Morphology, Release Characteristics, and Antimicrobial Effect of Nisin-Loaded Electrospun Gelatin Fiber Mat
Abstract:Gelatin electrospun (e-spun) fiber mats containing nisin were produced by electrostatic spinning of gelatin-nisin in 70% (vol/vol) acetic acid aqueous solutions. Varying nisin loading concentration (0 to 3% [wt/wt]) did not affect the fiber average diameter, whereas increasing gelatin concentration from 20 to 24% (wt/vol) caused an increase in the average diameter. All nisin-loaded gelatin e-spun fiber mats demonstrated inhibition against Lactobacillus plantarum TISTR 850. However, all fiber mats were fragile and easily dissolved in water. Cross-linking by saturated glutaraldehyde vapor at 37°C for 5 min was done to strengthen the mat. Tensile strength, Young's modulus, and elongation of the cross-linked gelatin-nisin e-spun fiber mats varied in the range of 2.6 to 20.3 MPa, 163 to 966 MPa, and 1.7 to 5.9% , respectively. Cross-linking did not affect the mat's inhibition activity against L. plantarum TISTR 850. Nisin retention in cross-linked antimicrobial gelatin e-spun fiber mats was in the range of 1.0 to 1.22% . Increasing temperature caused an increase in nisin release, but increasing water activity did not cause a significant difference in nisin release over 50 h. After storage at 25°C for 5 months, the antimicrobial gelatin e-spun fiber mat still showed inhibition against L. plantarum TISTR 850. The mats also inhibited the growth of Staphylococcus aureus and Listeria monocytogenes but not Salmonella Typhimurium.
Document Type: Research Article
Affiliations: 1: Department of Food Technology, Faculty of Science, Chulalongkorn University, Phayathai Road, Patumwan, Bangkok 10330, Thailand 2: Department of Microbiology, Faculty of Science, Chulalongkorn University, Phayathai Road, Patumwan, Bangkok 10330, Thailand 3: The Petroleum and Petrochemical College, Chulalongkorn University, Phayathai Road, Patumwan, Bangkok 10330, Thailand 4: Department of Food Technology, Faculty of Science, Chulalongkorn University, Phayathai Road, Patumwan, Bangkok 10330, Thailand;, Email: Jirarat.firstname.lastname@example.org
Publication date: November 1, 2009
- IAFP Members with personal subscriptions to JFP Online: To access full-text JFP or JMFT articles, you must sign-in in the upper-right corner using your Ingenta sign-in details (your IAFP Member Login does not apply to this website). The Journal of Food Protection (JFP) is a refereed monthly publication. Each issue contains scientific research and authoritative review articles reporting on a variety of topics in food science pertaining to food safety and quality. The Journal is internationally recognized as the leading publication in the field of food microbiology with a readership exceeding 11,000 scientists from 70 countries. The Journal of Food Protection is indexed in Index Medicus, Current Contents, BIOSIS, PubMed, Medline, and many others.
Print and online subscriptions are available to IAFP Members and institutional subscribers. IAFP Members with a subscription to JFP Online will have access to all available JFP and JMFT content. Online visitors who are not IAFP Members or journal subscribers will be charged on a pay-per-view basis. Membership and subscription information is available at www.foodprotection.org.
- Information for Authors
- Submit a Paper
- Subscribe to this Title
- Membership Information
- Information for Advertisers
- Ingenta Connect is not responsible for the content or availability of external websites