Applications of chitosan for improvement of quality and shelf life of foods: a review |
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| Authors: | No H K Meyers S P Prinyawiwatkul W Xu Z |
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| Affiliation: | Author No is with Dept. of Food Science and Technology, Catholic Univ. of Daegu, Hayang 712-702, South Korea. Authors Meyers, Prinyawiwatkul, and Xu are with Dept. of Food Science, Louisiana State Univ. Agricultural Center, Baton Rouge, LA 70803. Direct inquiries to author No (E-mail: ). |
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| Abstract: | ABSTRACT: Chitosan is a modified, natural biopolymer derived by deacetylation of chitin, a major component of the shells of crustacean. Recently, chitosan has received increased attention for its commercial applications in the biomedical, food, and chemical industries. Use of chitosan in food industry is readily seen due to its several distinctive biological activities and functional properties. The antimicrobial activity and film-forming property of chitosan make it a potential source of food preservative or coating material of natural origin. This review focuses on the applications of chitosan for improvement of quality and shelf life of various foods from agriculture, poultry, and seafood origin. |
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| Keywords: | application chitosan foods quality shelf life |
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