Food and Fermentation Industries >

2026 , Vol. 52 >Issue 3: 291 - 299

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.043821

Application research of novel compound natural preservatives in pickled mustard

  • ZHU Li ,
  • PENG Cancan ,
  • WANG Qi ,
  • HU Yuqian ,
  • LI Ge ,
  • ZHANG Rongxian ,
  • WU Gaofen ,
  • LI Zijun ,
  • SONG Sheng ,
  • YU Linyu ,
  • LI Huimin
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  • 1(Yueyang Inspection and Testing Center, Yueyang 410042, China)
    2(Hunan Province Pickled Vegetable Product Quality Supervision and Inspection Center, Yueyang 410042, China)
    3(School of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, China)
    4(Hunan Provincial Institute of Product and Goods Quality Inspection, Changsha 410007, China)

Received date: 2025-07-07

  Revised date: 2025-09-03

  Online published: 2026-03-13

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Abstract

Aiming at the problems of spoilage microorganism proliferation caused by reduced salt content in low-salt pickled mustard and insufficient safety of traditional chemical preservatives, this study aimed to develop a new type of compound natural preservative to replace traditional chemical preservatives.Highly effective natural preservatives were screened through minimum inhibitory concentration and minimum bactericidal concentration tests;the checkerboard method was used to analyze the synergistic effect of binary compound systems, and the optimal ratio was determined by combining single factor tests and response surface methodology;finally, the preservative effect was verified through accelerated storage tests.The results showed that the antibacterial effect of four natural preservatives against the main spoilage bacteria of pickled mustard was significantly better than that of chemical preservatives;among them, chitosan and □-polylysine showed a synergistic effect against mixed spoilage bacteria (FICI=0.5), and the combined antibacterial concentration was reduced by 75% and 94% respectively compared with the single component.The optimal formula obtained by response surface optimization was □-polylysine 180 μg/mL, nisin 102 μg/mL, chitosan 121 μg/mL, and cinnamaldehyde 100 μg/mL.Under these conditions, the total number of colonies in pickled mustard was reduced to 533 CFU/mL.Sensory evaluation and microbial indicators (coliforms, total colony count) verification showed that the compound system was superior to the chemical preservative group in maintaining the sensory quality such as color, aroma, and texture of pickled mustard and inhibiting microbial proliferation.In conclusion, this compound natural preservative opens up a new idea for the scientific research and industrial production of pickled mustard, and helps to promote the application of safe and efficient antiseptic technology in this field.

Key words： pickled mustard; preservatives; response surface optimization; preservative effect

Cite this article

ZHU Li , PENG Cancan , WANG Qi , HU Yuqian , LI Ge , ZHANG Rongxian , WU Gaofen , LI Zijun , SONG Sheng , YU Linyu , LI Huimin . Application research of novel compound natural preservatives in pickled mustard[J]. Food and Fermentation Industries, 2026 , 52(3) : 291 -299 . DOI: 10.13995/j.cnki.11-1802/ts.043821

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