Abstract
Nisin, 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.
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Data availability
The datasets used and/or analyzed during the current study are available from the corresponding author upon reasonable request.
Abbreviations
- BHI:
-
Brain heart infusion
- EMB:
-
Eosin methylene blue agar
- ESBL:
-
Extended-spectrum beta-lactamases
- DLS:
-
Dynamic light scattering
- DSC:
-
Differential scanning calorimetry
- Dz:
-
Mean intensity diameter
- FIC:
-
Fractional inhibitory concentration
- FTIR:
-
Fourier transform infrared spectroscopy
- HCl:
-
Hydrochloric acid
- KBr:
-
Potassium bromide
- MBC:
-
Minimum bactericidal concentration
- MFCurNisPVP:
-
Physical mixture of curcumin, nisin, and polyvinylpyrrolidone
- MFCurPVP:
-
Physical mixture of curcumin and polyvinylpyrrolidone
- MHA:
-
Mueller hinton agar
- MHB:
-
Mueller hinton broth
- MIC:
-
Minimum inhibitory concentration
- MRSA:
-
Methicillin-resistant Staphylococcus aureus
- MSSA:
-
Methicillin-susceptible Staphylococcus aureus
- NCur:
-
Nanoencapsulated curcumin
- NCurNis:
-
Co-encapsulated curcumin and nisin
- Nis:
-
Nisin
- PDI:
-
Polydispersity index
- PVP:
-
Polyvinylpyrrolidone
- TEM:
-
Transmission electron microscopy
- TGA:
-
Thermogravimetric analysis
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Acknowledgements
This study was financed in part by the Coordenação de Aperfeiçoamento de Pessoal de Nível Superior—Brasil (CAPES)—Finance Code 001. The authors thank the “Central Analítica Multiusuário da UTFPR Campo Mourão” (CAMulti-CM) for the analyses. Authors thank to CNPq (process number 406966/2021-4, Chamada CNPq/MCTI/FNDCT Nº 18/2021—Faixa A—Grupos Emergentes, and process number 310052/2021-1, Chamada CNPq Nº 4/2021—Bolsas de Produtividade em Pesquisa – PQ).
Funding
This study was financed in part by the Coordenação de Aperfeiçoamento de Pessoal de Nível Superior—Brasil (CAPES)—Finance Code 001 and CNPq (process number 406966/2021-4, Chamada CNPq/MCTI/FNDCT Nº 18/2021-Faixa A—Grupos Emergentes, and process number 310052/2021-1.
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MBQ: Investigation, Formal analysis, Writing—Original Draft. TFMM: Investigation, Formal analysis, Writing—Original Draft. AO: Investigation, Formal analysis, Writing—Original Draft. ASC: Investigation, Formal analysis, Writing—Original Draft. JLM: Investigation, Formal analysis, Writing—Original Draft. OHG: Conceptualization, Supervision, Writing—Review & Editing. BAAF: Conceptualization, Supervision, Writing—Review & Editing. FVL: Conceptualization, Supervision, Project administration, Funding acquisition, Writing—Review & Editing.
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Quichaba, M.B., Moreira, T.F.M., de Oliveira, A. et al. Biopreservatives against foodborne bacteria: combined effect of nisin and nanoncapsulated curcumin and co-encapsulation of nisin and curcumin. J Food Sci Technol 60, 581–589 (2023). https://doi.org/10.1007/s13197-022-05641-8
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DOI: https://doi.org/10.1007/s13197-022-05641-8