JOURNAL OF FOOD PROCESSING AND PRESERVATION
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2019
·Vol. 43
·期 10
·e14116
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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
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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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
·
营养学
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产品关联
DOI
PubMed
高影响因子
npj Science of Food
·
2023
·Vol. 7
·期 1
·1-9
·
IF 6.4
Hu Yao,Xing Kequan,Li Xiaojing,Sang Shangyuan,McClements David Julian,Chen Long,Long Jie,Jiao Aiquan,Xu Xueming,Wang Jinpeng,Jin Zhengyu,Qiu Chao
Nisin is a natural bacteriocin that exhibits good antibacterial activity against Gram-positive bacteria. It has good solubility, stability, and activity under acidic conditions, but it becomes less soluble, stable, and active when the solution pH exceeds 6.0, which severely restricted the industrial application range of nisin as antibacterial agent. In this study, we investigated the potential of complexing nisin with a cyclodextrin carboxylate, succinic acid-β-cyclodextrin (SACD), to overcome the disadvantages. Strong hydrogen bonding was shown between the nisin and SACD, promoting the formation of nisin-SACD complexes. These complexes exhibited good solubility under neutral and alkaline conditions, and good stability after being held at high pH values during processing with high-steam sterilization. Moreover, the nisin-SACD complexes displayed significantly improved antibacterial activity against model Gram-positive bacteria ( S. aureus ). This study shows that complexation can improve the efficacy of nisin under neutral and alkaline situations, which may greatly broaden its application range in food, medical, and other industries.
研究领域:
食品科学
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微生物学
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药物化学
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DOI
PubMed
高影响因子
JOURNAL OF FOOD ENGINEERING
·
2026
·
IF 5.8
Xiangrui Ren,Li Niu,Liping Zhao,Wenqing Zhao,Qian Lin,Shuangfeng Guo,Yayun Hu,Wenhao Li
This study focuses on the rational design of biodegradable active packaging films by combining oxidized cassava starch (OCS), polycaprolactone (PCL), and Nisin via hot-pressing. Systematic characterization demonstrated that OCS incorporation reduced PCL crystallinity through hydrogen bonding, markedly altering film microstructure and functionality, and enhancing biodegradability in synergy with Nisin. Key experimental data revealed that the ternary composite films exhibited superior comprehensive performance: the soil degradation rate reached 15.98% after 72 days, a 316% increase compared to pure PCL. Regarding antimicrobial efficacy, the inhibition rate against Staphylococcus aureus reached 85.79%. Additionally, all composite films maintained low water absorption (<2%), and some formulations exhibited excellent flexibility with a peak elongation at break of 117.98%. Molecular docking further revealed that hydrogen bonds and salt bridges stabilized the structure, with the strongest binding affinity reaching −5.0 kcal/mol, influenced by the oxidation pattern of OCS. This research presents a novel, eco-friendly ternary composite film with tunable degradation and strong antibacterial activity. This work provides a strategic framework for designing next-generation carbohydrate-based active packaging and offers a practical engineering strategy to tailor bio-based films for food preservation applications.
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DOI
高影响因子
FOOD CHEMISTRY
·
2024
·
IF 8.5
Tao Gou,Wenxiu Li,Shenglin Chen,Chao Yi,Yu Guo,Zheng Cao,Lei Zhou,KangJu Lee,Mingrui Chen,Yaowen Liu
In this study, a hydrophobic and antibacterial pad was prepared to preserve Channel Catfish ( Ictalurus punctatus ). The pad composite the microfibrillated cellulose and β-cyclodextrin/nisin microcapsules. The hydrophobic pad ensures a dry surface in contact with the fish, reducing microbial contamination. The pad has a low density and high porosity, making it lightweight and suitable for packaging applications, while also providing a large surface area for antibacterial activity. Results demonstrated that this antibacterial pad exhibits an ultralow density of 9.0 mg/cm 3 and an ultrahigh porosity of 99.10%. It can extend the shelf life of Channel Catfish fillets to 9 days at 4 °C, with a total volatile base nitrogen below 20 mg/100 g. The study proposes a novel solution for preserving aquatic products by combining antibacterial substances with the natural base material aerogel. This approach also extends the utilization of aerogel and nisin 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
PubMed
高影响因子
Microbiology Spectrum
·
2022
·
IF 9.043
Xinxin Pang,Yansha Wu,Xiayu Liu,Yajing Wu,Qin Shu,Jianrui Niu,Qihe Chen,Xinglin Zhang
Listeria monocytogenes is a major pathogen contributing to foodborne outbreaks with high mortality. Nisin, a natural antimicrobial, has been widely used as a food preservative. However, the mechanisms of L. monocytogenes involved in nisin resistance have not yet to be fully defined. A mariner transposon library was constructed in L. monocytogenes, leading to the identification of 99 genes associated with the innate resistance to nisin via Transposon sequencing (Tn-seq) analysis. To validate the accuracy of the Tn-seq results, we constructed five mutants (ΔyqgS, ΔlafA, ΔvirR, ΔgtcA, and Δlmo1464) in L. monocytogenes. The results revealed that yqgS and lafA, the lipoteichoic acid-related genes, were essential for resistance to nisin, while the gtcA and lmo1464 mutants showed substantially enhanced nisin resistance. Densely wrinkled, collapsed surface and membrane breakdown were shown on ΔyqgS and ΔlafA mutants under nisin treatment. Deletion of yqgS and lafA altered the surface charge, and decreased the resistance to general stress conditions and cell envelope-acting antimicrobials. Furthermore, YqgS and LafA are required for biofilm formation and cell invasion of L. monocytogenes. Collectively, these results reveal novel mechanisms of nisin resistance in L. monocytogenes and may provide unique targets for the development of food-grade inhibitors for nisin-resistant foodborne pathogens.IMPORTANCE Listeria monocytogenes is an opportunistic Gram-positive pathogen responsible for listeriosis, and is widely present in a variety of foods including ready-to-eat foods, meat, and dairy products. Nisin is the only licensed lantibiotic by the FDA for use as a food-grade inhibitor in over 50 countries. A prior study suggests that L. monocytogenes are more resistant than other Gram-positive pathogens in nisin-mediated bactericidal effects. However, the mechanisms of L. monocytogenes involved in nisin resistance have not yet to be fully defined. Here, we used a mariner transposon library to identify nisin-resistance-related genes on a genome-wide scale via transposon sequencing. We found, for the first time, that YqgS and LafA (Lipoteichoic acid-related proteins) are required for resistance to nisin. Subsequently, we investigated the roles of YqgS and LafA in L. monocytogenes stress resistance, antimicrobial resistance, biofilm formation, and virulence in mammalian cells.
研究领域:
微生物学
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食品科学
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分子生物学
·
病理学
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DOI
PubMed
高影响因子
FOOD CONTROL
·
2016
·
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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产品关联
DOI
高影响因子
Food Packaging and Shelf Life
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2022
·
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
·
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
✓ 已验证
DOI
PubMed
高影响因子
Journal of Future Foods
·
2026
·
IF 7.2
Bin Ma,Xianmin Qin,Huiying He,Xinyao Cheng,Keshan Wang,Yongguo Jin,Yuanyuan Liu
To enhance the application effectiveness of edible polymeric materials in practical coating-based preservation. Here, an egg white/chitosan-based biocomposite coatings modified by the addition of tannic acid and nisin was prepared based on previous research, and the effects of two additives on the drying rate and adhesion of film-forming solution during the actual coating process were investigated. The prepared egg white-chitosan-tannic acid-nisin composite coating (EW40/TNCS60) exhibited a 18.2% increase in moisture diffusivity compared to the egg white-chitosan coating (EW40/CS60), accelerating the curing process. The EW40/TNCS60 coating also displayed more favorable apparent viscosity, which would provide superior adhesion for meat storage. Furthermore, the water contact angles on pig skin, fatty meat, and lean meat were all less than 90°, confirming excellent wettability. Surface tension and flowability analysis further revealed that the EW40/TNCS60 coating demonstrated desirable the interfacial adsorption behavior on pork surfaces. Thus, this work offers a feasible strategy for developing coatings with fast drying rate and high adhesion to achieve meat preservation.
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产品关联
DOI
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2026
·
IF 7.1
Junjie Wu,Zongyang Li,Yu Zhang,Jiahang Wei,Yougui Zhang,Wenlong Yu,Yaxin Sang,Xianghong Wang
A novel HACC/lignin composite film incorporating nisin was successfully fabricated. • Lignin incorporation endows the film with superior ultraviolet-blocking capability. • The addition of nisin significantly improves the mechanical and barrier properties. • Nisin confers potent and broad-spectrum antibacterial activity to the composite film. • The film effectively extends grape shelf life by antibacterial and anti-UV functions. A multifunctional composite packaging film integrating chitosan quaternary ammonium salt (HACC), lignin, and nisin was developed to achieve synergistic UV-blocking and antibacterial performance. Nisin, uniformly dispersed throughout the HACC/lignin matrix via hydrogen bonding, not only imparted potent antibacterial activity but also reinforced mechanical strength, thermal stability, and barrier performance. Of all formulations evaluated, HLN-0.4 delivered the most favorable combination of properties: a tensile strength of 5.99 MPa, an elongation at break of 141.21%, and effective antibacterial activity against Staphylococcus aureus , Bacillus subtilis , and Listeria monocytogenes . In grape preservation trials, HLN-0.4 extended postharvest shelf life to 15 days, curtailed weight loss from 17.9% to 9.0%, and sustained fruit firmness at 29.74 N, approximately 63% above the 18.28 N measured in unpackaged controls. Taken together, these findings position HLN-0.4 as an effective, sustainable, and scalable packaging solution with strong potential for extending postharvest shelf life and maintaining the quality of fresh produce. Download: Download high-res image (306KB) Download: Download full-size image
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高影响因子
危险品化学品经营许可证（带存储）