[Colloids and Surfaces B: Biointerfaces] Evaluation of microencapsulation of the UFV-AREG1 bacteriop
The indiscriminate use of antibiotics and the emergence of resistant microorganisms have become a major challenge for the food industry. The purpose of this work was to microencapsulate the bacteriophage UFV-AREG1 in a calcium alginate matrix using microfluidic devices and to study the viability and efficiency of retention. The microcapsules were added to gel of propylene glycol for use as an antimicrobial in the food industry. The technique showed the number of the phage encapsulation, yielding drops with an average 100–250 μm of diameter, 82.1 ± 2% retention efficiency and stability in the gel matrix for 21 days. The gel added to the microencapsulated phage showed efficiency (not detectable on the surface) in reducing bacterial contamination on the surface at a similar level to antimicrobial chemicals (alcohol 70%). Therefore, it was possible to microencapsulate bacteriophages in alginate-Ca and apply the microcapsules in gels for use as sanitizers in the food industry.
Delaine M.G. Boggione a, Laís S. Batalha a, Marco T.P. Gontijo a, Maryoris E.S. Lopez b, Alvaro V.N.C. Teixeira c, Igor J.B. Santos d, Regina C.S. Mendonça a, a Departamento de Tecnologia de Alimentos, Universidade Federal de Viçosa, Viçosa, Minas Gerais, Brazil b Departamento de Ingeniería de Alimentos, Universidade de Córdoba, Colombia c Departamento de Física, Universidade Federal de Viçosa, Brazil d Departamento de Química, Biotecnologia e Engenharia de Bioprocessos, Universidade Federal de São João Del Rei, Campus Alto Paraopeba − Ouro Branco, Brazil Received 5 April 2017, Revised 21 June 2017, Accepted 27 June 2017, Available online 28 June 2017