CHITOSAN APPLICATION IN FOOD TECHNOLOGY: A REVIEW OF RESCENT ADVANCES
| Autor: | V. L. Kabanov, L. V. Novinyuk |
|---|---|
| Jazyk: | ruština |
| Rok vydání: | 2020 |
| Předmět: | |
| Zdroj: | Пищевые системы, Vol 3, Iss 1, Pp 10-15 (2020) |
| Druh dokumentu: | article |
| ISSN: | 2618-9771 2618-7272 |
| DOI: | 10.21323/2618-9771-2020-3-1-10-15 |
| Popis: | The review focused on global trends in the development of scientific research and the practical applications of chitosan in food technology in recent years. Chitin and its derivative chitosan obtaining from the crustacean shells and the cell wall of fungi are among the most common biopolymers in the world. Chitosan is a polysaccharide discerned by a large number of unsubstituted amino groups. Featured properties of chitosan providing its high chemical and biological activities. Chitosan has various abilities as polycationite, film former, antimicrobial and antioxidant agent. Multifunctional properties open up broad prospects for the chitosan applications in various fields of technology, medicine and industry. The most attention in the review is paid to the works on extending food products shelf life with chitosan based primary edible film coatings and biodegradable packaging. At the same time chitosan applications as an emulsifier, a flocculant, as well as functional food additive, nutrient encapsulating material and dietary supplement are highlighted. |
| Databáze: | Directory of Open Access Journals |
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