JOURNAL OF FOOD PROCESSING AND PRESERVATION
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2019
·Vol. 43
·期 10
·e14116
·
IF 1.288
Xiaojie Zheng,Yue He,Huan Zhou,Chunhua Xiong
This study evaluated the effects of chitosan oligosaccharides (COS)–nisin conjugates (COS-N CON) on the quality changes of Collichthys niveatus during storage at 4°C. COS–N CON were prepared by heating the aqueous solution of COS and nisin together at 80°C for 24 hr. In order to control the degree of conjugation, the total concentration and pH of mixed solution were adjusted to 2% and 2.00, respectively. COS–N CON were identified by Fourier transform infrared (FT–IR) and X–ray diffraction analysis (XRD). During storage, COS–N CON treated samples showed retarded sensory and texture deterioration, with significantly slower increase rate of pH, total viable counts (TVC), and total volatile basic nitrogen (TVB–N). At the day 6, the TVC, TVB–N, and hardness of C. niveatus treated with distilled water reached 6 log 10 (CFU/g), 28 mg/100 g, and 15 g, respectively; while that in COS–N CON treated samples was 5.1 log 10 (CFU/g), 21 mg/100 g, and 18 g, respectively. Based on indicating parameters tested, it was revealed that the COS–N CON treatment could prolong the shelf life of C. niveatus by 2 days during chilled storage, compared to the chitosan oligosaccharides (COS)–nisin mixture (COS–N MIX). Practical applications The novel preservation agent we created in this study could be considered as safe and renewable, which could be a great advantage in practical application. It was formed by conjugating chitosan oligosaccharides (COS) with nisin via Maillard reaction. Both COS and nisin were considered as green and renewable antimicrobial agents. Maillard reaction is one of the main reactions taking place in food that does not need catalyst and organic solvent. COS–nisin conjugates had a better effect on preservation of Collichthys niveatus , compared with COS–nisin mixtures, which indicating Maillard reaction could be the effective way in modifying the preservation properties of natural antimicrobial agents.
研究领域:
食品科学
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生物化学
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DOI
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
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2020
·
IF 5.162
Yang Yang,Handong Liu,Min Wu,Jinxia Ma,Peng Lu
Bio-based nanomaterials with antimicrobial functions hold promise in replacing petroleum-based packaging for food preservation. A nanocellulose-based hybrid film with antimicrobial properties was developed from sugarcane bagasse and nisin. Cellulose nanofibrils (CNFs) were prepared from sugarcane bagasse pulp by mechanical grinding, and mixed with nisin to prepare CNFs/nisin nanohybrid films. The concentration of nisin has a remarkable influence on the mechanical, light transmission, gas barrier, and antimicrobial properties of these films. CNFs/nisin hybrid films with 1920 mg/L nisin exhibit good light transmission, relatively high tensile strength , low oxygen permeability, and low water vapor transmission rates. This hybrid film was used as a liner of low-density polyethylene plastic packaging for ready-to-eat ham; it completely inhibited Listeria monocytogenes during 7 days of storage at 4 °C. Such novel CNFs/nisin nanohybrid films are expected to expand the application of bagasse nanocellulose in active packaging for food preservation.
研究领域:
食品科学
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材料科学
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DOI
PubMed
高影响因子
CHEMICAL ENGINEERING JOURNAL
·
2021
·
IF 13.273
Yaowen Liu,Yue Wang,Siwei Shen,Md Alomgir Hossen,Dur E. Sameen,Saeed Ahmed,Jianwu Dai,Siyu Xiao,Suqing Li,Wen Qin
In order to increase the stability and the release time of nisin, nisin/ Tremella fuciformis polysaccharide nanoparticles (NTNs) were prepared and evaluated based on their uniform particle size dispersion (168–356 nm) and high loading rate (70–86%). The condensation reaction between 1-(3-dimethylaminopropyl)-3-ethylcarbodiimide hydrochloride and hydroxysuccinimide (EDC/NHS) amide was successfully used to prepare novel live particles (NTN@LP). When the mass ratio of NTN and LP was 2:1, the bacterial viability (85.6 ± 2.11%) and grafting efficiency (68.8 ± 1.96%) of the NTN@LP were both relatively high. The hemolytic activity and in vitro cytotoxicity indicated that NTN@LP is safe to use in food. The NTN@LPs were then used as natural microbial preservatives in sausages. The pH value, water activity, thiobarbituric acid-reactive substances value, and sensory evaluation of the sausages were used to assess the effect of NTN@LPs on the quality of the sausages during fermentation. NTN@LPs played an important role in reducing and decomposing biogenic amines (BAs) throughout the sausage fermentation process and displayed a strong inhibitory effect on histamine (>95%). Compared to that of the control group, the total amount of BAs in the 2:1 group was reduced by 67.90%. Tyramine content in the 2:1 NTN@LP group decreased by 78.16% compared to that in the control group, while tyramine content in the pure LP group was decreased by only 38.25%. These results indicate that NTN@LP can be potentially applied as a natural microbial preservative in the food industry.
研究领域:
食品科学
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微生物学
·
生物化学
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DOI
高影响因子
FOOD CHEMISTRY
·
2021
·
IF 7.514
Wei Jia,Xixuan Wu,Ruiting Li,Shuxing Liu,Lin Shi
Nisin and potassium sorbate as preservatives are used in a broad range of meat. A lipidomic evaluation was performed on Tan sheep meat treated by two types of preservatives. The addition of potassium sorbate resulted in higher lipid losses compared with nisin treatment. Furthermore, 106 significant lipids of 12 lipid classes (PC, PS, LPS, LPC, PE, PI, LPE, TG, Cer, DG, SM, Sph) with variable importance in projection scores greater than 1.0 were detected and qualified to distinguish different preservatives added meat using UHPLC-Q-Orbitrap MS/MS. LOD and LOQ were 0.12–0.32 μg kg −1 and 0.35–0.89 μg kg −1 , indicating high sensitivity and excellent analytical characteristics in the study. Nisin was confirmed to be the better preservative for prolonging the shelf life of Tan sheep meat while reducing the loss of nutrients. These results could provide a strong cornerstone for future research on preservatives in meat products.
研究领域:
食品科学
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动物学
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营养学
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DOI
PubMed
高影响因子
FOOD CHEMISTRY
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2022
·
IF 9.231
Chunhua Wu,Zijian Zhi,Mengxia Duan,Jishuang Sun,Haixin Jiang,Jie Pang
To improve the sustainable antibacterial active of nisin, nisin-loaded carboxymethyl chitosan (CMCS-nisin) nanogels (CN NGs) are prepared via a combination method of electrostatic self-assembly and chemical cross-linking. The as-prepared CN NGs are profiled using dynamic light scattering, zeta potential, transmission electron microscopy, fourier transform infrared spectroscopy (FT-IR) and X-ray photoelectron spectroscopy (XPS). We found CN NGs to be spherical and well dispersed, with an average particle diameter of 45 ± 5.62 nm. Besides, the molecular interactions (electrostatic interactions and hydrogen bonding) between nisin and CMCS are the main driving force in the formation of CN NGs, which is demonstrated by FT-IR, XPS and molecular dynamic simulation analysis. Additionally, the CN NGs showed a great nisin-controlled release behavior and the excellent antimicrobial activity against food-borne bacteria. These results suggested that CN NGs have the potential to be used as a promising bio-preservative in food industry.
研究领域:
食品科学
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生物材料学
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微生物学
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DOI
PubMed
高影响因子
CELLULOSE
·
2019
·Vol. 27
·期 1
·357-367
·
IF 3.917
Wu Hao,Tian HuaFeng,Li ShuJing,Wang YuTang,Ma ZhaoCheng,Song ZiHan,Wang JianGuo
Along with the concerns for food safety and environment, the demand of cost-effective and biodegradable materials in food treatment is increasing. In order to solve the problem of certain spoilage microorganisms, nisin anchored cellulose beads were prepared by a sol–gel transition method. By mixing γ -Fe 2 O 3 nanoparticles with cellulose in 8% LiOH·H 2 O/15% urea aqueous solution precooled at − 20 °C, regenerated cellulose beads mixed with γ -Fe 2 O 3 nanoparticles (RC) were fabricated via a dropping technology. Subsequently, cellulose beads were oxidized by sodium periodate in dark room and nisin was anchored on the beads (NCs) through Schiff base reaction. The oxidization process and grafting reaction between the amino groups of nisin and the aldehyde groups of oxidized cellulose were confirmed via Fourier transform infrared spectra, field emission scanning electron microscope, energy dispersive X-ray spectroscopy and X-ray diffraction. The beads containing γ -Fe 2 O 3 nanoparticles exhibits the sensitive magnetic response and excellent thermal stability with decomposition temperature over 200 °C. A long-term antimicrobial activity against Alicyclobacillus acidoterrestris DSM 3922 were investigated. To the best of our knowledge, this is the first report of such nisin-anchored beads. The biodegradable nisin-anchored beads are novel antimicrobial materials with great potential in food industry.
研究领域:
食品科学
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材料科学
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DOI
高影响因子
FOOD CONTROL
·
2016
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IF 3.388
Zunyang Song,Feng Li,Hui Guan,Yunfeng Xu,Quanjuan Fu,Dapeng Li
Effects of the combination of nisin and ε-polylysine with chitosan coating on quality maintenance and white blush inhibition were investigated in fresh-cut carrots. Fresh-cut carrots were treated with 1% lactic acid solution (v/v), 1% chitosan solution (w/v), or 1% chitosan solution containing 64 μ g/mL nisin and 250 μ g/mL ε-polylysine (LA + CH + Nisin + ε-PL). The samples were packed in polyethylene plastic bags and stored at 4 °C for 9 days. Changes in sensory attributes, physicochemical indices, respiration rate, microbiological counts and white blush were measured. Results showed that LA + CH + Nisin + ε-PL significantly ( P < 0.05) inhibited respiration rate, decline of ascorbic acid and growth of microorganism (yeast and mold, total viable counts, total coliforms counts, Staphylococcus aureus and Pseudomonas spp.), and increased total phenol content and phenylalanine ammonialyse (PAL) activity compared with the control after 9-day storage. It was also strongly effective in inhibiting the white blush of fresh-cut carrots. Furthermore, LA + CH + Nisin + ε-PL significantly ( P < 0.05) reduced the lignin synthesis in fresh-cut carrots by inhibiting the cinnamate-4-hydroxylase (C4H) and 4-coumarate-CoA ligase (4CL) activity, as well as Dc4CL and DcC4H gene expression. Our results may provide some basis for the use of the combination of nisin and ε-polylysine with chitosan coating as an alternative preservation method for fresh-cut carrots.
研究领域:
食品科学
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微生物学
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DOI
高影响因子
Food and Bioprocess Technology
·
2017
·Vol. 10
·期 9
·1727-1736
·
IF 2.576
Ge Liming,Zhu Mingjin,Xu Yongbin,Li Xinying,Li Defu,Mu Changdao
The utilization of petroleum-derived synthetic materials causes severe ecological problems, such as environmental pollution and soil degradation. Hence, using naturally derived and renewable materials to fabricate novel biodegradable films for safe and effective food packaging has been a subject of interest over the years. Here, the novel antimicrobial and controlled biodegradable gelatin-based edible films were developed using nisin as the antimicrobial agent, amino-functionalized montmorillonite as the nanoparticle filler, and dialdehyde xanthan gum as the crosslinking agent. The results indicate that the ultraviolet barrier ability, water resistance, and mechanical properties of gelatin-based edible films are obviously improved on account of the crosslinking effect. Moreover, the resulting films demonstrate antimicrobial activity against Staphylococcus aureus owning to the addition of nisin. Furthermore, the crosslinking can slow down the erosion of the edible films by fungi due to the improved hydrophobicity and compact structure. Particularly, the edible films can be completely biodegraded in soil within 30 days. Meanwhile, the rate of soil biodegradation can be well controlled by adjusting the crosslinking degree. Overall, this novel gelatin-based edible films have potential applications in food packaging.
研究领域:
食品科学
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材料科学
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产品关联
DOI
高影响因子
Food Packaging and Shelf Life
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2022
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IF 8.749
Dongxiu Qi,Yewen Xiao,Li Xia,Linlin Li,Suwei Jiang,Shaotong Jiang,Hualin Wang
Colorimetric films are emerging as a facile and effective indicator for freshness monitoring. To meet the versatile demands of consumers, multifunctionality is desirable for the colorimetric films. Here, an antibacterial-antioxidant colorimetric film was developed by incorporating nisin and anthocyanins of pomegranate/ Clitoria ternatea (PGA/CTA) into ethylene vinyl alcohol (EVOH) matrix. The precursor of EVOH/nisin 10 was determined for the incorporation of PGA/CTA of 1:2. The pH-sensing nature and antioxidant activity were originated from the mixture of PGA/CTA, while the antibacterial activity was from nisin. The components of and PGA/CTA in the matrix were well-dispersed and hydrogen-bonded. The color changes of the target film of EVOH/nisin-(PGA/CTA) 3 were distinguishable at pH 2–12 and film was sensitive to the pH-stimuli of volatile ammonia and acetic acid. In addition, the film exhibited good antioxidant activity (DPPH·scavenging activity of ~80 %) and antibacterial activity against S. aureus (approximating bactericidal effectiveness). The film can not only monitor shrimp freshness effectively but extend the shelf-life of the packaged shrimp by 100 % at storage of 4 °C, revealing its potential in active intelligent food packaging. The combination of two different sourced anthocyanins along with nisin provides a strategy for achieving an efficacy of freshness retaining plus monitoring.
研究领域:
食品科学
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生物化学
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DOI
高影响因子
Frontiers in Microbiology
·
2016
·
IF 4.165
Rao Lei,Wang Yongtao,Chen Fang,Liao Xiaojun
The inactivation effects of high pressure CO2 + nisin (simultaneous treatment of HPCD and nisin, HPCD + nisin), HPCD→nisin (HPCD was followed by nisin), and nisin→HPCD (nisin was followed by HPCD) treatments on Bacillus subtilis spores in aqueous solutions were compared. The spores were treated by HPCD at 6.5 or 20 MPa, 84–86°C and 0–30 min, and the concentration of nisin was 0.02%. Treated spores were examined for the viability, the permeability of inner membrane (IM) using flow cytometry method and pyridine-2, 6-dicarboxylic acid (DPA) release, and structural damage by transmission electron microscopy. A synergistic effect of HPCD + nisin treatment on inactivation of the spores was found, and the inactivation efficiency of the spores was HPCD + nisin > HPCD→nisin or nisin→HPCD. Moreover, HPCD + nisin caused higher IM permeability and DPA release of the spores than HPCD. A possible action mode of nisin-enhanced inactivation of the spores was suggested as that HPCD firstly damaged the coat and cortex of spores, and nisin penetrated into and acted on the IM of spores, which increased the damage to the IM of spores, and resulted in higher inactivation of the spores.
研究领域:
食品科学
·
微生物学
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DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2024
·
IF 8.5
Xianmin Qin,Linqin Chen,Jingjing Zhao,Wenxin Zhang,Haimiao Tian,Shenghui Bi,Guofeng Jin,Ying Zhou,Qiujin Zhu,Yuxin Cheng,Yuanyuan Liu
Edible films are significant in prolonging the shelf life of meat products. Herein, we prepared some edible coatings (EW/TNPCSs) based on egg white/chitosan/pectin as polymer matrix, containing tannic acid-nisin composite nano-crosslinker with antibacterial-antioxidant activities. The results of preservation indicated that the prepared EW/TNPCSs reduced the water loss of chilled pork and delayed the changes of taste, texture and surface color. At the end of the 12-day storage period, the content of TVB-N and carbonyl as well as the pH of EW/TNPCS5 chilled pork decreased by 33.75 %, 96.61 % and 7.09 %, respectively, and colony count decreased by 17.71 % compared to the control. Additionally, EW/TNPCSs inhibited the richness and diversity of spoilage dominant bacteria ( Myroides , Acinetobacter , etc.), which were positively regulated by physicochemical indicators such as saltiness and abundance of bacteriostatic materials-coated chilled pork. It will provide a practical basis for the application of EW/TNPCSs coatings in the preservation of chilled pork.
研究领域:
食品科学
·
微生物学
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产品关联
DOI
PubMed
高影响因子
危险品化学品经营许可证（带存储）