Survey Study of Lipid Effect on Nisin Nanoliposome Formation and Application in Pasteurized Milk as a Food Model

The use of bacteriocins, mainly nisin, is one of the most significant preservation technologies in food industries. Nisin encapsulation can improve stability and homogenous distribution in food matrices. In this study, liposomes of four various lipids (lipoid S 100, lipoid S PC-3, lipoid S PC and lipoid PC (DPPC)) were prepared by dehydration-rehydration method, compared for entrapment efficiency and lipid with the highest entrapment efficiency (DPPC) was characterized. Inhibitory effects of encapsulated (DPPC nanoliposomes) and free nisin on spoilage of pasteurized milk were also studied. Entrapment efficiency ranged from 14% (lipoid S 100) to 49% (DPPC). DPPC nanoliposomes were large unilamellar vesicles (LUV) and had an asymmetric oval shape (elliptical) with a mean diameter of 136 nm. Our study revealed that pasteurized milk spoilage was delayed by both of free and encapsulated nisin, but free nisin (with 38 days) was significantly more efficient in comparison with encapsulated nisin (14 days).