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Current advancements in chitosan-based film production for food technology; A review
Abstract
Chitosan is obtained from chitin, which could be considered to be the most abundant polymer after cellulose. Owing to these properties, chitosan alone or chitosan-based composite film production is attaining huge attention in terms of applications from researchers and industrialists coming from divergent fields. To enhance the biological (mainly antimicrobial and antioxidant) and physiological (mainly mechanical, thermal and barrier) attributes of the chitosan-based films, a vast medley of plant extracts and supporting polymers has been blended into chitosan films. Considering the up to date literature reports based on chitosan film production and applications, it can be stated that still, the research ratio is low in this field. Chitosan blend/composite films with specific properties (superhydrophobicity, excellent mechanical strength, acceptable barrier properties) can be produced only for specific applications in food technology. In the current review, we tried to summarize the advancements made in the last 5-7 years in the field of chitosan film technology for its application in the food industry.
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Cited by
Mango leaf extract incorporated chitosan antioxidant film for active food packaging
K., R., G., B., Banat, F., Show, P. L., & Cocoletzi, H. H. (2019) · International Journal of Biological Macromolecules · doi:10.1016/j.ijbiomac.2018.12.196 · Cited by 448
Seyam, S., Nordin, N. A., & Alfatama, M. (2020) · Pharmaceuticals · doi:10.3390/ph13100307 · Cited by 85
Peralta-Ruiz, Y., Grande Tovar, C., Sinning-Mangonez, A., Bermont, D., Pérez Cordero, A., Paparella, A., & Chaves-López, C. (2020) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2020.108649 · Cited by 62
Landi, L., Peralta-Ruiz, Y., Chaves-López, C., & Romanazzi, G. (2021) · Frontiers in Plant Science · doi:10.3389/fpls.2021.765806 · Cited by 43
Metadata
- Authors
- Mujtaba, M., Morsi, R. E., Kerch, G., Elsabee, M. Z., Kaya, M., Labidi, J., & Khawar, K. M.
- Venue
- International Journal of Biological Macromolecules
- Publisher
- Elsevier BV
- Published
- 2019-01
- Volume
- 121
- Pages
- 889-904
- ISSN
- 0141-8130 (ISSN-L)
- OpenAlex
- W2896562429
- Cited by
- 468
- References
- 0
- FWCI
- 12.48
- Type
- journal article
- Language
- en
- Open access
- closed
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- Mujtaba, M., Morsi, R. E., Kerch, G., Elsabee, M. Z., Kaya, M., Labidi, J., & Khawar, K. M. (2019). Current advancements in chitosan-based film production for food technology; A review. International Journal of Biological Macromolecules. https://doi.org/10.1016/j.ijbiomac.2018.10.109
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