Pectin-Chitosan Polyelectrolyte Complex Nanoparticles for Encapsulation and Controlled Release of Nisin

Hui Wang; Bo Yang; Hongyuan Sun

doi:doi:10.11648/j.ajpst.20170305.11

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Pectin-Chitosan Polyelectrolyte Complex Nanoparticles for Encapsulation and Controlled Release of Nisin

Hui Wang, Bo Yang, Hongyuan Sun

Published in American Journal of Polymer Science and Technology (Volume 3, Issue 5)

Received: 3 October 2017 Accepted: 19 October 2017 Published: 8 November 2017

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Abstract

Nisin is a broad spectrum antimicrobial effective against Gram-positive bacteria. Antibacterial activity of Nisin is reduced when it is applied in food, due to binding with food matrix components. Encapsulation of Nisin in pectin-chitosan polyelectrolyte complex was prepared to protect Nisin from losing efficacy. Systematically, a number of parameters, pectin degree of esterification (DE), m (PE): m (CHI) mass ratio and solution pH were explored and their effect on the formation of stable polyelectrolyte nano complex colloid between pectin (PE) and chitosan (CS) was determined. Electrostatic interactions between carboxyl groups on pectin and amino groups on chitosan are confirmed by FTIR. The effects of DE of pectin on Nisin-loaded encapsulation properties were studied. Nanocapsules prepared by low methoxyl pectin (LPE) had higher encapsulation efficiency (EE) and loading capacity (LC) with smaller particle size, compared with those prepared by high methoxyl pectin (HPE). The largest EE is 65.9% when m (LPE): m (CHI) ratio was 20:15 and Nisin was 7 mg. Increasing amount of Nisin had a tendency to form nanocapsules with lower EE and higher LC and particle size. Release profile of Nisin from nanocapsules was affected by pH, more amounts of Nisin released at pH 3 than at pH 6. Encapsulated Nisin showed more active antibacterial activities against S. aureus than free Nisin. Encapsulation offers great promise to improve antibacterial effectiveness of Nisin.

Published in	American Journal of Polymer Science and Technology (Volume 3, Issue 5)
DOI	10.11648/j.ajpst.20170305.11
Page(s)	82-88
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2017. Published by Science Publishing Group

Keywords

Polyelectrolyte Complex, Nisin, Pectin, Nanocapsules, Chitosan, Degree of Esterification

References

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APA Style

Hui Wang, Bo Yang, Hongyuan Sun. (2017). Pectin-Chitosan Polyelectrolyte Complex Nanoparticles for Encapsulation and Controlled Release of Nisin. American Journal of Polymer Science and Technology, 3(5), 82-88. https://doi.org/10.11648/j.ajpst.20170305.11

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ACS Style

Hui Wang; Bo Yang; Hongyuan Sun. Pectin-Chitosan Polyelectrolyte Complex Nanoparticles for Encapsulation and Controlled Release of Nisin. Am. J. Polym. Sci. Technol. 2017, 3(5), 82-88. doi: 10.11648/j.ajpst.20170305.11

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AMA Style

Hui Wang, Bo Yang, Hongyuan Sun. Pectin-Chitosan Polyelectrolyte Complex Nanoparticles for Encapsulation and Controlled Release of Nisin. Am J Polym Sci Technol. 2017;3(5):82-88. doi: 10.11648/j.ajpst.20170305.11

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@article{10.11648/j.ajpst.20170305.11,
  author = {Hui Wang and Bo Yang and Hongyuan Sun},
  title = {Pectin-Chitosan Polyelectrolyte Complex Nanoparticles for Encapsulation and Controlled Release of Nisin},
  journal = {American Journal of Polymer Science and Technology},
  volume = {3},
  number = {5},
  pages = {82-88},
  doi = {10.11648/j.ajpst.20170305.11},
  url = {https://doi.org/10.11648/j.ajpst.20170305.11},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ajpst.20170305.11},
  abstract = {Nisin is a broad spectrum antimicrobial effective against Gram-positive bacteria. Antibacterial activity of Nisin is reduced when it is applied in food, due to binding with food matrix components. Encapsulation of Nisin in pectin-chitosan polyelectrolyte complex was prepared to protect Nisin from losing efficacy. Systematically, a number of parameters, pectin degree of esterification (DE), m (PE): m (CHI) mass ratio and solution pH were explored and their effect on the formation of stable polyelectrolyte nano complex colloid between pectin (PE) and chitosan (CS) was determined. Electrostatic interactions between carboxyl groups on pectin and amino groups on chitosan are confirmed by FTIR. The effects of DE of pectin on Nisin-loaded encapsulation properties were studied. Nanocapsules prepared by low methoxyl pectin (LPE) had higher encapsulation efficiency (EE) and loading capacity (LC) with smaller particle size, compared with those prepared by high methoxyl pectin (HPE). The largest EE is 65.9% when m (LPE): m (CHI) ratio was 20:15 and Nisin was 7 mg. Increasing amount of Nisin had a tendency to form nanocapsules with lower EE and higher LC and particle size. Release profile of Nisin from nanocapsules was affected by pH, more amounts of Nisin released at pH 3 than at pH 6. Encapsulated Nisin showed more active antibacterial activities against S. aureus than free Nisin. Encapsulation offers great promise to improve antibacterial effectiveness of Nisin.},
 year = {2017}
}

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TY - JOUR
T1 - Pectin-Chitosan Polyelectrolyte Complex Nanoparticles for Encapsulation and Controlled Release of Nisin
AU - Hui Wang
AU - Bo Yang
AU - Hongyuan Sun
Y1 - 2017/11/08
PY - 2017
N1 - https://doi.org/10.11648/j.ajpst.20170305.11
DO - 10.11648/j.ajpst.20170305.11
T2 - American Journal of Polymer Science and Technology
JF - American Journal of Polymer Science and Technology
JO - American Journal of Polymer Science and Technology
SP - 82
EP - 88
PB - Science Publishing Group
SN - 2575-5986
UR - https://doi.org/10.11648/j.ajpst.20170305.11
AB - Nisin is a broad spectrum antimicrobial effective against Gram-positive bacteria. Antibacterial activity of Nisin is reduced when it is applied in food, due to binding with food matrix components. Encapsulation of Nisin in pectin-chitosan polyelectrolyte complex was prepared to protect Nisin from losing efficacy. Systematically, a number of parameters, pectin degree of esterification (DE), m (PE): m (CHI) mass ratio and solution pH were explored and their effect on the formation of stable polyelectrolyte nano complex colloid between pectin (PE) and chitosan (CS) was determined. Electrostatic interactions between carboxyl groups on pectin and amino groups on chitosan are confirmed by FTIR. The effects of DE of pectin on Nisin-loaded encapsulation properties were studied. Nanocapsules prepared by low methoxyl pectin (LPE) had higher encapsulation efficiency (EE) and loading capacity (LC) with smaller particle size, compared with those prepared by high methoxyl pectin (HPE). The largest EE is 65.9% when m (LPE): m (CHI) ratio was 20:15 and Nisin was 7 mg. Increasing amount of Nisin had a tendency to form nanocapsules with lower EE and higher LC and particle size. Release profile of Nisin from nanocapsules was affected by pH, more amounts of Nisin released at pH 3 than at pH 6. Encapsulated Nisin showed more active antibacterial activities against S. aureus than free Nisin. Encapsulation offers great promise to improve antibacterial effectiveness of Nisin.
VL - 3
IS - 5
ER -

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Author Information

Hui Wang

Department of Food Science and Technology, Hainan Tropical Ocean University, Sanya, China
Bo Yang

Department of Food Science and Technology, Hainan Tropical Ocean University, Sanya, China
Hongyuan Sun

Department of Food Science and Technology, Hainan Tropical Ocean University, Sanya, China

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APA Style

Hui Wang, Bo Yang, Hongyuan Sun. (2017). Pectin-Chitosan Polyelectrolyte Complex Nanoparticles for Encapsulation and Controlled Release of Nisin. American Journal of Polymer Science and Technology, 3(5), 82-88. https://doi.org/10.11648/j.ajpst.20170305.11

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ACS Style

Hui Wang; Bo Yang; Hongyuan Sun. Pectin-Chitosan Polyelectrolyte Complex Nanoparticles for Encapsulation and Controlled Release of Nisin. Am. J. Polym. Sci. Technol. 2017, 3(5), 82-88. doi: 10.11648/j.ajpst.20170305.11

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AMA Style

Hui Wang, Bo Yang, Hongyuan Sun. Pectin-Chitosan Polyelectrolyte Complex Nanoparticles for Encapsulation and Controlled Release of Nisin. Am J Polym Sci Technol. 2017;3(5):82-88. doi: 10.11648/j.ajpst.20170305.11

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@article{10.11648/j.ajpst.20170305.11,
  author = {Hui Wang and Bo Yang and Hongyuan Sun},
  title = {Pectin-Chitosan Polyelectrolyte Complex Nanoparticles for Encapsulation and Controlled Release of Nisin},
  journal = {American Journal of Polymer Science and Technology},
  volume = {3},
  number = {5},
  pages = {82-88},
  doi = {10.11648/j.ajpst.20170305.11},
  url = {https://doi.org/10.11648/j.ajpst.20170305.11},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ajpst.20170305.11},
  abstract = {Nisin is a broad spectrum antimicrobial effective against Gram-positive bacteria. Antibacterial activity of Nisin is reduced when it is applied in food, due to binding with food matrix components. Encapsulation of Nisin in pectin-chitosan polyelectrolyte complex was prepared to protect Nisin from losing efficacy. Systematically, a number of parameters, pectin degree of esterification (DE), m (PE): m (CHI) mass ratio and solution pH were explored and their effect on the formation of stable polyelectrolyte nano complex colloid between pectin (PE) and chitosan (CS) was determined. Electrostatic interactions between carboxyl groups on pectin and amino groups on chitosan are confirmed by FTIR. The effects of DE of pectin on Nisin-loaded encapsulation properties were studied. Nanocapsules prepared by low methoxyl pectin (LPE) had higher encapsulation efficiency (EE) and loading capacity (LC) with smaller particle size, compared with those prepared by high methoxyl pectin (HPE). The largest EE is 65.9% when m (LPE): m (CHI) ratio was 20:15 and Nisin was 7 mg. Increasing amount of Nisin had a tendency to form nanocapsules with lower EE and higher LC and particle size. Release profile of Nisin from nanocapsules was affected by pH, more amounts of Nisin released at pH 3 than at pH 6. Encapsulated Nisin showed more active antibacterial activities against S. aureus than free Nisin. Encapsulation offers great promise to improve antibacterial effectiveness of Nisin.},
 year = {2017}
}

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