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AuthorKaram, Layal
AuthorMallah, Angy
Available date2023-11-13T07:54:19Z
Publication Date2023-01-01
Publication NameChitosan: Novel Applications in Food Systems
Identifierhttp://dx.doi.org/10.1016/B978-0-12-821663-7.00002-8
CitationKaram, L., & Mallah, A. (2023). Application of chitosan in active food packaging. In Chitosan: Novel Applications in Food Systems (pp. 1-30). Academic Press.‏
ISBN9780128216637
URIhttps://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85161253126&origin=inward
URIhttp://hdl.handle.net/10576/49211
AbstractFood packaging has an essential role in protecting food products from external factors such as heat, oxidation, and light. Improvements in food packaging studies created active packaging that aims at extending perishable foods’ shelf life, as well as maintaining, or enhancing their quality and safety. Nowadays, researchers’ main focus is being dedicated to the development of bioactive packaging, due to consumers’ concerns toward the packaging based on chemical additives which has hazardous effects on the health and environment. Hence, they started to look for natural alternatives where chitosan is taking precedence among all the numerous bio-based materials, due to its antimicrobial and antioxidant characteristics. This chapter focuses on the application of chitosan in active food packaging. Antioxidant and antimicrobial properties of chitosan-based films combined with free or encapsulated antimicrobials and antioxidant agents have been discussed. In addition, this chapter combines the recent advances in chitosan uses as a promising material in active food packaging.
Languageen
PublisherElsevier
Subjectactive packaging
antimicrobial
antioxidant
Chitosan
shelf life
TitleChapter 1- Application of chitosan in active food packaging
TypeBook chapter
Pagination1-30
dc.accessType Abstract Only


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