Evaluation of nisin diffusion in a polysaccharide gel: influence of agarose and fatty content.

摘要

The present paper investigated the nisin mass transfer in agarose gel. Nisin is a conservator molecule involved in food safety by inhibiting growth of pathogenic and spoliage bacteria. Nisin's apparent diffusion coefficients and the gel texture were determined and correlated to both agarose and vegetalineReg. (hydrogenated coprah oil) content. As a result, increasing agarose content decreased nisin diffusivity. VegetalineReg. seemed to have no impact on nisin mass transfer even if Young's modulus was decreased when it was added to agarose gel..