Chitosan: antimicrobial activity, interactions with food components and applicability as a coating on fruit and vegetables

Devlieghere, Frank; Vermeulen, An; Debevere, Johan

doi:10.1016/j.fm.2004.02.008

Cited by 781 publications

(480 citation statements)

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“…Sensory Meyers, Prinyawiwatkul, & Xu, 2007). Chitosan's antimicrobial properties have been reported widely in the literature but mainly based on the in vitro trials, and not directly in foods, which are a mixture of different compounds which may interact with chitosan an d lead to a decreased or enhanced antibacterial activity (Devlieghere, Vermeulen, & Debevere, 2004;No et al, 2007). Although the mechanism of chitosan antimicrobial activity is still unknown, several have been proposed (Shahidi, Arachchi, & Jeon, 1999), for ex mple an a increase in the bacterial membrane permeability at mild acidic conditions (Helander, Nurmiaho-Lassila, Ahvenainen, Rhoades, & Roller, 2001), or the formation of a polymer membrane, preventin g nutrients from entering the cell (Zheng & Zhu, 2003).…”

Section: Apparent Viscositymentioning

confidence: 99%

Orange juices enriched with chitosan: Optimisation for extending the shelf-life

Martín‐Diana¹,

Rico²,

Baviera

et al. 2009

Innovative Food Science & Emerging Technologies

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Ab s t r a c tOptimisation of the incorporation of chitosan in orange juice was accomplished by the evaluation of quality and nutritional markers. Response surface methodology was applied to obtain quadratic and second degree response surface model equations. The analyses showed that increases in chitosan concentration extende d the quality of the orange juice significantly (p b 0.05), reducing enzymatic and non-enzymatic browning and controlling the spoilage during the storage time; however, concentrations N 1 g L− 1 produced a significant (p N 0.05) reduction in the concentrations of ascorbic acid and carotenoids associated with the positive charge of chitosan and its ability to flocculate and coagulate negatively charged substances. Also, concentration s N 1 g L− 1 were scored as unacceptable for the sensory panel due to an increase in bitterness. The study recommends the use of chitosan at concentrations up to 1 g L− 1 to extend quality and preserve asco ic acid rb and carotenoids during storage time of fresh orange juice, thus avoidi g the use of standard thermal n treatments which produces a negative impact on the nutritional value. Industrial relevance: One of the major problems of fresh orange juice is its limited shelf-life. Spoilage and quick degradation of vitamins are two of the most important causes of quality loss during the shelf-life of this product. Moreover, the U. S. Food and Drug Administration issued a warning to consumers again t s drinking unpasteurised orange juice products because of the potential contamination with Salmonella typhimurium and its association with an outbreak of human disease caused by this organism [FDA issues nationwide health alert on Orchid Island unpasteurised orange juice. Products Recalls, Market Withdrawals and Safety Alerts.]. The main objective of this study was the study of chitosan as a natural preservative for extending the shelf-life of orange juice and as an alternative to pasteurisation.

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Section: Apparent Viscositymentioning

confidence: 99%

Orange juices enriched with chitosan: Optimisation for extending the shelf-life

Martín‐Diana¹,

Rico²,

Baviera

et al. 2009

Innovative Food Science & Emerging Technologies

View full text Add to dashboard Cite

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“…Chitosan is a cationic polymer and N-deacetylated product derivative of chitin which is present in shells of crustaceans and cell wall of fungi (Devlieghere et al, 2004). This component is an environmentally friendly carbohydrate polymer and has been reported to stimulate growth of some plant species, including orchids (Nge et al, 2006).…”

Section: Introductionmentioning

confidence: 99%

Genetic Stability of In vitro Multiplied Phalaenopsis gigantea Protocorm-like Bodies as Affected by Chitosan

Samarfard¹,

Kadir²,

Kadzimin³

et al. 2013

Not Bot Hort Agrobot Cluj

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Chitosan is a carbohydrate polymer derivative of chitin which presents in shell of crustaceans. This biopolymer is a non toxic and environmentally friendly, considered as a plant growth stimulator in some plant species. The present study investigates the effects of chitosan and media types on multiplication and genetic stability of Phalaenopsis gigantea protocorm-like bodies (PLBs). PLBs were inoculated in liquid New Dogashima Medium (NDM) and Vacin and Went (VW) supplemented with various concentrations of chitosan (0, 5, 10, 15, 20 and 25 mg/L). The highest PLB multiplication was observed on VW and NDM supplemented with 10 mg/L chitosan with mean number of PLBs 177 and 147, respectively. Chitosan promoted the formation of juvenile leaves and the highest number was observed in NDM supplemented with 20 mg/L chitosan with mean number of 66 leaves after 8 weeks of culture. Genetic stability was assessed among mother plant and secondary PLBs after 2, 4, 6, and 8 weeks of culture in liquid media. 8 out of 10 ISSR markers produced a total of 275 clear and reproducible bands with mean of 6.9 bands per primer. The secondary PLBs produced during sub-culturing process of chitosan treated liquid culture were genetically uniform and similar to mother plant.

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“…Chitosan is one of the new generation food additives and has been accepted as potential foods preservation of natural origin (Devlieghere et al, 2004). In this context, chitosan and its derivatives has been explored for its antimicrobial activity against clinical pathogen.…”

Section: Introductionmentioning

confidence: 99%