Preparation, characterization and properties of chitosan-coated Epsilon-poly-lysine nanoliposomes in apple juice.

Epsilon-poly-lysine (EPL) is widely used in food preservatives. However, EPL can react with components in food substrates, resulting in the formation of precipitates that reduce its antimicrobial properties. Nanoencapsulation is a promising technique and represents a novel approach to enhance EPL activity.