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Full Description
This reference book provides comprehensive coverage of the application of naturally derived chitosan for improved food quality and shelf life. It describes the application of the chitosan-based composite coating in combination with antimicrobial agents, such as essential oils, organic acid, metal ions, and inorganic nanomaterials. It includes the sensory evaluation of chitosan-coated foods. It also discusses the nutraceutical properties of the coatings. The book also includes information about the marketing, technology transfer, commercialization, and regulatory guidelines associated with these products. The book is meant for researchers and industry experts in food processing and food engineering.
Key Features
Reviews the effects of chitosan coating on delaying loss in chlorophyll quality, malondialdehyde, weight loss, soluble solids content, pH, firmness in various fruits and vegetables
Discusses the nutraceutical properties and nutritional benefits of chitosan coating
Highlights the combinative effect during the storage of fruits and vegetables using evaporative coolant structure
Discusses application of techniques such as proteomics, metabolomics, bioinformatics, and chemometrics for the characterization of the bioactive present in these coatings
Covers the various natural sources of chitosan
Contents
Chapter 1: Application of Chitosan-Based Edible Coatings in the Food Industry. Chapter 2: Utilization of Chitosan Derived from Natural Sources to Enhance Food Quality and Shelf Life in Agriculture, Seafoods, and Poultry Sectors. Chapter 3: The Effect of the Edible Coating and Their Combinative Effect During the Storage of Fruits and Vegetables Using Evaporative Coolant Structure. Chapter 4: Recent Advances in Food Coating in the Management of Diseases. Chapter 5: Engineering Properties of Chitosan-Based Edible Film/Coating. Chapter 6: Application of Chitosan-Based Edible Coatings in the Prevention of the Growth of Spoilage Microorganisms. Chapter 7: Integration of Chitosan Edible Coating and Modified Atmosphere Packaging. Chapter 8: The Application of Chitosan for the Extension of the Shelf Life of Poultry, Meat and Fishery Products. Chapter 9: Biodegradability Studies of Chitosan-Based Packaging. Chapter 10: Application of Chitosan-Based Composite Coating When Combined with Antimicrobial Agents with Nanocompounds. Chapter 11: Chitosan and Its Derivatives as Potential Biomaterials for Medical and Food Technologies. Chapter 12: Application of Chitosan-Based Composite Coatings Enhanced with Antimicrobial Agents, Including Essential Oils. Chapter 13: The Health, Nutraceutical and Nutritional Benefits of Edible Coating Based on Chitosan. Chapter 14: Antioxidant Prospects of Combining Chitosan and Essential Oil Biofilm Inhibitors in Fruits and Vegetables. Chapter 15: Chitosan and Its Modification: A Promising Biomaterial for Food and Medical Technology.
