc.titleDevelopment of an encapsulation system for the protection and controlled release of antimicrobial nisin at meat cooking temperaturefr
dc.typeCOAR1_1::Texte::Périodique::Revue::Contribution à un journal::Article::Article de recherchefr
dcterms.bibliographicCitationJournal of Food Research, Vol. 2 (3), 36-45 (2013)fr
dc.identifier.doi10.5539/jfr.v2n3p36fr
dc.subject.rvmNisinefr
dc.subject.rvmAntibiotiques peptidiquesfr
dc.subject.rvmLiposomesfr
dc.subject.rvmViande -- Microbiologiefr
dc.subject.rvmMicroencapsulationfr
rioxxterms.versionAccepted Manuscriptfr
rioxxterms.version_of_recordhttps://doi.org/10.5539/jfr.v2n3p36fr
rioxxterms.project.funder_nameMinistère de l'Agriculture, des Pêcheries et de l'Alimentationfr
bul.rights.periodeEmbargo0 moisfr
bul.rights.addendumSVP vérifier s'il est possible de mettre la version officielle publiée.fr
dc.audience.peerreviewOuifr
Collection:Articles publiés dans des revues avec comité de lecture

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