Evidence map›Paper›PMID 41983077›Full record

ArticleFrontiers in nutrition2026

Nisin improves the storage quality of refrigerated pre-packaged fermented soybean whey-tofu-food safety, texture, and flavor.

Jie Wu, Wen Zeng, Shucheng Liu, Hao Chen, Jianghao Wu, Liuyu Wei, Chengjun He, Dan Zhao, Zhanrui Huang, Jianrong Wang

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Frontiers in nutrition, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.

0numbers the graph read from it
0cells of the map it votes in
1citing papers in PubMed
–field-weighted citation impact
1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

1 citing paper in PubMed.

  1. Article
4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

10 authors.

Jie Wu *Hunan Provincial Key Laboratory of Soybean Products Processing and Safety Control, Hunan Engineering Research Center of Green Processing and Equipment of Hunan-Style Food, College of Food Science and Chemical Engineering, Soybean Products Industry Research Institute, Shaoyang University, Shaoyang, China.
Wen Zeng *Hunan Provincial Key Laboratory of Soybean Products Processing and Safety Control, Hunan Engineering Research Center of Green Processing and Equipment of Hunan-Style Food, College of Food Science and Chemical Engineering, Soybean Products Industry Research Institute, Shaoyang University, Shaoyang, China.
Shucheng LiuGuangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, China.
Hao ChenHunan Provincial Key Laboratory of Soybean Products Processing and Safety Control, Hunan Engineering Research Center of Green Processing and Equipment of Hunan-Style Food, College of Food Science and Chemical Engineering, Soybean Products Industry Research Institute, Shaoyang University, Shaoyang, China.
Jianghao WuHunan Provincial Key Laboratory of Soybean Products Processing and Safety Control, Hunan Engineering Research Center of Green Processing and Equipment of Hunan-Style Food, College of Food Science and Chemical Engineering, Soybean Products Industry Research Institute, Shaoyang University, Shaoyang, China.
Liuyu WeiHunan Provincial Key Laboratory of Soybean Products Processing and Safety Control, Hunan Engineering Research Center of Green Processing and Equipment of Hunan-Style Food, College of Food Science and Chemical Engineering, Soybean Products Industry Research Institute, Shaoyang University, Shaoyang, China.
Chengjun HeHunan Provincial Key Laboratory of Soybean Products Processing and Safety Control, Hunan Engineering Research Center of Green Processing and Equipment of Hunan-Style Food, College of Food Science and Chemical Engineering, Soybean Products Industry Research Institute, Shaoyang University, Shaoyang, China.
Dan ZhaoHunan Provincial Key Laboratory of Soybean Products Processing and Safety Control, Hunan Engineering Research Center of Green Processing and Equipment of Hunan-Style Food, College of Food Science and Chemical Engineering, Soybean Products Industry Research Institute, Shaoyang University, Shaoyang, China.
Zhanrui HuangHunan Provincial Key Laboratory of Soybean Products Processing and Safety Control, Hunan Engineering Research Center of Green Processing and Equipment of Hunan-Style Food, College of Food Science and Chemical Engineering, Soybean Products Industry Research Institute, Shaoyang University, Shaoyang, China.
Jianrong WangHunan Provincial Key Laboratory of Soybean Products Processing and Safety Control, Hunan Engineering Research Center of Green Processing and Equipment of Hunan-Style Food, College of Food Science and Chemical Engineering, Soybean Products Industry Research Institute, Shaoyang University, Shaoyang, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Introduction: Fermented soybean whey-based tofu, a traditional and popular food product, faces significant spoilage issues during storage, including texture softening, elevated volatile basic nitrogen (TVB-N) levels, and accumulation of biogenic amines, which can compromise sensory attributes and pose health risks. Current preservation strategies, such as physical sterilization and chemical preservatives, have limitations due to potential nutritional loss and safety concerns. Therefore, there is an urgent need for safe, efficient, and eco-friendly preservation technologies. This study evaluates the potential of nisin, a natural bacteriocin, as a preservative for fermented soybean whey-based tofu. Methods: Fermented soybean whey-based tofu was treated with different concentrations of nisin (0, 0.5, 1, and 2%) and stored at 10 °C for 28 days. The effects of nisin on physicochemical properties, biogenic amine accumulation, sensory attributes, and volatile flavor profiles were assessed. Results: Nisin significantly inhibited microbial growth, reduced biogenic amine accumulation (histamine and tyramine) by 40-60%, and maintained water-holding capacity and sensory scores. The 2.0% nisin treatment showed the best preservation effect, but 1.0% was deemed most suitable considering market acceptance and cost. Nisin also suppressed off-flavor compounds while retaining key aroma contributors, as confirmed by electronic nose and gas chromatography-ion mobility spectrometry (GC-IMS)/gas chromatography-mass spectrometry (GC-MS) analyses. Conclusion: Overall, nisin effectively enhanced the storage quality and shelf life of fermented soybean whey-based tofu through multidimensional mechanisms, offering a natural preservation strategy for traditional soy products.

Indexed as

biogenic aminesfermented soybean whey-based tofuflavournisinstorage quality

Identifiers

PMID41983077
PMCPMC13070952

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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.