Natural Food Preservative Nisin in Baked Goods

Nisin, as a natural food preservative, effectively inhibits a variety of Gram-positive bacteria that cause food spoilage, such as Lactobacillus, Leuconostoc, Micrococcus, Staphylococcus, and Listeria. It is particularly effective against spore-forming bacteria like Bacillus and Clostridium. Adding an appropriate amount of nisin to baked goods can significantly extend their shelf life. For example, incorporating nisin into shrimp mince processed from raw shrimp can extend the shelf life from the original 2 days to 60-70 days. In soy milk, peanut milk, and similar products, adding 0.1g/kg to 0.15g/kg of nisin can extend the shelf life by more than three times. In lactone tofu, adding 0.1g/kg of nisin can increase the shelf life by more than five times.

Nisin not only has preservative effects but also plays a positive role in maintaining the original quality of food. It does not alter the color, aroma, taste, or texture of food, allowing baked goods to retain their original deliciousness and flavor while extending shelf life. This is significant for enhancing the market competitiveness and consumer satisfaction of baked goods.

In the production of baked goods, heat treatment is typically required to achieve sterilization and extend shelf life. However, excessive heat treatment can destroy nutrients and flavor compounds in food. The addition of nisin can reduce the intensity and duration of heat treatment to some extent, thereby minimizing the loss of nutrients and the degradation of flavor compounds. For example, adding 0.08g/kg to 0.1g/kg of nisin in canned sugar-free condensed milk can reduce the heat treatment time by 10 minutes.

Nisin is a non-toxic, safe, and side-effect-free natural food preservative. It can be quickly hydrolyzed into amino acids under physiological pH conditions and by α-chymotrypsin in the human body, posing no toxic or side effects. It does not alter the normal gut flora, nor does it cause antibiotic resistance or cross-resistance, making its use in baked goods particularly safe and reliable.

Nisin has a wide range of applications in baked goods. For example, adding an appropriate amount to bread, cakes, cookies, and other baked products can significantly extend their shelf life and maintain their quality. Additionally, it can be combined with other preservatives to further enhance the freshness of baked goods.

The preservative effect of nisin in baked goods is notable. It offers benefits such as extending shelf life, maintaining food quality, reducing the intensity of heat treatment, ensuring high safety, and having a wide range of applications. Therefore, its reasonable use in the production of baked goods is crucial for improving product quality and market competitiveness.