Kapolos John, Giannopoulou Dimitra, Papadimitriou Konstantinos, Koliadima Athanasia
Department of Food Science and Technology, School of Agriculture and Food, University of the Peloponnese, 24100 Kalamata, Greece.
Department of Chemistry, University of Patras, 26504 Patras, Greece.
Foods. 2025 Apr 13;14(8):1338. doi: 10.3390/foods14081338.
Foodborne diseases are one of the most serious problems the food sector has to confront, while questions have been raised concerning the effects of several antimicrobial additives on consumer health. Nisin is a peptide produced primarily by with antimicrobial properties mostly against Gram-positive bacteria. It is generally recognized as safe (GRAS) for use in a wide range of food categories. However, its interaction with components of the food matrix, its susceptibility to proteolytic degradation, or the competitive presence of other components may limit its activity. To enhance its effectiveness against Gram-negative bacteria, its combination with essential oils or other antimicrobial components has been investigated. In addition, its encapsulation in several types of nano-delivery systems has been used to protect nisin from food matrix sequestering while regulating its release. In this review, we present how nisin is utilized, alone or in combination with other antimicrobial agents in a range of emulsion types, as well as the standard techniques for the physicochemical characterization of these systems.
食源性疾病是食品行业面临的最严重问题之一，同时人们也对几种抗菌添加剂对消费者健康的影响提出了质疑。乳酸链球菌素是一种主要由[此处原文缺失相关信息]产生的肽，具有主要针对革兰氏阳性菌的抗菌特性。它通常被认为在广泛的食品类别中使用是安全的（一般认为安全，GRAS）。然而，它与食品基质成分的相互作用、对蛋白水解降解的敏感性或其他成分的竞争性存在可能会限制其活性。为了增强其对革兰氏阴性菌的有效性，人们研究了它与精油或其他抗菌成分的组合。此外，将其封装在几种类型的纳米递送系统中已被用于保护乳酸链球菌素不被食品基质隔离，同时调节其释放。在这篇综述中，我们展示了乳酸链球菌素如何单独或与其他抗菌剂结合用于一系列乳液类型中，以及这些系统理化特性表征的标准技术。
