Abstract
Nisin is a known bacteriocin approved as a food additive for food preservation. To protect the bacteriocin from its interaction with food components, nisin-loaded pectin-inulin particles were prepared. For particles preparation, pectins with different degree of esterification were used. The combination of inulin with pectin increased the efficiency of nisin loading as compared with nisin-pectin particles. For all tested pectins in the pH range of 4.0–7.0 and in the range of nisin concentration of 0.1–1.0 mg/mL the loading efficiency was equal to 100%. The combination of inulin and pectin for particles preparation slightly but not significantly increased the antimicrobial activity of nisin comparing to nisin-pectin particles. The antimicrobial activity of nisin-loaded pectin-inulin particles was dependent on the degree of pectin esterification. The particles with low degree of pectin esterification or with not esterified pectic acid demonstrated the higher activity as compared with the particles of high degree of pectin esterification. Due to the high efficiency of nisin-loading and similar antimicrobial activity comparing to nisin-pectin particles, the combination of pectin and inulin has the perspectives for the antimicrobial particles preparation and their application in food industry.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
