A Comprehensive Review of ɛ-Polylysine as a Novel Ingredient for Enhancing Meat Products Through Advanced Production Techniques and Antimicrobial Actions
Food Reviews International, cilt.41, sa.7, ss.2133-2149, 2025 (SCI-Expanded, Scopus)
- Yayın Türü: Makale / Derleme
- Cilt numarası: 41 Sayı: 7
- Basım Tarihi: 2025
- Doi Numarası: 10.1080/87559129.2025.2469618
- Dergi Adı: Food Reviews International
- Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, ABI/INFORM, Compendex, Hospitality & Tourism Complete, Hospitality & Tourism Index
- Sayfa Sayıları: ss.2133-2149
- Anahtar Kelimeler: epsilon-polylysine, meat safety, quality, shelf life, antimicrobial packaging, meat products
- Atatürk Üniversitesi Adresli: Hayır
Özet
ɛ-Polylysine (ε-PL), a non-toxic, water-soluble, biodegradable compound with antioxidant and antimicrobial properties, has emerged as a promising bio-preservative for meat products. This review explores ε-PL’s applications as a meat preservative, focusing on its synthesis, antimicrobial mechanism, and effects on meat’s physicochemical and microbiological attributes. ε-PL exhibits strong preservative effects, effectively controlling protein and lipid oxidation and the growth of food-borne pathogens, spoilage bacteria, molds, and yeasts. These properties help maintain meat’s stability, quality, and nutritional value. However, challenges remain in understanding ε-PL’s interactions with meat components, assessing its long-term effects, and scaling up its application in the meat industry. Addressing these challenges is critical to advancing ε-PL, potentially controlling the growth of food-borne pathogens and spoilage bacteria in meats, thereby protecting their stability, nutritional value, and quality attributes. Given its potent antioxidant activity, broad antibacterial spectrum, and superior biological properties, ε-PL could be a promising candidate for preserving meat and meat products.