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Chemical and biological protection of food grade nisin through their partial intercalation in laminar hydroxide salts

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Abstract

The use of antimicrobial agents within a matrix, specifically layered compounds, is of growing interest for reducing contamination due to food borne pathogens and deteriorative microorganisms, one of the main health problems worldwide. In this study, zinc layered hydroxide nanoparticles were synthesized as a matrix for nisin immobilization. Layered materials were characterized by X-ray diffraction, Fourier-Transform Infrared and Ultra Violet–Visible spectra, Scanning Electron Microscopy, and by Thermogravimetric Analysis. Thermal, chemical, enzymatic, and biological stabilities were assessed against Lactobacillus brevis as control strain. Free and immobilized nisin in solution were previously subjected to 25 and 121 °C, pH (7, 9) and inactivation with protease before antimicrobial tests that lasted 21 days. Immobilized nisin was found to maintain the activity levels after the protease action while the pure nisin solution lost its activity gradually. Furthermore, immobilized nisin treated at 121 °C and pH 7 showed higher activity than pure nisin after 21 days. These results may support that immobilizing nisin in zinc layered hydroxide salts promoted extended nisin inhibitory activity in solution after thermal, chemical or enzymatic treatments. This research provides an alternative to nisin application that could be used in processes where such operating conditions take place, as in dairy products.

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Acknowledgements

This study was performed with the financial support from Consejo Nacional de Ciencia y Tecnología (CONACyT Grant #) Mexico. C. Velázquez-Carriles thanks CONACyT for the doctoral Grant; the authors thank D. Fischer for editorial services.

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Authors and Affiliations

  1. Centro Universitario de Ciencias Exactas e Ingenierías (CUCEI), Universidad de Guadalajara, Blvd. Marcelino García Barragán 1421, CP 44430, Guadalajara, Jalisco, Mexico

    Carlos Arnulfo Velázquez-Carriles, Gregorio Guadalupe Carbajal-Arizaga, Blanca Rosa Aguilar-Uscanga & María Esther Macías-Rodríguez

  2. Universidad Tecnológica de Jalisco (UTJ), Luis J. Jiménez 577, CP 44979, Guadalajara, Jalisco, Mexico

    Carlos Arnulfo Velázquez-Carriles & Jorge Manuel Silva-Jara

  3. Centro de Investigaciones Biológicas del Noroeste (CIBNOR), Instituto Politécnico Nacional 195, Playa Palo de Santa Rita Sur, 23090, La Paz, B.C.S., Mexico

    Martha Candelaria Reyes-Becerril

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  1. Carlos Arnulfo Velázquez-Carriles
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  2. Gregorio Guadalupe Carbajal-Arizaga
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  3. Jorge Manuel Silva-Jara
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  4. Martha Candelaria Reyes-Becerril
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  5. Blanca Rosa Aguilar-Uscanga
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  6. María Esther Macías-Rodríguez
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Correspondence to María Esther Macías-Rodríguez.

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Velázquez-Carriles, C.A., Carbajal-Arizaga, G.G., Silva-Jara, J.M. et al. Chemical and biological protection of food grade nisin through their partial intercalation in laminar hydroxide salts. J Food Sci Technol 57, 3252–3258 (2020). https://doi.org/10.1007/s13197-020-04356-y

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  • DOI: https://doi.org/10.1007/s13197-020-04356-y

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