Nisin is applied broadly in the food industry as an antimicrobial peptide. The objective of this study is to prepare nisin nanoparticles using free nisin by a facile nanoprecipitation technique and to investigate their antimicrobial activity after high-temperature processing. Transmission electron microscopic images showed that the size of extra-small nisin nanoparticles with different initial concentrations of nisin (0.1%, 0.3% and 0.5%) was 5, 10 and 15 nm, respectively. The nisin nanoparticles were stable at pH 5.0 with the smallest size. Moreover, nisin nanoparticles exhibited a higher antimicrobial activity than free nisin at a concentration below 2.0 mg/ml after autoclave treatment. These results suggested that nisin nanoparticles could serve as a potential food preservative.
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Article Synopsis
- Nisin, a natural food preservative, has limited use in biomedicine due to environmental fragility, prompting researchers to create a nanoparticle-hydrogel system to enhance its stability and release.
- The study identified the nisin nanoparticles' desirable characteristics and selected chitosan-based hydrogels that can quickly gel and maintain a strong structure for optimal performance.
- This composite system showed effective antibacterial properties, comparable to nisin alone, and exhibited excellent biocompatibility, making it a promising option for short-term wound dressings in medical applications.
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