Chitosan application for active bio-based films production and potential in the food industry: Review

By M. Aider. 2010

863 citations recorded by the source corpus.

Subfields: Biomaterials, Food Science, Materials Chemistry

View Paper: https://www.semanticscholar.org/paper/cab92f8a3db93e12bdc98b1c11ea804eb08f7982

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In Biomaterials

In Food Science

In Materials Chemistry

Citations in the corpus

Bio-Based Smart Materials for Food Packaging and Sensors – A Review (2020, background): “…on replacing them with natural antimicrobial agents such as enzymes, bacteriocins, chitin and its derivative chitosan extracted from crustacean shells, natural extracts, and essential oils (Holley and Patel, 2005; Aider, 2010; Lei et al., 2014; van den Broek et al., 2015; Mlalila et al., 2018).”
Mechanical and barrier properties of chitosan combined with other components as food packaging film (2019, background): “Chitosan has received attention for its commercial applications in the biomedical, food and chemical industries because it is non-antigenic, non-toxic, biodegradable, biocompatible, bio-functional, with forming films capacity and antimicrobial properties (Aider 2010; Cazon et al.”
Influence of α-tocopherol on physicochemical properties of chitosan-based films (2012, background): “Due to these characteristics, chitosan has been widely used for the production of edible films (Aider, 2010; Rivero, García, & Pinnoti, 2010; Ziani, Oses, Coma, & Maté, 2008).”
Application of Chitosan Based Coating in Fruit and Vegetable Preservation: A Review (2013, background): “Chitosan has strong antimicrobial and antifungal activities that could effectively control fruit decay [10].”
State of the Art of Antimicrobial Edible Coatings for Food Packaging Applications (2017, background): “On the other hand, as a consequence of the generally poor barrier to water vapor and low mechanical strength of biopolymers, some edible films and coatings have still limited applications in food packaging [44].”