基于专利视角的Nisin在食品贮藏保鲜中应用的研究进展

乳酸链球菌肽(Nisin)作为一种天然、高效、安全的食品添加剂,因其对革兰氏阳性菌具有广谱抑菌活性,而被广泛应用于食品贮藏保鲜领域。本文从专利数据和技术应用进展的角度,对Nisin在食品贮藏保鲜应用领域的专利进行整理分析,着重从单一应用、复配防腐剂、与物理技术协同杀菌、微胶囊化、抗菌食品包装膜等方面,系统地介绍了Nisin相关专利申请现状。研究结果表明,企业应在Nisin与其他物质协同杀菌等热点研发领域加快专利布局,并合理利用失效专利技术,规避专利侵权风险,以求实现Nisin相关新技术的快速发展。

Research Progress on Application of Nisin in Food Storage and Preservation Based on Patent Analysis

As a kind of food additive with natural, high efficiency and safety, nisin was widely used in food storage and preservation due to its broad spectrum antibacterial activity against Gram-positive bacteria. This article reviews the patents of Nisin in the application of food storage and preservation based on the existing patent data and progress in techniques. It focuses on the current situation in patent application of Nisin from the aspects of single application, compound antiseptic, Nisin combined with physical technology, microencapsulation and antibacterial foodstuff packaging film. The results imply that enterprises should accelerate patent application in the hot research field, such as the synergistic antimicrobial activity of Nisin and other food additives, and rationally utilize invalid patent technology. Besides, they should avoid the risk of patent infringement and realize the high speed development of the Nisin application technology.