جستجوی مقالات مرتبط با کلیدواژه « encapsulated » در نشریات گروه « کشاورزی »

Pseudomonas aeruginosa, Escherichia coli, and Candida albicans are nosocomial pathogens that have made treatment difficult due to the antibiotic resistance. In the present study, the antimicrobial effect of Campsis radicans (L.) Seemann essential oil on Imipenem-resistant P. aeruginosa containing IMP gene, Cefixime-resistant E. coli containing TEM gene, and fluconazole-resistant C. albicans containing ERG gene was investigated. According to the results, all the strains were sensitive to the essential oil and the diameter of growth inhibition zone varied from 10 to 20 mm, with the highest sensitivity being observed in C. albicans. After identifying 32 compounds in the essential oil by GC/MS, guaiacol as its active ingredient was selected and nanocapsulated by two-phase emulsion method. The mean MIC was 268.7-537.5 and 67.18-268.75 µg.mL-1 in the free and encapsulated forms of the active ingredient, respectively which indicates that the encapsulated form is more effective than the free one. Study on the release of both forms within 72 hours showed that the release of encapsulated form was more targeted over a longer period of time which indicates its less toxicity. Then, the effectiveness of both active ingredient forms was evaluated on the antibiotic resistance genes and it was found that this reduction was more in P. aeruginosa and C. albicans than E. coli. In general, both free and encapsulated forms significantly reduced gene expression compared to the control gene 16s rRNA, which was more noticeable in the encapsulated form than the free one. Also, study on the synergistic effect of both forms showed that the combined use of each ingredient with its nanocapsules had a greater antimicrobial effect than the single use. The results of this study proved the antimicrobial effect of C. radicans essential oil and also showed that both forms of the active ingredient contained compounds to inhibit antibiotic resistance genes and therefore can be used as therapeutic supplements.

The aim of this study was to evaluate encapsulation efficiency of fish oil using different combinations of xanthan and sodium alginate (core-wall ratio of 1:2). Experimental treatments were consisted of xanthan 1%, Alginate 1%, xanthan 0.75% Alginate 0.25%, xanthan 0.5% Alginate 0.5% and xanthan 0.25% Alginate 0.75% of the wall material. These experimental combinations of xanthan and sodium alginate were mixed with the other wall components. Afterward, the mixture were homogenized and subsequently freeze-dried to obtain encapsulated powder. Results revealed that encapsulated fish oil with xanthan 0.75% Alginate 0.25% had the lowest particle size, moisture content and surface oil content as compared to the others (P

Because of the high perishability of fish, keeping the quality of fresh fish is one of the most important problems in the fish-processing. The aim of this study was to determine the antioxidant and antibacterial effects of encapsulated nisin on silver carp (Hypophthalmichthys molitrix) fillets during refrigerated storage. After being weighted, fish fillets were sprayed with encapsulated nisin with nanoliposome with two levels of its (700 IU and 1000 IU). Then the samples were packed and placed in refrigerated. Chemical (PV, TBARS, TVB-N) and microbial (TVC, PTC) parameters were measured during of storage at days (0, 3, 6, 9, 12 and 15). The result show that, all parameters on control samples, were higher than encapsulated nisin samples, the difference was statistically significant (p>0.05). Microbial parameters decreased significantly in the encapsulated nisin samples at the beginning of the period, followed by a slower rate of increase than the control; the chemical parameters showed a slower rate of decrease. So, using natural preservatives such as encapsulated nisin in fish fillets may increase shelf-life of fish fillets during refrigerated storage. Encapsulated nisin with level of (1000 IU) is the best effect on shelf- life of fillets

In this study, effect of storage temperature on survival of free and encapsulated Lactobacillus acidophilusin in apple juice and physicochemical and sensorial properties of final products was investigated during 60 days storage at ambient (25 ± 5°C) and 5 ± 1°C. There were three treatments in two replicates, including: 1. Control apple juice (CAJ), 2. Apple juice containing Lactobacillus acidophilus in free form (FPAJ) and 3. Apple juice containing Lactobacillus acidophilus in encapsulated form (EPAJ). The results showed that the encapsulation caused an increase of 1 log in the number of L. acidophilus in both storage conditions. Moreover, the number of probiotics in the kept samples at ambient was 1.5 log cycle greater than those kept at 5 ± 1°C at the end of storage. The Lactobacillus acidophilus in encapsulated form had not significant effect in transparency and turbidity (P>0.05), but the L. acidophilus in free form decreased transparency and increased turbidity in apple juice. The results of sensorial evaluation showed that using of L. acidophilus in apple juice had not adverse effect on color and flavor in samples. At the end of the storage period, except the treatment FPAJ stored at 5 ± 1 °C, the number of L. acidophilus in the rest of samples was greater than minimum number of the recommended therapeutic products (106cfu/g). In despite of high number of L. acidophilus in treatments stored at 25 ± 5 °C, to prevent the possibility of fermentation in ambient temperature and to increase shelf-life, it is recommended to store such products at 5 ± 1°C. Therefore, L. acidophilus in capsulated form could be used successfully in apple juice not only caused no adversary affects in the physicochemical and sensorial properties, but also increased survival of it’s probiotics.