Review of the application of ε‐poly‐L‐lysine in improving food quality and preservation

Abstract

ε-poly-L-lysine (ε-PL) is a cationic polypeptide. As a natural antibacterial peptide, it has attracted much attention in the food, biomedical, and chemical industries because of its wide antibacterial spectrum and safety. Use of ε-PL in the food industry is common, due to its biological activity and functional properties. This paper focuses on the physiochemical properties, safety, antibacterial activity, antibacterial mechanism of action, and applications of ε-PL in improving the quality and shelf life of various foods. Practical applications As green consumerism is becoming more popular, there is a growing demand for natural preservatives. This work provides basic theories and methods for the application of ε-PL in food preservation. This paper gives scientific guidelines for consumers and producers of agricultural products. Thus, it may promote the utilization of ε-PL in the food industry and reduce the use of chemical preservatives.