Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
7586475 | Food Chemistry | 2018 | 5 Pages |
Abstract
Nisin is applied broadly in the food industry as an antimicrobial peptide. The objective of this study is to prepare nisin nanoparticles using free nisin by a facile nanoprecipitation technique and to investigate their antimicrobial activity after high-temperature processing. Transmission electron microscopic images showed that the size of extra-small nisin nanoparticles with different initial concentrations of nisin (0.1%, 0.3% and 0.5%) was 5, 10 and 15â¯nm, respectively. The nisin nanoparticles were stable at pH 5.0 with the smallest size. Moreover, nisin nanoparticles exhibited a higher antimicrobial activity than free nisin at a concentration below 2.0â¯mg/ml after autoclave treatment. These results suggested that nisin nanoparticles could serve as a potential food preservative.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Ranran Chang, Hao Lu, Man Li, Shuangling Zhang, Liu Xiong, Qingjie Sun,