Development and characterization of phosphatidylcholine nanovesicles, containing garlic extract, with antilisterial activity in milk

作者：Barreto Pinilla Cristian Mauricio; Zapata Norena Caciano Pelayo; Brandelli Adriano^*

来源：Food Chemistry, 2017, 220: 470-476.

DOI：10.1016/j.foodchem.2016.10.027

• Allicin
• Antimicrobial
• Garlic extract
• Listeria
• Nanoparticle

Phospholipid nanovesicles were developed to improve the stability of garlic (Allium sativum L.) extract. Electron microscopy of liposomes revealed nanometric and spherical-shaped vesicles with a mean particle size of 174.6 +/- 17.3 nm and polydispersity index of 0.26 +/- 0.02. The entrapment efficiency was 47.5 +/- 7.3% and the nanoliposomes had a zeta potential of -16.2 +/- 5.5 mV. The antimicrobial activity of free and encapsulated garlic extract was evaluated against different strains of Listeria spp. in milk at 37 degrees C for 24 h. For free and encapsulated garlic extracts at 5% concentration, a decrease of 4 log cycles in viable cell counts was observed at 10 h, against four of the five strains of Listeria spp. tested. The results indicate that liposomes constitute a suitable system for encapsulation of unstable garlic active compounds and the encapsulation of garlic extract proves to be a promising technology for multiple applications, including antimicrobial agents.

• 出版日期2017-4-1