ArticleFoods (Basel, Switzerland)2021
Nisin-Loaded Ulvan Particles: Preparation and Characterization.
Article in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 10 papers.
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Who cites it
10 citing papers in PubMed, 32 citations in OpenAlex.
- Optimized production and characterization of ulvan from Ulva Lactuca with in vitro biological activities.Scientific reports · 2026Article
- Synthesis, characterization, and evaluation of antimicrobial double-layer mat incorporating nisin and thyme essential oil to enhance food safety.Scientific reports · 2026Article
- Developmental Formulation Principles of Food Preservatives by Nanoencapsulation-Fundamentals, Application, and Challenges.Applied biochemistry and biotechnology · 2024Review
- Nymphaea alba leaf powder effectiveness in removing nisin from fermentation broth using docking and experimental analysis.Scientific reports · 2024Article
- Biopreservatives against foodborne bacteria: combined effect of nisin and nanoncapsulated curcumin and co-encapsulation of nisin and curcumin.Journal of food science and technology · 2023Article
- Evaluation of Nisin-Loaded PLGA Nanoparticles Prepared with Rhamnolipid Cosurfactant againstPharmaceutics · 2022Article
- Ulvan-Based Nanofibrous Patches Enhance Wound Healing of Skin Trauma Resulting from Cryosurgical Treatment of Keloids.Marine drugs · 2022Article
- Considerable Production of Ulvan from Ulva lactuca with Special Emphasis on Its Antimicrobial and Anti-fouling Properties.Applied biochemistry and biotechnology · 2022Article
- Cyclodextrin-Based Nanosponges as Perse Antimicrobial Agents Increase the Activity of Natural Antimicrobial Peptide Nisin.Pharmaceutics · 2022Article
- Review
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Authors and funding
8 authors at 4 institutions in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Nisin is an attractive alternative to chemical preservatives in the food industry. It is a cationic peptide of 34 amino acid residues that exhibits antimicrobial activity against Gram-positive bacteria. To ensure nisin stability in food matrices, new nisin-loaded ulvan particles were developed by the complexation method. The interaction of nisin with ulvan was demonstrated by FT-IR spectroscopy and differential scanning calorimetry. The encapsulation efficiency was calculated at different pH values within the range of 4.0-7.0 and was found to have the highest value at pH 7.0. The size and surface charge of particles fabricated at different concentrations of nisin and pH values were determined. Nisin-loaded ulvan particles exhibited antimicrobial activity against Gram-positive bacteria comparable to that of free nisin. Therefore, the developed complexes have the potential for application as biopreservatives in the food industry. For the first time, the potential of ulvan as a carrier of antimicrobial agent nisin was demonstrated.
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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.