Preparation, characterization and properties of chitosan-coated Epsilon-poly-lysine nanoliposomes in apple juice

Abstract

Epsilon-poly-lysine (EPL) is widely used in food preservatives. However, EPL can react with components in food substrates, resulting in the formation of precipitates that reduce its antimicrobial properties. Nanoencapsulation is a promising technique and represents a novel approach to enhance EPL activity. In this study, EPL nanoliposomes (EPLLP) were prepared by the thin film hydration method, and chitosan-coated nanoliposomes (CS-EPLLP) were developed by modifying EPLLP with 0.5 mg/mL chitosan. The obtained CS-EPLLP exhibited a spherical morphology with a particle size range of 85.27–89.77 nm, a polydispersity index (PDI) of 0.293–0.301, and an encapsulation efficiency of 83.01 ± 4.00 %. After 30 days of storage, no significant difference in particle size was observed and the PDI was <0.30. The release rate of EPLLP was up to 40 % in 1 h, while that of CS-EPLLP was <20 %. The physical and thermal stability of EPLLP could be effectively improved by chitosan. Moreover, CS-EPLLP could effectively eradicate A. acidocaldarius and A. acidoterrestris in apple juice at concentrations of 2.5 and 0.625 mg/L, respectively. The cytotoxicity test showed that CS-EPLLP exhibited excellent biocompatibility. Therefore, this study has developed a novel nanoliposome material that provides new insights into the control of bacterial contamination in fruit juices.