Preservative Partners in Food: The Ins and Outs of Nisin Blending

There are many types of preservatives and fresh-keeping agents in food, but each has its own "area of expertise". For example, some only work on specific bacteria. That’s why food manufacturers often "team up" two or more preservatives to achieve better anti-corrosion effects.

Lysozyme: Nature's "Antibacterial Guard"

Lysozyme is an alkaline protease widely found in nature, with an excellent ability to destroy bacterial cell walls. This seemingly tiny substance is actually an important member of the biological defense system, and it can be found in many substances from egg white to human saliva.

Unveiling the Secrets of Nisin: The Superhero of Food Preservation

Have you ever wondered how your favorite packaged snacks stay fresh for so long? Enter Nisin, a natural preservative that’s like a tiny superhero protecting our food from spoilage. But even superheroes have their weaknesses, and using Nisin the wrong way can turn it from a protector into a “pretender.” Let’s dive into the common mistakes and smart fixes when using this fascinating ingredient.

Sucrose Fermentation Products: Nature's Elegant Solution for Food Preservation

Imagine trying to keep your favorite snacks fresh while making sure they still taste amazing—that's the tricky balancing act of food preservation.

Nattokinase: The Natural Guardian of Blood Vessels

Natto originated in China during the Qin and Han dynasties, and was introduced to Japan during the Tang Dynasty where it evolved into its modern form.

Substitutes of Dehydroacetic Acid as A Food Preservative

When the use of dehydroacetic acid is restricted, there are several alternative products available.

Locking freshness by coating

Food preservation technology has been constantly developing over the years. Among the new technology, edible coatings have attracted much attention due to their environmental friendliness and effectiveness. Recently, a study by Chinese scholars has verified the great potential of new edible coatings in the preservation of blueberries. This study has not only brought new ideas to the food industry but also provided inspiration for the preservation of a wider range of fruits and vegetables.

A Highly Effective Natural Food Preservative Derived from Plants Discovered

The scientists of Nanyang Technological University, Singapore (NTU Singapore) have discovered a plant-based food preservative which is more effective than artificial preservatives.

Sonorensin: A bacteriocin with huge potential to be a bio-preservative

Sonorensin, which is predicted to belong to the heterocycloanthracin subfamily of bacteriocins, was found to effectively kill both active and non-multiplying cells of Gram-positive and Gram-negative bacteria.

Abp013 to Combat Gram-negative Bacteria

The improper and extensive use of antibiotics over the past few decades has led to the emergence of antibiotic drug resistance. This phenomenon is particularly alarming in Gram-negative bacteria, including multi-drug-resistant Acinetobacter baumannii, Klebsiella pneumoniae, and Pseudomonas aeruginosa. Antibiotics are essential for the treatment of bacterial infections, but their effectiveness against these multi-drug-resistant bacteria has been reduced. The decline in antibiotic efficacy and the lack of new antibiotics bring us closer to the post-antibiotic era, therefore there is an urgent need to search and develop new alternative antibacterial methods to counter the serious threat posed by multi-drug-resistant bacterial infections.