白假丝酵母(Candida albicans)是人体中常见的条件致病菌,但也被报道其在在奶制品,发酵蔬菜,水果中被分离获得,其生长不仅影响产品的感官特性,还可能引发食源性疾病。近年来,柑橘精油中的主要成分D-柠檬烯(D-limonene,DL),因其独特的生物活性和抑菌作用机制已得到广泛关注,被认为是可替代人工化学防腐剂的安全天然化合物。为了维持和保护DL的功能特性,该文基于纳米技术采用壳聚糖(chitosan, CS)制备负载DL的纳米颗粒,制备的最优条件是:当pH值为4.0,CS与DL质量比为1∶1.4,三聚磷酸钠溶液质量浓度为2 mg/mL,CS溶液质量浓度为2 mg/mL条件下,CS-DL纳米颗粒的包封率为72.64%,粒径为178.3 nm,多分散指数为0.333,体系分散性较好,通过傅里叶红外、透射电镜证实CS-DL纳米颗粒包封成功。CS-DL纳米颗粒能有效抑制白假丝酵母的生长,并在16 h前明显延缓了白假丝酵母对数期的生长速率,包埋后的DL抑菌活性得到提高。该实验为控制食源性白假丝酵母污染食品提供了新的思路。
Candida albicans is a common opportunistic pathogen in humans, but it has also been reported to be isolated from dairy products, fermented vegetables, and fruits.Its growth not only affects the sensory characteristics of the products, but may also lead to foodborne illness.In recent years, D-limonene is the main component of citrus essential oil, has been widely studied for its unique biological activity and antibacterial mechanism, and is considered a safe natural alternative to artificial chemical preservatives.To maintain and protect the functional properties of D-limonene, this study utilized nanotechnology to prepare chitosan (CS) based nanoparticles loaded with D-limonene (DL) under optimal conditions:at pH 4.0, the mass ratio of CS to DL was 1∶1.4, the concentration of sodium tripolyphosphate (TPP) mass concentration was 2 mg/mL, and the CS solution mass concentration of 2 mg/mL.Under these conditions, the encapsulation efficiency of the CS-DL nanoparticles was 72.64%, the particle size was 178.3 nm, the PDI was 0.333, and the system exhibited good dispersion.Fourier-transform infrared (FTIR) and transmission electron microscopy (TEM) confirmed the successful encapsulation of DL in CS-DL nanoparticles.These CS-DL nanoparticles effectively inhibited the growth of C.albicans and significantly slowed down the growth rate of C.albicans in logarithmic pH system exhibited good dispersion by 16 h, demonstrating enhanced antimicrobial activity after encapsulation.This study provides a new idea for controlling food contaminated by foodborne C.albicans.
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