Characterization of nisin containing chitosan-alginate microparticles
| Autor: | John N. Coupland, Ramaswamy C. Anantheswaran, Vaishnavi Chandrasekar |
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| Rok vydání: | 2017 |
| Předmět: |
chemistry.chemical_classification
Chromatography General Chemical Engineering chemistry.chemical_element 04 agricultural and veterinary sciences 02 engineering and technology General Chemistry Polymer Calcium 021001 nanoscience & nanotechnology 040401 food science Chitosan chemistry.chemical_compound 0404 agricultural biotechnology chemistry Chemical engineering Bacteriocin Zeta potential Particle size Food components 0210 nano-technology Nisin Food Science |
| Zdroj: | Food Hydrocolloids. 69:301-307 |
| ISSN: | 0268-005X |
| DOI: | 10.1016/j.foodhyd.2017.02.011 |
| Popis: | Nisin is a naturally occurring bacteriocin that has GRAS status for use in foods granted by the FDA. Encapsulation of nisin within microparticles can protect it from interactions with other food components, thereby increasing its stability and functionality. The effects of formulation parameters on the physico-chemical characteristics of nisin-loaded chitosan-alginate microparticles were studied. Chitosan-alginate microparticles were prepared using the ionotropic pre-gelation method, which involves inducing coiling of the alginate polymer by forming a calcium-alginate pre-gel state, and followed by chitosan complexation. Calcium-alginate pre-gel states were investigated using various calcium concentrations (0–5 mM) through viscosity measurements, and calcium concentrations below 2 mM were found to promote the formation of a coiled alginate nucleus. Calcium concentration had a significant effect (p |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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