In the preservation of acidic foods (e.g., pickled fruits/vegetables, fermented milk, acidic beverages, canned goods), microbial contamination (e.g., overgrowth of lactic acid bacteria and molds) and quality deterioratio...

Nisin is a naturally bioactive antimicrobial peptide. Smart packaging films prepared by compounding nisin with nanomaterials hold significant application value in food preservation and other fields. Below is an overview ...

As a natural food preservative, nisin is widely used in dairy and meat processing for its potent inhibitory effects against Gram-positive bacteria (e.g., Listeria monocytogenes, Staphylococcus aureus). However, its susce...

Roast meat is prone to quality deterioration during storage, including microbial spoilage, moisture loss, and lipid oxidation—leading to dry/tough texture, bland flavor, and even rancidity. The combination of nisin (a n...

Nisin, a natural bacteriocin, exhibits potent inhibitory effects against Gram-positive bacteria (e.g., Staphylococcus, Streptococcus). Tea polyphenols, plant-derived polyphenolic compounds, possess broad-spectrum antibac...

Cooked chicken wings, rich in protein, fat, and moisture, are susceptible to microbial contamination and oxidative deterioration after processing. Their shelf life is typically only 1–2 days at room temperature, and eve...