Please use this identifier to cite or link to this item: http://hdl.handle.net/1822/35826

TitleFunctional characterisation and antimicrobial efficiency assessment of smart nanohydrogels containing natamycin incorporated into polysaccharide-based films
Author(s)Fuciños, C.
Míguez, Martín
Cerqueira, M. A.
Costa, Maria J.
Vicente, A. A.
Rúa, María-Luísa
Pastrana, Lorenzo
Keywordsk-Carrageenan
Locust bean gum
Edible film
Poly(N-isopropylacrylamide) nanohydrogels
Controlled release
Natamycin
Active packaging
kappa-Carrageenan
?-Carrageenan
Issue dateJul-2015
PublisherSpringer
JournalFood and Bioprocess Technology
CitationFuciños, C.; Míguez, Martín; Cerqueira, M. A.; ; Vicente, A. A.; Rúa, María L.; Pastrana, Lorenzo M., Functional characterisation and antimicrobial efficiency assessment of smart nanohydrogels containing natamycin incorporated into polysaccharide-based films. Food and Bioprocess Technology, 8(7), 1430-1441, 2015
Abstract(s)The potential application of polysaccharide-based films containing smart nanohydrogels for the controlled release of food preservatives is demonstrated here. Smart active packaging is the most promising alternative to traditional packaging as it provides a controlled antimicrobial effect, which allows reducing the amount of preservatives in the food bulk, releasing them only on demand. This work evaluates the usefulness of smart thermosensitive poly(N-isopropylacrylamide) (PNIPA) nanohydrogels with or without acrylic acid (AA) incorporated into polysaccharide-based films (GA) to transport natamycin and release it as a response to environmental triggers. Release kinetics in liquid medium from GA films containing PNIPA/AA nanohydrogels (GA-PNIPA(5) and GA-PNIPA-20AA(5)) presented a characteristic feature regarding the films without nanohydrogels that was the appearance of a lag time in natamycin release, able to reach values of around 35 h. Another important feature of natamycin release kinetics was the fact that the release from GA-PNIPA/AA films only occurred when temperature was increased, so that the natamycin release was restricted to when there is a risk of growth of microorganisms that cause food spoilage or the development of pathogenic microorganisms. Additionally, it could be observed that the relative fraction of natamycin released from GA-PNIPA/AA films was significantly (p<0.05) higher than that released from GA films loaded with the same amount of free natamycin. It can be hypothesised that the encapsulation of natamycin into nanohydrogels helped it to be released from GA films, creating reservoirs of natamycin into the films and, therefore, facilitating its diffusion through the film matrix when the nanohydrogel collapses. In a solid medium, the low water availability limited natamycin release from GA-PNIPA/AA films restricting the on/off release mechanism of PNIPA/AA nanohydrogels and favouring the hydrophobic interactions between natamycin and polymer chains at high temperatures. Despite the low natamycin release in solid media, antimicrobial efficiency of GA-PNIPA(5) films containing natamycin in acidified agar plates was higher than that obtained with GA films without natamycin and GA films with free natamycin, probably due to the protecting effect against degradation when natamycin was included in the nanohydrogels, allowing its release only when the temperature increased.
Typearticle
URIhttp://hdl.handle.net/1822/35826
DOI10.1007/s11947-015-1506-z
ISSN1935-5130
e-ISSN1935-5149
Publisher versionhttp://www.springer.com/food+science/journal/11947
Peer-Reviewedyes
AccessopenAccess
Appears in Collections:CEB - Publicações em Revistas/Séries Internacionais / Publications in International Journals/Series

Files in This Item:
File Description SizeFormat 
document_19939_1.pdf1,55 MBAdobe PDFView/Open

Partilhe no FacebookPartilhe no TwitterPartilhe no DeliciousPartilhe no LinkedInPartilhe no DiggAdicionar ao Google BookmarksPartilhe no MySpacePartilhe no Orkut
Exporte no formato BibTex mendeley Exporte no formato Endnote Adicione ao seu Currículo DeGóis