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Research Progress of Nisin Compounds Active Packaging Film in Food Preservation
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Kun FENG*, 1, 2, 3, Huange ZHOU1, Junwei WU1, Jingxuan KANG1, Rongzu NIE1, 2, 3, Bo LI1, 2, 3, Yongmei WU1, 2, 3
Science and Technology of Food Industry | 2026, 47(9) : 471 - 480
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Science and Technology of Food Industry | 2026, 47(9): 471-480
• Reviews •
Research Progress of Nisin Compounds Active Packaging Film in Food Preservation
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Kun FENG*, 1, 2, 3, Huange ZHOU1, Junwei WU1, Jingxuan KANG1, Rongzu NIE1, 2, 3, Bo LI1, 2, 3, Yongmei WU1, 2, 3
Affiliations
  • 1.College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China
  • 2.Key Laboratory of Cold Chain Food Processing and Safety Control (Zhengzhou University of Light Industry), Ministry of Education, Zhengzhou 450001, China
  • 3.Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou 450001, China
Published: 2026-05-01 doi: 10.13386/j.issn1002-0306.2025060202
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The combination of Nisin with active substances can broaden its antibacterial spectrum and endow the system with antioxidant capacity, thereby synergistically enhancing food preservation efficacy. Consequently, it attracted much attention in the field of food safety research. In particular, the construction of composite films using Nisin-based compounds as functional components through different film-forming methods (such as coating, casting, extrusion, and electrospinning, etc.) became a research hotspot in the field of food active packaging in recent years. This article begins with a brief introduction to Nisin and its antibacterial mechanism, followed by a comprehensive overview of the bioactive substances utilized in conjunction with Nisin and their synergistic effects. Then, the research progress of Nisin compounds active films in food preservation, specifically from the aspects of different film-forming techniques, is mainly reviewed. Furthermore, the limitations of the current research and the future development directions are summarized and discussed, with the expectation of providing a reference for the efficient application of Nisin in the field of food preservation.

Nisin  /  compound  /  film-forming technology  /  active packaging  /  food preservation
Kun FENG, Huange ZHOU, Junwei WU, Jingxuan KANG, Rongzu NIE, Bo LI, Yongmei WU. Research Progress of Nisin Compounds Active Packaging Film in Food Preservation[J]. Science and Technology of Food Industry, 2026 , 47 (9) : 471 -480 . DOI: 10.13386/j.issn1002-0306.2025060202
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doi: 10.13386/j.issn1002-0306.2025060202
  • Receive Date：2025-06-18
  • Online Date：2026-05-13
  • Published：2026-05-01
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  • Received：2025-06-18
Affiliations
    1.College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China
    2.Key Laboratory of Cold Chain Food Processing and Safety Control (Zhengzhou University of Light Industry), Ministry of Education, Zhengzhou 450001, China
    3.Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou 450001, China
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表12种不同金属材料的力学参数
科
Family		 属数
Number of
genus		 种数
Number of
species		 占总种数比例
Percentage of
total species (%)		 属
Genus		 种数
Number of
species		 占总种数比例
Percentage of total
species (%)
鹅膏菌科Amanitaceae 2 11 5.26 鹅膏菌属 Amanita 10 4.78
小菇科 Mycenaceae 2 12 5.74 丝盖伞属 Inocybe 5 2.39
多孔菌科 Polyporaceae 8 14 6.70 蜡蘑属 Laccaria 5 2.39
红菇科 Russulaceae 3 23 11.00 小皮伞属 Marasmius 6 2.87
小菇属 Mycena 11 5.26
光柄菇属 Pluteus 5 2.39
红菇属 Russula 17 8.13
栓菌属 Trametes 5 2.39
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