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

•Garlic extract was encapsulated into phosphatidylcholine liposomes.•Nanoliposomes showed a mean diameter of 174.6nm and zeta potential of −16.2mV.•Nanoliposomes containing garlic extract inhibited diverse strains of Listeria spp. in milk.•Nanotechnology may be a useful strategy to delivery natural...

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Bibliographic Details
Published in:Food chemistry 2017-04, Vol.220, p.470-476
Main Authors: Pinilla, Cristian Mauricio Barreto, Noreña, Caciano Pelayo Zapata, Brandelli, Adriano
Format: Article
Language:English
Subjects:
Allicin
Animals
Anti-Infective Agents - pharmacology
Antimicrobial
Cattle
Garlic - chemistry
Garlic extract
Liposomes - chemistry
Listeria
Listeria monocytogenes - drug effects
Listeria monocytogenes - growth & development
Milk - chemistry
Nanoparticle
Nanoparticles - administration & dosage
Nanoparticles - chemistry
Phosphatidylcholines - chemistry
Plant Extracts - pharmacology
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Summary:•Garlic extract was encapsulated into phosphatidylcholine liposomes.•Nanoliposomes showed a mean diameter of 174.6nm and zeta potential of −16.2mV.•Nanoliposomes containing garlic extract inhibited diverse strains of Listeria spp. in milk.•Nanotechnology may be a useful strategy to delivery natural antimicrobials in food. 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±17.3nm 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±5.5mV. The antimicrobial activity of free and encapsulated garlic extract was evaluated against different strains of Listeria spp. in milk at 37°C for 24h. For free and encapsulated garlic extracts at 5% concentration, a decrease of 4log cycles in viable cell counts was observed at 10h, 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.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2016.10.027