Preparation and physicochemical characteristics of nisin-loaded pectin nanoparticles

Abstract

Nisin is a small cationic peptide composed of 34 amino acid residues. It exhibits a wide spectrum antimicrobial activity against Gram-positive bacteria and is suitable for food preservation. In order to protect nisin from the interaction with food components and to ensure the stability of antimicrobial peptide during food processing and storage period, the nisin-loaded pectin nanoparticles were prepared in the simple and low cost way based on the complexation method. For nanoparticles preparation, three types of pectin with different degree of esterification were used. Nisin loading efficiency was dependent on the pH value of solution and on the degree of pectin esterification. The hydrodynamic radius of nanoparticles was determined, and zeta-potential was measured. The experiments showed that for the complex formation between peptide and pectin, both electrostatic and hydrophobic interactions were important. Nisin-loaded pectin nanoparticles exhibited antimicrobial activity. Nisin-loaded pectic acid nanoparticles were identified as the most suitable and perspective to be used in food industry as an anti-microbial system.