Advertisement

Cellulose

, Volume 21, Issue 6, pp 4309–4321 | Cite as

Microencapsulation of nisin in alginate-cellulose nanocrystal (CNC) microbeads for prolonged efficacy against Listeria monocytogenes

  • Tanzina Huq
  • Bernard Riedl
  • Jean Bouchard
  • Stephane Salmieri
  • Monique LacroixEmail author
Original Paper

Abstract

The present study was undertaken to develop edible nisin-microencapsulated beads in order to inhibit growth of Listeria monocytogenes in ready-to-eat (RTE) ham. Different concentrations of nisin (16, 31, and 63 μg/ml) were microencapsulated into alginate-cellulose nanocrystal beads. Microencapsulation kept the available nisin (63 μg/ml) content 20 times greater compared with free nisin (63 μg/ml) during 28 days of storage at 4 °C. Results showed that 63 μg/ml microencapsulated nisin exhibited 31.26 μg/ml available nisin content after 28 days of storage at 4 °C, whereas there was no available nisin content left for free nisin. Cooked ham slices were then coated by the microencapsulated nisin beads, inoculated with L. monocytogenes [~3 log colony-forming units (CFU)/g], and stored at 4 °C under vacuum packaging for 28 days. The beads containing 16, 31, and 63 μg/ml nisin significantly (P ≤ 0.05) reduced the L. monocytogenes counts by 2.65, 1.50, and 3.04 log CFU/g after 28 days of storage compared with free nisin. Furthermore, microencapsulated nisin beads did not change the physicochemical properties (pH and color) of RTE ham during storage.

Keywords

Microencapsulation Nisin Microbeads Listeria monocytogenes RTE meat Cellulose nanocrystals 

Notes

Acknowledgments

This research was supported by the Natural Sciences and Engineering Research Council of Canada (NSERC) and by FPInnovations (Pointe-Claire, Quebec, Canada) through the RDC program. The authors would also like to thank BSA Food Ingredients s.e.c./l.p. for providing salt ingredients (Montreal, Quebec, Canada). Tanzina Huq is the recipient of a scholarship from Fondation Universitaire Armand-Frappier.

References

  1. Alexandrescu L, Syverud K, Gatti A, Chinga-Carrasco G (2013) Cytotoxicity tests of cellulose nanofibril-based structures. Cellulose 20:1765–1775CrossRefGoogle Scholar
  2. Anonymous (1994) Meat inspection. Inspection requirements; adulteration and misbranding, 21 U.S. Code, Section 601. Government Printing Office, WashingtonGoogle Scholar
  3. Asaduzzaman SM, Sonomoto K (2009) Lantibiotics: diverse activities and unique modes of action. J Biosci Bioeng 107(5):475–487CrossRefGoogle Scholar
  4. Bi L, Yang L, Narsimhan G, Bhunia AK, Yao Y (2011a) Designing carbohydrate nanoparticles for prolonged efficacy of antimicrobial peptide. J Control Release 150:150–156CrossRefGoogle Scholar
  5. Bi L, Yang L, Bhunia AK, Yao Y (2011b) Carbohydrate nanoparticle-mediated colloidal assembly for prolonged efficacy of bacteriocin against food pathogen. Biotechnol Bioeng 108(7):1529–1536CrossRefGoogle Scholar
  6. “Canada links Toronto plant to deadly listeriosis outbreak”. CNN. 2008-08-24. Archived from the original on 27 Aug 2008. Retrieved 24 Aug 2008Google Scholar
  7. Chen H, Hoover DG (2003) Bacteriocins and their food applications. Compr Rev Food Sci Food Saf 2:81–100Google Scholar
  8. Chidanandaiah KRC, Sanyal MK (2009) Effect of sodium alginate coating with preservatives on the quality of meat patties during refrigerated (4 ± 1C) storage. J Muscle Foods 20:275–292CrossRefGoogle Scholar
  9. Chmiel M, Slowinski M, Dasiewicz K (2011) Lightness of the color measured by computer image analysis as a factor for assessing the quality of pork meat. Meat Sci 88:566–570CrossRefGoogle Scholar
  10. Cleveland J, Montville TJ, Nes IF, Chikindas ML (2001) Bacteriocins: safe, natural antimicrobials for food preservation. Int J Food Microbiol 71:1–20CrossRefGoogle Scholar
  11. Coma V (2008) Bioactive packaging technologies for extended shelf life of meat-based products. Meat Sci 78:90–103CrossRefGoogle Scholar
  12. Dong XM, Revol JF, Gray DG (1998) Effect of microcrystalline preparation conditions on the formation of colloid crystals of cellulose. Cellulose 5:19–32CrossRefGoogle Scholar
  13. Driessen AJ, Van den Hooven HW, Kuiper W, Van de KM, Sahl HG, Konings RN, Konings WN (1995) Mechanistic studies of lantibiotic-induced permeabilization of phospholipid vesicles. Biochemistry 34:1606–1614CrossRefGoogle Scholar
  14. Dussault D, Vu KD, Lacroix M (2014) In vitro evaluation of antimicrobial activities of various commercial essential oils, oleoresin and pure compounds against food pathogens and application in ham. Meat Sci 96:514–520CrossRefGoogle Scholar
  15. Giatrakou V, Ntzimani A, Savvaidis IN (2010) Effect of chitosan and thyme oil on a ready to cook chicken product. Food Microbiol 27:132–136CrossRefGoogle Scholar
  16. Giroux M, Ouattara B, Yefsah R, Smoragiewicz W, Saucier L, Lacroix M (2001) Combined effect of ascorbic acid and gamma irradiation on microbial and sensorial characteristics of beef patties during refrigerated storage. J Agric Food Chem 49:919–925CrossRefGoogle Scholar
  17. Goh CH, Heng PWS, Chan LW (2012) Alginates as a useful natural polymer for microencapsulation and therapeutic applications. Carbohydr Polym 88:1–12CrossRefGoogle Scholar
  18. Hosseini SM, Hosseini H, Mohammadifar MA, German JB, Mortazavian AM, Mohammadi A, Khosravi-Darani K, Shojaee-Aliabadi S, Khaksar R (2014) Preparation and characterization of alginate and alginate-resistant starch microparticles containing nisin. Carbohydr Polym 103:573–580CrossRefGoogle Scholar
  19. Huq T, Salmieri S, Khan A, Khan RA, Le Tien C, Riedl B, Fraschinic C, Bouchard J, Uribe-Calderon J, Kamal MR, Lacroix M (2012) Nanocrystalline cellulose (NCC) reinforced alginate based biodegradable nanocomposite film. Carbohydr Polym 90:1757–1763CrossRefGoogle Scholar
  20. Juck G, Neetoo H, Chen H (2010) Application of an active alginate coating to control the growth of Listeria monocytogenes on poached and deli turkey products. Int J Food Microbiol 142:302–308CrossRefGoogle Scholar
  21. Karam L, Jama C, Dhulster P, Nour-Eddine C (2013) Study of surface interactions between peptides, materials and bacteria for setting up antimicrobial surfaces and active food packaging. J Mater Environ Sci 4(5):798–821Google Scholar
  22. Kim Y-M, Paik H-D, Lee D-S (2002) Shelf-life characteristics of fresh oysters and ground beef as affected by bacteriocin-coated plastic packaging film. J Sci Food Agric 82:998–1002CrossRefGoogle Scholar
  23. León K, Mery D, Pedreschi F, León J (2006) Color measurement in L*a*b* units from RGB digital image. Food Res Int 39(10):1084–1091CrossRefGoogle Scholar
  24. Lins L, Ducarme P, Breukink E, Brasseu R (1999) Computational study of nisin interaction with model membrane. Biochim Biophys Acta 1420:111–120CrossRefGoogle Scholar
  25. Mancini RA, Hunt MC (2005) Current research in meat color. Meat Sci 71:100–121CrossRefGoogle Scholar
  26. Mancini RA, Kropf DH, Hunt MC, Johnson DE (2005) Effects of end point temperature, pH and storage time on cooked internal color reversion of pork longissimus chops. J Muscle Foods 16(1):16–26CrossRefGoogle Scholar
  27. Millette M, Tien CL, Smoragiewicz W, Lacroix M (2007) Inhibition of Staphylococcus aureus on beef by nisin-containing modified films and beads. Food Control 18(8):878–884CrossRefGoogle Scholar
  28. Nguyen VT, Gidley MJ, Dykes GA (2008) Potential of a nisin-containing bacterial cellulose film to inhibit Listeria monocytogenes on processed meats. Food Microbiol 25:471–478CrossRefGoogle Scholar
  29. Ojcius DM, Young JD (1991) Cytolytic pore-forming proteins and peptides: is there a common structural motif? Trends Biochem Sci 16:225–229CrossRefGoogle Scholar
  30. Pawar SP, Edgar KJ (2012) Alginate derivatization: a review of chemistry, properties and applications. Biomaterials 33:3279–3305CrossRefGoogle Scholar
  31. Quintavalla S, Vicini L (2002) Antimicrobial food packaging in meat industry. Meat Sci 62:373–380CrossRefGoogle Scholar
  32. Rajaonarivony M, Vauthier C, Couarraze G, Puisieuxa F, Couvreur P (1993) Development of a new drug carrier made from alginate. J Pharm Sci 82(9):912–917CrossRefGoogle Scholar
  33. Rose NL, Sporns P, Stiles ME, McMullen LM (1999) Inactivation of nisin by glutathione in fresh meat. J Food Sci 64:759–762CrossRefGoogle Scholar
  34. Scallan E, Hoekstra RM, Angulo FJ, Tauxe RV, Widdowson M-A, Roy SL, Jones JL, Griffin PM (2011) Foodborne illness acquired in the United States—major pathogens. Emerg Infect Dis 17(1):7–15CrossRefGoogle Scholar
  35. Sebti I, Coma V (2002) Active edible polysaccharide coating and interactions between solution coating compounds. Carbohydr Polym 49:139–144CrossRefGoogle Scholar
  36. Sebti I, Delves-Broughton J, Coma V (2003) Physicochemical properties and bioactivity of nisin-containing cross-linked hydroxypropylmethylcellulose films. J Agric Food Chem 51:6468–6474CrossRefGoogle Scholar
  37. Sindelar JJ, Milkowski AL (2011) Sodium nitrite in processed meat and poultry meats: a review of curing and examining the risk/benefit of its use. Am Meat Sci Assoc White Pap Ser 3:1–14Google Scholar
  38. Stekelenburg FK, Kant-Muermans MLT (2001) Effects of sodium lactate and other additives in a cooked ham product on sensory quality and development of a strain of Lactobacillus curvatus and Listeria monocytogenes. Int J Food Microbiol 66:197–203CrossRefGoogle Scholar
  39. Stergiou VA, Thomas LV, Adams MR (2006) Interactions of nisin with glutathione in a model protein system and meat. J Food Prot 69(4):951–956Google Scholar
  40. Swinnen IAM, Bernaerts K, Dens EJJ, Geeraerd AH, Impe JFV (2004) Predictive modelling of the microbial lag phase: a review. Int J Food Microbiol 94:137–159CrossRefGoogle Scholar
  41. Van De Ven FJM, Van Den Hooven HW, Konings RNH, Hilbers CW (1991) NMR studies of lantibiotics, the structure of nisin in aqueous solution. Eur J Biochem 202:1181–1188CrossRefGoogle Scholar
  42. Zohri M, Alavidjeh MS, Haririan I, Ardestani MS, Ebrahimi SES, Sani HT (2010) A comparative study between the antibacterial effect of nisin and nisin-loaded chitosan/alginate nanoparticles on the growth of Staphylococcus aureus in raw and pasteurized milk samples. Probiotics Antimicrob Proteins 2(4):258–266CrossRefGoogle Scholar

Copyright information

© Springer Science+Business Media Dordrecht 2014

Authors and Affiliations

  • Tanzina Huq
    • 1
  • Bernard Riedl
    • 2
  • Jean Bouchard
    • 3
  • Stephane Salmieri
    • 1
  • Monique Lacroix
    • 1
    Email author
  1. 1.Research Laboratories in Sciences Applied to Food, Canadian Irradiation Centre (CIC), INRS-Institut Armand-FrappierUniversity of QuebecLavalCanada
  2. 2.Département des sciences du bois et de la forêt, Faculté de foresterie, géographie et géomatiqueUniversité LavalQuebecCanada
  3. 3.FPInnovationsPointe-ClaireCanada

Personalised recommendations