Antioxidative activity of chitosan and chitosan based biopolymer film

Abstract

ABSTRACT:Growing consumer demand for the food without chemical preservatives focused significant extent of research in the direction of finding natural compounds that can be used in food preservation. In this context, natural substances with strong antimicrobial and antioxidant properties, like essential oils, as well as natural biopolymers, particularly draw attention. Natural biopolymers can serve as carriers of the active components, such as essential oils in order of their sustained release to the food during storage, and may themselves exhibit activity in protecting foods from oxidation and/or microbial spoilage. Chitosan has been extensively studied as semi-natural polymer with expressed bioactive properties. While antimicrobial activity of chitosan solution in different acids has been confirmed towards different bacteria, yeasts and moulds, reports concerning intensity, underlying machanism and different factors afecting antioxidant activity of chitosan vary through the available literature. This paper presents a review in the field of antioxidative activity of chitosan with different properties, as well as chitosan based biopolymer films in order to clarify this aspect of chitosan bioactivity and confront different reports found in the literature.

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“…Statins, chitosan and other products controlling cholesterol and lipids together with an adequate change in lifestyle and an appropriate diet are generally used to lower lipids with the final target effect of controlling the progression of atherosclerosis characterized by the growth of IMT, the genesis of plaques and possible cardiovascular events [18][19][20]. Pharma-Standard supplements of natural origin are ideal for long-term management in asymptomatic subjects as they do not expose preclinical subjects to side effects (as observed in some 30% of subjects regularly using statins).…”

Effect of Chitosan and Its Water-Soluble Derivatives on Antioxidant Activity

“…In addition, Park et al demonstrated that with the increase in deacetylation degree, the antioxidant activity of CS would increase [16]. Hromis et al observed that the antioxidant activity of CS with 98% degree of deacetylation was 78.5%, while that of CS with 90% degree of deacetylation was only 51.5% [17].…”

Antimicrobial and Antioxidant Activities of Propolis Water and Ethanolic Extracts

“…Natural biopolymers can serve as transporters for a variety of active ingredients, such as essential oils, to ensure their prolonged release to the food items throughout storage. They may also show potential for safeguarding food goods from oxidation and microbiological spoilage (Hromiš et al, 2017).…”