TY - JOUR
T1 - Current advancements in chitosan-based film production for food technology; A review
AU - Mujtaba, M.
AU - Morsi, R.E.
AU - Kerch, G.
AU - Elsabee, M.Z.
AU - Kaya, M.
AU - Labidi, J.
AU - Khawar, K.M.
PY - 2019
Y1 - 2019
N2 - 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.
AB - 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.
UR - http://www.scopus.com/inward/record.url?eid=2-s2.0-85055212277&partnerID=MN8TOARS
U2 - 10.1016/j.ijbiomac.2018.10.109
DO - 10.1016/j.ijbiomac.2018.10.109
M3 - Review Article
SN - 0141-8130
VL - 121
SP - 889
EP - 904
JO - International Journal of Biological Macromolecules
JF - International Journal of Biological Macromolecules
ER -