Current advancements in chitosan-based film production for food technology; A review.

Autor: Mujtaba M; Institute of Biotechnology, Ankara University, Ankara 06110, Turkey. Electronic address: mujtaba@ankara.edu.tr., Morsi RE; Egyptian Petroleum Research Institute, Nasr City, 11727, Cairo, Egypt; EPRI-Nanotechnology Center, Egyptian Petroleum Research Institute, 11727 Cairo, Egypt., Kerch G; Riga Technical University, Department of Materials Science and Applied Chemistry, Riga, Latvia., Elsabee MZ; Department of Chemistry, Faculty of Science, Cairo University, 12613 Cairo, Egypt., Kaya M; Department of Biotechnology and Molecular Biology, Faculty of Science and Letters, Aksaray University, 68100 Aksaray, Turkey., Labidi J; Biorefinery Processes Research Group, Department of Chemical and Environmental Engineering, University of the Basque Country (UPV/EHU), Plaza Europa 1, 20018 Donostia-San Sebastian, Spain., Khawar KM; Ankara University, Faculty of Agriculture, Department of Field Crops, 06100 Ankara, Turkey.
Jazyk: angličtina
Zdroj: International journal of biological macromolecules [Int J Biol Macromol] 2019 Jan; Vol. 121, pp. 889-904. Date of Electronic Publication: 2018 Oct 17.
DOI: 10.1016/j.ijbiomac.2018.10.109
Abstrakt: Chitosan is obtained from chitin, which could be considered to be the most abundant polymer after cellulose. Owing to these properties, chitosan alone or chitosan-based composite film production is attaining huge attention in terms of applications from researchers and industrialists coming from divergent fields. To enhance the biological (mainly antimicrobial and antioxidant) and physiological (mainly mechanical, thermal and barrier) attributes of the chitosan-based films, a vast medley of plant extracts and supporting polymers has been blended into chitosan films. Considering the up to date literature reports based on chitosan film production and applications, it can be stated that still, the research ratio is low in this field. Chitosan blend/composite films with specific properties (superhydrophobicity, excellent mechanical strength, acceptable barrier properties) can be produced only for specific applications in food technology. In the current review, we tried to summarize the advancements made in the last 5-7 years in the field of chitosan film technology for its application in the food industry.
(Copyright © 2018 Elsevier B.V. All rights reserved.)
Databáze: MEDLINE
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