Journal
FOODS
Volume 11, Issue 3, Pages -Publisher
MDPI
DOI: 10.3390/foods11030438
Keywords
ternary nanoparticle; encapsulation efficiency; stability; antimicrobial activity; antioxidant activity
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Funding
- State Key Laboratory of Utilization of Woody Oil Resource [2019XK2002]
- National Natural Science Foundation of China [31972172]
- Natural Science Foundation of Jiangsu Province [BK20201417]
- Jiangsu Province Research Fund [JNHB-131]
- Jiangsu University Research Fund [11JDG050]
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Novel ternary nanoparticles consisting of rosemary essential oil, nisin, and Lycium barbarum polysaccharides were prepared. These nanoparticles exhibited good physical stability and antibacterial effects, making them suitable for controlling foodborne diseases.
Edible nanoparticles containing antibacterial agents are one of the effective strategies to control foodborne diseases. Herein, novel ternary nanoparticles (TNP) were prepared from rosemary essential oil (REO), nisin and Lycium barbarum polysaccharides (LBP) through hydrophobic and electrostatic interaction. The average particle size of TNP was 211.5 nm, and its encapsulation efficiency reached 86.6%. After the addition of LBP, the physical stability, thermal stability and storage stability of TNP were significantly improved. In vitro, compared with the control group, the population of S. aureus and E. coli O157:H7 in the TNP-treated group was reduced by 2.386 log CFU/mL and 1.966 log CFU/mL, respectively, on the fifth day. The free radical scavenging rate of TNP was 63.15%. The application of TNP on beef presented favorable preservation effects without affecting its color and texture. Therefore, the synthesis strategy of TNP has important reference significance for the research and development of new food antibacterial agents.
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