Preservation of the antibacterial activity of enzymes against Alicyclobacillus spp. through microencapsulation
Preservation of the antibacterial activity of enzymes against Alicyclobacillus spp. through microencapsulation
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DOI：
10.1016/j.lwt.2017.09.039
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发表时间：
2018-02-01
影响因子：
6
通讯作者：
de Abreu Filho, Benicio Alves
中科院分区：
文献类型：
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作者：
Anjos, Marcia M.;Endo, Eliana H.;de Abreu Filho, Benicio Alves
脂环酸杆菌属（Alicyclobacillus spp.）会使柑橘汁等低pH值食物变质，改变其气味和味道。不同的研究寻求控制橙子汁中这种微生物的替代方案，并且木瓜蛋白酶和菠萝蛋白酶的抗菌效果已经在这些条件下得到证实。然而，这些化合物的应用的限制之一是当产品经受高温（例如巴氏灭菌）时，抗菌作用急剧降低。本研究的目的是用海藻酸钠和壳聚糖微胶囊化这些酶，并评估它们在热处理后的作用。通过喷雾干燥进行微胶囊化，并使化合物经受高温。然后评价它们对五种不同种类脂环酸杆菌的抑制和杀菌活性。采用扫描电镜（SEM）、差示扫描量热法（DSC）和红外光谱（FT-IR）对微胶囊进行了表征。证明了颗粒的微胶囊化。结果表明，壳聚糖和海藻酸钠微胶囊化木瓜蛋白酶在热处理后仍能保持较低的最低抑菌浓度，表明其作为生物防腐剂的有效性和潜在应用价值。(C)2017爱思唯尔有限公司版权所有
The genus Alicyclobacillus spp. can deteriorate foods with low pH, such as citrus juices, changing their odor and taste. Different studies seek an alternative for the control of this microorganism in orange juice, and the antibacterial effect of papain and bromelain proteases has already been demonstrated under these conditions. However, one of the limitations of the application of these compounds is the drastic decrease of the antibacterial action when the product is subjected to high temperatures, such as pasteurization. The objective of the present study was to microencapsulate these enzymes with alginate and chitosan and evaluate their action following thermal processes. Microencapsulation was performed by spray drying and the compounds were subjected to high temperatures. Their inhibitory and bactericidal activity against five different species of Alicyclobacillus was then evaluated. The microcapsules were characterized by Scanning Electron Microscopy (SEM), Differential Scanning Calorimetry (DSC) and Infrared Spectroscopy (FT-IR). The microencapsulation of the particles was evidenced. The results showed that papain microencapsulated with chitosan or alginate maintained low minimum inhibitory concentration values after submission to heat treatment, demonstrating its effectiveness and potential application as a biopreservative. (C) 2017 Elsevier Ltd. All rights reserved.