New Biological Preservative ε-Polylysine Hydrochloride,can be Compounded

ε-Polylysine hydrochloride, as a new type of biological preservative, has broad application prospects in the field of food preservation due to its broad-spectrum antibacterial properties, heat resistance, strong water solubility, wide pH range, and high safety. To enhance food preservation effectiveness, adopting a blending strategy with ε-polylysine hydrochloride is an effective approach. The following are some specific blending strategies:

1. Blending with Traditional Chemical Preservatives

·Sodium benzoate: In coconut juice beverages, blending ε-polylysine hydrochloride with sodium benzoate can significantly enhance the antibacterial effect. The specific blending ratio is 0.08g/kg of ε-polylysine hydrochloride, 0.3g/kg of sodium benzoate, and 0.03g/kg of EDTA. After placing this combination in a 37°C incubator for 30 days, the antibacterial rate against bacteria reached 98%, and the antibacterial rate against molds and yeasts reached 96%.

·Sodium ethylparaben: In the preservation test of betel nut products, blending ε-polylysine hydrochloride with sodium ethylparaben also achieved significant antibacterial effects. The optimal blending ratio determined by orthogonal tests was 350 mg/L of ε-polylysine hydrochloride and 300 mg/L of sodium ethylparaben. Under these conditions, the antibacterial rate of betel nut products after 30 days at 37°C reached 98.33%.

2. Blending with Natural Preservatives

·Water-soluble chitosan: In the preservation test of betel nut products, water-soluble chitosan was also used in combination with ε-polylysine hydrochloride. As a natural polysaccharide, chitosan has good film-forming and antibacterial properties. The preservative effect can be further enhanced through blending, with the optimal blending ratio being 1000 mg/L of chitosan.

3. Blending with Acidic Substances

·Citric acid, acetic acid, etc.: In the preservation tests of rice products, blending ε-polylysine hydrochloride with acidic substances like citric acid and acetic acid can significantly extend the shelf life of rice products such as rice and rice cakes. This is because the acidic environment can enhance the antibacterial effect of ε-polylysine hydrochloride.

4. Blending with Other Functional Additives

·EDTA: As shown in the preservation test of coconut juice beverages, EDTA, as a chelating agent, can be used in combination with ε-polylysine hydrochloride to enhance the preservative effect by chelating metal ions.

5. Considerations

·Synergistic effect: During blending, the synergistic effects of various preservatives should be fully considered to achieve the best preservative effect through scientific and reasonable proportions.

·Safety: When selecting blended preservatives, it is important to ensure that all components comply with food safety standards to avoid potential harm to human health.

·Applicability: Different types of food and processing techniques have different requirements for preservatives, so when formulating blending strategies, the specific characteristics of the food and processing techniques should be fully considered.

By adopting reasonable blending strategies, the preservative effect of ε-polylysine hydrochloride in food can be significantly enhanced, providing a safer and more efficient preservation solution for the food industry.