Preparation of PCL/lecithin/bacteriocin CAMT6 antimicrobial and antioxidant nanofiber films using emulsion electrospinning: Characteristics and application in chilled salmon preservation.

Multi-functional packaging materials are an important development for food preservation. Emulsion electrospinning is a novel and simple method that can be used to prepare multi-functional packaging materials, which can effectively protect the loaded active substances during the preparation process. In this study, PCL/lecithin/bacteriocin CAMT6 nanofiber films with antimicrobial and antioxidant activity were prepared by emulsion electrostatic spinning. The morphology and homogeneity of the prepared nanofibrous membranes could be improved by optimising the formulation of the emulsion for electrospinning. Analytical testing of the prepared nanofiber films revealed that the nanofibers had a core-shell structure, with bacteriocin CAMT6 effectively encapsulated in the core layer and the PCL and phospholipids homogeneously mixed to form the shell layer. Additionally, the nanofiber films had acceptable tensile properties and water absorption capacity. In chilled salmon meat, the nanofiber film effectively inhibited the growth of bacteria, slowed the oxidation of oil and slowed water loss, which was a good protective effect. This study provides a reference for the encapsulation application of food-active packaging materials and bacteriocins.

Screening, characterization and mechanism of a potential stabiliser for nisin nanoliposomes with high encapsulation efficiency.

The encapsulation efficiency (EE%) reflects the amount of bioactive components that can be loaded into nanoliposomes. Obtaining a suitable nanoliposome stabiliser may be the key to improving their EE%. In this study, three polyphenols were screened as stabilisers of nanoliposomes with high nisin EE%, with curcumin nanoliposomes (Cu-NLs) exhibiting the best performance (EE% = 95.94%). Characterizations of particle size, PDI and zeta potential indicate that the Cu-NLs had good uniformity and stability. TEM found that nisin accumulated at the edges of the Cu-NLs' phospholipid layer. DSC and FT-IR revealed that curcumin was involved in the formation of the phospholipid layer and altered its structure. FT-IR and molecular docking simulations indicate that the interactions between curcumin and nisin are mainly hydrogen bonding and hydrophobic. In whole milk, Cu-NLs effectively protected nisin activity. This study provides an effective strategy for improving the EE% of nanoliposomes loaded with nisin and other bacteriocins.

Preparation, characterization and application of bacteriocin CAMT6 nanoliposomes using resveratrol as a novel stabilizer.

Nanoliposomes are ideal nanocarriers for encapsulated active compounds used in the food industry as they provide stability and controlled release. However, cholesterol may pose risks in large intake, which is the commonly-used nanoliposome stabilizers. In this study, resveratrol was used instead of cholesterol as a novel nanoliposome stabilizer to construct a resveratrol blank liposome (RBL) system. The RBL system was used to protect the bacteriocin CAMT6 to create bacteriocin-loaded nanoliposomes (BLLs). The RBLs and BLLs had favourable particle sizes (172.71 nm and 150.47 nm), polydispersity index (PDI) values (0.150 and 0.120) and zeta potentials (-41.54 mV and -43.53 mV, respectively). According to Differential scanning colourimetry (DSC) and X-ray diffraction (XRD) analyses, resveratrol altered the structure of the phospholipid layer. The phospholipid layers of the RBLs and BLLs had higher mobility when resveratrol was used as a stabilizer instead of cholesterol. Structurally, resveratrol was inserted egg yolk lecithin to constitute an RBL. CAMT6 was loaded in BLLs with spherical and shell-core structures. The BLL encapsulation efficiency was 97.32 % and exhibited three release phases, with the release rates reaching 62 %. In experiments with milk, the BLLs effectively protected the anti-Listeria activity of CAMT6. In summary, resveratrol is a suitable nanoliposome stabilizer and the proposed RBL system is an excellent way to improve the stability of water-soluble preservatives, such as bacteriocins, in complex food environments.