Preparation and characterization of nisin-loaded pectin-inulin particles as antimicrobials

• Nisin-loaded pectin-inulin particles were prepared based on the complexation method.
• Inulin increased nisin loading efficiency as compared with nisin-pectin particles.
• For particles preparation, pectins with different degree of esterification were applied.
• Nisin-loaded pectin-inulin particles exhibited antimicrobial activity.
• The antimicrobial activity of particles was dependent on the degree of pectin esterification.

Nisin is a known bacteriocin approved as a food additive for food preservation. To protect the bacteriocin from its interaction with food components, nisin-loaded pectin-inulin particles were prepared. For particles preparation, pectins with different degree of esterification were used. The combination of inulin with pectin increased the efficiency of nisin loading as compared with nisin-pectin particles. For all tested pectins in the pH range of 4.0–7.0 and in the range of nisin concentration of 0.1–1.0 mg/mL the loading efficiency was equal to 100%. The combination of inulin and pectin for particles preparation slightly but not significantly increased the antimicrobial activity of nisin comparing to nisin-pectin particles. The antimicrobial activity of nisin-loaded pectin-inulin particles was dependent on the degree of pectin esterification. The particles with low degree of pectin esterification or with not esterified pectic acid demonstrated the higher activity as compared with the particles of high degree of pectin esterification. Due to the high efficiency of nisin-loading and similar antimicrobial activity comparing to nisin-pectin particles, the combination of pectin and inulin has the perspectives for the antimicrobial particles preparation and their application in food industry.