Nisin as a Food Preservative: Part 2: Antimicrobial Polymer Materials Containing Nisin

作者：Gharsallaoui Adem^*; Joly Catherine; Oulahal Nadia; Degraeve Pascal

来源：Critical Reviews in Food Science and Nutrition, 2016, 56(8): 1275-1289.

DOI：10.1080/10408398.2013.763766

• Nisin
• antimicrobial packaging
• activation process
• biopolymers
• synthetic polymers
• effectiveness evaluation

Nisin is the only bacteriocin approved as a food preservative because of its antibacterial effectiveness and its negligible toxicity for humans. Typical problems encountered when nisin is directly added to foods are mainly fat adsorption leading to activity loss, heterogeneous distribution in the food matrix, inactivation by proteolytic enzymes, and emergence of resistance in normally sensitive bacteria strains. To overcome these problems, nisin can be immobilized in solid matrices that must act as diffusional barriers and allow controlling its release rate. This strategy allows maintaining a just sufficient nisin concentration at the food surface. The design of such antimicrobial materials must consider both bacterial growth kinetics but also nisin release kinetics. In this review, nisin incorporation in polymer-based materials will be discussed and special emphasis will be on the applications and properties of antimicrobial food packaging containing this bacteriocin.

• 出版日期2016