What is the effect of Nisin on the quality and nutritional value of food products?

Nisin is a natural antimicrobial peptide that has been approved for use as a food preservative in many countries. It is commonly used in a variety of food products, including dairy products, meat products, and canned foods. However, there is some concern that the use of nisin may have an impact on the quality and nutritional value of food products. This article will review the current research on the effect of nisin on the quality and nutritional value of food products.

Effect on quality:

Several studies have investigated the effect of nisin on the quality of food products. In a study by Aymerich et al. (2006), the researchers found that the use of nisin in cheese production had no significant effect on the sensory characteristics of the cheese. However, the researchers did find that the use of nisin had a slight effect on the texture of the cheese.

In another study by Ozer et al. (2016), the researchers found that the use of nisin in the production of Turkish-style fermented sausage had no significant effect on the sensory characteristics of the sausage. However, the researchers did find that the use of nisin had a positive effect on the color stability of the sausage.

In a study by Silva et al. (2021), the researchers found that the use of nisin in the production of canned tuna had no significant effect on the sensory characteristics of the tuna. However, the researchers did find that the use of nisin had a positive effect on the microbial stability of the tuna.

Effect on nutritional value:

The effect of nisin on the nutritional value of food products is less clear. In a study by Ramos et al. (2017), the researchers found that the use of nisin in the production of yogurt had no significant effect on the protein and fat content of the yogurt. However, the researchers did find that the use of nisin had a negative effect on the total antioxidant capacity of the yogurt.

In another study by Martín-Diana et al. (2007), the researchers found that the use of nisin in the production of orange juice had no significant effect on the vitamin C content of the juice. However, the researchers did find that the use of nisin had a negative effect on the sensory characteristics of the juice.

Overall, the effect of nisin on the nutritional value of food products is mixed. Further research is needed to determine the range of food products that are affected by the use of nisin and the extent of the impact on nutritional value.

Conclusion:

The use of nisin as a food preservative has been shown to have a minimal impact on the sensory characteristics of food products. However, the impact on the nutritional value of food products is less clear. Further research is needed to determine the range of food products that are affected by the use of nisin and the extent of the impact on nutritional value. Overall, the use of nisin as a food preservative is generally considered safe and effective, but caution should be taken when considering the impact on the quality and nutritional value of food products.