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conferenceseries.com
October 27-29, 2016 Rome, Italy
15th International Conference on
Food Processing & Technology
Volume 7, Issue 12 (Suppl) J Food Process Technol 2016
ISSN: 2157-7110 JFPT, an open access journal Food Technology 2016
October 27-29, 2016
Aerogels of enzymatically oxidized galactomannans from leguminous plants as versatile delivery systems of
antimicrobial peptides and enzymes
Tiziana Silvetti
Institute of Sciences of Food Production-National Research Council of Italy, Italy
New aerogels were obtained from laccase-oxidized galactomannans (GM) of the leguminous plants fenugreek, Sesbania and guar
and we suggested their potential practical use as delivery systems of actives. Laccase/TEMPO oxidation of GM in aqueous
solution causes a viscosity increase up to 15 folds and generates elastic hydrogels. Upon lyophilization of these hydrogels, water-
insoluble aerogels are obtained, capable of uptaking water or solvents several times their own initial weight. To test these new
materials as delivery systems, the anti-microbial peptide nisin and the enzyme lysozyme were used as models. They were absorbed
in the aerogels from aqueous solutions, retained in active form after re-lyophilization of the “loaded” hydrogels, and released in
solution as evaluated by biochemical and microbiological assays. The release of nisin from the three aerogels was evidenced by
the growth inhibition of the gram positive Enterococcus faecalis and Clostridium tyrobutyricum , while the activity of lysozyme was
confirmed by the halo formation due to cell wall peptidoglycans hydrolysis of Micrococcus lysodeikticus and by the growth inhibition
of Cl. tyrobutyricum. These new biomaterials, composed of enzymatically oxidized plant polysaccharides, might represent versatile,
biocompatible delivery systems of active principles in food and packaging materials.
Biography
Tiziana Silvetti has completed her PhD in Technological Innovation for Agricultural, Food and Environmental Sciences from the University of Milan in 2010.
Currently, she is a Research Fellow at the Institute of Sciences of Food Production, National Research Council of Italy. Her research activity concerns Food
Microbiology and Molecular Biology, with particular regard to fermented products. She has published more than 20 papers in international and national journals.
Tiziana Silvetti, J Food Process Technol 2016, 7:12 (Suppl)