Document Type
Article
Publication Date
6-1-2007
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. © 2007 Institute of Food Technologists.
Publication Source (Journal or Book title)
Journal of Food Science
Recommended Citation
No, H., Meyers, S., Prinyawiwatkul, W., & Xu, Z. (2007). Applications of chitosan for improvement of quality and shelf life of foods: A review. Journal of Food Science, 72 (5) https://doi.org/10.1111/j.1750-3841.2007.00383.x