Integration of nisin into nanoparticles for application in foods

• Use of nisin with other preservative agents can exhibit synergistic antimicrobial effectiveness and increase the shelf-life of foods.
• Use of nanoparticles can overcome some of the issues concerning the degradation and inactivation of nisin in foods.
• Nisin has shown promising results to control the growth of pathogenic and spoilage bacteria in foods.

Nisin and other similar food preservatives of natural origins have seen a substantial upsurge in global interest in recent years. The use of nanotechnology to regulate and manipulate nisin for enhanced capacities in the food and nutrition sector is expanding dramatically. Nanotechnology has significant food science applications in nanoparticle delivery systems, packaging, food security, and safety. However, there have been considerable issues regarding the use of nisin in the food sector, including its uncontrolled interactions with various food components, its degradation and electrostatic repulsion. These issues potentially limit its use. Alternate strategies, including a variety of nanoparticle systems such as nanoemulsions, polymeric nanoparticles, nanofibers, and combinations of nisin with other technologies, are employed to enhance the utility of nisin in the food industry. This review highlights the recent developments and new perspectives related to the uses of nisin in the food industry.Industrial relevanceThis review highlights the current status of nanotechnology in the food industry. The issues concerning use of nisin by the food industry are addressed. Nisin shows enhanced efficacy in combination with other current technologies for improved food safety.