Evaluation of microencapsulation of the UFV-AREG1 bacteriophage in alginate-Ca microcapsules using microfluidic devices

[Display omitted] •UFV-AREG1 was encapsulated in alginate-Ca matrix using the microfluidics devices.•The technique has efficient for the retention of the phage within the alginate matrix.•The stability of the microencapsulated phage added on the gel was 21days.•The microcapsules were added in gel of...

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Bibliographic Details
Published in:Colloids and surfaces, B, Biointerfaces B, Biointerfaces, 2017-10, Vol.158, p.182-189
Main Authors: Boggione, Delaine M.G., Batalha, Laís S., Gontijo, Marco T.P., Lopez, Maryoris E.S., Teixeira, Alvaro V.N.C., Santos, Igor J.B., Mendonça, Regina C.S.
Format: Article
Language:English
Subjects:
Alginates - chemistry
Bacteriophage UFV-AREG1
Bacteriophages - chemistry
Calcium alginate
Capsules - chemistry
Glucuronic Acid - chemistry
Hexuronic Acids - chemistry
Lab-On-A-Chip Devices
Microencapsulation
Microfluidic device
Particle Size
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Summary:[Display omitted] •UFV-AREG1 was encapsulated in alginate-Ca matrix using the microfluidics devices.•The technique has efficient for the retention of the phage within the alginate matrix.•The stability of the microencapsulated phage added on the gel was 21days.•The microcapsules were added in gel of propylene glycol. The indiscriminate use of antibiotics and the emergence of resistant microorganisms have become a major challenge for the food industry. The purpose of this work was to microencapsulate the bacteriophage UFV-AREG1 in a calcium alginate matrix using microfluidic devices and to study the viability and efficiency of retention. The microcapsules were added to gel of propylene glycol for use as an antimicrobial in the food industry. The technique showed the number of the phage encapsulation, yielding drops with an average 100–250μm of diameter, 82.1±2% retention efficiency and stability in the gel matrix for 21days. The gel added to the microencapsulated phage showed efficiency (not detectable on the surface) in reducing bacterial contamination on the surface at a similar level to antimicrobial chemicals (alcohol 70%). Therefore, it was possible to microencapsulate bacteriophages in alginate-Ca and apply the microcapsules in gels for use as sanitizers in the food industry.
ISSN:0927-7765
1873-4367
DOI:10.1016/j.colsurfb.2017.06.045