Optimization and antimicrobial efficacy of curcumin loaded solid lipid nanoparticles against foodborne bacteria in hamburger patty

The aim of the present study was to design a delivery system of curcumin (CU) loaded solid lipid nanoparticles (CU-CSLNs) for evaluating the antimicrobial properties in hamburger patty. Solid lipid nanoparticle (SLN) was prepared through a homogenizing technique. A response surface methodology was applied to optimize the CU-CSLNs to minimize the particle size (PS), polydispersity index (PDI), as well as to maximize the zeta potential to avoid aggregation of particles. The optimized sample revealed a spherical morphology under scanning electron microscope (SEM) and dynamic light scattering (DLS) with particle sizes of 126.87 +/- 0.94 nm and 0.21 +/- 0.025 PDI. The zeta potential and encapsulation efficiency (EE %) were found to be -30 +/- 0.3 mV and 99.96 +/- 0.01%, respectively. The CSLNs exhibited higher in vitro antimicrobial effect (142 mu g center dot ml(-1)) against Staphylococcus aureus and generic Escherichia coli as compared to free CU (1000 mu g center dot ml(-1)). Finally, the CSLNs antimicrobial effect was tested in hamburger patty inoculated with foodborne pathogens during eight days of storage at 4 degrees C. The results indicated that CSLNs had a higher antimicrobial effect than free CU. This study provides insight into the preparation of the novel antimicrobial nanoparticles for food safety applications.

Automated summary

This study aimed to design a delivery system for curcumin loaded solid lipid nanoparticles for evaluating antimicrobial properties in hamburger patty. The optimized nanoparticles showed good particle size, zeta potential, and high antimicrobial effect against foodborne pathogens. This research provides insights into the preparation of novel antimicrobial nanoparticles for food safety applications.