Food applications of chitin and chitosans

Shahidi, Fereidoon; Arachchi, Janak Kamil Vidana; Jeon, You‐Jin

doi:10.1016/s0924-2244(99)00017-5

Cited by 1,545 publications

(887 citation statements)

References 92 publications

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“…Chitosan, a fiber of animal origin is known to possess numerous technological and physiological properties useful in foods (Shahidi et al 1999). Chitosan can be used as a functional ingredient as it acts as a gelling agent, emulsifier and food preservative (Borderıas et al 2005).…”

Section: Meat Incorporated Foodmentioning

confidence: 99%

Characteristics and consumer acceptance of healthier meat and meat product formulations—a review

et al. 2011

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Section: Meat Incorporated Foodmentioning

confidence: 99%

Characteristics and consumer acceptance of healthier meat and meat product formulations—a review

et al. 2011

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“…39 Chitosan has drawn significant attention due to its attractive mechanical properties, sustainability, biocompatibility, and antimicrobial properties. 40,41,42 The backbone of chitosan consists of N-acetylglucosamine and Dglucosamine units of which the latter contain primary amines which make the polymer pHresponsive. Chitosan is water-soluble when the amines are protonated, as shown in Figure 1, roughly below the pKa of the ammonium ion, between 6.0 and 6.5.…”

Section: Introductionmentioning

confidence: 99%

Water-Resistant, Transparent Hybrid Nanopaper by Physical Cross-Linking with Chitosan

et al. 2015

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ABSTRACT. One of the major, but often overlooked, challenges towards high end applications of nanocelluloses is to maintain their mechanical stability under hydrated conditions. As such, permanent covalent crosslinking or surface hydrophobization are viable solutions provided that neither processability nor interfibrillar bonding is compromised. Here we show an alternative based on physical crosslinking of nanofibrillated cellulose (NFC, also denoted as microfibrillated cellulose, MFC, and cellulose nanofibers, CNF) with chitosan for the preparation of transparent films. Transparency (~ 80 % throughout the visible spectrum) is achieved by suppressing aggregation and carefully controlling the mixing conditions: Chitosan dissolves in aqueous medium at low pH and under these conditions the NFC/chitosan mixtures form easily processable hydrogels.A simple change in the environmental conditions (i.e. an increase of pH) reduces hydration of chitosan promoting multivalent physical interactions between NFC and chitosan over those with water, resulting effectively in crosslinking. Films of NFC/chitosan 80/20 w/w show excellent mechanical properties in the wet state, with a tensile modulus of 4 and 14 GPa at low (0.5 %) and large (16 %) strains, respectively and an ultimate strength of 100 MPa (with corresponding maximum strain of 28 %). Remarkably, a strength of 200 MPa (with maximum strain of 8%) is measured at 50 % air relative humidity. We expect that the proposed, simple concept opens new pathways toward NFC-based material utilization in wet or humid conditions, a challenge that has remained unresolved.

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“…Also similar results observed by (Simpson et al, 1997) they studied the antimicrobial effect of Chitosan from raw shrimp. Shahidi et al, (1999) demonstrated antimicrobial effects of water soluble Chitosan on different bacterial species, such as E. coli. Numerous studies have shown the effect of Chitosan on Escherichia coli and other Enterobacteriaceae at different concentrations and under different conditions: Ouattara et al, (2000) demonstrated that the inhibition growth of Enterobacteriaceae was increased by Chitosan.…”

Section: Rersults and Discussionmentioning

confidence: 99%

The Antimicrobial Activity of Chitosan and Its Application on Kariesh Cheese Shelf Life

El-Dahma

Khattab

Gouda

et al. 2017

Alexandria Science Exchange Journal

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Food applications of chitin and chitosans

Cited by 1,545 publications

References 92 publications

Characteristics and consumer acceptance of healthier meat and meat product formulations—a review

Characteristics and consumer acceptance of healthier meat and meat product formulations—a review

Water-Resistant, Transparent Hybrid Nanopaper by Physical Cross-Linking with Chitosan

The Antimicrobial Activity of Chitosan and Its Application on Kariesh Cheese Shelf Life

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