Preparation, characterization and application of bacteriocin CAMT6 nanoliposomes using resveratrol as a novel stabilizer

Abstract

Nanoliposomes are ideal nanocarriers for encapsulated active compounds used in the food industry as they provide stability and controlled release. However, cholesterol may pose risks in large intake, which is the commonly-used nanoliposome stabilizers. In this study, resveratrol was used instead of cholesterol as a novel nanoliposome stabilizer to construct a resveratrol blank liposome (RBL) system. The RBL system was used to protect the bacteriocin CAMT6 to create bacteriocin-loaded nanoliposomes (BLLs). The RBLs and BLLs had favourable particle sizes (172.71 nm and 150.47 nm), polydispersity index (PDI) values (0.150 and 0.120) and zeta potentials (-41.54 mV and -43.53 mV, respectively). According to Differential scanning colourimetry (DSC) and X-ray diffraction (XRD) analyses, resveratrol altered the structure of the phospholipid layer. The phospholipid layers of the RBLs and BLLs had higher mobility when resveratrol was used as a stabilizer instead of cholesterol. Structurally, resveratrol was inserted egg yolk lecithin to constitute an RBL. CAMT6 was loaded in BLLs with spherical and shell-core structures. The BLL encapsulation efficiency was 97.32 % and exhibited three release phases, with the release rates reaching 62 %. In experiments with milk, the BLLs effectively protected the anti-Listeria activity of CAMT6. In summary, resveratrol is a suitable nanoliposome stabilizer and the proposed RBL system is an excellent way to improve the stability of water-soluble preservatives, such as bacteriocins, in complex food environments.

Keywords: Bacteriocin; Nanoliposome; Resveratrol; Stabilizer.