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Current Position： Home > News >Can ε-Polylysine hydrochloride be used to extend the shelf life of fresh produce?

Can ε-Polylysine hydrochloride be used to extend the shelf life of fresh produce?

TIME：2023-03-17

ε-Polylysine hydrochloride is a natural food preservative produced by microbial fermentation of ε-polylysine. It is a cationic polypeptide consisting of 25-35 lysine residues linked by peptide bonds. ε-Polylysine hydrochloride has been shown to possess potent antimicrobial activity against a wide range of microorganisms, including gram-positive and gram-negative bacteria, yeasts, and molds. Due to its potent antimicrobial activity, ε-polylysine hydrochloride has been explored as a potential preservative for fresh produce to extend its shelf life.

In this article, we will discuss the potential applications of ε-polylysine hydrochloride as a natural preservative for fresh produce, including its mechanism of action, effectiveness, and safety.

Mechanism of Action

The mechanism of action of ε-polylysine hydrochloride as a food preservative is based on its cationic nature, which allows it to interact with negatively charged cell membranes of microorganisms. ε-Polylysine hydrochloride can bind to the cell membrane of microorganisms and disrupt the membrane integrity, leading to cell death. This antimicrobial activity is effective against a wide range of microorganisms, including bacteria, yeasts, and molds.

Effectiveness

The effectiveness of ε-polylysine hydrochloride as a natural preservative for fresh produce has been demonstrated in various studies. For example, ε-polylysine hydrochloride has been shown to inhibit the growth of spoilage bacteria such as Pseudomonas aeruginosa, Escherichia coli, and Staphylococcus aureus in fresh-cut apples and carrots. In another study, ε-polylysine hydrochloride was found to be effective in reducing the growth of mold and yeasts in fresh strawberries and blueberries.

Moreover, ε-polylysine hydrochloride has been shown to extend the shelf life of fresh produce. In one study, the application of ε-polylysine hydrochloride to fresh-cut lettuce extended its shelf life by up to 9 days compared to the control group. In another study, the application of ε-polylysine hydrochloride to fresh-cut apples extended their shelf life by up to 12 days compared to the control group.

Safety

ε-Polylysine hydrochloride is a natural food preservative that has been approved for use in various countries, including Japan, China, and the United States. It is considered safe for human consumption, with no adverse effects reported at normal usage levels. ε-Polylysine hydrochloride is biodegradable and does not accumulate in the environment, making it an environmentally friendly alternative to synthetic preservatives.

Moreover, ε-polylysine hydrochloride is considered safe for use on fresh produce. In one study, the application of ε-polylysine hydrochloride to fresh-cut lettuce did not affect its sensory quality, indicating that it is a safe and effective preservative for fresh produce.

Application

The application of ε-polylysine hydrochloride as a natural preservative for fresh produce can be done through various methods, including dipping, spraying, and coating. The choice of application method depends on the type of produce and the desired shelf life extension.

For example, the application of ε-polylysine hydrochloride by dipping is effective for leafy greens such as lettuce and spinach. In this method, the produce is immersed in a solution of ε-polylysine hydrochloride for a specific period, allowing the preservative to penetrate the produce and inhibit the growth of microorganisms.

The spraying method is effective for produce with a smooth surface, such as apples and tomatoes. In this method, the produce is sprayed with a solution of ε-polylysine hydrochloride, allowing it to form a thin coating on the surface of the produce, which inhibits the growth of microorganisms.

Coating is another method that can be used for produce with a porous surface, such as strawberries and blueberries. In this method, the produce is coated with a solution of ε-polylysine hydrochloride, which forms a protective barrier on the surface of the produce, preventing the growth of microorganisms.

Conclusion

In conclusion, ε-polylysine hydrochloride is a natural preservative that has been shown to be effective in extending the shelf life of fresh produce. Its mechanism of action is based on its potent antimicrobial activity against a wide range of microorganisms, including bacteria, yeasts, and molds. Moreover, ε-polylysine hydrochloride is considered safe for human consumption and environmentally friendly.

The application of ε-polylysine hydrochloride as a natural preservative for fresh produce can be done through various methods, including dipping, spraying, and coating. The choice of application method depends on the type of produce and the desired shelf life extension.

Further research is needed to explore the full potential of ε-polylysine hydrochloride as a natural preservative for fresh produce. Future studies should focus on optimizing the application method and concentration of ε-polylysine hydrochloride to achieve maximum effectiveness while maintaining the quality and sensory characteristics of the produce. With further research and development, ε-polylysine hydrochloride may become an important tool in the fight against food waste and foodborne illnesses.
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