Water-based oligochitosan and nanowhisker chitosan as potential food preservatives for shelf-life extension of minced pork

Chantarasataporn, Patomporn; Tepkasikul, Preenapha; Kingcha, Yutthana; Yoksan, Rangrong; Pichyangkura, Rath; Visessanguan, Wonnop; Chirachanchai, Suwabun

doi:10.1016/j.foodchem.2014.03.019

Cited by 60 publications

(40 citation statements)

References 34 publications

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“…However, a study by Chantarasataporn et al (2014) indicated that water-based chitosan, in the forms of oligochitosan and nanowhisker chitosan, significantly inhibited microbial activity and extended the shelf life in raw minced pork meat (Table 5). Chitosan in combination with lowered levels of SO 2 and rosemary extract in a boerewors model system indicated an increase in shelf life and red colour (Table 5; Mathenjwa et al, 2012).…”

Section: Chitosanmentioning

confidence: 99%

Current trends in natural preservatives for fresh sausage products

Hugo

2015

Trends in Food Science & Technology

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Section: Chitosanmentioning

confidence: 99%

Current trends in natural preservatives for fresh sausage products

Hugo

2015

Trends in Food Science & Technology

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“…To enhance the application of nanotechnology in the food industry, finding new nanoscale edible materials becomes necessary. In the literature, some nano food grade materials (fiber or particles) have been reported, including starch (González and Villanueva ), fat (Truong and others ), chitosan (Chantarasataporn and others ), protein (Foegeding ), and cellulose (Olsson and others ).…”

Section: Introductionmentioning

confidence: 99%

Characteristics and Rheological Properties of Polysaccharide Nanoparticles from Edible Mushrooms (Flammulina velutipes)

Wang

Cong

et al. 2017

Journal of Food Science

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Nanotechnology has become relevant in the food-related industries, and edible mushrooms can be a potential raw material for providing satisfied edible nanomaterial. In this study, by following 3 different pretreatments (hot water or cold alkali or hot alkali) insoluble polysaccharide nanoparticles were prepared from Flammulina velutipes by wet milling and high pressure homogenization and their properties were investigated. The resultant nanoparticles were characterized by SEM, GC-MS (for its main compositions), FTIR, XRD, and TG. The 1 wt% nanoparticle dispersions presented non-Newtonian, shear-thinning fluids with the viscosity in an increasing order for the hot water < cold alkali < hot alkali. Moreover, the dynamical rheological results showed differences of storage (G') and loss (G″) moduli of these particle dispersions. It was concluded that the Flammulina velutipes-derived polysaccharides nanoparticles have great potential applications in the food industry, for example, as emulsifiers, reinforcement agents, and bioactive carriers.

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“…In general, the antibacterial activity of chitosan increases with its DD and positive charge (Chantarasataporn et al, 2014;Takahashia et al, 2008). Acidic pH conditions and higher temperature are also favorable for the antibacterial activity of chitosans (Georgantelis et al, 2007;Krajewska, Wydro & Janczyk, 2011).…”

Section: Introductionmentioning

confidence: 99%