Literature DB >> 17995743

Applications of chitosan for improvement of quality and shelf life of foods: a review.

H K No1, S P Meyers, W Prinyawiwatkul, Z Xu.   

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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Year:  2007        PMID： 17995743     DOI： 10.1111/j.1750-3841.2007.00383.x

Source DB:  PubMed          Journal:  J Food Sci        ISSN： 0022-1147            Impact factor:   3.167


  41 in total

1.  Application of chitosan for improvement of quality and shelf life of table eggs under tropical room conditions.

Authors:  P V Suresh; K Rathina Raj; T Nidheesh; Gaurav Kumar Pal; P Z Sakhare
Journal:  J Food Sci Technol       Date:  2015-01-15       Impact factor: 2.701

2.  Utilization of chitosan as an antimicrobial agent for pasteurized palm sap (Borassus flabellifer Linn.) during storage.

Authors:  Phisut Naknean; Keawta Jutasukosol; Theerarat Mankit
Journal:  J Food Sci Technol       Date:  2013-07-20       Impact factor: 2.701

3.  Chitosan and chitooligosaccharides from shrimp shell waste: characterization, antimicrobial and shelf life extension in bread.

Authors:  Numfon Rakkhumkaew; Chalinan Pengsuk
Journal:  Food Sci Biotechnol       Date:  2018-02-13       Impact factor: 2.391

Review 4.  Recent advances in the understanding of the Aspergillus fumigatus cell wall.

Authors:  Mark J Lee; Donald C Sheppard
Journal:  J Microbiol       Date:  2016-02-27       Impact factor: 3.422

5.  Preparation of antioxidant active films based on chitosan: diffusivity study of α-tocopherol into food simulants.

Authors:  P Otero-Pazos; R Sendón; B Blanco-Fernandez; S Blanco-Dorado; C Alvarez-Lorenzo; A Concheiro; I Angulo; P Paseiro-Losada; A Rodríguez-Bernaldo de Quirós
Journal:  J Food Sci Technol       Date:  2016-07-01       Impact factor: 2.701

Review 6.  Inactivation Strategies for Clostridium perfringens Spores and Vegetative Cells.

Authors:  Prabhat K Talukdar; Pathima Udompijitkul; Ashfaque Hossain; Mahfuzur R Sarker
Journal:  Appl Environ Microbiol       Date:  2016-12-15       Impact factor: 4.792

7.  Extracellular chitin deacetylase production in solid state fermentation by native soil isolates of Penicillium monoverticillium and Fusarium oxysporum.

Authors:  P V Suresh; P Z Sakhare; N M Sachindra; P M Halami
Journal:  J Food Sci Technol       Date:  2012-03-17       Impact factor: 2.701

8.  Effect of chitosan on Salmonella Typhimurium in broiler chickens.

Authors:  Anita Menconi; Neil R Pumford; Marion J Morgan; Lisa R Bielke; Gopala Kallapura; Juan D Latorre; Amanda D Wolfenden; Xochitl Hernandez-Velasco; Billy M Hargis; Guillermo Tellez
Journal:  Foodborne Pathog Dis       Date:  2013-11-15       Impact factor: 3.171

Review 9.  Therapeutic angiogenesis: controlled delivery of angiogenic factors.

Authors:  Hunghao Chu; Yadong Wang
Journal:  Ther Deliv       Date:  2012-06

10.  An investigation of microbial adhesion to natural and synthetic polysaccharide-based films and its relationship with the surface energy components.

Authors:  Polina Prokopovich; Stefano Perni
Journal:  J Mater Sci Mater Med       Date:  2008-08-20       Impact factor: 3.896
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