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  1. Article: Nanostructured Antimicrobials for Quality and Safety Improvement in Dairy Products.

    Brandelli, Adriano / Lopes, Nathalie Almeida / Pinilla, Cristian Mauricio Barreto

    Foods (Basel, Switzerland)

    2023  Volume 12, Issue 13

    Abstract: In the food sector, one of the most important economic activities is the dairy industry, which has been facing many challenges in order to meet the increasing demand by consumers for natural and minimally processed products with high quality. In this ... ...

    Abstract In the food sector, one of the most important economic activities is the dairy industry, which has been facing many challenges in order to meet the increasing demand by consumers for natural and minimally processed products with high quality. In this sense, the application of innovative and emerging technologies can be an interesting alternative, for example, the use of nanotechnology in packaging and as delivery systems. This technology has the potential to improve the quality and safety of dairy products, representing an interesting approach for delivering food preservatives and improving the mechanical, barrier and functional properties of packaging. Several applications and promising results of nanostructures for dairy product preservation can be found throughout this review, including the use of metallic and polymeric nanoparticles, lipid-based nanostructures, nanofibers, nanofilms and nanocoatings. In addition, some relevant examples of the direct application of nanostructured natural antimicrobials in milk and cheese are presented and discussed, as well as the use of milk agar as a model for a preliminary test. Despite their high cost and the difficulties for scale-up, interesting results of these technologies in dairy foods and packaging materials have promoted a growing interest of the dairy industry.
    Language English
    Publishing date 2023-06-29
    Publishing country Switzerland
    Document type Journal Article ; Review
    ZDB-ID 2704223-6
    ISSN 2304-8158
    ISSN 2304-8158
    DOI 10.3390/foods12132549
    Database MEDical Literature Analysis and Retrieval System OnLINE

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  2. Article ; Online: Nanostructured Antimicrobials for Quality and Safety Improvement in Dairy Products

    Brandelli, Adriano / Lopes, Nathalie Almeida / Pinilla, Cristian Mauricio Barreto

    Foods. 2023 June 29, v. 12, no. 13

    2023  

    Abstract: In the food sector, one of the most important economic activities is the dairy industry, which has been facing many challenges in order to meet the increasing demand by consumers for natural and minimally processed products with high quality. In this ... ...

    Abstract In the food sector, one of the most important economic activities is the dairy industry, which has been facing many challenges in order to meet the increasing demand by consumers for natural and minimally processed products with high quality. In this sense, the application of innovative and emerging technologies can be an interesting alternative, for example, the use of nanotechnology in packaging and as delivery systems. This technology has the potential to improve the quality and safety of dairy products, representing an interesting approach for delivering food preservatives and improving the mechanical, barrier and functional properties of packaging. Several applications and promising results of nanostructures for dairy product preservation can be found throughout this review, including the use of metallic and polymeric nanoparticles, lipid-based nanostructures, nanofibers, nanofilms and nanocoatings. In addition, some relevant examples of the direct application of nanostructured natural antimicrobials in milk and cheese are presented and discussed, as well as the use of milk agar as a model for a preliminary test. Despite their high cost and the difficulties for scale-up, interesting results of these technologies in dairy foods and packaging materials have promoted a growing interest of the dairy industry.
    Keywords agar ; anti-infective agents ; cheeses ; dairy industry ; food industry ; milk ; models ; nanofibers ; nanoparticles ; nanosheets ; polymers
    Language English
    Dates of publication 2023-0629
    Publishing place Multidisciplinary Digital Publishing Institute
    Document type Article ; Online
    ZDB-ID 2704223-6
    ISSN 2304-8158
    ISSN 2304-8158
    DOI 10.3390/foods12132549
    Database NAL-Catalogue (AGRICOLA)

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  3. Article ; Online: Lipid-Based Nanostructures for the Delivery of Natural Antimicrobials.

    Pinilla, Cristian Mauricio Barreto / Lopes, Nathalie Almeida / Brandelli, Adriano

    Molecules (Basel, Switzerland)

    2021  Volume 26, Issue 12

    Abstract: Encapsulation can be a suitable strategy to protect natural antimicrobial substances against some harsh conditions of processing and storage and to provide efficient formulations for antimicrobial delivery. Lipid-based nanostructures, including liposomes, ...

    Abstract Encapsulation can be a suitable strategy to protect natural antimicrobial substances against some harsh conditions of processing and storage and to provide efficient formulations for antimicrobial delivery. Lipid-based nanostructures, including liposomes, solid lipid nanoparticles (SLNs), and nanostructured lipid nanocarriers (NLCs), are valuable systems for the delivery and controlled release of natural antimicrobial substances. These nanostructures have been used as carriers for bacteriocins and other antimicrobial peptides, antimicrobial enzymes, essential oils, and antimicrobial phytochemicals. Most studies are conducted with liposomes, although the potential of SLNs and NLCs as antimicrobial nanocarriers is not yet fully established. Some studies reveal that lipid-based formulations can be used for co-encapsulation of natural antimicrobials, improving their potential to control microbial pathogens.
    MeSH term(s) Anti-Infective Agents/administration & dosage ; Anti-Infective Agents/chemistry ; Drug Carriers/chemistry ; Drug Delivery Systems/methods ; Lipids/chemistry ; Liposomes/administration & dosage ; Liposomes/chemistry ; Nanostructures/administration & dosage ; Nanostructures/chemistry
    Chemical Substances Anti-Infective Agents ; Drug Carriers ; Lipids ; Liposomes
    Language English
    Publishing date 2021-06-11
    Publishing country Switzerland
    Document type Journal Article ; Review
    ZDB-ID 1413402-0
    ISSN 1420-3049 ; 1431-5165 ; 1420-3049
    ISSN (online) 1420-3049
    ISSN 1431-5165 ; 1420-3049
    DOI 10.3390/molecules26123587
    Database MEDical Literature Analysis and Retrieval System OnLINE

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    In stock of ZB MED Cologne/Königswinter

    Zs.MO 81: Show issues

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  4. Article ; Online: codY

    Gaio, Vânia / Lopes, Nathalie / Cerca, Nuno / França, Angela

    Frontiers in cellular and infection microbiology

    2021  Volume 11, Page(s) 771666

    Abstract: Staphylococcus ... ...

    Abstract Staphylococcus epidermidis
    MeSH term(s) Biofilms ; Culture Media ; Plankton ; Staphylococcus epidermidis/genetics
    Chemical Substances Culture Media
    Language English
    Publishing date 2021-11-15
    Publishing country Switzerland
    Document type Journal Article ; Research Support, Non-U.S. Gov't
    ZDB-ID 2619676-1
    ISSN 2235-2988 ; 2235-2988
    ISSN (online) 2235-2988
    ISSN 2235-2988
    DOI 10.3389/fcimb.2021.771666
    Database MEDical Literature Analysis and Retrieval System OnLINE

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  5. Article: Virulence Factors in Coagulase-Negative Staphylococci.

    França, Angela / Gaio, Vânia / Lopes, Nathalie / Melo, Luís D R

    Pathogens (Basel, Switzerland)

    2021  Volume 10, Issue 2

    Abstract: Coagulase-negative staphylococci (CoNS) have emerged as major pathogens in healthcare-associated facilities, ... ...

    Abstract Coagulase-negative staphylococci (CoNS) have emerged as major pathogens in healthcare-associated facilities, being
    Language English
    Publishing date 2021-02-04
    Publishing country Switzerland
    Document type Journal Article ; Review
    ZDB-ID 2695572-6
    ISSN 2076-0817
    ISSN 2076-0817
    DOI 10.3390/pathogens10020170
    Database MEDical Literature Analysis and Retrieval System OnLINE

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  6. Article: Nanostructures for delivery of natural antimicrobials in food

    Lopes, Nathalie Almeida / Adriano Brandelli

    Critical reviews in food science and nutrition. 2018 Sept. 2, v. 58, no. 13

    2018  

    Abstract: Natural antimicrobial compounds are a topic of utmost interest in food science due to the increased demand for safe and high-quality foods with minimal processing. The use of nanostructures is an interesting alternative to protect and delivery ... ...

    Abstract Natural antimicrobial compounds are a topic of utmost interest in food science due to the increased demand for safe and high-quality foods with minimal processing. The use of nanostructures is an interesting alternative to protect and delivery antimicrobials in food, also providing controlled release of natural compounds such as bacteriocins and antimicrobial proteins, and also for delivery of plant derived antimicrobials. A diversity of nanostructures are capable of trapping natural antimicrobials maintaining the stability of substances that are frequently sensitive to food processing and storage conditions. This article provides an overview on natural antimicrobials incorporated in nanostructures, showing an effective antimicrobial activity on a diversity of food spoilage and pathogenic microorganisms.
    Keywords anti-infective agents ; antimicrobial properties ; antimicrobial proteins ; bacteriocins ; food processing ; food spoilage ; foods ; microorganisms ; nanomaterials ; storage conditions ; trapping
    Language English
    Dates of publication 2018-0902
    Size p. 2202-2212.
    Publishing place Taylor & Francis
    Document type Article
    ZDB-ID 1037504-1
    ISSN 1549-7852 ; 1040-8398
    ISSN (online) 1549-7852
    ISSN 1040-8398
    DOI 10.1080/10408398.2017.1308915
    Database NAL-Catalogue (AGRICOLA)

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    In stock of ZB MED Bonn / Germany

    Z 2732: Show issues

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  7. Article ; Online: Nanostructures for delivery of natural antimicrobials in food.

    Lopes, Nathalie Almeida / Brandelli, Adriano

    Critical reviews in food science and nutrition

    2017  Volume 58, Issue 13, Page(s) 2202–2212

    Abstract: Natural antimicrobial compounds are a topic of utmost interest in food science due to the increased demand for safe and high-quality foods with minimal processing. The use of nanostructures is an interesting alternative to protect and delivery ... ...

    Abstract Natural antimicrobial compounds are a topic of utmost interest in food science due to the increased demand for safe and high-quality foods with minimal processing. The use of nanostructures is an interesting alternative to protect and delivery antimicrobials in food, also providing controlled release of natural compounds such as bacteriocins and antimicrobial proteins, and also for delivery of plant derived antimicrobials. A diversity of nanostructures are capable of trapping natural antimicrobials maintaining the stability of substances that are frequently sensitive to food processing and storage conditions. This article provides an overview on natural antimicrobials incorporated in nanostructures, showing an effective antimicrobial activity on a diversity of food spoilage and pathogenic microorganisms.
    MeSH term(s) Anti-Infective Agents/administration & dosage ; Anti-Infective Agents/pharmacology ; Food Handling ; Food Preservation/methods ; Food Preservatives/pharmacology ; Nanostructures
    Chemical Substances Anti-Infective Agents ; Food Preservatives
    Language English
    Publishing date 2017-06-12
    Publishing country United States
    Document type Journal Article
    ZDB-ID 1037504-1
    ISSN 1549-7852 ; 1040-8398
    ISSN (online) 1549-7852
    ISSN 1040-8398
    DOI 10.1080/10408398.2017.1308915
    Database MEDical Literature Analysis and Retrieval System OnLINE

    Full text online

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    In stock of ZB MED Cologne/Königswinter

    Zs.A 1459: Show issues Location:
    Je nach Verfügbarkeit (siehe Angabe bei Bestand)
    bis Jg. 1994: Bestellungen von Artikeln über das Online-Bestellformular
    Jg. 1995 - 2021: Lesesall (1.OG)
    ab Jg. 2022: Lesesaal (EG)

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  8. Article: Nisin induces lamellar to cubic liquid-crystalline transition in pectin and polygalacturonic acid liposomes

    Lopes, Nathalie Almeida / Mertins, Omar / Barreto Pinilla, Cristian Mauricio / Brandelli, Adriano

    Food hydrocolloids. 2021 Mar., v. 112

    2021  

    Abstract: Liposomes modified with biomolecules can present better stability and specific structural characteristics, representing a profitable alternative to conventional liposomes. In this study, liposomes formulations containing pectin (PT) or polygalacturonic ... ...

    Abstract Liposomes modified with biomolecules can present better stability and specific structural characteristics, representing a profitable alternative to conventional liposomes. In this study, liposomes formulations containing pectin (PT) or polygalacturonic acid (PA) were prepared by the thin-film hydration method and reverse phase evaporation method for nisin (Nis) encapsulation. Liposomes free from nisin were studied as reference. Structural characteristics of the formulations were investigated by differential scanning calorimetry (DSC) and small angle X-ray scattering (SAXS) in the temperature range from 20 to 60 °C. The presence of nisin promoted the transition of lamellar to cubic phase, leading to the formation of partial cubosomes dispersions, which presented stability over temperature increase. The association to the polysaccharides did not prevent the cubic phase formation, although different symmetries were produced according to composition, preparation method and temperature variation. The complex network structure of the cubic phases can represent potentially efficient nanocarriers for sustained release of ingredients.
    Keywords encapsulation ; evaporation ; hydrocolloids ; nanocarriers ; nisin ; polygalacturonic acid ; small-angle X-ray scattering ; temperature
    Language English
    Dates of publication 2021-03
    Publishing place Elsevier Ltd
    Document type Article
    Note NAL-AP-2-clean
    ZDB-ID 742742-6
    ISSN 1873-7137 ; 0268-005X
    ISSN (online) 1873-7137
    ISSN 0268-005X
    DOI 10.1016/j.foodhyd.2020.106320
    Database NAL-Catalogue (AGRICOLA)

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    In stock of ZB MED Bonn / Germany

    Z 4414: Show issues

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  9. Article: Antimicrobial activity of lysozyme-nisin co-encapsulated in liposomes coated with polysaccharides

    Lopes, Nathalie Almeida / Cristian Mauricio Barreto Pinilla / Adriano Brandelli

    Food hydrocolloids. 2019 Aug., v. 93

    2019  

    Abstract: Natural antimicrobials are an innovative alternative for food safety and encapsulation can improve their controlled release and stability. In the present work, lysozyme and its combination with nisin were encapsulated into phosphatidylcholine (PC) ... ...

    Abstract Natural antimicrobials are an innovative alternative for food safety and encapsulation can improve their controlled release and stability. In the present work, lysozyme and its combination with nisin were encapsulated into phosphatidylcholine (PC) liposomes coated with pectin or polygalacturonic acid. The mean particle sizes of liposomes encapsulating lysozyme were 92, 116, and 97 nm for PC, PC-pectin and PC-polygalacutronic acid, respectively. Co-encapsulation of lysozyme and nisin resulted in particle sizes of 86, 77, and 80 nm, respectively. The formulations showed high encapsulation efficiency (77–87%), zeta potential around −30 mV, and spherical structures were observed by transmission electron microscopy. Liposomes encapsulating lysozyme inhibited Listeria monocytogens, but not Salmonella Enteritidis, while liposomes co-encapsulating the mixture nisin/lysozyme inhibited both bacteria. The PC-pectin liposomes were more efficient in inhibiting Listeria spp. when compared to the other liposomes tested. The antimicrobial activity was assessed at 37 °C using milk as model, showing that PC-pectin liposomes reduced the population of L. monocytogenes by 2 log CFU/mL in whole milk and 5 log CFU/mL in skim milk. Under refrigeration temperature, PC-pectin liposomes reduced the population of L. monocytogenes to below detection limit for up to 25 days in skim milk, indicating that liposomes containing polysaccharides can be a promising technology for the controlled release of lysozyme and nisin in foods.
    Keywords Listeria monocytogenes ; Salmonella Enteritidis ; antimicrobial properties ; bacteria ; detection limit ; encapsulation ; food safety ; hydrocolloids ; lysozyme ; models ; nisin ; particle size ; phosphatidylcholines ; polygalacturonic acid ; refrigeration ; skim milk ; temperature ; transmission electron microscopy ; whole milk ; zeta potential
    Language English
    Dates of publication 2019-08
    Size p. 1-9.
    Publishing place Elsevier Ltd
    Document type Article
    ZDB-ID 742742-6
    ISSN 1873-7137 ; 0268-005X
    ISSN (online) 1873-7137
    ISSN 0268-005X
    DOI 10.1016/j.foodhyd.2019.02.009
    Database NAL-Catalogue (AGRICOLA)

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    In stock of ZB MED Bonn / Germany

    Z 4414: Show issues

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  10. Article: Nisin induces lamellar to cubic liquid-crystalline transition in pectin and Polygalacturonic acid liposomes

    Almeida Lopes, Nathalie / Mertins, Ornar / Barreto Pinilla, Cristian Mauricio / Brandelli, Adriano

    Food hydrocolloids

    2021  Volume 112, Issue -, Page(s) 106320

    Language English
    Document type Article
    ZDB-ID 742742-6
    ISSN 0268-005X
    Database Current Contents Nutrition, Environment, Agriculture

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    In stock of ZB MED Bonn / Germany

    Z 4414: Show issues

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