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Liposomal nanodelivery systems using soy and marine lecithin to encapsulate food biopreservative nisin

Abstract : Purified nisin was encapsulated in liposomes made with marine lecithin (ML) or soy lecithin (SL) using a continuous cell disruption system method of microfluidic format and compared with liposomes prepared from proliposomes. SL had higher omega-6 and polar lipids as compared to ML while proliposomes contained only saturated phospholipids. Nisin was entrapped in SL liposomes with highest encapsulation efficiency of 47% at 5% SL concentration. Average size of these liposomes ranged from 151 +/- 4 to 181 +/- 5 nm, without or with nisin respectively. Electrophoretic mobility was influenced by the nature and concentration of lecithin; however, incorporation of nisin reduced the negative charge of lip osomes significantly. Physical stability of liposome-encapsulated nisin was demonstrated for 6 weeks at 4 degrees C, though transmission electron microscopic studies revealed pore-formation by nisin and fusion phenomenon after 20 weeks at 4 degrees C. Antimicrobial assay revealed that blend of unencapsulated/free and encapsulated nisin (1:1) exhibited a better control of Listeria monocytogenes CIP 82110 as compared to free or 100% encapsulated nisin alone. Thus developing liposomes formulation made from SL may provide an efficient nanodelivery system for nisin.
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https://hal.univ-lorraine.fr/hal-01267001
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Submitted on : Wednesday, February 3, 2016 - 4:41:14 PM
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Muhammad Imran, Anne-Marie Revol-Junelles, Cedric Paris, Emmanuel Guedon, Michel Linder, et al.. Liposomal nanodelivery systems using soy and marine lecithin to encapsulate food biopreservative nisin. LWT - Food Science and Technology, Elsevier, 2015, 62 (1, 1), pp.341-349. ⟨10.1016/j.lwt.2014.12.046⟩. ⟨hal-01267001⟩

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