Applications of Chitosan in the Seafood Industry and Aquaculture: A Review

There has recently been an increasing interest in seafood products due to the growing awareness of their nutraceutical value. However, marine-based products are highly susceptible to deterioration, mainly because of their high contents of polyunsaturated fatty acids (PUFAs), their high water activity, abundant free amino acids, neutral pH, and the presence of autolytic enzymes. In recent decades, various alternative methods have been developed to address this issue. Among the proposed solutions, chitosan has been highlighted as one of the most promising solutions. Chitosan, a deacetylated derivative of chitin, has attracted high consideration for its nontoxicity, biocompatibility, and biodegradability. Moreover, it is a polymer with versatile functional properties. For this reason, chitosan, which is commercially produced mostly from marine sources (e.g., crustacean shells), has been used to stabilize seafood-based products. In this review, chitosan is highlighted with respect to the various potential applications exploiting its many features, such as antibacterial and antioxidant properties, edible film- and coating-forming ability, the treatment of seafood industry effluent, enhanced gelling properties, micro- and nanocarrier abilities for bioactive compounds, functional foods, and drug compounds from aquaculture and seafood.