Chitosan is a modified, natural biopolymer derived by deacetylation of chitin, a major component of the shells of crustacean. Recently, chitosan has received increased attention for its commercial applications in the biomedical, food, and chemical industries. Use of chitosan in food industry is readily seen due to its several distinctive biological activities and functional properties. The antimicrobial activity and film-forming property of chitosan make it a potential source of food preservative or coating material of natural origin. This review focuses on the applications of chitosan for improvement of quality and shelf life of various foods from agriculture, poultry, and seafood origin.

https://onlinelibrary.wiley.com/doi/pdf/10.1111/j.1750-3841.2007.00383.x

Applications of Chitosan for Improvement of Quality and Shelf Life of Foods: A Review

Advantages, types, formation, and properties of agricultural packaging materials based on proteins, with examples, are reviewed in detail. Proteins have long and empirically been used to make biodegradable, renewable, and edible packaging materials. Numerous cereal and vegetable proteins (such as corn zein, wheat gluten, and soy proteins) and animal proteins (such as milk proteins, collagen, gelatin, keratin, and myofibrillar proteins) are commonly used to form agricultural packaging materials. Two technological processes have been investigated to make materials based on proteins: the “wet (or solvent) process” based on dispersion or solubilization of proteins in a solvent medium, and the “dry process” based on the thermoplastic properties of proteins under low water content conditions. The macroscopic properties (including solubility in water, mechanical properties, and barrier properties) of agricultural packaging materials based on proteins are dependent mainly on the structure of the macromol...

Proteins as Agricultural Polymers for Packaging Production

Effects of egg storage time on spread of hatch, chick quality, and chick juvenile growth.

The Chemistry of Eggs and Egg Products

We evaluated the effects of dietary fat type on fat metabolism and deposition in broiler chickens. Birds were fed diets containing either 8 g dietary saturated (beef tallow) or polyunsaturated fat (sunflower oil)/100 g for 32 d. The abdominal fat deposition of chickens fed the sunflower oil-enriched diet was significantly lower than that of chickens fed the tallow-enriched diet (2.63 +/- 0.47 versus 3.03 +/- 0.44 g/100 g live wt.; P = 0.033). The specific activities of heart carnitine palmitoyltransferase I and L-3-hydroxyacyl-CoA dehydrogenase were higher (P < or = 0.03) in chickens fed the sunflower oil-enriched diets, indicating a greater rate of beta-oxidation. Liver fatty acid synthetase activity was lower (P = 0.01) in chickens fed the sunflower oil-enriched diet, suggesting reduced hepatic lipogenesis in this group. Postprandial plasma triglyceride levels were significantly lower (P < 0.05) in birds fed the sunflower oil-enriched diet, indicating a higher rate of dietary lipid clearance from the bloodstream to tissues. In conclusion, the lower fat deposition observed in broilers fed sunflower oil-enriched diets appears to be the net result of an increased rate of lipid catabolism and lower rate of fatty acid synthesis despite higher dietary fat absorption.

Abdominal Fat Deposition and Fatty Acid Synthesis Are Lower and β-Oxidation Is Higher in Broiler Chickens Fed Diets Containing Unsaturated Rather than Saturated Fat

John V. Spencer

Papers

Prediction of Fat and Fat Free Live Weight in Broiler Chickens Using Backskin Fat, Abdominal Fat, and Live Body Weight

Abdominal and Carcass Fat in Five Broiler Strains

Genetic Variation of Abdominal Fat, Body Weight, and Carcass Weight in a Female Broiler Line

The Effect of Feeding High Energy Diets Containing Supplemental Fat on Broiler Weight Gain, Feed Efficiency, and Carcass Composition

The Effect of Various Coatings on Shell Strength and Egg Quality