Chitosan as an antimicrobial in food products
| Autor: | Svetlana Zivanovic, R.H. Davis, D.A. Golden |
|---|---|
| Rok vydání: | 2015 |
| Předmět: |
Antifungal
Materials science business.industry medicine.drug_class technology industry and agriculture macromolecular substances equipment and supplies Antimicrobial Biotechnology carbohydrates (lipids) Chitosan chemistry.chemical_compound chemistry Chitin Food products medicine Food science business |
| DOI: | 10.1016/b978-1-78242-034-7.00008-6 |
| Popis: | Chitosan is commercially produced from chitin by alkali deacetylation. Chitosan possesses antibacterial and antifungal properties and has been extensively studied as a potential natural antimicrobial agent in the pharmaceutical, cosmetic, agricultural, and food industries. The antimicrobial properties of chitosan are affected by molecular weight, degree of acetylation, and pH. Application in foods usually requires higher concentrations of chitosan than those in laboratory media because of interactions with complex food constituents that can alter chitosan activity. While it can be expected that chitosan will be used more in commercial products, research efforts to define the exact mechanism of chitosan’s biological activities and structure–function relationship will continue. |
| Databáze: | OpenAIRE |
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