Chitosan Application in Food Technology: A Review of Rescent Advances

Kabanov, Vladimir; Novinyuk, L. V.

doi:10.21323/2618-9771-2020-3-1-10-15

Cited by 41 publications

(27 citation statements)

References 103 publications

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“…All those combined properties could open the way for many application in food packaging for example with the well-known antioxidant properties of chitosan (Kabanov & Novinyuk, 2020) , (Elsabee & Abdou, 2013) . The proof of concept of the reversible Diels-Alder reaction also opens the way to new types of cross-linkers.…”

Section: Samplementioning

confidence: 99%

Diels-Alder-Chitosan based dissociative covalent adaptable networks

Chapelle

Quienne

Bonneaud

et al. 2021

Carbohydrate Polymers

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Four different films were prepared from chitosan modified with furfuryl glycidyl ether (FG) by Diels Alder reaction with different maleimide-based cross linker. At first, a preliminary study led to structural identification and better understanding of the reaction. For the first time, Diels-Alder and retro Diels-Alder reactions were evidenced by NMR spectroscopy and DSC on chitosan based systems. Then, chitosan of 30,000 g/mol and 150,000 g/mol were modified by FG with 20% substitution degree (DS). The resulting products were then crosslinked with bis and trimaleimide cross-linkers to produce films possessing interesting mechanical properties. For the first time for chitosan-based films, DMA measurement highlighted retro Diels-Alder between 110 and 130°C. Film also showed interesting hydrophobicity and fat absorption. They also exhibited resistance in acidic media whereas crude chitosan films were destroyed.

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Section: Samplementioning

confidence: 99%

Diels-Alder-Chitosan based dissociative covalent adaptable networks

Chapelle

Quienne

Bonneaud

et al. 2021

Carbohydrate Polymers

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“…There is an increasing interest in the application of edible coatings, like chitosan, in food matrices, motivated not only by the increasing consumer demand for safe and stable food products, but also by the rejection of non-biodegradable packaging [ 11 ]. Chitosan has also been proposed to increase the shelf-life of meat products due to its multiple functional properties, including antioxidant and antimicrobial properties [ 12 ].…”

Section: Introductionmentioning

confidence: 99%

Effects of Chitosan Coating with Green Tea Aqueous Extract on Lipid Oxidation and Microbial Growth in Pork Chops during Chilled Storage

Montaño-Sánchez

Torres-Martínez

Vargas-Sánchez

et al. 2020

Foods

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Lipid oxidation and microbial growth are the major causes of meat quality deterioration. Natural ingredients in meat products have been proposed as a strategy to prevent quality deterioration during cold storage. This study aimed to assess the effects of added chitosan coating, alone and in combination with green tea water extract (GTWE), on the quality of pork chops during prolonged cold storage. For evaluating oxidative and antimicrobial stabilities, 72 fresh pork samples were subjected to four treatments (n = 18 per treatment): T0 (non-coated chops without GTWE); T1 (chitosan-coated chops without GTWE); T2 (chitosan-coated chops plus 0.1% of GTWE); and T3 (chitosan-coated chops plus 0.5% of GTWE). Pork samples were stored at 0 °C and subjected to physicochemical evaluation (pH, colour, and lipid oxidation) and microbiological analyses (mesophilic and pyschrotrophic counts) at 0, 5, 10, 15, 20 and 25 days of storage. GTWE presented high total phenolic content (> 500 mg gallic acid equivalents/g); the incorporation of chitosan coatings increased (p < 0.05) free radical scavenging activity (FRSA, >90% of inhibition) and microbial growth inhibition (>50% for all tested pathogens), depending on the concentration. Further, GTWE inclusion in pork samples (T2 and T3) reduced (p < 0.05) pH, lipid oxidation and microbial counts, as well as colour loss in meat and bone throughout storage. Chitosan coating with GTWE could be used as an additive for the preservation of pork meat products.

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“…It is a functional cationic biopolymer that is widely studied and used across the world. Chitosan have many applications included food industry (da Silva, de Souza, & Dantas Lacerda, 2019 ; Gutiérrez, 2017; Kabanov, & Novinyuk, 2020; Morin‐Crini, Lichtfouse, Torri, & Crini, 2019), cosmetology (Aranaz et al., 2018; Kaczmarek, Struszczyk‐Swita, Li, Szczęsna‐Antczak, & Daroch, 2019) and human medicine (Kofuji et al., 2010; Leung, Liu, Koon, & Fung, 2006; Tungland & Meyer, 2002; Zhao et al., 2018).…”

Section: Introductionmentioning

confidence: 99%

Chitosan and postharvest decay of fresh fruit: Meta‐analysis of disease control and antimicrobial and eliciting activities

Rajestary

Landi

Romanazzi

2020

Comp Rev Food Sci Food Safe

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Consumers are increasingly aware of the importance of regular consumption of fresh fruit in their diet. Since fresh fruit are highly sensitive to postharvest decay, several investigations focused on the study natural compounds alternative to synthetic fungicides, to extend their shelf life. A long list of studies reported the effectiveness of the natural biopolymer chitosan in control of postharvest diseases of fresh fruit. However, these findings remain controversial, with many mixed claims in the literature. In this work, we used random‐effects meta‐analysis to investigate the effects of 1% chitosan on (a) postharvest decay incidence; (b) mycelium growth of fungal pathogens Botrytis cinerea, Penicillium spp., Colletotrichum spp. and Alternaria spp.; and (c) phenylalanine ammonia‐lyase, chitinase and β‐1,3‐glucanase activities. Chitosan significantly reduced postharvest disease incidence (mean difference [MD], −30.22; p < 0.00001) and in vitro mycelium growth (MD, −54.32; p < 0.00001). For host defense responses, there were significantly increased activities of β‐1,3‐glucanase (MD, 115.06; p = 0.003) and chitinase (MD, 75.95; p < 0.0002). This systematic review contributes to confirm the multiple mechanisms of mechanisms of action of chitosan, which has unique properties in the natural compound panorama. Chitosan thus represents a model plant protection biopolymer for sustainable control of postharvest decay of fresh fruit.

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Chitosan Application in Food Technology: A Review of Rescent Advances

Cited by 41 publications

References 103 publications

Diels-Alder-Chitosan based dissociative covalent adaptable networks

Diels-Alder-Chitosan based dissociative covalent adaptable networks

Effects of Chitosan Coating with Green Tea Aqueous Extract on Lipid Oxidation and Microbial Growth in Pork Chops during Chilled Storage

Chitosan and postharvest decay of fresh fruit: Meta‐analysis of disease control and antimicrobial and eliciting activities

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