Influence of different food models and storage temperatures on the bacterial growth inhibition by maltodextrin laurate and sucrose laurate and investigation of their cytotoxicity

Abstract

Maltodextrin esterified to laurate (ML) was synthesized enzymatically and compared to commercial sucrose laurate (SL) for microbial growth-inhibitory properties in food systems. There was broad microbial inhibition by ML in growth media, but practical information about various foods and storage temperatures is limited with no toxicological information. This research investigated the antimicrobial property of ML against two spoilage bacteria (Bacillus subtilis and Lactobacillus plantarum) in growth media and related food models stored at different temperatures (4 °C, 22 °C, and 35 °C). Additionally, in vitro cytotoxicity of ML was investigated in human colon adenocarcinoma HT-29 cells and human normal colon epithelial CCD 841 CoN cells using a standard colorimetric assay. ML was highly inhibitive against L. plantarum in apple juice at all temperatures tested. SL could inhibit both bacteria in the food models tested (milk, apple juice, tomato ketchup, French dressing) at 4 °C. ML was not observed to be cytotoxic to either cell line up to 500 μg/mL, whereas SL was evidently cytotoxic with IC50 ranging from 84 to 94 μg/mL. In conclusion, ML can be an alternative to commercial SL as a safe food additive in certain products.