Technological properties of montmorillonite modified with lactocin 705, AL705 and nisin

BLANCO MASSANI, M.; FERNANDEZ, M.A.; MOLINA, V.; ZELAYA SOULÉ, M.E.; MELIAN, C.; VIGNOLO, G.; CASTELLANO, P.; TORRES SANCHEZ, R.M.

JOURNAL OF FOOD PROCESSING AND PRESERVATION

WILEY-BLACKWELL PUBLISHING, INC

Lugar: Londres; Año: 2020

0145-8892

Montmorillonite clay (Mt) was proposed in this work to provide thermal protection of bacteriocins without loss of their functionality. The Mt-bacteriocins with 0.24 CEC preserved their antimicrobial activity, and their thermal stability was up to 121°C/60 min, which allows them to be added to the melt for extrusion during the processing of polymer/antimicrobial films. Then, the release of bacteriocin in contact with water and sunflower oil was evaluated, and it was observed that for Mt-nisin with 0.60 CEC (Mt-NisM 0.60) up to 10 days of contact, antimicrobial activity was conserved. In addition, in contact with sunflower oil the Mt-bacteriocin samples tested retained or exerted their microbiological activity. These results are promising forcfood packaging applications. This is the first report on the use of Mt to support thecbacteriocins produced by Lactobacillus curvatus CRL705.