Abstract：
In light of the commendable advantages inherent in natural polymers such as biocompatibility, biodegradability, and cost-effectiveness, researchers are actively engaged in the development of biopolymer-based biodegradable food packaging films (BFPF). However, a notable limitation is that most biopolymers lack intrinsic antimicrobial activity, thereby restricting their efficacy in food preservation. To address this challenge, various active substances with antibacterial properties have been explored as additives to BFPF. Among these, ε-polylysine has garnered significant attention in BFPF applications owing to its outstanding antibacterial properties. This study provides a brief overview of the synthesis method and chemical properties of ε-polylysine, and comprehensively examines its impact as an additive on the properties of BFPF derived from diverse biopolymers, including polysaccharides, proteins, aliphatic polyesters, etc. Furthermore, the practical applications of various BFPF functionalized with ε-polylysine in different food preservation scenarios are summarized. The findings underscore that ε-polylysine, functioning as an antibacterial agent, not only directly enhances the antimicrobial activity of BFPF but also serves as a cross-linking agent, interacting with biopolymer molecules to influence the physical and mechanical properties of BFPF, thereby enhancing their efficacy in food preservation.
摘要：
鉴于天然聚合物固有的优点，如生物相容性，生物降解性，和成本效益，研究人员积极致力于开发基于生物聚合物的可生物降解食品包装薄膜（BFPF）。然而,一个值得注意的限制是，大多数生物聚合物缺乏内在的抗菌活性，从而限制了它们在食品保存中的功效。为了应对这一挑战，各种具有抗菌性能的活性物质已被探索作为添加剂BFPF。其中,ε-聚赖氨酸由于其优异的抗菌性能而在BFPF应用中引起了极大的关注。本研究简要概述了ε-聚赖氨酸的合成方法和化学性质,并全面检查其作为添加剂对源自多种生物聚合物的BFPF的性质的影响，包括多糖，蛋白质，脂肪族聚酯,等。此外，总结了ε-聚赖氨酸功能化的各种BFPF在不同食品保存方案中的实际应用。这些发现强调了ε-聚赖氨酸，作为抗菌剂，不仅直接增强BFPF的抗菌活性，而且还可以作为交联剂，与生物聚合物分子相互作用以影响BFPF的物理和机械性能，从而提高其在食品保存中的功效。
