title: Stable nisin food-grade electrospun fibers.
abstract: Most of antimicrobial peptides interact with food components decreasing their activity, which limit their successful incorporation into packaging material, functional foods and edible films. The aim of this work was to develop a nisin carrier. Nanofibers of amaranth protein and pullulan (50:50) loaded with nisin were obtained by electrospinning. The nanofibers morphology was determined by scanning electron microscopy and fluorescent microscopy. The molecular interactions were characterized by infrared spectroscopy, X-ray diffraction, differential scanning calorimetry, and thermogravimetric analysis. The nisin loading efficiency as well as the antimicrobial activity againstLeuconostoc mesenteroideswere evaluated. The micrographs of the obtained materials exhibited smooth and continuous fibers with no defects characterized by diameters between 124 and 173 nm. The FTIR analysis showed intermolecular interactions mainly by hydrogen bonding. The electrospinning process improved the thermal properties of the polymeric mixture displacing the Tm peak to higher temperatures and increasing crystallinity. The antimicrobial activity of nisin in broth and agar againstL. mesenteroideswas maintained after incorporation into fibers. The results presented an outlook for the potential use of protein amaranth nanofibers when incorporating antimicrobials as a food preservation strategy.
authors.affiliation: Programa de Posgrado en Alimentos del Centro de la República (PROPAC), Research and Graduate Studies in Food Science, School of Chemistry, Universidad Autónoma de Querétaro, 76010 Querétaro, Qro Mexico.
authors.forename: Karen M
authors.initials: KM
authors.lastname: Soto
authors.affiliation: Programa de Posgrado en Alimentos del Centro de la República (PROPAC), Research and Graduate Studies in Food Science, School of Chemistry, Universidad Autónoma de Querétaro, 76010 Querétaro, Qro Mexico.
authors.forename: Montserrat
authors.initials: M
authors.lastname: Hernández-Iturriaga
authors.affiliation: Programa de Posgrado en Alimentos del Centro de la República (PROPAC), Research and Graduate Studies in Food Science, School of Chemistry, Universidad Autónoma de Querétaro, 76010 Querétaro, Qro Mexico.
authors.forename: Guadalupe
authors.initials: G
authors.lastname: Loarca-Piña
authors.affiliation: Centro de investigación y de estudios avanzados del IPN, Cinvestav, Querétaro, Mexico.
authors.forename: Gabriel
authors.initials: G
authors.lastname: Luna-Bárcenas
authors.affiliation: Instituto de Ciencias Básicas e Ingeniería, Universidad Autónoma del Estado de Hidalgo, Mineral de la Reforma, Hgo Mexico.
authors.forename: Carlos A
authors.initials: CA
authors.lastname: Gómez-Aldapa
authors.affiliation: Programa de Posgrado en Alimentos del Centro de la República (PROPAC), Research and Graduate Studies in Food Science, School of Chemistry, Universidad Autónoma de Querétaro, 76010 Querétaro, Qro Mexico.
authors.forename: Sandra
authors.initials: S
authors.lastname: Mendoza
keywords: Antimicrobial; Electrospinning; Nanofibers; Nisin