ADSORPTION OF NISIN ON MONTMORILLONITE:A CONCENTRATION STRATEGY

IBAGUREN, CAROLINA; AUDISIO, M. CARINA; SHAM, EDGARDO; MÜLLER, FRANK; FARFÁN, MÓNICA

Journal of Food Processing and Preservation

Wiley

Año: 2016

The adsorption of a commercial form of nisin, NisaplinVR(Npl) (Danisco), onmontmorillonite (Mt), a natural inexpensive clay mineral accepted as food additive,was assayed. The intention was to develop food grade materials capable ofreleasing the peptide and avoiding negative interactions that affect nisin antimicrobialactivity in food environments. A set of different Mt-Npl relation sampleswas prepared. The antimicrobial activity and the total organic carbon/total nitrogen(TOC/TN) content measured in nisin solutions after contact with the claydecreased as the amount of solid increased; thus, indicating the adsorption of thepeptide on the support. Also, the Mt-Npl solids presented inhibitory activityagainst Enterococcus faecium C1. Additionally, Fourier Transform-Infrared AttenuatedTotal Reflectance spectroscopy (FT-IR-ATR) analysis of the Mt-Npl lyophilisedsystems showed that nisin was preferably adsorbed on Mt among NisaplinVRingredients, suggesting a unique concentration and immobilization method forthis antimicrobial peptide that could be applied in food preservation