Enhancing antibacterial efficacy of nisin in pork by poly‐γ‐glutamic acid/poly‐l‐lysine nanoparticles encapsulation

Abstract

AbstractIn this study, a novel method of nisin encapsulation was developed by synthesizing electrostatic self‐assembled nanoparticles using poly‐γ‐glutamic acid (γ‐PGA) and poly‐l‐lysine (PLL). The prepared nisin encapsulated γ‐PGA/PLL nanoparticles were stable. Their encapsulation efficiency, average particle size, polydispersity index (PDI), and zeta potential were 52.56%, 451.1 nm, 0.334, and 30.8 mV, respectively. The effect of nisin encapsulated γ‐PGA/PLL nanoparticles on microbiological parameters, total volatile basic nitrogen values, and pH changes in pork meat at different storage temperatures (4°C for 14 days and 25°C for 7 days) were evaluated. Staphylococcal enterotoxin A was significant decreased in pork meat after the application of nisin‐loaded γ‐PGA/PLL nanoparticles.Practical applicationsNisin‐loaded poly‐γ‐glutamic acid/poly‐l‐lysine nanoparticles could effectively control the growth of Staphylococcal aureus in pork meat and does not have a negative effect on the quality of the pork meat samples. The concept in this study may be useful for the treatment of various infections caused by other bacteria and it have a broad prospect to be used in meat products preservation.