Abstract
Edible nanoparticles containing antibacterial agents are one of the effective strategies to control foodborne diseases. Herein, novel ternary nanoparticles (TNP) were prepared from rosemary essential oil (REO), nisin and Lycium barbarum polysaccharides (LBP) through hydrophobic and electrostatic interaction. The average particle size of TNP was 211.5 nm, and its encapsulation efficiency reached 86.6%. After the addition of LBP, the physical stability, thermal stability and storage stability of TNP were significantly improved. In vitro, compared with the control group, the population of S. aureus and E. coli O157:H7 in the TNP-treated group was reduced by 2.386 log CFU/mL and 1.966 log CFU/mL, respectively, on the fifth day. The free radical scavenging rate of TNP was 63.15%. The application of TNP on beef presented favorable preservation effects without affecting its color and texture. Therefore, the synthesis strategy of TNP has important reference significance for the research and development of new food antibacterial agents.
Highlights
Foodborne diseases caused by foodborne pathogenic microorganism contamination have high morbidity and mortality worldwide [1,2]
The results of particle size, polymer dispersity index (PDI) and morphology of nanoparticles showed that ternary nanoparticles (TNP) were successfully prepared
Nanoparticle I was REO/nisin nanoparticles (RNNP) with a particle size of 167.8 ± 4.8 nm, PDI of 0.242 ± 0.008, and encapsulation efficiency of 53.7% ± 0.6
Summary
Foodborne diseases caused by foodborne pathogenic microorganism contamination have high morbidity and mortality worldwide [1,2]. Foodborne pathogens, such as Staphylococcus aureus, Salmonella, Listeria monocytogenes and Escherichia coli played the most critical role in food safety problems [4]. In order to overcome the shortcomings of traditional food antibacterial strategies, the development of new packaging and coating materials containing natural antibacterial agents based on nanotechnology has become one of the new strategies to reduce foodborne diseases [5]. Nanocarrier technologies including nanoparticles, nanoemulsions, nanohydrogels, nanoliposomes and nanofibers have been widely used in the field of food safety [6]. Fucinos et al studied smart nanohydrogels for controlled release of food preservatives [9]. Our research group has extensively studied the effect of nanoliposomes and nanofibers on prolonging the action time of essential oils and the preservation effect of nanoliposomes and nanofibers in food application [10,11,12,13]
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