The application of nisin as a natural food preservative

Nisin, a natural food preservative, has been widely used in the food industry, and its application prospects are extremely broad with technological development and changing market demands. The details are as follows:

I. Current Application Status

Wide application range: According to GB2760, nisin can be applied to various foods. Adding 0.03g/kg-0.05g/kg to fresh milk and dairy products can inhibit heat-resistant bacteria and extend the shelf life by 2-3 times. Adding 0.1-0.2g/kg to prefabricated meat and cooked meat products can prolong the shelf life of heat-processed meat products by 2-3 times. Adding 10-30mg/L to fruit juice drinks can effectively inhibit the growth of Bacillus acidoterrestris. In addition, it can also be used in liquid eggs, vinegar, soy sauce, salad dressings, canned foods, fish and shellfish, and other seafood products, all of which can achieve good preservative effects and extend the shelf life of food.

Improvement in production technology: China has become the world's largest producer and exporter of nisin. Domestic enterprises such as Antai Bio-Engineering Co., Ltd. have broken through fermentation processes through technological innovation, reducing production costs to 1/3 of imported products. In 2023, domestic nisin was exported to the EU for the first time, breaking the technological monopoly of the Netherlands.

Recognition of safety: The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has confirmed that nisin has no carcinogenic, teratogenic, or mutagenic risks. When used in accordance with regulatory frameworks, the risk of harm is negligible. Its safety is significantly superior to traditional chemical preservatives such as sodium benzoate, and many countries do not impose strict restrictions on its addition amount in food.

II. Application Prospects

Expansion of application fields: With the increasing consumer demand for natural and healthy food, nisin is expected to be applied in more new types of food. For example, in some functional foods and infant foods, as a natural preservative, it can meet the needs of consumer groups with high requirements for food safety. In addition, nisin may also be more widely used in some special dietary foods to ensure food quality and safety.

Synergistic application with other technologies: Nisin can be used in synergy with other preservation technologies or preservatives to achieve better preservative effects. For instance, combining it with low-temperature storage, modified atmosphere packaging, or compounding it with other natural preservatives (such as natamycin, ε-polylysine, etc.) can more comprehensively inhibit various microorganisms, extend the shelf life of food, and reduce the usage amount of a single preservative.

Optimization of production processes and cost reduction: In the future, with the continuous advancement of biotechnology, the production process of nisin will be further optimized, and the production cost is expected to continue to decrease. This will enable it to be more widely used in more food enterprises, especially small and medium-sized enterprises, thereby expanding its market share.

Exploration of functions and innovative applications: In addition to its preservative function, nisin also has other potential functions. For example, its antibacterial activity can inhibit some multidrug-resistant bacteria. In the future, it may be possible to develop functional foods with special functions based on these characteristics, such as functional foods targeting specific intestinal pathogen infections, or develop food packaging materials with antibacterial effects using its antibacterial properties.