The role of magnesium oxide in food antimicrobial agent

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

The inhibition mechanism of magnesium oxide is mainly divided into oxidation damage, adsorption, magnesium oxide through the redox reaction to produce peroxide ions, peroxide ions can damage the bacterial cell membrane protein peptide chain, leading to microbial cleavage and apoptosis, in the pH value of high alkaline conditions, peroxide ions on microbial killing ability becomes stronger.

The mechanical damage triggered by the adsorption of magnesium oxide means that the surface of magnesium oxide contains active sites that can adsorb with bacteria, leading to cell deformation, lysis and 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, which causes changes in cell membranes through the reduction of water, leaving the cells in a disturbed state and leading to lysis and apoptosis.