Chitosan: Novel Applications in Food Systems

Description

Chitosan: Novel Applications in Food Systems is a practical resource for those looking to understand new applications of chitosan in the food industry. The content presented is written by experts in the field who have worked on the latest application of chitosan-based research to help researchers and scientists understand how recent applications combined with traditional food preservation hurdles, or novel hurdles such as active packaging, irradiation and essential oils can improve methods of controlling microorganisms in foods. With an emphasis of potential of chitosan in food safety this reference briefly summarizes what chitosan-based research has already done for the industry, including potential applications. Cover Chitosan: Novel Applications in Food Systems Copyright Dedication Contents List of contributors Preface 1 Application of chitosan in active food packaging 1.1 Introduction 1.2 Active chitosan-based packaging—antimicrobial properties 1.3 Active chitosan-based packaging combined with functional ingredients 1.3.1 Antimicrobial properties 1.3.2 Antioxidant properties 1.3.3 Antimicrobial and antioxidant properties 1.4 Active chitosan-based packaging combined with encapsulated functional ingredients 1.4.1 Metallic nanoparticles encapsulated into chitosan-based films 1.4.2 Plant extracts encapsulated into chitosan-based films 1.4.3 Other compounds encapsulated into chitosan-based films 1.5 Conclusion References 2 Chitosan-based coatings and plant extracts 2.1 Edible coatings: main aspects and general characteristics 2.1.1 Chitosan-based edible coatings 2.1.2 Plant extracts or essential oils added in coatings 2.1.2.1 Chemical composition of essential oils 2.2 Effects of coatings on quality parameters and shelf life of food 2.2.1 Antimicrobial effects 2.2.1.1 Antimicrobial effects of chitosan 2.2.1.2 Antimicrobial effects of plant extracts or EOs 2.2.1.3 Antimicrobial effects/mechanisms of edible coatings of chitosan with plant extracts 2.2.2 Antioxidant effects 2.2.2.1 Antioxidant effects of chitosan 2.2.2.2 Antioxidant effects of plant extracts or essential oils 2.2.2.3 Antioxidant effects of edible coatings of CH with plant extracts or EOs on foods 2.2.3 Effects on quality parameters in foods (physicochemical, enzymatic activity, and sensory characteristics) 2.2.3.1 Fruits and vegetables 2.2.3.2 Cereals and oilseeds 2.2.3.3 Meats and meat products 2.2.3.4 Fish and seafood 2.2.3.5 Cheeses 2.3 Future application prospects Acknowledgements References 3 Chitosan nanoparticles as used against food pathogens Abbreviations 3.1 Introduction 3.2 Chitosan: generalities 3.2.1 Physicochemical properties 3.2.2 Extraction methods and characterization 3.2.2.1 Chemical process of extraction 3.2.2.2 Biotechnological process of extraction 3.2.2.3 Characterization 3.2.3 Factors that influence its antimicrobial activity 3.3 Chitosan-based nanosystems against food pathogens 3.3.1 Types of nanosystems 3.3.1.1 Nanoparticles 3.3.1.2 Nanocapsules 3.3.1.3 Nanogels 3.3.2 Mechanisms of antimicrobial action 3.3.3 Factors that affect the antibacterial activity of chitosan nanosystems 3.3.4 Antimicrobial activity against food pathogens 3.3.4.1 Gram-negative bacteria 3.3.4.2 Gram-positive bacteria 3.4 Chitosan nanosystems loaded with natural antimicrobials 3.4.1 Plant extract/phytobiotics 3.4.2 Essential oils 3.4.3 Enzymes 3.4.4 Bacteriocins 3.5 Application of chitosan nanoparticles against pathogens in food systems 3.6 Conclusion and future perspectives References 4 Chitosan nanoparticles with essential oils in food preservation 4.1 Introduction 4.2 Chitosan nanoparticles system for the encapsulation of essential oils: properties, advantages, and formation methods 4.3 Controlled release properties 4.4 Antimicrobial mechanisms of action 4.5 Functional properties of chitosan nanoparticles encapsulating essential oils on food products 4.5.1 Antioxidant activity 4.5.2 Antimicrobial activity—spoilage microorganisms 4.5.2.1 Yeasts, molds, and mycotoxins 4.5.2.2 Bacteria 4.5.2.3 Pathogenic microorganisms 4.5.3 Sensory characteristics 4.5.4 Physicochemical characteristics 4.6 Conclusions and future perspectives References 5 Chitosan as an antimicrobial agent to increase shelf life of foods 5.1 Introduction 5.2 Chitosan: emerging and eco-sustainable technology in food preservation 5.2.1 Sources and production 5.2.2 Physicochemical and chitosan derivatives 5.3 Chitosan and derivatives as antimicrobial agents 5.3.1 Antibacterial activity 5.3.2 Antifungal activity: ultrastructural effect of chitosan and chitosan nanoparticles 5.3.3 Chitosan and its derivatives’ application to increase shelf life of foods 5.3.3.1 Meat, fish, and derivative products 5.3.3.2 Beverages 5.3.3.3 Fruits and vegetables 5.4 Perspectives References 6 Application of chitosan on seafood safety and quality 6.1 Introduction 6.2 Chitosan 6.2.1 Sources 6.2.2 Structure 6.2.3 Extraction 6.3 Health benefits of chitosan 6.4 Bioactivity of chitosan 6.4.1 Antimicrobial properties 6.4.2 Antioxidant properties 6.5 Nanotechnological approaches for application of chitosan 6.5.1 Chitosan for nanoencapsulation 6.5.2 Chitosan-based nanomaterial for packaging 6.5.3 Chitosan-based intelligent packaging 6.6 Impacts of chitosan on seafood safety 6.6.1 Edible coating 6.6.2 Film 6.7 Inclusion of chitosan in combination with other preservation as hurdle concept 6.8 Effect of chitosan on acceptability/sensory quality of seafood 6.9 Conclusion References 7 Chitosan and use of pomegranate-based films in foods 7.1 Nutritional and chemical properties of pomegranate 7.2 Functional properties of pomegranate 7.2.1 Bioactivity of pomegranate juice 7.2.2 Bioactivity of pomegranate peel (pericarp) 7.2.3 Bioactivity of pomegranate seed 7.3 Extraction of pomegranate active compounds 7.3.1 Conventional extraction methods 7.3.2 Modern extraction methods 7.4 Chitosan composite films for incorporating pomegranate active compounds 7.5 Encapsulation of pomegranate active compounds in chitosan-based films 7.6 Physicochemical properties of pomegranate-chitosan-based films 7.6.1 Thickness of pomegranate-chitosan-based films 7.6.2 Moisture content of pomegranate-chitosan-based films 7.6.3 Water solubility of pomegranate-chitosan-based films 7.6.4 Swelling property of pomegranate-chitosan-based films 7.6.5 Water vapor and oxygen permeability properties of pomegranate-chitosan-based films 7.6.6 Optical property of pomegranate-chitosan-based films 7.6.7 Mechanical property of pomegranate-chitosan-based films 7.6.8 Thermal property of pomegranate-chitosan-based films 7.6.9 Morphology property of pomegranate-chitosan-based films 7.6.10 Thermogravimetric analysis and differential scanning calorimetry of pomegranate-chitosan-based films 7.7 Functional properties of pomegranate-chitosan-based films 7.7.1 Phenolic content of pomegranate-chitosan-based films 7.7.2 Antioxidant property of pomegranate-chitosan-based films 7.7.3 Antimicrobial property of pomegranate-chitosan-based films 7.8 Degradation of pomegranate-chitosan-based films 7.9 Application and effects of pomegranate-chitosan-based films on foods 7.9.1 Application of pomegranate-chitosan-based films in fruits and vegetables 7.9.2 Application of pomegranate-chitosan-based films in the meat and seafood industry 7.10 Conclusion References 8 Chitosan: a potential antimicrobial agent to enhance microbial safety and shelf life of salad dips and ethnic foods 8.1 Introduction 8.2 In vitro antimicrobial activity of chitosan against spoilage and pathogenic microorganisms 8.3 Antimicrobial activity of chitosan in fresh produce and salads 8.4 Antimicrobial activity of chitosan in meat and poultry products 8.5 Antimicrobial activity of chitosan in juices 8.6 Antimicrobial activity of chitosan in dips and pastes 8.7 Antimicrobial activity of chitosan in dairy products 8.8 Conclusions References 9 Chitosan and hurdle technologies to extend the shelf life or reassure the safety of food formulations and ready-to-eat/co... 9.1 Introduction 9.2 Chitosan applications to extend the shelf life or reassure the safety of food products, and ready-to-eat/cook preparati... 9.3 Applications of chitosan on food formulations, based on bioactive packaging 9.3.1 Utilization of chitosan as a food additive directly incorporated into meat formulations 9.3.2 Application of chitosan as bioactive edible coating or liquid (acid-soluble) additive applied onto food preparations ... 9.4 Applications of chitosan and/or bioactive coatings in combination with essential oils on ready-to-eat/cook preparations... 9.5 Application of edible chitosan solutions or bioactive chitosan coatings in combination with lysozyme on preserving food... 9.6 Application of chitosan as an active packaging material for controlled release of active compounds on food models and o... Acknowledgments References Index