A Comprehensive Review of Emulsion-Based Nisin Delivery Systems for Food Safety

Area of Science:

• Food Science and Technology
• Microbiology
• Materials Science

Background:

• Foodborne illnesses pose significant risks to the food industry and consumer health.
• Nisin, a bacteriocin from *Lactococcus lactis*, is a Generally Recognized As Safe (GRAS) antimicrobial peptide effective against Gram-positive bacteria.
• Nisin's efficacy can be compromised by food matrix interactions, proteolytic degradation, and other food components.

Purpose of the Study:

• To review the utilization of nisin, alone or in combination with other antimicrobial agents, in various emulsion types.
• To explore strategies for enhancing nisin's antimicrobial activity, particularly against Gram-negative bacteria.
• To discuss techniques for the physicochemical characterization of nisin-based delivery systems.

Main Methods:

• Literature review focusing on nisin's application in food systems.
• Analysis of studies combining nisin with essential oils or other antimicrobial compounds.
• Examination of nisin encapsulation within nano-delivery systems for improved stability and controlled release.
• Overview of standard physicochemical characterization methods for nisin-containing emulsions.

Main Results:

• Nisin's effectiveness is often limited by food matrix components and susceptibility to degradation.
• Combinations of nisin with essential oils or other antimicrobials show promise for broadening its spectrum against Gram-negative bacteria.
• Encapsulation in nano-delivery systems effectively protects nisin and modulates its release, enhancing its stability and performance.

Conclusions:

• Nisin is a valuable antimicrobial agent, but strategies like nanoencapsulation and synergistic combinations are crucial for optimizing its application in diverse food products.
• Further research into nisin-based delivery systems and combinations is essential for combating a wider range of foodborne pathogens and ensuring food safety.