Abstract：
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.
摘要：
使用主要基于微生物的代谢物的生物防腐剂的食品保鲜由于其广谱抗微生物功效和高生物相容性而在现代食品领域获得了更多关注。然而,这些生物防腐剂的有效性高度依赖于合适的制剂,其将增强期望的功效而不影响食物的营养价值。聚赖氨酸-放线菌衍生的抗微生物代谢物在各种食品中用作生物防腐剂。这篇综述为具有纳米技术原理的聚赖氨酸的配方提供了宝贵的见解，以增强对食品腐败生物的抗微生物功效。这篇综述强调了聚赖氨酸纳米制剂制备的多种方法。聚赖氨酸作为功能化纳米材料的配方可以通过绿色科学或绿色技术原理进行制备。这项研究还揭示了在体外和体内生物相容性测试中确定抗微生物测定和生物相容性测试的方法。纳米配方聚赖氨酸在生物保鲜中的未来前景可以扩展到罐装和即食食品的安全加工，而不会影响食品的营养价值。
