JOURNAL ARTICLE

Nisin as a food preservative: physicochemical, sensory properties and antimicrobial activity in Mexican tomato sauce.

  • Published In: International Journal of Food Science & Technology, 2024, v. 59, n. 5. P. 3020 1 of 3

  • Database: Academic Search Ultimate 2 of 3

  • Authored By: Cedillo Olivos, Ana Elena; Linares‐Castañeda, Alejandra; Corzo‐Ríos, Luis Jorge; Márquez‐Lemus, Mario; Jiménez‐Martínez, Cristian 3 of 3

Abstract

This article focuses on evaluating the use of nisin, a bacteriocin recognized as safe by the U.S. Food and Drug Administration (FDA) under the status Generally Recognized As Safe (GRAS), as a natural preservative for Mexican tomato sauce. The study tested three concentrations of nisin (0.01%, 0.1%, and 0.2%) against a control and a potassium sorbate-preserved sample, storing them at 4, 20, and 35 °C for 180 days. Results showed that nisin effectively inhibited microbial growth, maintained the sauce's physicochemical properties, and was preferred by untrained sensory panelists at the lowest concentration (0.01%) for taste and texture. Although nisin accelerated some color changes, these were still acceptable to consumers, suggesting nisin as a viable biopreservative alternative that could reduce reliance on synthetic additives in tomato-based foods.

Additional Information

  • Source:International Journal of Food Science & Technology. 2024/05, Vol. 59, Issue 5, p3020
  • Document Type:Article
  • Subject Area:Applied Sciences
  • Publication Date:2024
  • ISSN:0950-5423
  • DOI:10.1111/ijfs.17031
  • Accession Number:176607798
  • Copyright Statement:Copyright of International Journal of Food Science & Technology is the property of Oxford University Press / USA and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

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