Side-stream lignins: Potential antioxidant and antimicrobial agents in milk

dc.contributorAalto Universityen
dc.contributor.authorMarangon, Crisiane A.en_US
dc.contributor.authorOtoni, Caio G.en_US
dc.contributor.authorBertuso, Paula C.en_US
dc.contributor.authorRossi, Patrícia F.en_US
dc.contributor.authordos Santos, Danilo M.en_US
dc.contributor.authorLourençon, Tainise V.en_US
dc.contributor.authorMartins, Virginia C.A.en_US
dc.contributor.authorPlepis, Ana Maria G.en_US
dc.contributor.authorMattoso, Luiz H.C.en_US
dc.contributor.authorNitschke, Marciaen_US
dc.contributor.departmentDepartment of Bioproducts and Biosystemsen
dc.contributor.groupauthorWood Material Scienceen
dc.contributor.organizationNanotechnology National Laboratory for Agricultureen_US
dc.contributor.organizationUniversidade Federal de São Carlosen_US
dc.contributor.organizationUniversidade de São Pauloen_US
dc.contributor.organizationUniversidade Federal de Minas Geraisen_US
dc.descriptionPublisher Copyright: © 2024 Elsevier Ltd
dc.description.abstractIn recent years, lignin has drawn increasing attention due to its intrinsic antibacterial and antioxidant activities, biodegradability, and biocompatibility. Yet, like several other biogenic structures, its compositional heterogeneity represents a challenge to overcome. In addition, there are few studies regarding food applications of lignin. Herein, we evaluate the antimicrobial and antioxidant effects of lignin from two different sources. These lignins were characterized by attenuated total reflectance Fourier-transform infrared (ATR-FTIR) and hydrogen nuclear magnetic resonance (1H NMR) spectroscopies. Their antibacterial and antioxidant capacities (DPPH and Folin-Ciocalteu methods) were also investigated. Susceptibility tests were performed with the minimal inhibitory (MIC) and bactericidal (MBC) concentrations using the micro-broth dilution technique. Kraft lignin presented higher radical-scavenging and antibacterial activities than alkali lignin, indicating the dependence of antioxidant and antibacterial activities on the precursor biomass. Scanning electron microscopy shows morphologic changes in the bacteria after exposure to lignin, while confocal microscopy suggests that kraft lignin has affinity towards bacterial surfaces and the ability to cause cell membrane destabilization. Lignin inhibited the growth of Staphylococcus aureus and Salmonella Enteritidis in skimmed milk, herein taken as food model. Our results suggest that lignins are promising candidates for green additives to improve quality and safety within the food chain.en
dc.description.versionPeer revieweden
dc.identifier.citationMarangon, C A, Otoni, C G, Bertuso, P C, Rossi, P F, dos Santos, D M, Lourençon, T V, Martins, V C A, Plepis, A M G, Mattoso, L H C & Nitschke, M 2024, ' Side-stream lignins: Potential antioxidant and antimicrobial agents in milk ', FOOD RESEARCH INTERNATIONAL, vol. 180, 114091 .
dc.identifier.otherPURE UUID: 1653d77a-c2f3-4248-b4cd-15b1662ba1eeen_US
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dc.publisherElsevier Ltd
dc.relation.ispartofseriesFOOD RESEARCH INTERNATIONAL
dc.relation.ispartofseriesVolume 180
dc.subject.keywordAntibacterial activityen_US
dc.subject.keywordRadical scavengingen_US
dc.subject.keywordTechnical ligninen_US
dc.titleSide-stream lignins: Potential antioxidant and antimicrobial agents in milken
dc.typeA1 Alkuperäisartikkeli tieteellisessä aikakauslehdessäfi