Journal
JOURNAL OF DAIRY SCIENCE
Volume 103, Issue 3, Pages 2041-2052Publisher
ELSEVIER SCIENCE INC
DOI: 10.3168/jds.2019-17498
Keywords
encapsulation; nisin; antimicrobial packaging; dairy preservation; bioengineering
Funding
- USDA Cooperative State Research, Education and Extension Service (Washington, DC) Hatch project [ILLU-698-339]
- Universidad Autonoma de Queretaro-University of Illinois Small Research Grants Program
- CONACyT (National Council of Science and Technology, Mexico) PhD scholarship
- Fulbright Junior Faculty Development Program
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Dairy product safety is a global public health issue that demands new approaches and technologies to control foodborne pathogenic microorganisms. Natural antimicrobial agents such as nisin can be added to control the growth of pathogens of concern in dairy foods, namely Listeria monocytogenes and Staphylococcus aureus. However, several factors affect the antimicrobial efficacy of nisin when directly added into the food matrix such as lack of stability at neutral pH, interaction with fat globules, casein, and divalent cations. To overcome these limitations, new and advanced strategies are discussed including nisin encapsulation technology, addition to active packaging, bioengineering, and combination with other antimicrobials. This review highlights advanced technologies with potential to expand and improve the use of nisin as a dairy preservative.
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