FOOD CONTROL
·
2021
·
IF 5.548
Fangting Bai,Du Guo,Yueyi Wang,Shanbo Zhang,Jiahui Li,Kangkang Zhi,Chao Shi,Xiaodong Xia
In this study, the combined bactericidal effect of nisin and thymoquinone (TQ) on Listeria monocytogenes was investigated in Tryptone Soy Broth (TSB) and sterilized milk. The combined treatment resulted in a greater reduction in bacterial number than either nisin or TQ treatment alone. Nisin and TQ respectively caused depolarization and hyperpolarization of the cell membrane of L. monocytogenes , which indicated early injury to the bacteria. Confocal laser scanning microscopy and N -phenyl-l-naphthylamine uptake assay showed disruption of the cell membrane on treatment. Field emission scanning electron microscopy revealed depression and collapse of the cell surface following treatment with nisin and TQ. Growth curves showed that nisin and TQ acted on the bacteria in different growth phases. Fourier-transform infrared spectroscopy demonstrated a reversible hydrogen-bonding interaction between nisin and TQ. Our results suggest that nisin combined with TQ is a more effective antibacterial effect against L. monocytogenes in both TSB and in sterilized milk than either agent alone. Our study sheds light on the inhibitory mechanisms of nisin, TQ, and their combination, and provides a theoretical basis for the synergistic antibacterial application of nisin and TQ in the food industry.
研究领域:
食品微生物学
·
抗菌剂
·
食品安全
·
应用微生物学
✓ 已验证
DOI
高影响因子
Polymers
·
2022
·Vol. 14
·期 23
·5159
·
IF 4.967
Yiqi Chen,Yujie Duan,Han Zhao,Kelan Liu,Yiqing Liu,Min Wu,Peng Lu
Bio-based porous materials can reduce energy consumption and environmental impact, and they have a possible application as packaging materials. In this study, a bio-based porous foam was prepared by using a Pickering emulsion as a template. Nisin and waterborne polyurethane (WPU) were used for physical modification of 2,2,6,6-tetramethyl piperidine-1-oxyl-oxidized cellulose nanocrystals (TOCNC). The obtained composite particles were applied as stabilizers for acrylated epoxidized soybean oil (AESO) Pickering emulsion. The stability of the emulsion was characterized by determination of the rheological properties and microscopic morphology of the emulsion. The emulsion stabilized by composite particles showed better stability compared to case when TOCNC were used. The porous foam was obtained by heating a composite-particles-stabilized Pickering emulsion at 90 °C for 2 h. SEM (scanning electron microscopy) images showed that the prepared foam had uniformly distributed pores. In addition, the thermal conductivity of the foam was 0.33 W/m·k, which was a significant decrease compared to the 3.92 W/m·k of the TOCNC foam. The introduction of nisin and WPU can reduce the thermal conductivity of the foam, and the physically modified, TOCNC-stabilized Pickering emulsion provides an effective means to preparing bio-based porous materials.Keywords:TOCNC/Nisin/WPU;Pickering emulsion;biomaterials;porous foam;thermal insulation
研究领域:
材料科学
·
生物学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2022
·
IF 9.231
Lixin Kang,Qiufang Liang,Huanxin Chen,Qiusuo Zhou,Zhuzhong Chi,Arif Rashid,Haile Ma,Xiaofeng Ren
This study developed two novel food packaging films, oat protein/pullulan (Op/Pul) and Nisin-loaded oat protein/pullulan (Nis@Op/Pul) films. Ultrasound was introduced to improve its mechanical, structural and physicochemical properties. The Op/Pul film has lower light transmittance, water vapour and oxygen permeability (OP) and improved film uniformity than pure oat protein and pullulan film. The addition of Nisin led to a significant decrease in the composite films' transparency, moisture content, and total soluble matter (TSM). The ultrasound treatment significantly increased the elongation at break and transparency of Nis@Op/Pul film by 18.37% and 8.03% and decreased its TSM and OP by 8.33% and 2.78%, respectively, compared to the conventional method. The structure analysis shows ultrasound enhances intermolecular hydrogen bonding, reduces the crystallinity and formed a more regular, uniform surface. Moreover, the Nis@Op/Pul film prepared by ultrasound treatment could effectively delay the decay and deterioration of fresh strawberries and prolong their shelf life.
研究领域:
食品科学
·
材料科学
·
生物技术
·
包装工程
✓ 已验证
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2025
·
IF 9.8
Biqi Liu,Qinggang Xie,Yang Liu,Shihang Li,Kai Dong,Yue Su,Yujun Jiang,Xinyan Yang,Ling Guo
Processed cheese faces challenges related to short shelf life and susceptibility to microbial contamination during room temperature storage. Nisin, a natural antimicrobial peptide used for food preservation, exhibits limited sustained activity and a narrow antimicrobial spectrum, making its enhancement essential. To address these issues, this study employed electrostatic self-assembly technology to develop chitosan-pectin nanoparticles loaded with nisin (CNP) to improve processed cheese stability at room temperature. The CNPs formed through electrostatic interactions and hydrogen bonding, exhibited ellipsoidal or polyhedral shapes. The encapsulation efficiency and loading capacity of CNPs were 73.93 % and 34.48 %. The CNPs provided sustained nisin release, significantly inhibiting the growth of Gram-negative bacteria such as Escherichia coli and Salmonella enterica . Notably, the addition of CNP, extended the shelf life of processed cheese by at least 21 days at room temperature, maintaining product stability. This study presents an innovative and efficient solution for processed cheese preservation at room temperature.
研究领域:
食品科学
·
微生物学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD CONTROL
·
2016
·
IF 3.388
Changbao Wang,Jie Yang,Xiaoyu Zhu,Yingjian Lu,Yingying Xue,Zhaoxin Lu
Salmonella is an important foodborne pathogen and a serious threat to human health worldwide. This study was to reduce Salmonella and the spoilage bacteria on fresh chilled pork using bacteriophage, nisin, and potassium sorbate (PS) along with their combinations. Microbial, chemical, and sensory qualities of the fresh chilled pork (artificially contaminated with Salmonella 3 log CFU/g) treated with bacteriophage (9 log PFU/g), nisin (5000 IU/g), PS (2 mg/g) and their combinations were evaluated. The result showed that all the samples treated with phage could significantly ( P < 0.05) reduce Salmonella population on fresh chilled pork. The combination treatment of nisin, PS and phage (N-PS-P) could significantly lower total viable counts (TVC), TVB-N and TBARS of the chilled pork during the storage period. The TVC of sample treated by N-PS-P was reduced by 2.3 log CFU/g at 7th day. It was also found through the electronic nose detection that the N-PS-P treatment was able to significantly reduce odour and maintain good sensory of the chilled pork. Hence, the N-PS-P treatment extended the shelf life of fresh chilled pork up to 14 days. No adverse effect of the phage on the chilled pork was observed. In conclusion, this study suggests that the phage and its combination with nisin and PS have great potential to be used as a good preservative for fresh chilled pork.
研究领域:
食品安全
·
微生物学
✓ 已验证
产品关联
DOI
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2026
·
IF 7.1
Hao Tao,Kai Liu,Dan Zhang,Li-wen Wang,Shao-min Yuan,Hao-miao Guo,Chun-yu Kang
The NCNP-MAP treatment extended the rainbow trout shelf life to more than 12 days. • The treatment preserved muscle microstructure and optimized microbial community. • The treatment suppressed IMP degradation and blocked HxR to Hx conversion. • Combined treatment maintained the K-value below the spoilage threshold throughout storage. • Synergistic antimicrobial action reduced bitter free amino acids. The combined effect of nano-chitosan-nisin composite preservative (NCNP) and modified atmosphere packaging (MAP, 80% CO 2 + 20% N 2 ) on the quality of rainbow trout ( Oncorhynchus mykiss ) fillets stored at 4 °C was evaluated to elucidate synergistic preservation mechanisms. Analyses included Physicochemical properties, moisture distribution, nucleotide metabolism, amino acid profiles, microstructure, and microbial community composition. The NCNP-MAP treatment demonstrated a significant synergistic preservation effect by delaying pH increase, inhibiting the accumulation of total volatile basic nitrogen (TVB-N, 18.3 mg/100 g on day 12 versus 29.0 mg/100 g in CK), and reducing thiobarbituric acid reactive substances (TBARS, 0.48 mg MDA/kg on day 12 versus 0.72 mg MDA/kg in CK). It also maintained water-holding capacity (68.1% on day 12 versus 60.1% in CK) and preserved water distribution, as indicated by the highest bound water proportion by LF-NMR. At the metabolic level, the treatment suppressed inosine monophosphate (IMP) degradation (243 ± 1 μg/g on day 12 versus 49.7 ± 1.3 μg/g in CK) and hypoxanthine (Hx) accumulation, with the K-value remaining below the spoilage threshold throughout storage. Additionally, the approach reduced undesirable free amino acids, preserved muscle structure, inhibited total viable count (which remained consistently below 7 log CFU/g, while CK reached spoilage level by day 4), and optimized microbial diversity. This combined strategy offers an environmentally friendly and efficient technical solution for the cold-chain preservation of rainbow trout, extending shelf life by at least 8 days compared to the control group (from 4 days to over 12 days), and provides a reference for future research and application in the development of novel aquatic product preservation technologies.
✓ 已验证
DOI
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2024
·
IF 7.7
Xianmin Qin,Xue Cai,Yilin Wang,Linqin Chen,Jingjing Zhao,Yifan Zhang,Shenghui Bi,Ying Zhou,Qiujin Zhu,Yuxin Cheng,Yuanyuan Liu
Edible films are effective alternatives to plastic packaging, however, the hydrophilicity of edible films based on protein and polysaccharide limits the application. Therefore, we fabricated a water-stable hybrid film with a linear-spherical interpenetrating molecular topology network using egg white (EW), chitosan (CS), and pectin. Meanwhile, the nisin-tannin acid self-assembly complex nanoparticles were employed as a multifunctional cross-linker, antibacterial and antioxidant agent to improve the performance of films. The FTIR, XRD, and SEM analysis revealed that the conformation and crystalline structure rearrangement of chitosan induced by the alkaline environment provided by egg white enhanced the network structure of films, effectively avoided the addition of modifying reagents. The proposed hybrid films exhibited excellent properties, with EW/TNPCS3 showing the best overall performance. The water contact angle (WCA) increased to 105.27 ± 1.62°, and its dissolution and swelling rates were significantly lower than pure egg white and pure chitosan films. Moreover, tannin-nisin (TN) nanoparticles endowed the films with excellent antimicrobial activity against the common Gram-positive ( Staphylococcus aureus ) and Gram-negative ( Escherichia coli ) bacteria. Thus, the prepared blending films have great application potential in food preservation, especially to maintain stable performance in high humidity environment.
研究领域:
食品科学
·
材料科学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
CARBOHYDRATE POLYMERS
·
2025
·
IF 12.5
Yi Yuan,Haixin Jiang,Wenhao Liu,Mengxia Duan,Jie Pang,Chunhua Wu
Antimicrobial packaging is important for preventing food spoilage and extending shelf life. Herein, antimicrobial core-shell nanofiber films were fabricated via coaxial electrospinning with pullulan/nanochitin-nisin complexes as the core and gelatin-zein as the shell. Particle size and zeta potential analyses confirmed the successful formation of nanochitin-nisin complexes. Fourier-transform infrared spectrometry (FTIR) revealed binding via electrostatic interactions and hydrogen bonding. The suitable viscosity, conductivity, and surface tension of the spinning solutions ensured good spinnability, yielding uniform nanofibers, as observed using scanning electron microscopy. FTIR and X-ray diffraction analyses indicated that hydrogen bonding stabilized the core-shell structure without altering the crystallinity of biopolymers. The resulting films exhibited enhanced thermal stability, mechanical strength, reduced water vapor permeability (by ~40 %), and improved hydrophobicity. The antibacterial activities against Staphylococcus aureus ATCC 25923 and Escherichia coli ATCC 25922 were comparable to those of uniaxial nanofiber films. After 15 days of refrigerated storage at 4 °C, sea bass fillets wrapped in the films showed reductions in total volatile basic nitrogen, total viable counts, and thiobarbituric acid reactive substances by approximately 50 %, 90 %, and 75 %, respectively, compared to those wrapped in uniaxial nanofiber films. These findings indicate the potential of the core-shell nanofiber films for antimicrobial food packaging applications.
研究领域:
食品科学
·
材料科学
·
纳米技术
·
包装技术
·
微生物学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD CONTROL
·
2024
·
IF 5.6
Jingbo Liu,Lu Han,Dongkun Cheng,Shengrao Li,Xiumei Chen,Yiding Yu,Deju Zhang,Ting Zhang
Egg processing products lose their attraction due to protein oxidation and degradation, while the edible coating incorporating antioxidant and antimicrobial agents can address this deficit. In this work, chitosan (CS) in combination with ε-polylysine hydrochloride, tea polyphenols, nisin, and vitamin C (CS–NH-TC) was applied as a novel edible coating material for preserving marinated eggs for 20 days and its effects on egg quality, and protein oxidation and structure were determined. The CS–NH–TC coating exhibited the highest antioxidant and antibacterial activities among all coatings. Compared to uncoated marinated eggs (Sulfhydryl: 12.02 μmol/g, dityrosine: 6251.8, protein hydrophobicity: 3691, turbidity: 0.13 mg/mL, particle size: 342.13 nm), CS- and CS–NH–TC-coated eggs exhibited improved protein stability, as evidenced by a higher sulfhydryl (22.20 and 30.92 μmol/g) and lower dityrosine content (4722 and 4216), protein hydrophobicity (2891.72 and 865.75), turbidity (0.06 and 0.03 mg/mL), and particle size (292.06 and 256.57 nm). Additionally, edible coatings, especially CS–NH–TC coatings, were positively correlated with smaller intermolecular force changes in marinated eggs, corresponding to suppressed protein oxidation and conformational changes. Furthermore, CS–NH–TC-coated samples showed more stable protein secondary structures and less disorderly and aggregated protein microstructure, and better color, texture, and sensory scores. Our study could provide a theoretical basis for stabilizing the protein structure of egg processing products.
研究领域:
食品科学
·
食品技术
·
蛋白质化学
·
食品保鲜
✓ 已验证
产品关联
DOI
高影响因子
Food and Bioprocess Technology
·
2022
·Vol. 15
·期 12
·2683-2696
·
IF 5.581
Liu Jingbo,Cheng Dongkun,Zhang Deju,Han Lu,Gan Yiming,Zhang Ting,Yu Yiding
This study aimed to develop and characterize the chitosan-edible coating solution (CS-NH-TC) incorporated with ε-polylysine hydrochloride, tea polyphenols, nisin, and ascorbic acid and then investigate their effect on physicochemical, antibacterial, and sensory properties of marinated eggs stored at 4 °C for 24 days; marinated eggs without coating were set as control. The CS-NH-TC edible coating solution exhibited the lowest particle size (582.6 ± 16.6 nm) and polydispersity index (0.49) and highest zeta potential (30.96) among the coatings. The FT-IR spectra showed that TP, VC, nisin, and ε-PLH were successfully encapsulated in the CS edible coating solution. The moisture content and water-holding capacity of the marinated eggs coated with CS-NH-TC remained stable up to 20 days. Marinated eggs coated with CS-NH-TC edible coating solution exhibited lower total viable counts of microorganisms and more stable color and pH values compared to the control during the entire storage time. Furthermore, the texture and sensory evaluation results demonstrated that marinated eggs coated with CS-NH-TC edible coating solution had low degradation rate and improved overall acceptability scores. This study confirmed that CS-NH-TC edible coating solution was a promising coating for improving the quality and shelf life of marinated egg products and may have a broad application prospect in the preservation of other food products.
研究领域:
食品科学
·
微生物学
·
生物化学
✓ 已验证
产品关联
DOI
高影响因子
FOOD CHEMISTRY
·
2025
·
IF 9.8
Zihao Zhang,Lu Mu,Jinlong Li,Haixin Zhao,Hong-Man Hou,Gong-liang Zhang,Hongshun Hao,Jingran Bi
In order to address the issue of food contamination by microorganisms and effectively harness the antibacterial properties of nisin, we attempted to incorporate nisin into natural polymer films while addressing its inherent instability. An antibacterial food packaging film based on carboxymethyl chitosan (CCS) binding with L-cysteine (CYS) and oxidized konjac glucomannan (OKG) was developed through both Schiff base reaction and addition reaction of thiol aldehyde. To analyze the effect of addition reaction of thiol aldehyde on the CCS-CYS/OKG films' physicochemical properties, the CCS-CYS was prepared with different CYS combination rates, which were further used to fabricate composite films. It is found that the incorporation of CYS improved the mechanical properties of CCS-CYS/OKG films and facilitated the formation of a denser network structure. The incorporation of CYS also enhanced the film's ultraviolet barrier property, swelling behaviors, as well as loading and release capacity of nisin. As the CYS binding rate of 22.76 %, the CCS-CYS(2)/OKG film exhibited an efficient loading capacity for nisin at 91.53 % with a sustained release over 240 min. Kinetic model analysis revealed that nisin was released through non-Fickian diffusion, mainly driven by gradient concentration and osmotic pressure. Furthermore, the CCS-CYS(2)/OKG-nisin film also displayed significant antibacterial activity against Staphylococcus aureus with an inhibition zone diameter of 22.63 mm at 10 h, thereby, that was also successfully employed for salmon preservation.
研究领域:
食品科学
·
生物材料
·
微生物学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Current Research in Food Science
·
2025
·
IF 7
Zinuo An,Liangbin Hu,Yuyin Fan,Zhenbin Liu,Hongbo Li,Dan Xu,Lu Tian,Jiayi Zhang,Haizhen Mo
Temperature malfunctions that occur frequently during cold chain transportation threaten the shelf life of meat products. This study developed a thermosensitive high-internal-phase Pickering emulsion (HIPE) co-stabilized by starch sodium octenyl succinate (SSOS) and nisin for encapsulating L-menthol, aiming to enhance the shelf-life of pork meatballs under cold-chain interruptions. SSOS-Nisin composite particles (SNCP) exhibited excellent interfacial stabilization via hydrogen bonding, hydrophobic interactions, and electrostatic forces, forming HIPEs with tunable viscosity and freeze-thaw-triggered L-menthol release. Rheological and stability analyses confirmed that the optimum viscosity of 1.89 Pa s was achieved with 10 % SNCP-stabilized HIPEs, which also exhibited excellent colloidal stability. In simulated cold-chain failure scenarios, freeze-thaw cycles induced rapid L-menthol release, achieving complete eradication of foodborne pathogenic microorganisms within 6 h. Applied to pork meatballs, HIPEs loaded with 160 mg/mL L-menthol significantly suppressed microbial growth, delayed lipid oxidation, maintained pH stability and hardness retention under bacterial contamination. These findings demonstrate the potential of thermoresponsive HIPEs as intelligent antimicrobial coatings for meat preservation.
研究领域:
食品科学
·
胶体与界面科学
·
食品保鲜
·
抗菌技术
·
材料科学
✓ 已验证
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）