Chitosan based edible films and coatings: A review

Elsabeé, Maher Z.; Abdou, Entsar S.

doi:10.1016/j.msec.2013.01.010

Cited by 1,011 publications

(516 citation statements)

References 169 publications

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“…However, in combination with chitosan and lactic acid, inhibitory effect could be achieved. Several reports have shown the antimicrobial effect of chitosan against a wide range of bacteria (Benhabiles et al 2012;Chung et al 2004;Elsabee and Abdou 2013). Chitooligosaccharydes prepared by hydrolysis are more efficient in inhibiting of various strains of bacteria compared to chitin and chitosan (Benhabiles et al 2012).…”

Section: Antibacterial Activitymentioning

confidence: 99%

Antibacterial Activity and Physical Properties of Edible Chitosan Films Exposed to Low-pressure Plasma

Ulbin-Figlewicz

Zimoch-Korzycka

Jarmoluk

2014

Food Bioprocess Technol

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The challenge for food industry is developing gentle processes concept, which will prevent food spoilage and leave a food natural, minimally processed, fresh-like and safe. A new technique of food preservation could be usage of combined methods of green process, such as cold gas plasma with bioactive substances, and protective coatings. The aim of this study was to determine the antibacterial activity of chitosan films incorporated with lysozyme exposed to helium plasma treatment as well as evaluate their physical properties. The edible films have been prepared basing on low molecular weight chitosan by casting from lactic acid solution with water solution of lysozyme in three various concentrations (0, 0.5 and 1 %). Dried films were then modified by exposition on cold helium plasma treatment for 0, 5 and 10 min. Obtained films were tested against growth of Listeria monocytogenes, Yersinia enterocolitica and Pseudomonas fluorescens. In order to characterize chitosan-based films, their mechanical properties, theromogravimetric analysis (TGA), dynamic mechanical thermal analysis (DMTA), contact angle measurement, water vapour permeability (WVP) and scanning electron microscopy (SEM) were evaluated. The films with 1 % lysozyme incorporation enhanced the inhibition efficiency of chitosanbased films against gram-positive (L. monocytogenes) and gram-negative (P. fluorescens) bacteria, where reduction zones were 42.5 and 69.8 mm, respectively. Besides that, hydrolytic changes of chitosan chain caused by lysozyme activity were confirmed by TGA and DMTA. Contact angles and WVP of tested films were not significantly affected by helium plasma exposition, nor lysozyme dosage. Hydrophilic natures of chitosan-based films were confirmed by both tests.Microscopy image of cross-section structure was smooth and continuous due to lysozyme addition in film composition. Application of chitosan films incorporated with lysozyme and low-pressure plasma treatment could be used as innovative preservation method in a wide range of food products.

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Section: Antibacterial Activitymentioning

confidence: 99%

Antibacterial Activity and Physical Properties of Edible Chitosan Films Exposed to Low-pressure Plasma

Ulbin-Figlewicz

Zimoch-Korzycka

Jarmoluk

2014

Food Bioprocess Technol

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“…In order to overcome this solubility-problem, chitin is generally converted into the more soluble chitosan (its N-deacetylated form), which can be dissolved into weak acid environments. The enhanced solubility of chitosan allows its use in several technological fields, such as in membranes for water softening processes [52], in water treatments as adsorbing material (alone or grafted to selected nanometric substrates) [53][54][55][56], in the agriculture industry as a protective agent against oxidation [57], as a bioplastic for food packaging [58,59], in the cosmetic industry as a moisturizing/conditioning agent [50], as carbon precursors for the development of cathodes in Li-S batteries [60], and in biomedicine as a drug delivery system and/or as hydrogels [61][62][63], as an antimicrobial agent/coating [34,64,65], and as technical anti-allergic textiles/sutures [66,67].…”

Section: The Chitin Industry Case Studymentioning

confidence: 99%

Aquatic-Derived Biomaterials for a Sustainable Future: A European Opportunity

Nisticò

2017

Resources

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Abstract:The valorization of aquatic-derived biowastes as possible feedstock for the production of value-added chemicals and materials is proposed here as a sustainable alternative compared to the exploitation of the more conventional (fossil) resources. In this context, the comprehension of the opportunity related to the valorization of the shellfish industry biowaste for the production of useful materials, especially focusing on chitin and its derived byproducts, is investigated. The large amount of waste produced each year by the shellfish processing industry seems to be an appealing opportunity for the European market to produce valuable products from underutilized waste. In order to highlight this important market-opportunity, the actual European situation concerning the shellfish volume of production is presented. The industrial processes necessary for the recovery of chitin, chitosan, and their derivatives are largely described, together with a wide description of their peculiar (and interesting) physicochemical properties. Even if nowadays the scientific literature suggests that this class of biopolymers is very appealing, further research is still necessary for overcoming some criticisms still present in the extraction and valorization of such substrates. However, the principles of both circular economy and green chemistry encourage the reduction of such biowastes and their exploitation as an alternative resource for a global sustainable future.

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“…7 Chitosan, deacetylated derivative of chitin, is a cationic polysaccharide consisting of (1,4)-linked-2-amino-deoxy-b-Dglucan. 8 It is considered as a Generally Recognized as Safe (GARS) food additive and has been approved by the United States Food and Drug Administration (USFDA). 9 Chitosan is also known as strong antimicrobial, antioxidant, anti-inflammatory, antihypertensive, antidiabetic, anticoagulant, antiallergic, antiobesity and anticancer agent.…”

Section: Introductionmentioning

confidence: 99%

Study the antimicrobial effects of chitosan-based edible film containing the Trachyspermum ammi essential oil on shelf-life of chicken meat

Karimnezhad

Razavilar

Anvar

et al. 2017

Microbiol Res (Pavia)

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Packaging using chitosan-based edible films incorporated with natural essential oils is a safe and economic way to increase the shelf-life and acceptability of food products and especially chicken meat. Trachyspermum ammi is a natural medicinal plant with high antimicrobial effects cultivated in Iran. The present research was done to study the antimicrobial effects of chitosan-based edible film containing T. ammi essential oil on shelf-life of chicken meat. T. ammi fruits were collected and dried. Essential oil was extracted from plants using the Clevenger's apparatus. High molecular weight chitosan with 1% and 2% concentrations of T. ammi essential oil were used for coating of chicken fillets. Treatments were stored at 4°C for 12 days.

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Chitosan based edible films and coatings: A review

Cited by 1,011 publications

References 169 publications

Antibacterial Activity and Physical Properties of Edible Chitosan Films Exposed to Low-pressure Plasma

Antibacterial Activity and Physical Properties of Edible Chitosan Films Exposed to Low-pressure Plasma

Aquatic-Derived Biomaterials for a Sustainable Future: A European Opportunity

Study the antimicrobial effects of chitosan-based edible film containing the Trachyspermum ammi essential oil on shelf-life of chicken meat

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