Current advancements in chitosan-based film production for food technology; A review

Mujtaba, Muhammad; Morsi, Rania E.; Kerch, Garry; Elsabeé, Maher Z.; Kaya, Murat; Labidi, Jalel; Khawar, Khalid Mahmood

doi:10.1016/j.ijbiomac.2018.10.109

Cited by 371 publications

(154 citation statements)

References 82 publications

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“…Chitosan film coatings are prepared as a solution in dilute acids. Depending on DD, solution concentration, additional components and the drying conditions, there is a wide variety to change physicochemical and biological properties of the resulting compound [14]. Edible coatings reducing weight loss during storage, prevent oxygen permeability, shows antimicrobial and antioxidant activities to, increase the shelf life of processed foods significantly.…”

Section: Chitosan Applications For Food Shelf Life Prolongationmentioning

confidence: 99%

Chitosan Application in Food Technology: A Review of Rescent Advances

Kabanov

Novinyuk

2020

Food systems

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A BST R ACTThe review focused on global trends in the development of scientific research and the practical applications of chitosan in food technology in recent years. Chitin and its derivative chitosan obtaining from the crustacean shells and the cell wall of fungi are among the most common biopolymers in the world. Chitosan is a polysaccharide discerned by a large number of unsubstituted amino groups. Featured properties of chitosan providing its high chemical and biological activities. Chitosan has various abilities as polycationite, film former, antimicrobial and antioxidant agent. Multifunctional properties open up broad prospects for the chitosan applications in various fields of technology, medicine and industry. The most attention in the review is paid to the works on extending food products shelf life with chitosan based primary edible film coatings and biodegradable packaging. At the same time chitosan applications as an emulsifier, a flocculant, as well as functional food additive, nutrient encapsulating material and dietary supplement are highlighted.

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Section: Chitosan Applications For Food Shelf Life Prolongationmentioning

confidence: 99%

Chitosan Application in Food Technology: A Review of Rescent Advances

Kabanov

Novinyuk

2020

Food systems

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“…Embalagens, bactericida (DEMITRI et al, 2016); (HOMEZ-JARA et al, 2018); HUSSEIN et al, 2012) Quitosana é chamada uma amostra onde a porcentagem de grupamentos amino livres presentes é maior que a de grupamentos acetamida (EL KNIDRI et al, 2018;MUJTABA et al, 2019). Quando o grau de acetilação ( ̅̅̅̅ ) for maior que 50 % o polímero é chamado de quitina, e quando for inferior a 50%, o polímero é chamado quitosana, desde que apresente solubilidade em soluções levemente ácidas.…”

Section: Alimentosunclassified

Avaliação de métodos titulométricos para determinação do grau de desacetilação em quitosana

Garcia

Hirdes

Inoue

et al. 2020

BJD

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“…Nevertheless, chitosan films are not appropriate for some application due to their solubility in aqueous medium with small amount of organic acid such as acetic acid. Besides, chitosan films easily interact with humidity because they consists of hydrogen bonds which decrease efficiency of physicochemical of the films (Mujtaba et al, 2019). Several researchers attempt to overcome this drawback by using surface modification techniques, or combing them with other polymers and active substance such as moisture resistant polymer, plasticizers, and/or active ingredient.…”

Section: Chitosan Filmmentioning

confidence: 99%

Biopolymer films for food industries: properties, applications, and future aspects based on chitosan

Luangapai

Peanparkdee

Iwamoto

2019

RAS

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Chitosan is an N-deacetylate derivative of chitin, which can be found in crustaceans, insects, and fungi. In several studies, chitosan is pursued to be applied as an optional biopolymeric material in food, agriculture, and pharmaceutical industries. Owing to its high commercially potential properties, including good film forming ability, physicochemical properties, antimicrobial activity and non-toxicity, chitosan has been widely used as an active material for formation of edible films. Chitosan based films can be manufactured for packaging, especially for edible food packaging. This is in accordance with green-consumption, which involves preference to materials derived from natural sources rather than synthetic substances. This manuscript provides an overview of the extensive research on chitosan properties, applications, and further aspect of chitosan based approach in food industries.

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Current advancements in chitosan-based film production for food technology; A review

Cited by 371 publications

References 82 publications

Chitosan Application in Food Technology: A Review of Rescent Advances

Chitosan Application in Food Technology: A Review of Rescent Advances

Avaliação de métodos titulométricos para determinação do grau de desacetilação em quitosana

Biopolymer films for food industries: properties, applications, and future aspects based on chitosan

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