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Handbook of Natural Antimicrobials for Food Safety and Quality by M Taylor

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8

Chitosan as an antimicrobial in food products

S. Zivanovic, R.H. Davis,  and D.A. Golden     University of Tennessee, Knoxville, TN, USA

Abstract

Chitosan is commercially produced from chitin by alkali deacetylation. Chitosan possesses antibacterial and antifungal properties and has been extensively studied as a potential natural antimicrobial agent in the pharmaceutical, cosmetic, agricultural, and food industries. The antimicrobial properties of chitosan are affected by molecular weight, degree of acetylation, and pH. Application in foods usually requires higher concentrations of chitosan than those in laboratory media because of interactions with complex food constituents that can alter chitosan activity. While it can be expected that chitosan ...

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