“…The amino groups (pKa from 6.2 to 7.0) are completely protonated in acids with pKa smaller than 6.2 making chitosan soluble. Chitosan is insoluble in water, organic solvents and aqueous bases and it is soluble after stirring in acids such as acetic, nitric, hydrochloric, perchloric and phosphoric (Guibal, 2004;Kluget al, 1998;Kubota et al, 2000;Kurita, 2006;Anthonsen & Smidsroed, 1995;Rinaudo, 2006;Sankararamakrishnan & Sanghi, 2006 Food contaminations and the negative environmental impact of packaging materials currently in use have prompted the research of safer materials. Chitosan have shown great promise to be used in food industry as preservative because of its high antimicrobial activity against various microorganisms.…”