TY - JOUR
T1 - Invited review
T2 - Advances in nisin use for preservation of dairy products
AU - Ibarra-Sánchez, Luis A.
AU - El-Haddad, Nancy
AU - Mahmoud, Darine
AU - Miller, Michael J.
AU - Karam, Layal
N1 - Publisher Copyright:
© 2020 American Dairy Science Association
PY - 2020/3
Y1 - 2020/3
N2 - Dairy product safety is a global public health issue that demands new approaches and technologies to control foodborne pathogenic microorganisms. Natural antimicrobial agents such as nisin can be added to control the growth of pathogens of concern in dairy foods, namely Listeria monocytogenes and Staphylococcus aureus. However, several factors affect the antimicrobial efficacy of nisin when directly added into the food matrix such as lack of stability at neutral pH, interaction with fat globules, casein, and divalent cations. To overcome these limitations, new and advanced strategies are discussed including nisin encapsulation technology, addition to active packaging, bioengineering, and combination with other antimicrobials. This review highlights advanced technologies with potential to expand and improve the use of nisin as a dairy preservative.
AB - Dairy product safety is a global public health issue that demands new approaches and technologies to control foodborne pathogenic microorganisms. Natural antimicrobial agents such as nisin can be added to control the growth of pathogens of concern in dairy foods, namely Listeria monocytogenes and Staphylococcus aureus. However, several factors affect the antimicrobial efficacy of nisin when directly added into the food matrix such as lack of stability at neutral pH, interaction with fat globules, casein, and divalent cations. To overcome these limitations, new and advanced strategies are discussed including nisin encapsulation technology, addition to active packaging, bioengineering, and combination with other antimicrobials. This review highlights advanced technologies with potential to expand and improve the use of nisin as a dairy preservative.
KW - antimicrobial packaging
KW - bioengineering
KW - dairy preservation
KW - encapsulation
KW - nisin
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UR - http://www.scopus.com/inward/citedby.url?scp=85077696085&partnerID=8YFLogxK
U2 - 10.3168/jds.2019-17498
DO - 10.3168/jds.2019-17498
M3 - Article
C2 - 31928749
AN - SCOPUS:85077696085
SN - 0022-0302
VL - 103
SP - 2041
EP - 2052
JO - Journal of Dairy Science
JF - Journal of Dairy Science
IS - 3
ER -