The application of Nisin in organic food

Nisin, a natural, efficient, and non-toxic antibacterial substance, holds broad application prospects in organic foods but also faces certain challenges, detailed as follows:

I. Application Prospects

1. Alignment with Organic Food Principles

Organic foods emphasize no use of chemically synthesized preservatives. As a natural biopreservative produced by lactic acid bacteria fermentation, Nisin meets the "natural and green" requirements for additives in organic foods. It satisfies consumers' demands for healthy and environmentally friendly products, enhancing the market appeal of organic foods.

2. Effective Shelf Life Extension

Organic foods are prone to microbial contamination during production, storage, and transportation. Nisin efficiently inhibits Gram-positive bacteria (e.g., Staphylococcus, Bacillus), preventing spoilage in organic dairy products, meat products, plant-based protein foods, etc. This extends their shelf life, reduces food waste, and facilitates market circulation of organic foods.

3. Improvement of Food Quality

Nisin not only preserves and inhibits bacteria but also enhances food quality. For example:

In white wine fermentation, it suppresses harmful microbes to improve taste.

In soy sauce processing, adding nisin reduces sterilization time, maintains nutritional components, and enhances color and flavor.

4. Adaptation to Changing Market Demands

With the rise of vegetarianism and the plant-based food market, demand for organic plant-based foods is growing. These foods, with high moisture content and lack of natural preservatives, are susceptible to microbial contamination. Nisin can be used in organic plant-based meat and dairy products to meet market requirements for quality and safety.

II. Challenges

1. Limited Antibacterial Spectrum

Nisin primarily exhibits good inhibition against Gram-positive bacteria but has poor efficacy against Gram-negative bacteria, yeasts, and molds. As organic foods may harbor diverse microorganisms, relying solely on Nisin cannot fully control all types of microbial contamination. It often needs to be used in combination with other natural antibacterial substances (e.g., natamycin, tea polyphenols), though compounding technologies require further research and optimization.

2. Environmental Impact on Stability

Nisin's water solubility and thermal stability are significantly affected by pH:

It is almost insoluble under neutral and alkaline conditions and easily inactivates when heated at high pH.

Organic food systems are complex, with large variations in pH and processing conditions among different products. Precise control of processing technology and product formulation is required to ensure Nisin's optimal efficacy, posing high demands on manufacturers.

3. Potential Influence on Food Sensory Quality

Improper dosage or usage of Nisin may affect the taste, texture, or color of organic foods, thereby influencing consumer acceptance. For example, some liquid organic foods may experience precipitation or develop unusual odors. Enterprises need to balance preservative efficacy with food sensory quality.

4. Cost and Perception Issues

Nisin's production process is relatively complex, leading to high costs. This may increase the production cost of organic foods, driving up product prices and affecting market competitiveness. Additionally, some consumers lack sufficient understanding of Nisin, potentially harboring doubts about its safety and application in organic foods, necessitating enhanced promotion and science popularization.