Journal
FOOD CONTROL
Volume 109, Issue -, Pages -Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodcont.2019.106953
Keywords
Dodecyl gallate; Microcapsule; Foodborne pathogens; Preservative; Antibacterial mechanism
Categories
Funding
- International Science and Technology Cooperation Programme of China [2011DFA32770]
- Research Program of State Key Laboratory of Food Science and Technology, Nanchang University [SKLF-ZZB-201517, SKLF-ZZA-201610]
- Science and Technology Program of Jiangxi Province [20143ACG70015]
- National Natural Science Foundation of China [31701651]
Ask authors/readers for more resources
The application of dodecyl gallate (DG) is limited due to its poor stability and water-solubility. A new compound of DG microencapsulated with methyl-beta-cyclodextrin (M beta CD), M beta CD-DG was produced, and the inhibition effects of M beta CD-DG against three common foodborne pathogens (Staphylococcus aureus, Bacillus cereus and Bacillus subtilis) were investigated in the study. The antioxidant activity of M beta CD-DG was determined by the DPPH method (EC50 = 4.515 +/- 0.5 mu g/mL). The minimum inhibitory concentration (MIC) of M beta CD-DG against these bacteria were 0.11, 0.06 and 0.06 mg/mL, and minimum bactericidal concentration (MBC) were 0.22, 0.11 and 0.11 mg/mL, respectively. The MICs remained steady under different pH values (3.0-9.0) and temperatures (4 and 25 degrees C), indicating that the anti-bacterial effect of M beta CD-DG was independent of pH and temperature. Measurements of permeability of cell wall and membrane, membrane potential, release of cellular contents and observation of cell morphology were carried out to explore the antibacterial mechanism of M beta CD-DG. The results indicated that M beta CD-DG inhibited S. aureus by increasing the permeability of cell membrane and leakage of cellular contents without obvious cell morphological changes. M beta CD-DG may kill B. cereus and B. subtilis by damaging the cell wall and cytoplasmic membrane to make the release of cellular contents. As a novel preservative, M beta CD-DG is more efficient than DG and common chemical additives, and is thus worthy of further exploitation in food industry.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available