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Application of magnesium oxide in food antimicrobial agent

Magnesium oxide is a safe antibacterial agent, magnesium oxide antibacterial effect is related to particle size and surface morphology, magnesium oxide has no dependence on ultraviolet light compared with other materials, can avoid the toxicity of antibacterial materials due to photocatalysis, with low production cost and antibacterial conditions require simple and other significant features. Magnesium oxide also has the characteristics of non-conductivity, high temperature resistance and thermal conductivity, which is widely used in chemical, medical and food industries.

The inhibition mechanism of magnesium oxide is mainly divided into oxidative damage and adsorption, magnesium oxide produces peroxide ion through redox reaction, peroxide ion can destroy bacterial cell membrane protein peptide chain, leading to microbial lysis and apoptosis, under the alkaline condition with higher pH, the killing ability of peroxide ion to microorganism becomes stronger.

The mechanical damage triggered by the adsorption of magnesium oxide is that the surface of magnesium oxide contains active sites, which can adsorb with bacteria and lead to cell deformation and lysis death. The smaller the particle size of magnesium oxide the more significant the inhibition effect on microorganisms.

The hydration reaction of magnesium oxide refers to the hydration of magnesium oxide water molecules, through the reduction of water thus causing changes in the cell membrane, leaving the cell in a disturbed state, and then lysis and apoptosis.


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