Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Emerging Role of Nisin in Food and Packaging Systems

Cha, Dong-S.;Chinnan, Manjeet S.

  • Published : 20030400
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Abstract

Nisin is used as a preservative, especially as an adjunct to heat processing of products for improving flavor, appearance, nutritional value, and bringing processing costs down. The antimicrobial properties of nisin has drawn a great deal of attention in food applications and researchers have found that this compound is not only effective against grampositive bacteria, but in combination with other factors or hurdles, its effectiveness can be extended to gram-negative bacteria. In the realm of hurdle technology, nisin has the potential to inactivate food spoilage and pathogenic microorganisms. Interest in novel preservation methods of food packaging has heightened in recent years. Nisin is the only bacteriocin that has found practical application in some processed foods. The utilization of nisin may afford protection by way of permeation within foods, in surface packaging of materials or innovative micro-encapsulation technology. In this review, we have attempted to survey application of nisin in food products and food packaging systems. A greater emphasis on safety features associated with the addition of antimicrobial agents is perhaps the next area for development in packaging technology.

Keywords

References

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