Processed cheese faces challenges related to short shelf life and susceptibility to microbial contamination during room temperature storage. Nisin, a natural antimicrobial peptide used for food preservation, exhibits limited sustained activity and a narrow antimicrobial spectrum, making its enhancement essential. To address these issues, this study employed electrostatic self-assembly technology to develop chitosan-pectin nanoparticles loaded with nisin (CNP) to improve processed cheese stability at room temperature. The CNPs formed through electrostatic interactions and hydrogen bonding, exhibited ellipsoidal or polyhedral shapes. The encapsulation efficiency and loading capacity of CNPs were 73.93 % and 34.48 %. The CNPs provided sustained nisin release, significantly inhibiting the growth of Gram-negative bacteria such as Escherichia coli and Salmonella enterica. Notably, the addition of CNP, extended the shelf life of processed cheese by at least 21 days at room temperature, maintaining product stability. This study presents an innovative and efficient solution for processed cheese preservation at room temperature.
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| http://dx.doi.org/10.1016/j.foodchem.2025.143103 | DOI Listing |
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