Assessment of chitosan antimicrobial effect on wine microbes

Miot-Sertier, Cécile; Paulin, Margot; Dutilh, Lucie; Ballestra, Patricia; Albertin, Warren; Pomarede, Isabelle Masneuf; Coulon, Joana; Moine, Virginie; Vallet-Courbin, Amélie; Maupeu, Julie; Dols‐Lafargue, Marguerite

doi:10.1016/j.ijfoodmicro.2022.109907

Cited by 7 publications

(2 citation statements)

References 43 publications

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“…The most important polysaccharide is chitosan, a biopolymer generated by the deacetylation processes of chitin. Its antimicrobial action is based mainly on the interaction between chitosan cationic groups and microorganisms [19]. Organic acids cover different compounds that present a deprotonated carboxyl group at a neutral pH.…”

Section: Using Natural Antimicrobials In Fruit-derived Foodsmentioning

confidence: 99%

Immobilization of Natural Antimicrobial Compounds on Food-Grade Supports as a New Strategy to Preserve Fruit-Derived Foods

Martín-Esparza

Fernández-Segovia

Pérez‐Esteve

et al. 2023

Foods

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The use of natural antimicrobials in the food industry is being proposed as an eco-friendly postharvest technology to preserve fruit-derived foods. In this context, this systematic review aims to describe and discuss the application of naturally occurring antimicrobial compounds in the processing of fruit-derived foods by the PRISMA methodology. In a first step, the use of free natural antimicrobials was investigated as an approach to identify the main families of bioactive compounds employed as food preservatives and the current limitations of this dosage form. Then, the use of immobilized antimicrobials, in an innovative dosage form, was studied by distinguishing two main applications: addition to the food matrix as preservatives or use during processing as technological aids. Having identified the different examples of the immobilization of natural antimicrobial compounds on food-grade supports, the mechanisms of immobilization were studied in detail to provide synthesis and characterization guidelines for future developments. Finally, the contribution of this new technology to decarbonization and energy efficiency of the fruit-derived processing sector and circular economy is discussed in this review.

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Section: Using Natural Antimicrobials In Fruit-derived Foodsmentioning

confidence: 99%

Immobilization of Natural Antimicrobial Compounds on Food-Grade Supports as a New Strategy to Preserve Fruit-Derived Foods

Martín-Esparza

Fernández-Segovia

Pérez‐Esteve

et al. 2023

Foods

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“…Chitosan, a natural polysaccharide polymer, is gaining popularity in the winemaking industry [16][17][18] due to its antioxidant [19,20] and antimicrobial properties [21,22], which are particularly relevant given the ongoing trend towards reducing sulfur dioxide levels in wines [23]. Commercial chitosan-containing products, although more costly, serve as microbial control agents against bacteria such as lactic and acetic acid bacteria [22,[24][25][26], as well as spoilage yeasts like Brettanomyces [27][28][29][30]. It also prevents browning effects in white wine and acts as a metal chelator, facilitating the control of heavy metals like iron and copper [31].…”

Section: Introductionmentioning

confidence: 99%

The Influence of Chitosan on the Chemical Composition of Wines Fermented with Lachancea thermotolerans

Vicente,

Vladic,

Marquina

et al. 2024

Foods

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Chitosan exerts a significant influence on various chemical parameters affecting the quality of wine produced using multiple strains of Lachancea thermotolerans. The impact of chitosan on these parameters varies depending on the specific strain studied. We observed that, under the influence of chitosan, the fermentation kinetics accelerated for all examined strains. The formation of lactic acid increased by 41% to 97% across the studied L. thermotolerans strains, depending on the specific strain. This effect also influenced acidity-related parameters such as total acidity, which increased by 28% to 60%, and pH, which experienced a decrease of over 0.5 units. The consumption of malic acid increased by 9% to 20% depending on the specific strain of L. thermotolerans. Nitrogen consumption also rose, as evidenced by all L. thermotolerans strains exhibiting a residual value of Primary Amino Nitrogen (PAN) of below the detection limit, and ammonia consumption increased by 90% to 100%, depending on the strain studied. However, certain parameters such as acetic acid, succinic acid, and glycerol showed contradictory results depending on the strain under investigation. In terms of volatile composition, chitosan supplementation led to increased production of i-butanol by 32% to 65%, 3-methylbutanol by 33% to 63%, and lactic acid ethyl ester by 58% to 91% across all studied strains of L. thermotolerans. Other analyzed aroma compounds exhibited varying changes depending on the specific strain of L. thermotolerans.

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Fabrication of polycaprolactone-chitosan/curcumin polymer composite fibers and evaluation of their in vitro release kinetic behavior and antibacterial-antifungal activity

Ciftci,

Özarslan

2023

J Sol-Gel Sci Technol

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Assessment of chitosan antimicrobial effect on wine microbes

Cited by 7 publications

References 43 publications

Immobilization of Natural Antimicrobial Compounds on Food-Grade Supports as a New Strategy to Preserve Fruit-Derived Foods

Immobilization of Natural Antimicrobial Compounds on Food-Grade Supports as a New Strategy to Preserve Fruit-Derived Foods

The Influence of Chitosan on the Chemical Composition of Wines Fermented with Lachancea thermotolerans

Fabrication of polycaprolactone-chitosan/curcumin polymer composite fibers and evaluation of their in vitro release kinetic behavior and antibacterial-antifungal activity

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