Chitosan as a Natural Preservative in the Food Industry: Advances in Its Technofunctional Properties and Applications.
This manuscript investigates the utilization of chitosan (CS) as a preservative in the food industry, covering its sources, extraction methods, structural properties, and preparation techniques. CS, derived from shell wastes of crustaceans and various fungi, offers promising antimicrobial and antiox...
| Publicado en: | BioMed Research International Vol. 2026; pp. 1 - 25 |
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| Autores principales: | , , , , , , , , , , , , |
| Formato: | pictorial review tables/charts Journal Article |
| Publicado: |
Wiley-Blackwell
7/15/2026
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| Acceso en línea: | Ver este registro en EBSCOhost |
| fields | @attributes: recordID: 1 pdfLink: plink: https://search.ebscohost.com/login.aspx?direct=true&db=ccm&AN=195362743&site=ehost-live header: @attributes: shortDbName: ccm uiTerm: 195362743 longDbName: CINAHL Complete uiTag: AN controlInfo: bkinfo: dissinfo: jinfo: jid: 23146133 FT2T jtl: BioMed Research International issn: 23146133 maglogo: N pubinfo: dt: 7/15/2026 vid: 2026 pid: 480 pub: Wiley-Blackwell place: Malden, Massachusetts artinfo: ui: 195362743 195362743 195362743 10.1155/bmri/1232099 195362743 ppf: 1 ppct: 24 formats: fmt: – @attributes: type: T – @attributes: type: C – @attributes: type: P tig: atl: Chitosan as a Natural Preservative in the Food Industry: Advances in Its Technofunctional Properties and Applications. aug: au: Ikbal, Asik Chowdhury, Supratim Bhattacharya, Ankures Kumar, Siddhnath Surasani, Vijay Kumar Reddy Vinayagam, Saranya Palanisamy, Selvamani Gnanasekaran, Lalitha Muthyam, Sowjanya Dara, Pavan Kumar Chopra, Hitesh Malik, Tabarak Gurumallesh Prabu, Poorani affil: Department of Fish Processing Technology,, West Bengal University of Animal & Fishery Sciences,, Kolkata, West Bengal,, 700037,, India, wbuafscl.ac.in sug: subj: Polysaccharides Food Preservatives Food Industry Antiinfective Agents Antioxidants Plant Extracts Food Quality Biopolymers Food Biofortification Crustacea Fungi Chemistry, Physical Food Storage Chemical Processes Biological Phenomena Meat Cereals Seafood Snacks Hydrogen-Ion Concentration Color ab: This manuscript investigates the utilization of chitosan (CS) as a preservative in the food industry, covering its sources, extraction methods, structural properties, and preparation techniques. CS, derived from shell wastes of crustaceans and various fungi, offers promising antimicrobial and antioxidant properties due to factors like degree of deacetylation and molecular weight. Its application as a preservative spans across diverse food sectors, showcasing its effectiveness in enhancing food quality and extending shelf life while minimizing reliance on chemical additives. CS fortification demonstrates notable impacts on food composition, including moisture retention, reduced lipid oxidation, and improved protein functionality. Notably, its application in the meat and seafood industries proves effective in inhibiting bacterial growth and preserving product freshness. Additionally, the antioxidant activity of CS, influenced by its structural characteristics and supplementation with natural compounds, contributes to its role as a secondary antioxidant in food products. By summarizing existing studies and research, this document provides a comprehensive understanding of CS′s multifaceted applications and benefits in enhancing food quality and promoting sustainable practices in food preservation. pubtype: Academic Journal doctype: pictorial review tables/charts Journal Article ougenre: Article language: English refInfo: holdings: @attributes: islocal: N |
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