Rhamnolipids functionalized intrinsically active liposomes loaded with cinnamaldehyde: Potent antimicrobial and antibiofilm activity against Salmonella Typhimurium and Salmonella Enteritidis

IF 2.4 3区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

Food Science and Biotechnology Pub Date : 2024-11-04 DOI:10.1007/s10068-024-01735-5

Noureen Zafeer, Sajida Mushtaq, Saima Shabbir, Tayyaba Noor, Muhammad Imran

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Abstract

Intrinsically active rhamnolipids functionalized liposomes (rhamnosomes) as a carrier for cinnamaldehyde were developed to enhance the antibacterial activity against foodborne Salmonella isolates. Stable rhamnosomes were optimized with an excellent encapsulation efficiency of 85 ± 1%. SEM revealed slightly rough surface morphology and the mean diameter was slightly increased after the incorporation of cinnamaldehyde in rhamnosomes from 77 to 137 ± 2 nm. However, negative zeta-potential values were reduced from -18.2 ± 4 mV to − 13.4 ± 2 mV for cinnamaldehyde-loaded rhamnosomes. FTIR analyses revealed chemical interactions between rhamnolipids and phospholipids, which facilitated the development of rhamnosomes. Cinnamaldehyde-loaded rhamnosomes exhibited higher anti-Salmonella activity as compared to free cinnamaldehyde and void-rhamnosomes, and 75–80% reduction in biomass was observed due to their enhanced binding with the bacterial membrane in the antibiofilm assays. Antimicrobial results revealed that cinnamaldehyde-loaded rhamnosomes inhibited bacterial growth, displayed adequate biocompatibility and stability while providing an innovative strategy to control foodborne-resistant pathogens.

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来源期刊

Food Science and Biotechnology FOOD SCIENCE & TECHNOLOGY-

CiteScore

5.40

自引率

3.40%

发文量

174

审稿时长

2.3 months

期刊介绍： The FSB journal covers food chemistry and analysis for compositional and physiological activity changes, food hygiene and toxicology, food microbiology and biotechnology, and food engineering involved in during and after food processing through physical, chemical, and biological ways. Consumer perception and sensory evaluation on processed foods are accepted only when they are relevant to the laboratory research work. As a general rule, manuscripts dealing with analysis and efficacy of extracts from natural resources prior to the processing or without any related food processing may not be considered within the scope of the journal. The FSB journal does not deal with only local interest and a lack of significant scientific merit. The main scope of our journal is seeking for human health and wellness through constructive works and new findings in food science and biotechnology field.