Caseins antimicrobial activity

The functional properties of milk proteins in foods have recently been expertly treated by Holt and Roginski (2001). These authors described the antihypersensitive, opioid, immunomodulatory, and calcium-binding milk peptides, the antiviral properties of various milk components, and the antimicrobial activity of lactoperoxidase, lactoferrin, lactoferricins, casein peptides, and peptides from a-lactalbumin. 

Nanoliposomes compared to liposomes provide more surface area and have the potential to increase solubility, enhance bioavailability, and improve controlled release. The principal constituents of nanoliposomes are phospholipids for example, soya, rapeseed, and marine lecithin used by Zhang et al. (2012b). Jimenez et al. (2014) incorporated antimicrobial volatile compounds (orange EO and limonene) into soy and rapeseed nanoliposomes. These were then added to starch sodium caseinate film, forming dispersions. The antimicrobial activity of these films was not observed probably due to the encapsulation, which made difficult their release from the matrix (Jimenez et al., 2014). 

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