Study on Chitosan Food Preservatives Technology

Abstract

With the improvement of living standards, the requirement of food quality, nutrition, and freshness have been higher and higher. As the characteristics of highly effective, non-toxic, low cost, easy operation and significantly preservation effect, chitosan has been used widely as a new type of natural antistaling agent. Chitosan fresh-keeping mechanism and application in food preservatives are discussed in this study. From the three aspects of chitosan coating, composite coating, and chitosan modification, this work provides an overview of some researches about chitosan fresh food technology in abroad and domestic. And further development is discussed: the effect of the sole use of chitosan is not very good. Composite coating of chitosan will be more and more attractive with the merits about effectively preventing moisture loss, reducing weightlessness rate and so on. Storage stability about liquid chitosan can be solved by modified chitosan, which will also have a more attractive effect. This paper has theoretical significance to develop chitosan applications in food fresh-keeping technology.

Insight into the antibacterial activity and mechanism of chitosan caffeic acid graft against Pseudomonas fluorescens

“…Chitosan (CS) is derived from deacetylation of chitin mainly from marine sources (such as crustaceans) and has biodegradable, natural, non‐toxic and biocompatible properties. It has free amino and hydroxyl groups, so it has a wide spectrum of antibacterial characteristics and is commonly used in food preservation as an animal source preservative and packaging (Qin et al ., 2011). However, because the hydrogen atom donor deficiency, special macromolecular structure features and no phenol‐like functional group or conjugated structure in the molecule, which resulted insufficient biological activities of CS (Wang et al ., 2019).…”