Biopolymer-based packaging films/edible coatings functionalized with ε-polylysine: New options for food preservation

• Published in: Food research international 2024-07, Vol.187, p.114390-114390, Article 114390
• Main Authors: Yang, Jun, Punia Bangar, Sneh, Rizwan Khan, Mohammad, Hammouda, Gehan A., Alam, Pravej, Zhang, Wanli
• Format: Article
• Language: English
• Subjects: Anti-Bacterial Agents - chemistry; Anti-Bacterial Agents - pharmacology; Antibacterial; Biopolymer; Biopolymers - chemistry; Edible Films; Food packaging; Food Packaging - methods; Food Preservation - methods; Polylysine - chemistry; ε-Polylysine
• ISSN: 0963-9969; 1873-7145
• DOI: 10.1016/j.foodres.2024.114390

[Display omitted] •ε-Polylysine is a polymerized polypeptide with excellent antimicrobial activity.•ε-Polylysine can be introduced into biopolymer-based films by different cross-linking methods.•Addition of ε-polylysine enhances barrier and antimicrobial properties of biopolymer films.•The composite coating containing ε-Polylysine has a good preservation effect on fresh food. In light of the commendable advantages inherent in natural polymers such as biocompatibility, biodegradability, and cost-effectiveness, researchers are actively engaged in the development of biopolymer-based biodegradable food packaging films (BFPF). However, a notable limitation is that most biopolymers lack intrinsic antimicrobial activity, thereby restricting their efficacy in food preservation. To address this challenge, various active substances with antibacterial properties have been explored as additives to BFPF. Among these, ε-polylysine has garnered significant attention in BFPF applications owing to its outstanding antibacterial properties. This study provides a brief overview of the synthesis method and chemical properties of ε-polylysine, and comprehensively examines its impact as an additive on the properties of BFPF derived from diverse biopolymers, including polysaccharides, proteins, aliphatic polyesters, etc. Furthermore, the practical applications of various BFPF functionalized with ε-polylysine in different food preservation scenarios are summarized. The findings underscore that ε-polylysine, functioning as an antibacterial agent, not only directly enhances the antimicrobial activity of BFPF but also serves as a cross-linking agent, interacting with biopolymer molecules to influence the physical and mechanical properties of BFPF, thereby enhancing their efficacy in food preservation.