Use of nanoencapsulated curcumin against vegetative cells and spores of Alicyclobacillus spp. in industrialized orange juice

• Published in: International journal of food microbiology 2021-12, Vol.360, p.109442-109442, Article 109442
• Main Authors: Dutra, Tatiane Viana, de Menezes, Jéssica Lima, Mizuta, Amanda Gouveia, de Oliveira, Anielle, Moreira, Thaysa Fernandes Moya, Barros, Lillian, Mandim, Filipa, Pereira, Carla, Gonçalves, Odinei Hess, Leimann, Fernanda Vitória, Mikcha, Jane Martha Graton, Machinski Junior, Miguel, Abreu Filho, Benício Alves de
• Format: Article
• Language: English
• Subjects: Antibacterial activity; Antimicrobial activity; Antioxidants; Bacteria; Biocompatibility; Brix value; Calorimetry; Curcumin; Curcumin-loaded nanoparticles; Cytotoxicity; Differential scanning calorimetry; Food additives; Food contamination; Food safety; Fourier transforms; Free form; Fruit juices; Image transmission; In natura curcumin; Infrared spectra; Juices; Microbial contamination; Microorganisms; Minimum inhibitory concentration; Nanoparticles; Orange juice; Physical properties; Size distribution; Spores; Thiobarbituric acid; Toxicity; Transmission electron microscopy; Tumor cell lines; Tumor cells; Vegetative cells
• ISSN: 0168-1605; 1879-3460
• DOI: 10.1016/j.ijfoodmicro.2021.109442

Pathogenic and deteriorating bacteria are a great concern to food safety. In this sense, the present study evaluated the fight against microbial contamination through the use of nanoparticles containing curcumin, in addition to analyzing the physical properties of these nanoparticles. Efficient curcumin encapsulation was determined by Fourier transform infrared spectra evaluation and differential scanning calorimetry. Transmission electron microscopy images showed irregular shaped nanoparticles with broad size distribution (20–250 nm). The antibacterial activity was considered satisfactory, since curcumin in the form of nanoparticles demonstrated antimicrobial and antibacterial activity superior to curcumin in its free form, against both pathogenic bacteria, such as Staphylococcus aureus (MIC 125 μg/mL), and deteriorates, such as Alicyclobacillus acidoterrestris (MIC 62.5 μg/mL). Since curcumin nanoparticles may be consumed as a food additive, the bioactive properties of the nanoencapsulated curcumin were also evaluated in relation to antioxidant capacity (Thiobarbituric acid reactive substances (TBARS) and oxidative hemolysis inhibition assays) and cytotoxicity against four carcinoma cell lines, as well as two non-tumor cells. As a proof of concept, nanoparticles were incorporated in orange juice, with the juice maintaining satisfactory pH, °Brix, and color stability, during three days of storage (8 °C). •Curcumin nanoparticles showed an antimicrobial activity superior to curcumin in its pure form.•Curcumin nanoparticles also presented superior action against the spores than in natura curcumin.•DSC and FTIR demonstrated curcumin in its amorphous phase, due to its interaction with PVP.•Encapsulation reduced the cytotoxic effect of curcumin.•The nanoparticles presented stability when applied to orange juice.