Food Biophysics

, Volume 2, Issue 1, pp 1–9

Characterization of Antimicrobial-bearing Liposomes by ζ-Potential, Vesicle Size, and Encapsulation Efficiency

  • T. Matthew Taylor
  • Sylvia Gaysinsky
  • P. Michael Davidson
  • Barry D. Bruce
  • Jochen Weiss
Article

DOI: 10.1007/s11483-007-9023-x

Cite this article as:
Taylor, T.M., Gaysinsky, S., Davidson, P.M. et al. Food Biophysics (2007) 2: 1. doi:10.1007/s11483-007-9023-x

Abstract

Liposome entrapment may improve activity of protein or polypeptide antimicrobials against a variety of microorganisms. In this study, ability of liposomes to withstand exposure to environmental and chemical stresses typically encountered in foods and food processing operations were tested. Liposomes consisting of distearoylphosphatidylcholine (PC) and distearoylphosphatidylglycerol (PG), with 0, 5, or 10 μg/ml of the antimicrobial peptide nisin entrapped, were exposed to elevated temperatures (25–75 °C) and a range of pH (5.5–11.0). Ability of liposomes to maintain integrity was assessed by measuring the encapsulation efficiency (EE), ζ-potential, and particle size distribution of liposomes. Distearoylphosphatidylcholine, PC/PG 8:2, and PC/PG 6:4 (mole fraction) liposomes retained between ~70–90% EE despite exposure to elevated temperature and alkaline or acidic pH. Particle size of liposomes averaged between 100 and 240 nm depending on liposome preparation. Liposomal surface charge depended primarily on phospholipid composition and changed little with inclusion of nisin. Surface charge was not affected by temperature for PC and PC/PG 8:2 but decreased for PC/PG 6:4 liposomes. Our results suggest that liposomes containing nisin may be suitable for use as antimicrobial-active ingredients in low- or high-pH foods subjected to moderate heat treatments.

Keywords

Liposomes Nisin Antimicrobials pH Temperature Stability Zeta-potential 

Copyright information

© Springer Science+Business Media, Inc. 2007

Authors and Affiliations

  • T. Matthew Taylor
    • 1
  • Sylvia Gaysinsky
    • 4
  • P. Michael Davidson
    • 2
  • Barry D. Bruce
    • 3
  • Jochen Weiss
    • 4
  1. 1.Animal Science DepartmentTexas A&M UniversityCollege StationUSA
  2. 2.Department of Food Science and TechnologyThe University of TennesseeKnoxvilleUSA
  3. 3.Department of Biochemistry, Cellular, and Molecular BiologyThe University of TennesseeKnoxvilleUSA
  4. 4.Department of Food ScienceUniversity of MassachusettsAmherstUSA

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