Chitosan-based materials for food preservation: Enhancing shelf life and safety through sustainable nanoparticles and films

被引：0
作者：
Tuesta, Tarsila [1 ]
Castillo-Barzola, Angie [1 ]
Linares, Henry [1 ,2 ]
Ruiz-Pacco, Gustavo [2 ]
Baena-Moncada, Angélica M. [3 ]
Valderrama-Negrón, A.C. [2 ]
机构：
[1] Grupo de Investigación en Alimentos, Facultad de Ingeniería Química y Textil, Universidad Nacional de Ingeniería (GIA-FIQT-UNI), Av. Túpac Amaru 210, Rímac, Lima
[2] Laboratorio de Investigación en Biopolímeros y Metalofármacos (LIBIPMET), Universidad Nacional de Ingeniería, Av. Tupac Amaru 210, Rímac, Lima
[3] Laboratorio de Investigación de Electroquímica Aplicada, Facultad de Ciencias de la Universidad Nacional de Ingeniería, Av. Túpac Amaru 210, Rímac, Lima
来源：
Food Chemistry | 2025年 / 486卷
关键词：
Bioactive compound; Chitosan; Films; Ionic gelation; Nanoparticles;
D O I：
10.1016/j.foodchem.2025.144589
中图分类号：
学科分类号：
摘要：
This review provides a comprehensive overview of chitosan-based films and nanoparticles loaded with bioactive compounds, focusing on their role in extending the shelf life of meat products. Chitosan, a biodegradable and non-toxic polysaccharide, is valued for its antimicrobial, antioxidant, and bioactive properties, positioning it as a promising alternative to synthetic preservatives and packaging. Chitosan nanoparticles, often prepared by ionic gelation, offer high encapsulation efficiency for bioactive compounds, such as essential oils, to control microbial growth and oxidative processes. While chitosan-based films serve as effective edible coatings, they face challenges in mechanical strength and water vapor permeability. The incorporation of and natural compounds enhances these properties, supporting real-world use. Additionally, chitosan films with pH indicators have emerged as innovative tools for monitoring food freshness. Despite these advances, further research is required to improve mechanical and barrier properties, enable large-scale scale industrial production, and explore new bioactive compounds. © 2025 Elsevier Ltd
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