Biodegradable Nanoparticles against Foodborne Pathogens

  • Author: Melania Tesio
  • Published: 30 March 2013
  • Copyright: Wiley-VCH Verlag GmbH & Co. KGaA, Weinheim
  • Source / Publisher: Journal of Food Science/Institute of Food Technologists and Wiley
thumbnail image: Biodegradable Nanoparticles against Foodborne Pathogens

Foodborne pathogens, such as the bacteria Salmonella typhimurium and Listeria monocytogenes, can cause severe diseases. Natural antibiotics, like cinnamon bark extracts (BCE), are an attractive alternative to chemical preservatives for the control of these microorganisms’ growth.

Laura Hill and colleagues, A&M University of Texas College Station, USA, developed a strategy to successfully deliver cinnamon bark extracts to food products. To this end, the researchers synthesized biodegradable nanoparticles using the biocompatible polymer poly-d,l-lactide-co-glycolide (PLGA). The encapsulation of cinnamon bark extracts into nanoparticles with different lactide to glycolide ratios allowed the researchers to obtain systems which gradually release the natural antibiotic.

As a consequence, when tested in vitro on Salmonella typhimurium and Listeria monocytogenes cultures, CBE-loaded PLGA nanoparticles inhibited the growth of both bacterial strain within 24–72 hours.

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