ε-Polylysine Hydrochloride Quality Supplier,Fruit Preservative

ε-Polylysine Hydrochloride has significant application effects in fruit preservation. Below is a detailed analysis of its application in fruit preservation:

1. Basic Characteristics

ε-Polylysine Hydrochloride is a food additive derived from the controlled fermentation of Streptomyces albulus using amylase, followed by ion-exchange resin adsorption, desorption, and purification. It exhibits broad-spectrum antimicrobial activity, effectively inhibiting the growth and reproduction of Gram-positive bacteria, Gram-negative bacteria, and fungi. Its safety has been confirmed in mouse experiments, and it does not produce toxic or side effects in living organisms. ε-Polylysine Hydrochloride has been approved as a safe food preservative in countries such as the United States, Japan, South Korea, and China.

2. Application in Fruit Preservation

·Antibacterial Effect:  

ε-Polylysine Hydrochloride can effectively inhibit the growth and reproduction of common pathogens in fruits, such as Penicillium digitatum (citrus green mold), Penicillium italicum (citrus mold), and *Botrytis cinere* (gray mold), which are major causes of fruit rot and spoilage.  

By electrostatic adsorption on the cell membrane, ε-polylysine hydrochloride can alter the membrane's permeability, damage the cell structure, and inhibit cell metabolism, thereby achieving its antibacterial effect.

·Preservation and Freshness:  

ε-Polylysine Hydrochloride significantly reduces fruit decay and weight loss, extending the storage life of fruits. It also helps maintain the nutritional and sensory qualities of the fruit, such as color, total chlorophyll, and ascorbic acid content.

·Application Concentration:  

The concentration of ε-polylysine hydrochloride varies depending on the type of fruit and pathogen. For example, a concentration of ≥400 mg/L of ε-polylysine hydrochloride is effective in inhibiting Penicillium digitatum (citrus green mold). In practical applications, the concentration should be adjusted according to specific conditions to achieve the best preservation effect.

3. Prospects of ε-Polylysine Hydrochloride Application

·Market Demand:  

With growing consumer demand for food safety and quality, the need for fruit preservatives is also increasing. ε-Polylysine Hydrochloride, as a natural, safe, and efficient food preservative, has broad market prospects.

·Technological Innovation:  

With continuous technological advancements, the production and application methods of ε-Polylysine Hydrochloride are constantly improving. For example, optimizing fermentation processes and purification techniques can increase its purity and yield. Additionally, combining ε-polylysine hydrochloride with other preservatives or physical preservation methods can further enhance its antibacterial and preservation effects.

·Policy Support:  

As countries place increasing emphasis on food safety and environmental protection, strong policy support is being provided for the development of new food preservatives like ε-polylysine hydrochloride. With the continued improvement and implementation of relevant policies, the application of ε-polylysine hydrochloride in fruit preservation will become more widespread and deeper.