, 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


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.


Microencapsulation Nisin Microbeads Listeria monocytogenes RTE meat Cellulose nanocrystals 



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.


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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

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