STUDY OF ANTIMICROBIAL CHARACTER OF ENCAPSULATED AND FREE FORM OF NATAMYCIN IN PASTEURIZED DOOGH

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TIZCHANG S.; SOWTI KHIABANI M.; GHADERZADEH O.; JAVADZADEH Y.; REZAY MOKARAM R.; HESARI J.

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Paper Information

Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2017 | Volume:14 | Issue:67 Page(s): 45-51

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Title

STUDY OF ANTIMICROBIAL CHARACTER OF ENCAPSULATED AND FREE FORM OF NATAMYCIN IN PASTEURIZED DOOGH

Author(s)

Keywords

NATAMYCINQ1

ANTIMICROBIAL AGENTQ1

HEATING METHODQ1

NANOLIPOSOMQ1

Abstract

Liposomes are spherical shape particles including a membrane system formed from bilayer lipids, due to its amphiphilic structure; liposomes are able to encapsulate hydrophilic molecules into the interior space and lipophilic molecules between lipophilic membranes. One of the applications of liposome has been encapsulated antimicrobial peptides into liposomes. Encapsulation of antimicrobial peptides into liposomes may offer a potential alternative to protect antimicrobials, enhancing their efficacy and stability for food applications. In this research, liposomes containing NATAMYCIN was produced by HEATING METHOD. Then, particle size of nano-liposome, encapsulation efficiency and antimicrobial effects of free and nanoencapsulated NATAMYCIN against the growth of Aspergillus niger were investigated. The results showed that particle size was 89±4.1 nm. The encapsulation efficiency of natamaycin was 80%. The result of antimicrobial shown that use of encapsulated NATAMYCIN and free form of it decreased the growth of bacterial population. But, the influence of them to each other was as well as.

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APA: Copy

TIZCHANG, S., SOWTI KHIABANI, M., GHADERZADEH, O., JAVADZADEH, Y., REZAY MOKARAM, R., & HESARI, J.. (2017). STUDY OF ANTIMICROBIAL CHARACTER OF ENCAPSULATED AND FREE FORM OF NATAMYCIN IN PASTEURIZED DOOGH. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 14(67), 45-51. SID. https://sid.ir/paper/71634/en

Vancouver: Copy

TIZCHANG S., SOWTI KHIABANI M., GHADERZADEH O., JAVADZADEH Y., REZAY MOKARAM R., HESARI J.. STUDY OF ANTIMICROBIAL CHARACTER OF ENCAPSULATED AND FREE FORM OF NATAMYCIN IN PASTEURIZED DOOGH. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2017;14(67):45-51. Available from: https://sid.ir/paper/71634/en

IEEE: Copy

S. TIZCHANG, M. SOWTI KHIABANI, O. GHADERZADEH, Y. JAVADZADEH, R. REZAY MOKARAM, and J. HESARI, “STUDY OF ANTIMICROBIAL CHARACTER OF ENCAPSULATED AND FREE FORM OF NATAMYCIN IN PASTEURIZED DOOGH,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 14, no. 67, pp. 45–51, 2017, [Online]. Available: https://sid.ir/paper/71634/en

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