Physicochemical evaluations of chitosan/nisin nanocapsulation and its synergistic effects in quality preservation in tilapia fish sausage

Nanoparticles were prepared with encapsulation of nisin in chitosan (NCNs) using two different preparation treatments. The nanoparticles were characterized through Fourier‐transform infrared spectroscopy, X‐ray diffraction, scanning electron microscopy, and particle size examinations. The nanopartic...

Full description

Saved in:
Bibliographic Details
Published in:Journal of food processing and preservation 2022-03, Vol.46 (3), p.n/a
Main Authors: Kazemzadeh, Shirin, Abed‐Elmdoust, Amirreza, Mirvaghefi, Alireza, Hosseni, Seyed Vali, Abdollahikhameneh, Hojjat
Format: Article
Language:English
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:Nanoparticles were prepared with encapsulation of nisin in chitosan (NCNs) using two different preparation treatments. The nanoparticles were characterized through Fourier‐transform infrared spectroscopy, X‐ray diffraction, scanning electron microscopy, and particle size examinations. The nanoparticles from treatment with optimum size (1003.6 ± 13.6 nm) were added to the sausage and stored at 4°C for 20 days. The changes in total viable counts (TVC), color, thiobarbituric acid reactive substances (TBARS), pH, texture analysis (TCA), and total volatile basic nitrogen (TVB‐N) in encapsulated nisin in chitosan nanoparticles, chitosan, and nisin separate treatments was calculated and compared to the control group with no additives (p 
ISSN:0145-8892
1745-4549
DOI:10.1111/jfpp.16355