Along with ensuring product safety and extending shelf life, the international food industry also faces mounting challenges regarding environmental sustainability. Traditional synthetic preservatives, even though they serve their primary purpose, face criticism due to their potential effects on health and the environment. As a result, preservatives derived from polysaccharides and proteins, which are biopolymers, are emerging as safer, more eco-friendly options. Natural compounds such as chitosan, pullulan, and ε-polylysine hydrochloride have strong antimicrobial, antioxidant, and film-forming characteristics, which makes them suitable for food preservation and provides consumers with a "clean-label" product.
Our company, as a leader in bio-based innovation, especially focuses on custom solutions for food safety, quality, and sustainability enhancement through biopolysaccharides and proteins preservation development services. With the combination of advanced biotechnology and green chemistry, we enable our clients to shift from synthetic additives to nature-based preservation systems.
Fig 1. Lactic acid bacteria metabolites in food preservatives (Thivya., 2024)
Service Overview
Research, development, and optimization of biopolymer-based preservation systems for the food industry is the primary focus of our services. We aim at producing functional ingredients from renewable sources, such as chitin-derived chitosan, microbial exopolysaccharide pullulan, cationic polypeptide ε-polylysine hydrochloride, and other protein-polysaccharide complexes. These compounds are hoped to be capable of inhibiting microbial action, oxidation, and improving physicochemical stability in diverse food matrices.
We assist from the very beginning with biopolymer extraction and strain selection, transforming concepts into commercial products, including modification of functions, compliance with regulatory requirements, legal testing, and thorough checks of efficacy. Our interdisciplinary team works with the clients to tackle issues related to storage life of the products, as well as their texture and sensory properties.
Technical Principles
Preservative action of biopolysaccharides and proteins operates in the following ways:
- Chitosan: It has the ability to encapsulate volatile substances and chelate metal ions. Its charged amino groups interact electrostatically with the microorganisms'surface causing disruption of cell membrane.
- Pullulan: It can serve not only as a preservative but as a flavoring component due to its permeability to moisture. It is also neutral and so is stable.
- ε-Polylysine Hydrochloride: Has a dual function of biocide and preservative. It inhibits oxidative rancidity by extracting oxygen and retarding oxidation.
- Protein-polysaccharide complexes: Quality active lipid soluble components such as essential oils need to be incorporated into the complex early to homogenize, so that they won't alter the flow properties later on during application.
We enhance these methods with our proprietary technologies that have branched and meshed sharpening and performance modification with enzymatic alteration, nanoencapsulating, and extensive blending.
Features of Technology
- Environmentally Friendly: Can be produced from renewable biomass (crustacean shells, foods).
- Safety: These materials are considered GRAS (General Recognized As Safe). They have no poisonous effects and are known to fade away with no environmental impact.
- Multifunctional: Able to preserve while enhancing texture, emulsification, and retention of nutrients.
- Customizability: Adapted to the pH, water activity, and the processing conditions of a particular food product.
- Scalability: Fermentation and extraction processes are set up with industrial use in mind.
Technical Categories
- Systems based on polysaccharides Chitosan and its derivatives, for example, carboxymethyl chitosan. Pullulan, dextran and levan, which are microbial polysaccharides.
- Systems based on proteins ε-Polylysine hydrochloride, nisin, lysozyme. Plant proteins such as zein and soy protein grafted with antimicrobial ligands.
- Composite Systems Chitosan-gelatin films, pullulan-starch blends, and protein-polyphenol conjugates.
Application Areas
- Dairy Products: Control mold growth in cheeses, and maintain probiotics in yogurt.
- Meat and Poultry: Improve the shelf life with edible coatings, decrease the use of nitrites.
- Beverages: Remove spoilage yeasts from juices and improve the stability of functional beverages.
- Bakery: Slow down staling and prevent Bacillus spp. in bread.
- Ready-to-eat meals: Synergize the antioxidant and antimicrobial activities in vacuum-packed foods.
Environmental Benefits
- Waste Valorization: Uses waste materials such as, crustacean shells and agricultural residues.
- Carbon Neutrality: Greenhouse emissions are reduced because fermentation-based preservatives are used.
- Lower Ecotoxicity: Biodegradable preservatives lessen pollution to water and soil from synthetic additives.
- Circular Economy: Follows the zero waste concept in addition to farm-to-fork sustainability objectives.
Our Services
Comprehensive and tailored solutions are rooted in research to address specific client requirements:
Company Service Advantages
- Proprietary Strain Libraries: Cost-effective ε-polylysine and pullulan producing high-yield microbes.
- Hybrid Preservation Systems: Biopolymers integrated with plant extracts enhance efficacy.
- AI Formulation: Synergistic interaction and stability prediction under condition by machine learning models.
- Lifecycle Assessment (LCA): ESG reportable footprint reduction quantification.
Contact Us
Focus on biobased preservatives is an urgent need to shift food industry sustainability pathways. Through dedicated, thoughtful innovation, our biopolysaccharides and proteins preservation development services remove the limits of scale and restraints of bounds placed by synthetic additives, replacing them with eco-efficient alternatives. Prioritize safety and efficacy alongside environmental impact enables clients to effortlessly adapt to ever-changing consumer needs and reduce their ecological footprint. Join us to reimagine the food preserved with macromolecules from nature.
How to Place an Order
Reference
- Thivya., Gururaj P.N., et al. "Recent advances in protein-polysaccharide based biocomposites and their potential applications in food packaging: A review" International Journal of Biological Macromolecules 2024, 268:131757.
Our products and services are for research use only and cannot be used for any clinical purposes.
Biopolysaccharides and Proteins Preservative Development
