The structure, properties, synthesis method and antimicrobial mechanism of ε-polylysine with the preservative effects for aquatic products

Abstract

BackgroundAquatic food products are widely preferred by consumers due to their distinct flavor and exceptional nutritional value. However, their abundant protein and lipid content in these products make them susceptible to microbial spoilage during storage. To maintain the sensory and nutritional attributes of aquatic food products and prolong their shelf life, antimicrobial and preservation agents are commonly applied during storage. However, despite their potential hazards to human health, chemical preservatives remain the most commonly used agents in the market. Therefore, there is an urgent need to develop safer, more environmentally friendly, and more effective antibacterial preservatives. One promising option is ε-polylysine, which holds potential as a preservative for aquatic food products. Scope and approachThis review attempts to summarize the physicochemical properties, synthetic methods and antibacterial mechanism of ε-polylysine, and application of ε-polylysine in aquatic food products, provide a more comprehensive and specific insight. In addition, the advantages and current challenges of ε-polylysine, the potential application prospect of ε-polylysine in aquatic food products are comprehensively discussed. Key findings and conclusionsε-polylysine is a safe and eco-friendly polyamine polymer. It effectively reduces the count of spoilage bacteria and food-borne pathogens in aquatic food products, thereby preserving their favorable sensory quality and nutritional value. Given its superior biological properties and broad antibacterial spectrum, ε-polylysine is emerging as a promising candidate material for preserving aquatic food products.