Chitosan
Novel Applications in Food Systems
- 1st Edition - March 8, 2023
- Imprint: Academic Press
- Editor: Ioannis Savvaidis
- Language: English
- Paperback ISBN:9 7 8 - 0 - 1 2 - 8 2 1 6 6 3 - 7
- eBook ISBN:9 7 8 - 0 - 1 2 - 8 2 3 2 3 5 - 4
Chitosan: Novel Applications in Food Systems is a practical resource for those looking to understand new applications of chitosan in the food industry. The content presented… Read more
Purchase options
Institutional subscription on ScienceDirect
Request a sales quoteChitosan: Novel Applications in Food Systems is a practical resource for those looking to understand new applications of chitosan in the food industry. The content presented is written by experts in the field who have worked on the latest application of chitosan-based research to help researchers and scientists understand how recent applications combined with traditional food preservation hurdles, or novel hurdles such as active packaging, irradiation and essential oils can improve methods of controlling microorganisms in foods. With an emphasis of potential of chitosan in food safety this reference briefly summarizes what chitosan-based research has already done for the industry, including potential applications.
- Explains the role of chitosan nanoparticles to fight against food pathogens
- Provides the latest developments on chitosan and food packaging, especially on active food packaging chitosan film production
- Presents chitosan research as a natural antimicrobial to enhance food safety
- Includes nutritional aspects of chitosan used in food applications
Researchers and scientists in R&D. Food scientists, technologists, engineers, safety and quality assurance, food analysists. Academics/grad students in Advanced Food Technology or Food Safety
- Cover Image
- Title page
- Table of Contents
- Copyright
- Dedication
- List of contributors
- Preface
- Chapter 1. Application of chitosan in active food packaging
- Abstract
- 1.1 Introduction
- 1.2 Active chitosan-based packaging—antimicrobial properties
- 1.3 Active chitosan-based packaging combined with functional ingredients
- 1.4 Active chitosan-based packaging combined with encapsulated functional ingredients
- 1.5 Conclusion
- References
- Chapter 2. Chitosan-based coatings and plant extracts
- Abstract
- 2.1 Edible coatings: main aspects and general characteristics
- 2.2 Effects of coatings on quality parameters and shelf life of food
- 2.3 Future application prospects
- Acknowledgements
- References
- Chapter 3. Chitosan nanoparticles as used against food pathogens
- Abstract
- Abbreviations
- 3.1 Introduction
- 3.2 Chitosan: generalities
- 3.3 Chitosan-based nanosystems against food pathogens
- 3.4 Chitosan nanosystems loaded with natural antimicrobials
- 3.5 Application of chitosan nanoparticles against pathogens in food systems
- 3.6 Conclusion and future perspectives
- References
- Chapter 4. Chitosan nanoparticles with essential oils in food preservation
- Abstract
- 4.1 Introduction
- 4.2 Chitosan nanoparticles system for the encapsulation of essential oils: properties, advantages, and formation methods
- 4.3 Controlled release properties
- 4.4 Antimicrobial mechanisms of action
- 4.5 Functional properties of chitosan nanoparticles encapsulating essential oils on food products
- 4.6 Conclusions and future perspectives
- References
- Chapter 5. Chitosan as an antimicrobial agent to increase shelf life of foods
- Abstract
- 5.1 Introduction
- 5.2 Chitosan: emerging and eco-sustainable technology in food preservation
- 5.3 Chitosan and derivatives as antimicrobial agents
- 5.4 Perspectives
- References
- Chapter 6. Application of chitosan on seafood safety and quality
- Abstract
- 6.1 Introduction
- 6.2 Chitosan
- 6.3 Health benefits of chitosan
- 6.4 Bioactivity of chitosan
- 6.5 Nanotechnological approaches for application of chitosan
- 6.6 Impacts of chitosan on seafood safety
- 6.7 Inclusion of chitosan in combination with other preservation as hurdle concept
- 6.8 Effect of chitosan on acceptability/sensory quality of seafood
- 6.9 Conclusion
- References
- Chapter 7. Chitosan and use of pomegranate-based films in foods
- Abstract
- 7.1 Nutritional and chemical properties of pomegranate
- 7.2 Functional properties of pomegranate
- 7.3 Extraction of pomegranate active compounds
- 7.4 Chitosan composite films for incorporating pomegranate active compounds
- 7.5 Encapsulation of pomegranate active compounds in chitosan-based films
- 7.6 Physicochemical properties of pomegranate-chitosan-based films
- 7.7 Functional properties of pomegranate-chitosan-based films
- 7.8 Degradation of pomegranate-chitosan-based films
- 7.9 Application and effects of pomegranate-chitosan-based films on foods
- 7.10 Conclusion
- References
- Chapter 8. Chitosan: a potential antimicrobial agent to enhance microbial safety and shelf life of salad dips and ethnic foods
- Abstract
- 8.1 Introduction
- 8.2 In vitro antimicrobial activity of chitosan against spoilage and pathogenic microorganisms
- 8.3 Antimicrobial activity of chitosan in fresh produce and salads
- 8.4 Antimicrobial activity of chitosan in meat and poultry products
- 8.5 Antimicrobial activity of chitosan in juices
- 8.6 Antimicrobial activity of chitosan in dips and pastes
- 8.7 Antimicrobial activity of chitosan in dairy products
- 8.8 Conclusions
- References
- Chapter 9. Chitosan and hurdle technologies to extend the shelf life or reassure the safety of food formulations and ready-to-eat/cook preparations/meals
- Abstract
- 9.1 Introduction
- 9.2 Chitosan applications to extend the shelf life or reassure the safety of food products, and ready-to-eat/cook preparations/meals
- 9.3 Applications of chitosan on food formulations, based on bioactive packaging
- 9.4 Applications of chitosan and/or bioactive coatings in combination with essential oils on ready-to-eat/cook preparations/meals
- 9.5 Application of edible chitosan solutions or bioactive chitosan coatings in combination with lysozyme on preserving food quality and safety on ready-to-eat/cook preparations/meals
- 9.6 Application of chitosan as an active packaging material for controlled release of active compounds on food models and on real food systems
- Acknowledgments
- References
- Index
- Edition: 1
- Published: March 8, 2023
- Imprint: Academic Press
- No. of pages: 362
- Language: English
- Paperback ISBN: 9780128216637
- eBook ISBN: 9780128232354
IS
Ioannis Savvaidis
Ioannis Savvaidis is currently a Professor in the Department of Environmental Health, College of Health Sciences, University of Sharjah, United Arab Emirates, and also in the Department of Chemistry, University of Ioannina, Greece. He is a graduate of London University (UK) and holder of PhD in Microbiology. He has published approximately 100 original research and review articles in peer-reviewed international journals and has been a Special Issue Editor of the International Journal of Food Microbiology (ELSEVIER). He has been a visiting Professor for prestigious establishments in the Middle East and the Gulf area, including the American University of Beirut and Qatar University. Published 1 book for Elsevier and 1 book is in the proof-stage (Elsevier).
Affiliations and expertise
Professor, Department of Environmental Health Sciences, College of Health Sciences, University of Sharjah, Sharjah, United Arab Emirates; Department of Chemistry, University of Ioannina, Ioannina, GreeceRead Chitosan on ScienceDirect