ABSTRACT
Nisin is a naturally occurring antimicrobial polypeptide and is popularly used in the food and food-packaging industries. Nisin is deactivated at temperatures higher than 120 degrees C and, therefore, cannot be directly incorporated into poly(L-lactic acid) (PLA), a biomass-derived biodegradable polymer, by coextrusion because PLA melts at temperatures around 160 degrees C or above. However, PLA can remain in a melt state at temperatures below the T(m) in the presence of lactic acid or other plasticizers. In the present study, PLA was coextruded with lactic acid, or lactide, or glycerol triacetate at 160 degrees C. After the PLA was melted, the temperature of the barrels was reduced to 120 degrees C, and then Nisaplin, the commercial formulation of nisin, was added and the extrusion was continued. The resultant extrudates possess the capability to suppress the growth of the pathogenic bacterial Listeria monocytogenes , demonstrating a significant antimicrobial activity. The present study provides a simple method to produce PLA-based antimicrobial membranes. The method can also be used for the coextrusion of other heat-sensitive substances and thermoplastics with high melting temperature.
Subject(s)
Anti-Infective Agents , Food Packaging/instrumentation , Lactic Acid/chemistry , Nisin/chemistry , Plasticizers/chemistry , Polymers/chemistry , Food Packaging/methods , Hot Temperature , Listeria monocytogenes/drug effects , Listeria monocytogenes/growth & development , Mechanics , Microscopy, Electron, Scanning , Polyesters , Rheology , ThermodynamicsABSTRACT
Images of high methoxyl orange pectin deposited from solution and high methoxyl sugar acid gels (HMSAG) were obtained by atomic force microscopy (AFM) in the tapping mode. For the first time, images of pectin deposited from water revealed that the transition from pectin networks to individual molecules or aggregates thereof occurred at concentrations between 6.5 and 13.1 microg/mL. At 6.5 microg/mL, shapes included rods, segmented rods, kinked rods, rings, branched molecules, and dense circular areas. At 13.1 microg/mL, all of these shapes were integrated into networks. These same structures were discernible in pectin high methoxyl sugar acid gels. Thus one might consider pectin networks in water at concentrations in excess of 10 microg/mL to be separate fluid precursors of networks in high methoxyl sugar acid gels. Examination of AFM images revealed that gels with "uniform" distribution of strands and pores between strands had higher gel strengths as measured by a penetrometer than gels in which strands were nonuniformly distributed and were separated by large and small spaces.
Subject(s)
Pectins/chemistry , Citrus sinensis , Gels , Mechanics , Microscopy, Atomic Force , Molecular Conformation , Solutions , Sugar Acids , WaterABSTRACT
Height and phase shift images of high methoxyl sugar acid gels (HMSAG) of pectin were obtained by atomic force microscopy in the tapping mode. Images revealed that pores in these gels were fluid and flattened out when measured as a function of time. These images revealed for the first time the structure of adsorbed sugar on pectin in the hydrated native gels and how the pectin framework is organized within these gels. Segmentation of images revealed that the underlying pectin framework contained combinations of rods, segmented rods, and kinked rods connected end to end and laterally. The open network of strands was similar to pectin aggregates from 5 mM NaCl solution imaged earlier by electron microscopy (Fishman et al., Arch. Biochem. Biophys. 1992, 294, 253). Area measurements revealed that the ratio of bound sugar to pectin was in excess of 100 to 1 (w/w). Furthermore, images indicated relatively small differences in the organization of native commercial citrus pectin, orange albedo pectin, and lime albedo pectin gels at optimal pH as determined in this study. The findings are consistent with earlier gel strength measurements of these gels. In addition, values of gel strength were consistent with values of molar mass and viscosity of the constituent pectins in that they increased in the same order. Finally, we demonstrated the advantage of simultaneous visualization of height and phase shift images for observing and quantitating the nanostructure of relatively soft gels which are fully hydrated with a buffer.
Subject(s)
Microscopy, Atomic Force/methods , Nanotechnology/methods , Pectins/chemistry , Sugar Acids/chemistry , Citrus aurantiifolia/chemistry , Citrus aurantiifolia/ultrastructure , Citrus sinensis/chemistry , Citrus sinensis/ultrastructure , Gels , Pectins/isolation & purification , Pectins/ultrastructure , Plant Extracts/chemistry , Plant Extracts/isolation & purification , Sugar Acids/isolation & purificationABSTRACT
The aim of the research was to develop matrices for the delivery of biologically active substances for tissue regeneration. To this end, a new biodegradable matrix composed of a hydrophobic porous poly(lactide-co-glycolide), p(LGA), network entangled with another network of hydrophilic pectin was fabricated in the presence of calcium chloride. The calcium salts function as both a pore forming reagent and cross-linker for the formation of pectin networks; the method combines creating pores and cross-linking polymers in one step. Microscopic imaging and dynamic mechanical analysis revealed a double-network structure of the composite matrices. The pectin enables the composite to carry signal molecules. This is accomplished by linking signal molecules to pectin by physical adsorption or by chemical reaction. The p(LGA) networks in the composite impart mechanical properties comparable to p(LGA) alone. The mechanical properties of the composite are far superior to matrices containing only pectin. Furthermore, the pectin-containing matrices improved cell adhesion and proliferation when compared to plain p(LGA) matrices, as determined in vitro by osteoblast culture.
Subject(s)
Biocompatible Materials/chemistry , Drug Delivery Systems/methods , Lactic Acid/chemistry , Osteoblasts/cytology , Pectins/chemistry , Polyglycolic Acid/chemistry , Polymers/chemistry , Serum Albumin, Bovine/chemistry , Tissue Engineering/methods , Adsorption , Animals , Biomedical Engineering/methods , Cell Adhesion/physiology , Cell Division/physiology , Cell Line , Manufactured Materials/analysis , Materials Testing , Mice , Mice, Inbred C57BL , Osteoblasts/physiology , Particle Size , Polylactic Acid-Polyglycolic Acid Copolymer , Surface Properties , TemperatureABSTRACT
Dry-milled yellow corn and freshly ground food and nonfood grade yellow and white hybrid corn kernels were pretreated in a solution of lactic acid and sodium metabisulfite followed by extraction with 70% ethanol. Zein was precipitated from the extract by reducing the ethanol content of the extract to 40%. Lipid associated with the zein isolates was between 15 and 20% and contained mostly endogenous free fatty acids. The effect of the endogenous free fatty acids on zein isolate films, with and without free fatty acids, was determined by measuring various film properties. Stress-strain measurements indicated 40-200% greater elongation for zein films containing endogenous free fatty acids. Films prepared from zein isolated from preground corn stored for approximately 4 months (27 degrees C, 17% relative humidity) had approximately 3 times greater elongation values than zein films prepared from freshly ground corn.
