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 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 < .05). Results claimed that 0.6% chitosan plus 0.1% nisin treatment offered better quality preservation impacts including TVC growth control, TVB-N, and TBA reduction (p < .05), as well as pH and color maintenance compared to the control, chitosan, and nisin separate treatments (p < .05). Novelty impact statement Nisin-loaded Chitosan can act as a commercial additive to extend the shelf life of fish sausage. Nisin/chitosan nanoparticles show considerable biochemical effects on the preservation of lipids and proteins. Chitosan can be a powerful wall of capsules releasing nisin under control to the food matrix.