| Description |
1 online resource (364 p.) |
| Contents |
Front Cover -- Chitosan: Novel Applications in Food Systems -- Copyright Page -- Dedication -- Contents -- List of contributors -- Preface -- 1 Application of chitosan in active food packaging -- 1.1 Introduction -- 1.2 Active chitosan-based packaging-antimicrobial properties -- 1.3 Active chitosan-based packaging combined with functional ingredients -- 1.3.1 Antimicrobial properties -- 1.3.2 Antioxidant properties -- 1.3.3 Antimicrobial and antioxidant properties -- 1.4 Active chitosan-based packaging combined with encapsulated functional ingredients |
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1.4.1 Metallic nanoparticles encapsulated into chitosan-based films -- 1.4.2 Plant extracts encapsulated into chitosan-based films -- 1.4.3 Other compounds encapsulated into chitosan-based films -- 1.5 Conclusion -- References -- 2 Chitosan-based coatings and plant extracts -- 2.1 Edible coatings: main aspects and general characteristics -- 2.1.1 Chitosan-based edible coatings -- 2.1.2 Plant extracts or essential oils added in coatings -- 2.1.2.1 Chemical composition of essential oils -- 2.2 Effects of coatings on quality parameters and shelf life of food -- 2.2.1 Antimicrobial effects |
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2.2.1.1 Antimicrobial effects of chitosan -- 2.2.1.2 Antimicrobial effects of plant extracts or EOs -- 2.2.1.3 Antimicrobial effects/mechanisms of edible coatings of chitosan with plant extracts -- 2.2.2 Antioxidant effects -- 2.2.2.1 Antioxidant effects of chitosan -- 2.2.2.2 Antioxidant effects of plant extracts or essential oils -- 2.2.2.3 Antioxidant effects of edible coatings of CH with plant extracts or EOs on foods -- 2.2.3 Effects on quality parameters in foods (physicochemical, enzymatic activity, and sensory characteristics) -- 2.2.3.1 Fruits and vegetables |
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2.2.3.2 Cereals and oilseeds -- 2.2.3.3 Meats and meat products -- 2.2.3.4 Fish and seafood -- 2.2.3.5 Cheeses -- 2.3 Future application prospects -- Acknowledgements -- References -- 3 Chitosan nanoparticles as used against food pathogens -- Abbreviations -- 3.1 Introduction -- 3.2 Chitosan: generalities -- 3.2.1 Physicochemical properties -- 3.2.2 Extraction methods and characterization -- 3.2.2.1 Chemical process of extraction -- 3.2.2.2 Biotechnological process of extraction -- 3.2.2.3 Characterization -- 3.2.3 Factors that influence its antimicrobial activity |
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3.3 Chitosan-based nanosystems against food pathogens -- 3.3.1 Types of nanosystems -- 3.3.1.1 Nanoparticles -- 3.3.1.2 Nanocapsules -- 3.3.1.3 Nanogels -- 3.3.2 Mechanisms of antimicrobial action -- 3.3.3 Factors that affect the antibacterial activity of chitosan nanosystems -- 3.3.4 Antimicrobial activity against food pathogens -- 3.3.4.1 Gram-negative bacteria -- 3.3.4.2 Gram-positive bacteria -- 3.4 Chitosan nanosystems loaded with natural antimicrobials -- 3.4.1 Plant extract/phytobiotics -- 3.4.2 Essential oils -- 3.4.3 Enzymes -- 3.4.4 Bacteriocins |
| Notes |
Description based upon print version of record |
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3.5 Application of chitosan nanoparticles against pathogens in food systems |
| Form |
Electronic book
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| ISBN |
9780128232354 |
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0128232358 |
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