Journal ArticleDOI
Chitosan: antimicrobial activity, interactions with food components and applicability as a coating on fruit and vegetables
TLDR
In this article, the effects of chitosan coatings on controlling decay of minimally processed fruits and vegetables (strawberry and lettuce) were investigated. And the results showed that chitoshan had a deacetylation degree of 94% and a molecular weight of 43 kDa on different psychrotrophic spoilage organisms and food pathogens.About:
This article is published in Food Microbiology.The article was published on 2004-12-01. It has received 810 citations till now. The article focuses on the topics: Chitosan & Food spoilage.read more
Citations
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Journal ArticleDOI
A Review of the Antimicrobial Activity of Chitosan
TL;DR: Three possible and accepted antimicrobial mechanisms for chitosan are presented and the activity dependence on polymeric molecular weight and degree of acetylation are described.
Journal ArticleDOI
Chitosan based edible films and coatings: A review
Maher Z. Elsabee,Entsar S. Abdou +1 more
TL;DR: This review discusses the application of chitosan and its blends with other natural polymers such as starch and other ingredients for example essential oils, and clay in the field of edible films for food protection.
Journal ArticleDOI
The antimicrobial efficacy of plant essential oil combinations and interactions with food ingredients.
TL;DR: It is shown that EOs might be more effective against food-borne pathogens and spoilage bacteria when applied to ready to use foods containing a high protein level at acidic pH, as well as lower levels of fats or carbohydrates, while the antimicrobial efficacy of EOs was found to be a function of ingredient manipulation.
Journal ArticleDOI
Natural products as antimicrobial agents
Rabin Gyawali,Salam A. Ibrahim +1 more
TL;DR: The antibacterial activity of natural components from different sources including plants, animals, bacteria, algae and mushrooms, and their potential use in food systems are reviewed.
Journal ArticleDOI
Application of Natural Antimicrobials for Food Preservation
Brijesh K. Tiwari,Vasilis P. Valdramidis,C.P. O' Donnell,Kasiviswanathan Muthukumarappan,Kasiviswanathan Muthukumarappan,Paula Bourke,Patrick J. Cullen +6 more
TL;DR: In this review, antimicrobials from a range of plant, animal, and microbial sources are reviewed along with their potential applications in food systems and factors influencing the antimicrobial activity of such agents are discussed including extraction methods, molecular weight, and agent origin.
References
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Journal ArticleDOI
A dynamic approach to predicting bacterial growth in food
József Baranyi,T.A. Roberts +1 more
TL;DR: A new member of the family of growth models described by Baranyi et al. (1993a) is introduced in which the physiological state of the cells is represented by a single variable, and it is shown that the product of the lag parameter and the maximum specific growth rate is a simple transformation of the initial physiological state.
Journal ArticleDOI
Antibacterial activity of chitosans and chitosan oligomers with different molecular weights.
TL;DR: Antibacterial activities of chitosan was inversely affected by pH (pH 4.5-5.9 range tested), with higher activity at lower pH value, and bactericidal effects with gram-positive bacteria than gram-negative bacteria in the presence of 0.1% chitOSan.
Journal ArticleDOI
Antibacterial action of chitosan
TL;DR: Fungal chitosan had significantly less antibiotic effect than CH and CL, and was shown to be concentration dependent with 0.1 mg/mL more effective than 2.0 and 5.0 mg/ mL.
BookDOI
Chitin in nature and technology
TL;DR: Chitin has been a landmark for polysaccharides and modified chitins, besides chitin itself, to the point that three International Conferences on Chitin / Chitosan were convened (Boston, U.S. A. 1977, Sapporo, Japan 1982 and Senigallia, Italy 1985).
Journal ArticleDOI
Antimicrobial effect of chitooligosaccharides produced by bioreactor
TL;DR: In this paper, the antibacterial effect of three kinds of chitooligosaccharides with relatively higher molecular weights (HMWCOS), medium molecular weight (MMWCOS), and lower molecular weight, respectively, was evaluated against various microorganisms.