A comprehensive review of lysozyme applications in food packaging: Current trends, developments, and challenges

Abstract

Background

The rising demand for sustainable food preservation strategies has driven significant interest in lysozyme-based active packaging systems. Lysozyme is a naturally derived enzyme known for its potent lytic activity against Gram-positive bacteria, coupled with notable antiviral, antioxidant, and immunomodulatory properties.

Scope and approach

This review provides an in-depth examination of lysozyme's structural features, sources, and biological roles in enhancing the functionality of biopolymer films and coatings. It highlights recent advances in lysozyme integration techniques, including: (1) co-formulation with bioactive agents such as essential oils to synergistically enhance antimicrobial performance; (2) incorporation into nanomaterials to improve stability, mechanical properties, and bioactivity; and (3) development of controlled-release systems to ensure sustained antimicrobial action during storage.

Key findings and conclusions

The review evaluates the effects of lysozyme on the mechanical, barrier, and thermal properties of packaging materials, as well as its applications across diverse food systems such as meat, fish, dairy, and fruit. Notably, lysozyme-loaded packaging films have achieved up to 5.7 log CFU/g reduction in Listeria innocua and prolonged shelf life by several days in various real-food scenarios. Commercially, hen egg white remains the primary source of lysozyme, with concentrations averaging 3.5 g/L, though microbial and plant-based alternatives are emerging. Despite these promising results, concerns regarding allergenicity, migration behavior, and regulatory compliance remain. By highlighting current challenges and emerging innovations, this review underscores lysozyme's significant potential as a natural bio-preservative for developing safe, eco-friendly, and functional food packaging systems.