ε-Polylysine used as a natural preservative in dairy, baked products, meat products, confectionery, and convenience foods. Though it’s considered safe, some are convinced it has potentially dangerous health effects.
What Is Epsilon-Polylysine?
ε-Polylysine is a natural substance from streptomyces albulus metabolism. It can hinder the growth of Gram-negative and Gram-positive bacteria, moulds, yeasts, etc. It is mainly used as a food preservative that is safe, highly efficient, and has no side-effects. In food application, it is usually applied with alcohol, organic acids, or glyceride, etc.. It can be used in cooked rice, cakes, snacks, noodles, drinks, brewing, meat products, canned food, etc.
Possible Side Effects of Epsilon-Polylysine
Although Epsilon-Polylysine generally regarded as a very safe and effective supplement, there can be some minor side effects. The side effects may:
GRAS Affirmation: Yes
Generally recognized as safe (GRAS) is an American Food and Drug Administration (FDA) designation that a chemical or substance added to food is considered safe by experts, and so is exempted from the usual Federal Food, Drug, and Cosmetic Act (FFDCA) food additive tolerance requirements. Epsilon-Polylysine is considered safe.
Special Populations Precaution
There is a lot of concern about diet and nutrition for these population, like Newborns, children, pregnant, sensitive to Epsilon-Polylysine populations. Better consult to your doctor if you would like to intake Epsilon-Polylysine.
1. Effect of Maillard reaction products on the physical and antimicrobial properties of edible films based on ε-polylysine and chitosan. [J Sci Food Agric. 2014 Mar 10] Author: Wang Y, Liu F, Liang C, Yuan F, Gao Y.
2. Interactions of ε-polylysine with carboxymethyl sweet potato starch with an emphasis on amino/carboxyl molar ratio. [J Agric Food Chem. 2013 Nov 27] Author: Guan Y, Ye F, Liu J, Zhao G.
3. Rapidly in situ forming chitosan/ε-polylysine hydrogels for adhesive sealants and hemostatic materials. [Carbohydr Polym. 2013 Jul 1] Author: Nie W, Yuan X, Zhao J, Zhou Y, Bao H.
4. Activity of caprylic acid, carvacrol, ε-polylysine and their combinations against Salmonella in not-ready-to-eat surface-browned, frozen, breaded chicken products. [J Food Sci. 2012 Jul] Author: Moschonas G, Geornaras I, Stopforth JD, Wach D, Woerner DR, Belk KE, Smith GC, Sofos JN.
5. Cationic antimicrobial (ε-polylysine)-anionic polysaccharide (pectin) interactions: influence of polymer charge on physical stability and antimicrobial efficacy. [J Agric Food Chem. 2012 Feb 22] Author: Chang Y, McLandsborough L, McClements DJ.