John Arun, R S Arvind Bharani
Department of Research and Innovation, Saveetha School of Engineering, SIMATS, Chennai 602105, Tamil Nadu, India.
Department of Molecular Analytics, Saveetha School of Engineering, SIMATS, Chennai 602105, Tamil Nadu, India.
Int J Biol Macromol. 2022 Dec 1;222(Pt B):1734-1746. doi: 10.1016/j.ijbiomac.2022.09.238. Epub 2022 Oct 4.
Food preservation using biopreservative agents mainly microbial based metabolites have gained more attention in the modern food sector due to their broad spectrum anti-microbial efficacy with high biocompatibility. However, the effectiveness of these biopreservatives is highly dependent on suitable formulation which will enhance the desired efficacy without affecting the nutritional value of the foods. Polylysine-actinomycete derived anti-microbial metabolite is used as biopreservative agent in various food products. This review provides a valuable insight into the formulation of polylysine with nanotechnology principles for enhanced antimicrobial efficacy against food spoilage organisms. This review highlighted the diverse methods of polylysine nanoformulation preparation. Formulation of polylysine as functionalised nanomaterials can be prepared via green science or green technology principles was extensively studied in this review. This study also revealed the methods for the determination of anti-microbial assays and biocompatibility tests in vitro and in vivo biocompatibility tests. Future prospects of nanoformulated polylysine in bio preservation can be extended to safe processing of canned and ready-to-eat food products without affecting the nutritional value of the foods.
使用主要基于微生物代谢产物的生物防腐剂进行食品保鲜，因其具有广谱抗菌功效和高生物相容性，在现代食品领域受到了更多关注。然而，这些生物防腐剂的有效性高度依赖于合适的配方，该配方既能增强所需功效，又不影响食品的营养价值。聚赖氨酸——一种由放线菌产生的抗菌代谢产物，被用作各种食品中的生物防腐剂。本综述深入探讨了如何运用纳米技术原理来配制聚赖氨酸，以增强其对食品腐败微生物的抗菌功效。本综述着重介绍了聚赖氨酸纳米制剂制备的多种方法。在本综述中，对通过绿色科学或绿色技术原理将聚赖氨酸制备成功能化纳米材料的配方进行了广泛研究。这项研究还揭示了体外抗菌测定方法以及体内外生物相容性测试方法。纳米配方聚赖氨酸在生物保鲜方面的未来前景可扩展至罐头食品和即食食品的安全加工，同时不影响食品的营养价值。
