Abstract
Liposome systems can increase the stability of encapsulated compounds, such as the bacteriocin nisin, improving its benefits as antibacterial agent. In this study, nanoliposomes encapsulating nisin were prepared with soy phosphatidylcholine (PC) and pectin or polygalacturonic acid. The efficiency of encapsulation was 87.9% to PC-pectin and 84.0% to PC-polygalacturonic acid nanoliposomes. The liposomes presented a well-defined spherical shape, with sizes ranging from 94 to 160 nm, showing minimal differences during storage at 7 °C or 25 °C for 28 days. The values for polydispersity index were around 0.2–0.3, and the zeta potential of polysaccharide-coated liposomes was in the range from −17 mV to −32 mV during the time of storage, indicating high physical stability. The antimicrobial activity was observed against five different strains of Listeria in milk-agar plates, with a better efficiency against L. innocua 6a. The in vitro release studies showed that the nisin release rate of PC-pectin and PC-polygalacturonic acid liposomes was lower when compared with PC liposomes, evidencing sustained-releasing potential for food applications.
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