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Applications of Chitosan for Improvement of Quality and Shelf Life of Foods: A Review
Author(s) -
No H.K.,
Meyers S.P.,
Prinyawiwatkul W.,
Xu Z.
Publication year - 2007
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1750-3841.2007.00383.x
Subject(s) - chitosan , chitin , preservative , shelf life , biopolymer , natural food , food science , food preservation , antimicrobial , food industry , chemistry , coating , microbiology and biotechnology , business , biology , organic chemistry , polymer
Chitosan is a modified, natural biopolymer derived by deacetylation of chitin, a major component of the shells of crustacean. Recently, chitosan has received increased attention for its commercial applications in the biomedical, food, and chemical industries. Use of chitosan in food industry is readily seen due to its several distinctive biological activities and functional properties. The antimicrobial activity and film‐forming property of chitosan make it a potential source of food preservative or coating material of natural origin. This review focuses on the applications of chitosan for improvement of quality and shelf life of various foods from agriculture, poultry, and seafood origin.