Potential of Chitosans in the Development of Edible Food Packaging

Coma, Véronique; Bartkowiak, Artur

doi:10.1002/9781119450467.ch14

Cited by 7 publications

(4 citation statements)

References 88 publications

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“…Owing to their unique multiple amine groups and resultant polycationic nature, chitin and chitosan have unique adsorptive properties that make them outstanding antimicrobial food film and packaging materials, emulsifiers, and thickeners . Chitin and chitosan can adsorb onto negatively charged bacterial cell walls, disrupting them, and diffuse into cells to impair intracellular activities, which effectively inhibits bacterial growth and increases produces’ storage life when applied as edible films or packaging …”

Section: Mushroom Polysaccharides For Multiple Applications In the Fo...mentioning

confidence: 99%

“…114 Chitin and chitosan can adsorb onto negatively charged bacterial cell walls, disrupting them, and diffuse into cells to impair intracellular activities, 115 which effectively inhibits bacterial growth and increases produces' storage life when applied as edible films or packaging. 116 While there are a number of studies studying chitin as a packaging and edible film, 117,118 direct addition of chitin as a food ingredient has been seldom studied with mixed results. Chitin extracted from shiitake stipe substituted a small percentage of wheat flour (2 to 7%, w/w) in bread preparations, 119 but negative appearance, color, flavor, and texture results were reported.…”

Section: Applications In the Food Industrymentioning

confidence: 99%

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Mushrooms as Functional and Nutritious Food Ingredients for Multiple Applications

You

Hoskin

Komarnytsky

et al. 2022

ACS Food Sci. Technol.

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The interest in mushrooms as functional ingredients has increased in the past decade. Mushrooms have low fat content and high fiber and protein contents and are natural sources of valuable food molecules such as ergosterol, polyphenols, terpene and terpenoids, and mannitol and trehalose. Mushrooms have been used as ingredients in meat- and starch-based food formulations with varying degrees of success, but their technological and functional performances in food formulations are yet to be investigated and fully explored for applications directed to the emerging alternative, meat-free, clean-label marketplace. Therefore, in this review, the current scientific data regarding the attributes of mushrooms that elicit their unique functional and nutritional properties, their relevance to the food industry, and potential opportunities for developing innovative, good-tasting, protein-rich foods from mushrooms are presented and discussed.

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Section: Mushroom Polysaccharides For Multiple Applications In the Fo...mentioning

confidence: 99%

Section: Applications In the Food Industrymentioning

confidence: 99%

Mushrooms as Functional and Nutritious Food Ingredients for Multiple Applications

You

Hoskin

Komarnytsky

et al. 2022

ACS Food Sci. Technol.

View full text Add to dashboard Cite

show abstract

“…Whereas edible coatings even if they are also defined as thin layers of edible materials are applied as a liquid of varying viscosity onto the surface or between layers of the product by spraying, dipping, or brushing. They are allowed to dry on the food product to do their targeted functions (Coma & Bartkowiak, 2019; Pascall & Lin, 2013).…”

Section: Edible Packagingmentioning

confidence: 99%

Sustainable edible packaging systems based on active compounds from food processing byproducts: A review

Hamed

Jakobsen

Lerfall

2021

Comp Rev Food Sci Food Safe

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The global food processing industries represent a challenge and a risk to the environment due to the poor handling of residues, which are often discarded as waste without being used in further sidestreams. Although some part of this biomass is utilized, large quantities are, however, still under-or unutilized despite these byproducts being a rich resource of valuable compounds. These biowastes contain biopolymers and other compounds such as proteins, polysaccharides, lipids, pigments, micronutrients, and minerals with good nutritional values and active biological properties with applications in various fields including the development of sustainable food packaging. This review offers an update on the recent advancement of food byproducts recycling and upgrading toward the production of food packaging materials, which could be edible, (bio)degradable, and act as carriers of biobased active agents such as antimicrobials, antioxidants, flavoring additives, and health-promoting compounds. This should be a global initiative to promote the well-being of humans and achieve sustainability while respecting the ecological boundaries of our planet. Edible films and coatings formulations based on biopolymers and active compounds extracted from biowastes offer great opportunities to decrease the devastating overuse of plastic-based packaging. It has become evident that a transition from a fuel-based to a circular bio-based economy is potentially beneficial. Therefore, the exploitation of food discards within the context of a zero-waste biorefinery approach would improve waste management by minimizing its generation, reduce pollution, and provide value-added compounds. Most importantly, the development of edible packaging materials from food byproducts does not compete with food resources, and it also helps decrease our dependency on petroleum-based products.Practical Application Almost 99% of current plastics are petroleum-based, and their continuous use has been devastating to the planet as plastic-derived components have been detected in all trophic levels. Besides, the increasing amounts of This is an open access article under the terms of the Creative Commons Attribution License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited.

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“…The widespread distribution and accumulation of these products in the environment have become a matter of a great concern [1]. Therefore, much attention has been paid to the synthesis of eco-friendly films with good performance [2][3][4].…”

Section: Introductionmentioning

confidence: 99%

Effects of Geomaterial-Originated Fillers on Microstructure and Mechanical/Physical Properties of α- and β-Chitosan-Based Films

et al. 2021

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Edible films and coatings with good mechanical/physical properties are highly required for carrying medical substances and food packaging. So, solvent-cast films of α- or β-chitosan filled with palygorskite, montmorillonite or geopolymer-containing material (GCM), were prepared, and the effects of their clay contents (up to 50 wt.%) on the mechanical/physical properties were assessed. The microstructure of the films was investigated using FT-IR spectroscopy, SEM and thermal analysis. The results showed that, except for the films composed of GCM and β-chitosan, the mechanical properties of the films with limited (up to 5 wt.%) to moderate (5–25 wt.%) amounts of fillers increased as a result of the attractive electrostatic forces formed between the fillers and chitosan functional groups (–NH3+, CH2OH and NHCOCH3). However, due to the occurrence of coarse aggregates, the strength of filler-rich films declined. The addition of fillers led to an increase in porosity and water absorption of the films, but it had irregular effects on their wettability and water vapor transmission rate. These observations as well as the thermal stability of the films were discussed in relation to the characterization results.

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Potential of Chitosans in the Development of Edible Food Packaging

Cited by 7 publications

References 88 publications

Mushrooms as Functional and Nutritious Food Ingredients for Multiple Applications

Mushrooms as Functional and Nutritious Food Ingredients for Multiple Applications

Sustainable edible packaging systems based on active compounds from food processing byproducts: A review

Effects of Geomaterial-Originated Fillers on Microstructure and Mechanical/Physical Properties of α- and β-Chitosan-Based Films

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