Iranian Food Science and Technology Research Journal
with the collaboration of Iranian Food Science and Technology Association (IFSTA)

Antibacterial Effect of Nano-Encapsulated Nisin in Liposoms In Contrast to Free Nisin in Control of Listeria monocytogenes in Iranian Feta Cheese (UF)

Document Type : Research Article

Authors

Elham Zaerzadeh 1
Seyed Ali Mortazavi 1
Mahmoud Reza Jafari 1
Sima Afsharnejad 1
Farideh Tabatabaei Yazdi 1
Mehdi Nasiri mahalati 2

1 Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, Iran.

2 Ferdowsi University of Mashhad, Mashhad, Iran.

https://doi.org/10.22067/ifstrj.v7i3.10125
Abstract
The objective of this study was evaluating the effectiveness of encapsulated nisin in liposoms in contrast to free nisin in control of Listeria monocytogenes ATCC 19117 in Feta cheese during its ripening. The size of the nano-encapsules with nisin was around 103-150 nm and of the nano-encapsules without nisin was of approximately 101-143 nm. Addition of 500IU/g nisin to cheese resulted into 0.57, 4 and 3.7 log reduction in viable cells, respectively in free nisin, nano-encapsulated nisin (formulation 1) and nano-encapsulated nisin (formulation 2) at the end of four weeks ripening. In addition, changes in pH during this period of time was also affected by the form of addition of nisin, it was significantly different from liposomal nisin formulations(p
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