Published Paper Details:

There has been a significant increase in global interest in nisin and other similar food preservatives of natural origin in recent years. The use of nanotechnology to control and modify nisin for improved capabilities in the food and nutrition field is growing significantly. There are important food science applications for nanotechnology in nanoparticle delivery systems, packaging, food safety and security. However, there are significant problems related to the use of nisin in the food sector, including uncontrolled interactions with various food components, its degradation and electrostatic repulsion. These issues limit its use. Alternative strategies such as nanoprocessor systems such as nanoemulsions, including blending nisin with polymeric nanoparticles, nanofibers and other technologies, are used to increase the use of nisin in the food industry. This review highlights recent developments and new approaches to nisin use in the food industry.