The scientific and industrial interest in antimicrobial nano-carriers has significantly increased in recent years due to post-processing contamination. Liposomes are considered as promising food-grade carrier systems for bioactive-agents. However, due to relatively low stability of liposomes, surface modification or coating is required to improve its efficiency. The purpose of this study was to fabricate chitosan (CA) stabilized nano-liposomes (chitosomes) to enhance the controlled release and antimicrobial effect of nisin-Z against multidrug resistant (MDR) foodborne pathogens. Chitosome characteristics including encapsulation efficiency (EE %), SEM, thermal stability (TGA, DSC), FTIR analysis, antimicrobial potential and in vitro controlled release were investigated. Overall, chitosomes (CS) were thermally more stable, showed higher EE% (86 ± 1%) as compared to liposomes (56 ± 2%) and controlled S. aureus, E. faecalis and L. monocytogenes growth better than free or liposomal-nisin. SEM confirmed the size of liposomes from 54 to 108 nm, which increased after coating with chitosan. FTIR analysis revealed the interaction between CA and liposomes by merger of amide I and II peaks. Thus, CA-stabilized liposomes not only improve physico-chemical attributes while ensuring sustained release of nisin but also provide a potential approach to control bacterial contamination in food products for enhanced food safety.

由于后处理污染，近年来对抗菌纳米载体的科学和工业兴趣已大大增加。脂质体被认为是有前途的生物活性剂食品级载体系统。然而，由于脂质体的相对较低的稳定性，需要表面改性或涂覆以提高其效率。这项研究的目的是制造壳聚糖（CA）稳定的纳米脂质体（壳聚糖），以增强乳链菌肽Z对多药耐药（MDR）食源性病原体的控释和抗菌作用。壳聚糖特性包括包封效率（EE％），SEM，热稳定性（TGA，DSC），FTIR分析，抗菌潜力和体外对控释进行了研究。总体而言，壳聚糖（CS）与脂质体（56±2％）相比，热稳定性更高，显示出更高的EE％（86±1％），并且受控的金黄色葡萄球菌，粪肠球菌和单核细胞增生李斯特菌的生长要好于游离的或脂质体的-乳链菌肽。SEM证实脂质体的大小从54nm增加到108nm，在用壳聚糖包被后增加。FTIR分析显示，酰胺I和II峰的合并会导致CA与脂质体之间发生相互作用。因此，CA稳定的脂质体不仅改善了理化特性，同时确保了乳酸链球菌素的持续释放，而且还提供了控制食品中细菌污染以增强食品安全性的潜在方法。