Chitosan, a sustainable alternative for food packaging
DOI:
https://doi.org/10.22201/cuaieed.16076079e.2020.21.5.4Keywords:
chitosan, edible films, edible coatings, active packaging, food qualityAbstract
Edible films and coatings are made from natural and edible biopolymers, such as lipids, polysaccharides, and proteins. After cellulose, chitin is one of the most abundant biopolymers in nature, from which chitosan is obtained by a deacetylation process, which consists in the elimination of acetyl groups (-CO-CH3), generally by treatments with hydroxides at high temperatures, and the formation of amino groups (NH2). Chitosan is highly biodegradable and has film-forming properties, so in recent years it has been widely used in the development of edible films and coatings, which represents a significant reduction in environmental pollution. Its use and application have focused mainly on highly perishable, minimally processed, foods such as fruits, vegetables, meats, etc. The latest developments involve the addition of natural products that give them a polyfunctional character, such as antimicrobial, antioxidant and even that improve their organoleptic and nutritional quality.
References
Asik, E., y Candogan, K. (2014). Effects of chitosan coatings incorporated with garlic oil on quality characteristics of shrimp. Journal of Food Quality, 37(4), 237–246. doi: https://doi.org/10.1111/jfq.12088.
Butler, B. L., Vergano, P. J., Testin, R. F., Bunn, J. M., y Wiles, J. L. (1996). Mechanical and barrier properties of edible chitosan films as affected by composition and storage. Journal of Food Science, 61(5), 953–956. doi: https://doi.org/10.1111/j.1365-2621.1996.tb10909.x.
Chillo, S., Flores, S., Mastromatteo, M., Conte, A., Gerschenson, L., y Nobile, M. A. Del. (2008, septiembre). Influence of glycerol and chitosan on tapioca starch-based edible film properties. Journal of Food Engineering, 88(2), 159–168. doi: https://doi.org/10.1016/j.jfoodeng.2008.02.002.
Ciolacu, L., Nicolau, A. I., y Hoorfar, J. (2014). 17 – Edible coatings for fresh and minimally processed fruits and vegetables. En Global Safety of Fresh Produce: A Handbook of Best Practice, Innovative Commercial Solutions and Case Studies (pp. 233–244). Woodhead Publishing. doi: https://doi.org/10.1533/9781782420279.3.233.
Cordeiro de Azeredo, H. M. (2012). 14 – Edible coatings. Advances in Fruit Processing Technologies. crc Press Inc.
Cruz Morfin, R., Martínez Tenorio, R., y López Malo Vigil, A. (2013). Biopolímeros y su integración con polímeros convencionales como alternativa de empaque de alimentos. Temas de Selección de Ingeniería de Alimentos, 7(2), 42–52.
da Rocha, M., de Souza, M. M., y Prentice, C. (2018). Chapter 9 – Biodegradable films: An alternative food packaging. En Food Packaging and Preservation (pp. 307–342). Elsevier Inc. doi: https://doi.org/10.1016/b978-0-12-811516-9.00009-9.
Dutta, P. K., Dutta, J., y Tripathi, V. S. (2004, enero). Chitin and Chitosan: Chemistry, properties and applications. Journal of Scientific and Industrial Research, 63(1), 20–31. https://pdfs.semanticscholar.org/af57/fa5a2b237174301b9b2740adbbe531a4a527.pdf?_ga=2.211638044.865596640.1596761652-451637070.1596674569.
Falguera, V., Quintero, J. P., Jiménez, A., Muñoz, J. A., y Ibarz, A. (2011, 31 de mayo). Edible films and coatings: Structures, active functions and trends in their use. Trends in Food Science y Technology, 22(6), 292–303. doi: https://doi.org/10.1016/j.tifs.2011.02.004.
Fathima, P. E., Panda, S. K., Ashraf, P. M., Varghese, T. O., y Bindu, J. (2018, 1 de octubre). Polylactic acid/chitosan films for packaging of Indian white prawn (Fenneropenaeus indicus). International Journal of Biological Macromolecules, 117, 1002–1010. doi: https://doi.org/10.1016/j.ijbiomac.2018.05.214.
Food and Agriculture Organization of the United Nations [fao]. (2012). Pérdidas y desperdicio de alimentos en el mundo – Alcance, causas y prevención. http://www.fao.org/3/a-i2697s.pdf.
Genskowsky, E., Puente, L. A., Pérez-Álvarez, J. A., Fernandez-Lopez, J., Muñoz, L. A., y Viuda-Martos, M. (2015, diciembre). Assessment of antibacterial and antioxidant properties of chitosan edible films incorporated with maqui berry (Aristotelia chilensis). lwt – Food Science and Technology, 64(2), 1057–1062. doi: https://doi.org/10.1016/j.lwt.2015.07.026.
Gol, N. B., Chaudhari, M. L., y Rao, T. V. R. (2015). Effect of edible coatings on quality and shelf life of carambola (Averrhoa carambola L.) fruit during storage. Journal of Food Science and Technology, 52, 78–91. doi: https://doi.org/10.1007/s13197-013-0988-9.
Kardas, I., Struszczyk, M. H., Kucharska, M., van den Broek, L. A. M., van Dam, J. E. G., y Ciechańska, D. (2012). Chitin and Chitosan as Functional Biopolymers for Industrial Applications. En P. Navard (Ed.), The European Polysaccharide Network of Excellence (epnoe) (pp. 329–373). Springer Vienna.
Kurek, M., Garofulić, I. E., Bakić, M. T., Ščetar, M., Uzelac, V. D., y Galić, K. (2018, noviembre). Development and evaluation of a novel antioxidant and pH indicator film based on chitosan and food waste sources of antioxidants. Food Hydrocolloids, 84, 238–246. doi: https://doi.org/10.1016/j.foodhyd.2018.05.050.
Leceta, I., Peñalba, M., Arana, P., Guerrero, P., y de la Caba, K. (2015, mayo). Ageing of chitosan films: Effect of storage time on structure and optical, barrier and mechanical properties. European Polymer Journal, 66, 170–179. doi: https://doi.org/10.1016/j.eurpolymj.2015.02.015.
Montalvo, C., López Malo, A., y Palou, E. (2012). Películas comestibles de proteína: características , propiedades y aplicaciones. Temas Selectos de Ingeniería de Alimentos, 6–2, 32–46. https://tsia.udlap.mx/peliculas-comestibles-de-proteina-caracteristicas-propiedades-y-aplicaciones-2/.
Muxika, A., Etxabide, A., Uranga, J., Guerrero, P., y de la Caba, K. (2017). Chitosan as a bioactive polymer: Processing, properties and applications. International Journal of Biological Macromolecules, 105, parte 2, 1358–1368. doi: https://doi.org/10.1016/j.ijbiomac.2017.07.087.
Nair, M. S., Saxena, A., y Kaur, C. (2018). Effect of chitosan and alginate based coatings enriched with pomegranate peel extract to extend the postharvest quality of guava (Psidium guajava L.). Food Chemistry, 240, 245–252. doi: https://10.0.3.248/j.foodchem.2017.07.122.
Ojagh, S. M., Rezaei, M., Razavi, S. H., y Hosseini, S. M. H. (2010, 1 de septiembre). Development and evaluation of a novel biodegradable film made from chitosan and cinnamon essential oil with low affinity toward water. Food Chemistry, 122(1), 161–166. doi: https://doi.org/10.1016/j.foodchem.2010.02.033.
Suput, D., y Popović, S. (2015). Edible films and coatings: Sources, properties and application. Food and Feed Research, 42(1), 11–22. doi: https://doi.org/10.5937/FFR1501011S.
Wang, H., Qian, J., y Ding, F. (2018). Emerging Chitosan-Based Films for Food Packaging Applications. Journal of Agricultural and Food Chemistry, 66(2), 395–413. doi: https://doi.org/10.1021/acs.jafc.7b04528.
Published
Issue
Section
License
Copyright (c) 2020 Revista Digital Universitaria
This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.
Revista Digital Universitaria es editada por la Universidad Nacional Autónoma de México se distribuye bajo una Licencia Creative Commons Atribución-NoComercial 4.0 Internacional. Basada en una obra en http://revista.unam.mx/.
