Adsorption of Nisin on Montmorillonite: A Concentration Strategy

CAROLINA IBARGUREN; FRANK A MÜLLER; EDGARDO L SHAM; M CARINA AUDISIO; E MÓNICA FARFÁN TORRES

JOURNAL OF FOOD PROCESSING AND PRESERVATION

WILEY-BLACKWELL PUBLISHING, INC

Lugar: Londres; Año: 2016 vol. 2016

0145-8892

The adsorption of a commercial form of nisin, Nisaplin® (Npl) (Danisco), on montmorillonite (Mt), a natural inexpensive clay mineral accepted as food additive, was assayed. The intention was to develop food grade materials capable of releasing the peptide and avoiding negative interactions that affect nisin antimicrobial activity in food environments. A set of different Mt-Npl relation samples was prepared. The antimicrobial activity and the Total Organic Carbon/Total Nitrogen (TOC/TN) content measured in nisin solutions after contact with the clay decreased as the amount of solid increased; thus, indicating the adsorption of the peptide on the support. Also, the Mt-Npl solids presented inhibitory activity against Enterococcus faecium C1. Additionally, Fourier Transform Infrared Attenuated Total Reflectance spectroscopy (FTIR-ATR) analysis of the Mt-Npl lyophilised systems showed that nisin was preferably adsorbed on Mt among Nisaplin® ingredients, suggesting a unique concentration and immobilization method for this antimicrobial peptide that could be applied in food preservation.