Abstract
Nisin is a widely used bacteriocin active against gram positive bacteria and is also reported to be active against some gram negative bacteria. Incorporation of nisin into food systems is another challenge as directly added nisin is prone to inactivation by food constituents. Encapsulation of nisin has been done so far in liposomes which is rather an expensive technology involving multiple processes. Other cost effective alternatives with good encapsulation efficiency and better control release properties are sought. Alginate is useful as a matrix for entrapment of bioactive compounds. Present study was aimed at optimizing conditions for microencapsulation of nisin using calcium alginate as primary wall material and guar gum as filler at different air pressures using response surface methodology. The optimum conditions were: sodium alginate concentration (2 % w/v), guar gum concentration (0.4 % w/v), and air pressure (0.5 bar gauge). The encapsulation efficiency of nisin in microcapsules produced under optimal conditions was 36.65 %.
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Acknowledgment
This work was supported by National fund for Basis, Strategic and Frontier Application Research in Agriculture (NFBSFARA), Indian Council of Agricultural Research (ICAR), New Delhi, through project entitled “Microencapsulation methods for bacteriocins for their controlled release”.
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Narsaiah, K., Jha, S.N., Wilson, R.A. et al. Optimizing microencapsulation of nisin with sodium alginate and guar gum. J Food Sci Technol 51, 4054–4059 (2014). https://doi.org/10.1007/s13197-012-0886-6
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DOI: https://doi.org/10.1007/s13197-012-0886-6