Nisin exhibits remarkable stability, maintaining strong antimicrobial activity even after high-temperature treatments. Research shows that nisin's activity decreases by only 10% to 20% after continuous heating at 121°C for 15 minutes. Therefore, it is suitable for food processing methods requiring high-temperature sterilization, such as in canned foods, dairy products, and meat products.
Nisin is also highly stable in acidic environments, with increased solubility. Its solution remains very stable when the pH is in the range of 3.0 to 3.5. However, when the pH falls below or rises above this range, its activity decreases significantly. At pH levels of 1 or 7, more than 90% of its activity is lost under the same high-temperature treatment.
Nisin also shows good stability during storage. When stored at temperatures below 25°C and away from light for up to two years, its activity remains unaffected. However, higher concentrations of nisin are needed to maintain its activity under warmer storage conditions. For instance, after 30 weeks of storage at 20°C, nisin retains about 80% of its activity. At 25°C, its activity drops to 60%, and at 30°C, its activity falls to 40% after 30 weeks.
In addition to temperature, pH levels, and storage duration, other components in food can also affect nisin’s stability. For example, proteolytic enzymes in frozen foods may impact nisin’s stability. Moreover, food additives like titanium dioxide and sodium bisulfite may also have negative effects on nisin’s stability.
While nisin demonstrates excellent stability and can retain its antimicrobial activity under various conditions, it is still important to manage relevant factors during its use to ensure its stability and effectiveness.
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