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

2016; Elsevier BV; Volume: 220; Linguagem: Inglês

10.1016/j.foodchem.2016.10.027

1873-7072

Cristian Mauricio Barreto Pinilla, Caciano Pelayo Zapata Noreña, Adriano Brandelli,

Food Allergy and Anaphylaxis Research

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.