| Abstrakt: |
Increasing the shelf life of foods is of the most important interests for both industries and researchers. Application of natural, edible and environmental-friendly materials for food packaging is one of the most consensus solutions worldwide. Many bioactive compounds, such as chitosan, were suggested for this purpose. Chitosan has been incorporated with different essential oils (EOs) to improve antioxidant and antimicrobial efficiency. The chitosan combined with different EOs has been applied in various food models to increase the shelf life of foods, such as meat and meat products, fish and seafood, grains, and fruits. In addition, utilization of nano-techniques in developing chitosan-based coatings and films has provided new horizons for preserving foods and addressing waste management. These processes have been used to encapsulate EOs and increase the antioxidant and antimicrobial activity of chitosan. This paper reviews the antioxidant and antimicrobial characteristics of chitosan-based coatings and films developed by nano-techniques. Moreover, the impacts of the mentioned coatings and films on food quality and shelf life are evaluated. [ABSTRACT FROM AUTHOR] |
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