Volume 4 Issue 1
Feb.  2019
Turn off MathJax
Article Contents
Chao DUAN, Xin MENG, Jingru MENG, Md. Iqbal Hassan KHAN, Lei DAI, Avik KHAN, Xingye AN, Junhua ZHANG, Tanzina HUQ, Yonghao NI. Chitosan as A Preservative for Fruits and Vegetables: A Review on Chemistry and Antimicrobial Properties[J]. Journal of Bioresources and Bioproducts, 2019, 4(1): 11-21. doi: 10.21967/jbb.v4i1.189
Citation: Chao DUAN, Xin MENG, Jingru MENG, Md. Iqbal Hassan KHAN, Lei DAI, Avik KHAN, Xingye AN, Junhua ZHANG, Tanzina HUQ, Yonghao NI. Chitosan as A Preservative for Fruits and Vegetables: A Review on Chemistry and Antimicrobial Properties[J]. Journal of Bioresources and Bioproducts, 2019, 4(1): 11-21. doi: 10.21967/jbb.v4i1.189

Chitosan as A Preservative for Fruits and Vegetables: A Review on Chemistry and Antimicrobial Properties

doi: 10.21967/jbb.v4i1.189
More Information
  • Corresponding author: Yonghao NI, yonghao@unb.ca
  • Received Date: 2018-10-21
  • Accepted Date: 2018-12-10
  • Publish Date: 2019-01-01
  • Chitosan, derived from chitin, a major constituent (in quantity) of crustaceans, is a unique aminopolysaccharide with emerging commercial potential in agriculture, food, pharmaceuticals and nutraceuticals due to its nontoxic, biodegradable and biocompatable properties. Chitosan coating on fruits and vegetables has been found to be effective for the reduction of a variety of harmful micro-organims and extend the shelf-life of these products. In this review, our focus is on the antimicrobial properties of chitosan and its application as a natural preservative for fresh products. We detailed the key properties that are related to food preservation, the molecular mechanism of the antimicrobial activity of chitosan on fungi, gram-positive and gram-negative bacteria, coating methods for using chitosan and its formulation for preserving fruits and vegetables, as well as the radiation method of producing chitosan from chitin. Understanding the economic and scientific factors of chitosan's production and efficiency as a preservative will open its practical application for fruits and vegetable preservation.

     

  • loading
  • Abbasi N A, Zafar I, Mehdi M, et al., 2009. Postharvest quality of mango (Mangifera indica L.) fruit as affected by chitosan coating. Pakistan Journal of Botany, 2009, 41(1): 343–357. https://www.researchgate.net/publication/279567418_Postharvest_quality_of_mango_mangifera_indica_l_fruit_as_affected_by_chitosan_coating
    Alishahi A, Aïder M, 2012. Applications of chitosan in the seafood industry and aquaculture: a review. Food and Bioprocess Technology, 5(3): 817–830. DOI: 10.1007/s11947-011-0664-x.
    Aranda-Martinez A, Lopez-Moya F, Lopez-Llorca L V, 2016. Cell wall composition plays a key role on sensitivity of filamentous fungi to chitosan. Journal of Basic Microbiology, 56(10): 1059–1070. DOI: 10.1002/jobm.201500775.
    Arbia W, Arbia L, Adour L, et al., 2013. Chitin extraction from crustacean shells using biological methods: a review. Food Technology & Biotechnology, 51(1): 12–25. http://d.old.wanfangdata.com.cn/NSTLQK/NSTL_QKJJ0229461844/
    Arnon H, Granit R, Porat R, et al., 2015. Development of polysaccharides-based edible coatings for citrus fruits: a layer-by-layer approach. Food Chemistry, 166: 465–472. DOI: 10.1016/j.foodchem.2014.06.061.
    Arnon H, Zaitsev Y, Porat R, et al., 2014. Effects of carboxymethyl cellulose and chitosan bilayer edible coating on postharvest quality of citrus fruit. Postharvest Biology and Technology, 87: 21–26. DOI: 10.1016/j.postharvbio.2013.08.007.
    Benhabiles M S, Tazdait D, Abdi N, et al., 2013. Assessment of coating tomato fruit with shrimp shell chitosan and N, O-carboxymethyl chitosan on postharvest preservation. Journal of Food Measurement and Characterization, 7(2): 66–74. DOI: 10.1007/s11694-013-9140-9
    Beveridge T J, 1999. Structures of gram-negative cell walls and their derived membrane vesicles. Journal of Bacteriology, 181(16): 4725. doi: 10.1128/JB.181.16.4725-4733.1999
    Chang S H, Lin H T V, Wu G J, et al., 2015. pH effects on solubility, zeta potential, and correlation between antibacterial activity and molecular weight of chitosan. Carbohydrate Polymers, 134: 74–81. DOI: 10.1016/j.carbpol.2015.07.072.
    Chien P J, Sheu F, Yang F H, 2007. Effects of edible chitosan coating on quality and shelf life of sliced mango fruit. Journal of Food Engineering, 78(1): 225–229. DOI: 10.1016/ j.jfoodeng.2005.09.022.
    Cho Y W, Jang J, Park C R, et al., 2000. Preparation and solubility in acid and water of partially deacetylated chitins. Biomacromolecules, 1(4): 609–614. DOI: 10.1021/bm000036j.
    Chung Y C, Chen C Y, 2008. Antibacterial characteristics and activity of acid-soluble chitosan. Bioresource Technology, 99(8): 2806–2814. DOI: 10.1016/j.biortech.2007.06.044.
    Chung Y C, Yeh J Y, Tsai C F, 2011. Antibacterial characteristics and activity of water-soluble chitosan derivatives prepared by the maillard reaction. Molecules, 16(10): 8504–8514. DOI: 10.3390/molecules16108504.
    Cota-Arriola O, Onofre Cortez-Rocha M, Burgos-Hernández A, et al., 2013. Controlled release matrices and micro/nanoparticles of chitosan with antimicrobial potential: development of new strategies for microbial control in agriculture. Journal of the Science of Food and Agriculture, 93(7): 1525–1536. DOI: 10.1002/jsfa.6060.
    Cruz-Romero M C, Murphy T, Morris M, et al., 2013. Antimicrobial activity of chitosan, organic acids and nano-sized solubilisates for potential use in smart antimicrobially-active packaging for potential food applications. Food Control, 34(2): 393–397. DOI: 10.1016/j.foodcont.2013.04.042.
    Dominguez-Martinez B M, Martínez-Flores H E, Berrios J D J, et al., 2017. Physical characterization of biodegradable films based on chitosan, polyvinyl alcohol and opuntia mucilage. Journal of Polymers and the Environment, 25(3): 683–691. DOI: 10.1007/s10924-016-0851-y.
    Dotto G L, Vieira M L G, Pinto L A A, 2015. Use of chitosan solutions for the microbiological shelf life extension of papaya fruits during storage at room temperature. LWT-Food Science and Technology, 64(1): 126–130. DOI: 10.1016/ j.lwt.2015.05.042.
    El Ghaouth A, Ponnampalam R, Castaigne F, et al., 1992. Chitosan coating to extend the storage life of tomatoes. HortScience, 27(9): 1016–1018. doi: 10.21273/HORTSCI.27.9.1016
    Elbarbary A M, Mostafa T B, 2014. Effect of γ-rays on carboxymethyl chitosan for use as antioxidant and preservative coating for peach fruit. Carbohydrate Polymers, 104: 109–117. DOI: 10.1016/j.carbpol.2014.01.021
    Elsabee M Z, Abdou E S, 2013. Chitosan based edible films and coatings: a review. Materials Science and Engineering: C, 33(4): 1819–1841. DOI: 10.1016/j.msec.2013.01.010.
    Fatehi P, Kititerakun R, Ni Y H, et al., 2010. Synergy of CMC and modified chitosan on strength properties of cellulosic fiber network. Carbohydrate Polymers, 80(1): 208–214. DOI: 10.1016/j.carbpol.2009.11.012
    García M A, de la Paz N, Castro C, et al., 2015. Effect of molecular weight reduction by gamma irradiation on the antioxidant capacity of chitosan from lobster shells. Journal of Radiation Research and Applied Sciences, 8(2): 190–200. DOI: 10.1016/j.jrras.2015.01.003.
    Goy R C, Morais S T B, Assis O B G, 2016. Evaluation of the antimicrobial activity of chitosan and its quaternized derivative on E. coli and S. aureus growth. Revista Brasileira de Farmacognosia, 26(1): 122–127. DOI: 10.1016/j.bjp.2015. 09.010.
    Helander I M, Nurmiaho-Lassila E L, Ahvenainen R, et al., 2001. Chitosan disrupts the barrier properties of the outer membrane of Gram-negative bacteria. International Journal of Food Microbiology, 71(2/3): 235–244. DOI: 10.1016/s0168- 1605(01)00609-2.
    Hosseinnejad M, Jafari S M, 2016. Evaluation of different factors affecting antimicrobial properties of chitosan. International Journal of Biological Macromolecules, 85: 467–475. DOI: 10.1016/j.ijbiomac.2016.01.022.
    Hu Z J, Tang C X, He Z B, et al., 2017.1-methylcyclopropene (MCP)-containing cellulose paper packaging for fresh fruit and vegetable preservation: a review. BioResources, 12(1): 2234–2248. DOI: 10.15376/biores.12.1.2234–2248.
    Huq T, Khan A, Dussault D, et al., 2012. Effect of gamma radiation on the physico-chemical properties of alginate-based films and beads. Radiation Physics and Chemistry, 81(8): 945–948. DOI: 10.1016/j.radphyschem.2011.11.055.
    Huq T, Vu K D, Riedl B, et al., 2015. Synergistic effect of gamma (γ)-irradiation and microencapsulated antimicrobials against Listeria monocytogenes on ready-to-eat (RTE) meat. Food Microbiology, 46: 507–514. DOI: 10.1016/j.fm.2014.09.013.
    Islam S, Bhuiyan M A R, Islam M N, 2017. Chitin and chitosan: structure, properties and applications in biomedical engineering. Journal of Polymers and the Environment, 25(3): 854–866. DOI: 10.1007/s10924-016-0865-5.
    Jiang T J, Feng L F, Li J R, 2012. Changes in microbial and postharvest quality of shiitake mushroom (Lentinus edodes) treated with chitosan-glucose complex coating under cold storage. Food Chemistry, 131(3): 780–786. DOI: 10.1016/ j.foodchem.2011.08.087.
    Kean T, Thanou M, 2010. Biodegradation, biodistribution and toxicity of chitosan. Advanced Drug Delivery Reviews, 62(1): 3–11. DOI: 10.1016/j.addr.2009.09.004.
    Kerch G, 2015. Chitosan films and coatings prevent losses of fresh fruit nutritional quality: a review. Trends in Food Science & Technology, 46(2): 159–166. DOI: 10.1016/j.tifs.2015.10.010.
    Khan A, Khan R A, Salmieri S, et al., 2012. Mechanical and barrier properties of nanocrystalline cellulose reinforced chitosan based nanocomposite films. Carbohydrate Polymers, 90(4): 1601–1608. DOI: 10.1016/j.carbpol.2012. 07.037.
    Khan A, Salmieri S, Fraschini C, et al., 2014. Genipin cross-linked nanocomposite films for the immobilization of antimicrobial agent. ACS Applied Materials & Interfaces, 6(17): 15232– 15242. DOI: 10.1021/am503564m.
    Khan A, Vu K D, Riedl B, et al., 2015. Optimization of the antimicrobial activity of nisin, Na-EDTA and pH against gram-negative and gram-positive bacteria. LWT-Food Science and Technology, 61(1): 124–129. DOI: 10.1016/ j.lwt.2014.11.035.
    Kim K W, Min B J, Kim Y T, et al., 2011. Antimicrobial activity against foodborne pathogens of chitosan biopolymer films of different molecular weights. LWT-Food Science and Technology, 44(2): 565–569. DOI: 10.1016/j.lwt.2010.08.001.
    Kou X H, Guo W L, Guo R Z, et al., 2014. Effects of chitosan, calcium chloride, and pullulan coating treatments on antioxidant activity in pear cv. "huang Guan" during storage. Food and Bioprocess Technology, 7(3): 671–681. DOI: 10.1007/s11947-013-1085-9.
    Lal J, Gupta S K, Thavaselvam D, et al., 2013. Biological activity, design, synthesis and structure activity relationship of some novel derivatives of curcumin containing sulfonamides. European Journal of Medicinal Chemistry, 64: 579–588. DOI: 10.1016/j.ejmech.2013.03.012.
    Lavall R, Assis O, Campanafilho S, 2007. Β-Chitin from the pens of Loligo sp.: extraction and characterization. Bioresource Technology, 98(13): 2465–2472. DOI: 10.1016/j.biortech. 2006.09.002.
    Lee S Y, Lee S J, Choi D S, et al., 2015. Current topics in active and intelligent food packaging for preservation of fresh foods. Journal of the Science of Food and Agriculture, 95(14): 2799–2810. DOI: 10.1002/jsfa.7218.
    Lei J Q, Yang L X, Zhan Y F, et al., 2014. Plasma treated polyethylene terephthalate/polypropylene films assembled with chitosan and various preservatives for antimicrobial food packaging. Colloids and Surfaces B: Biointerfaces, 114: 60–66. DOI: 10.1016/j.colsurfb.2013.09.052.
    Li J H, Wu Y G, Zhao L Q, 2016. Antibacterial activity and mechanism of chitosan with ultra high molecular weight. Carbohydrate Polymers, 148: 200–205. DOI: 10.1016/ j.carbpol.2016.04.025.
    Liu N, Chen X G, Park H J, et al., 2006. Effect of MW and concentration of chitosan on antibacterial activity of Escherichia coli. Carbohydrate Polymers, 64(1): 60–65. DOI: 10.1016/j.carbpol.2005.10.028.
    Ma Z X, Yang L Y, Yan H X, et al., 2013. Chitosan and oligochitosan enhance the resistance of peach fruit to brown rot. Carbohydrate Polymers, 94(1): 272–277. DOI: 10.1016/ j.carbpol.2013.01.012.
    Martínez-Morlanes M J, Castell P, Martínez-Nogués V, et al., 2011. Effects of gamma-irradiation on UHMWPE/MWNT nanocomposites. Composites Science and Technology, 71(3): 282–288. DOI: 10.1016/j.compscitech.2010.11.013.
    Martins A, Facchi S, Follmann H, et al., 2014. Antimicrobial activity of chitosan derivatives containing N-quaternized moieties in its backbone: a review. International Journal of Molecular Sciences, 15(11): 20800–20832. DOI: 10.3390/ ijms151120800.
    Morimoto M, Saimoto H, Usui H, et al., 2001. Biological activities of carbohydrate-branched chitosan derivatives. Biomacromolecules, 2(4): 1133–1136. DOI: 10.1021/bm010063p.
    Niebel Y, Buschmann M D, Lavertu M, et al., 2014. Combined analysis of Polycation/ODN polyplexes by analytical ultracentrifugation and dynamic light scattering reveals their size, refractive index increment, stoichiometry, porosity, and molecular weight. Biomacromolecules, 15(3): 940–947. DOI: 10.1021/bm4018148.
    Oyervides-Muñoz E, Pollet E, Ulrich G, et al., 2017. Original method for synthesis of chitosan-based antimicrobial agent by quaternary ammonium grafting. Carbohydrate Polymers, 157: 1922–1932. DOI: 10.1016/j.carbpol.2016.11.081.
    Perdones A, Sánchez-González L, Chiralt A, et al., 2012. Effect of chitosan-lemon essential oil coatings on storage-keeping quality of strawberry. Postharvest Biology and Technology, 70: 32–41. DOI: 10.1016/j.postharvbio.2012.04.002.
    Pillai C K S, Paul W, Sharma C P, 2009. Chitin and chitosan polymers: chemistry, solubility and fiber formation. Progress in Polymer Science, 34(7): 641–678. DOI: 10.1016/ j.progpolymsci.2009.04.001.
    Pranoto Y, Salokhe V M, Rakshit S K, 2005. Physical and antibacte rial properties of alginate-based edible film incorporated with garlic oil. Food Research International, 38(3): 267–272. DOI: 10.1016/j.foodres.2004.04.009.
    Raafat D, von Bargen K, Haas A, et al., 2008. Insights into the mode of action of chitosan as an antibacterial compound. Applied and Environmental Microbiology, 74(12): 3764–3773. DOI: 10.1128/aem.00453-08.
    Rashid T U, Rahman M M, Kabir S, et al., 2012. A new approach for the preparation of chitosan from γ-irradiation of prawn shell: effects of radiation on the characteristics of chitosan. Polymer International, 61(8): 1302–1308. DOI: 10.1002/pi.4207.
    Rhoades J, Roller S, 2000. Antimicrobial actions of degraded and native chitosan against spoilage organisms in laboratory media and foods. Applied and Environmental Microbiology, 66(1): 80–86. DOI: 10.1128/aem.66.1.80-86.2000.
    Roller S, Covill N, 1999. The antifungal properties of chitosan in laboratory media and apple juice. International Journal of Food Microbiology, 47(1/2): 67–77. DOI: 10.1016/ s0168- 1605(99)00006-9.
    Romanazzi G, Feliziani E, Baños S B, et al., 2017. Shelf life extension of fresh fruit and vegetables by chitosan treatment. Critical Reviews in Food Science and Nutrition, 57(3): 579–601. DOI: 10.1080/10408398.2014.900474.
    Romanazzi G, Feliziani E, Santini M, et al., 2013. Effectiveness of postharvest treatment with chitosan and other resistance inducers in the control of storage decay of strawberry. Postharvest Biology and Technology, 75: 24–27. DOI: 10.1016/j.postharvbio.2012.07.007.
    Senna M M, Salmieri S, El-Naggar A W, et al., 2010. Improving the compatibility of Zein/Poly(vinyl alcohol) blends by gamma irradiation and graft copolymerization of acrylic acid. Journal of Agricultural and Food Chemistry, 58(7): 4470– 4476. DOI: 10.1021/jf904088y.
    Sharif Z, Mustapha F, Jai J, et al., 2017. Review on methods for preservation and natural preservatives for extending the food longevity. Chemical Engineering Research Bulletin, 19: 145. DOI: 10.3329/cerb.v19i0.33809.
    Shrinivas Rao M, Aye Nyein K, Si Trung T, et al., 2007. Optimum parameters for production of chitin and chitosan from squilla (S. empusa). Journal of Applied Polymer Science, 103(6): 3694–3700. DOI: 10.1002/app.24840.
    Valencia-Chamorro S A, Palou L, del Río M A, et al., 2011. Antimicrobial edible films and coatings for fresh and minimally processed fruits and vegetables: a review. Critical Reviews in Food Science and Nutrition, 51(9): 872–900. DOI: 10.1080/10408398.2010.485705.
    Wang Y G, Li B, Zhang X D, et al., 2017. Low molecular weight chitosan is an effective antifungal agent against Botryosphaeria sp. and preservative agent for pear (Pyrus) fruits. International Journal of Biological Macromolecules, 95: 1135–1143. DOI: 10.1016/j.ijbiomac.2016.10.105.
    Wu H, Wang D F, Shi J, et al., 2010. Effect of the complex of zinc(Ⅱ) and cerium(Ⅳ) with chitosan on the preservation quality and degradation of organophosphorus pesticides in Chinese jujube (zizyphus jujuba mill. cv. dongzao). Journal of Agricultural and Food Chemistry, 58(9): 5757–5762. DOI: 10.1021/jf100537k.
    Ying G Q, Xiong W Y, Wang H, et al., 2011. Preparation, water solubility and antioxidant activity of branched-chain chitosan derivatives. Carbohydrate Polymers, 83(4): 1787–1796. DOI: 10.1016/j.carbpol.2010.10.037.
    Younes I, Rinaudo M, 2015. Chitin and chitosan preparation from marine sources. Structure, properties and applications. Marine Drugs, 13(3): 1133–1174. DOI: 10.3390/md13031133.
    Yu Y W, Li H, Di J H, et al., 2012a. Study of natural film with chitosan combining phytic acids on preservation of fresh-cutting lotus root. Journal of Chinese Institute of Food Science and Technology, 12(3): 131–136. http://www.wanfangdata.com.cn/details/detail.do?_type=perio&id=zgspxb201203019
    Yu Y W, Zhang S Y, Ren Y Z, et al., 2012b. Jujube preservation using chitosan film with nano-silicon dioxide. Journal of Food Engineering, 113(3): 408–414. DOI: 10.1016/j.jfoodeng.2012. 06.021.
    Zhang S Y, Yu Y W, Xiao C L, et al., 2014. Effect of ultraviolet irradiation combined with chitosan coating on preservation of jujube under ambient temperature. LWT-Food Science and Technology, 57(2): 749–754. DOI: 10.1016/j.lwt.2014.02.046.
    Zhong Q P, Xia W S, 2007. Effect of 1-methylcyclopropene and/or chitosan coating treatments on storage life and quality maintenance of Indian jujube fruit. LWT-Food Science and Technology, 40(3): 404–411. DOI: 10.1016/j.lwt.2006.01.003.
  • 加载中

Catalog

    通讯作者: 陈斌, bchen63@163.com
    • 1. 

      沈阳化工大学材料科学与工程学院 沈阳 110142

    1. 本站搜索
    2. 百度学术搜索
    3. 万方数据库搜索
    4. CNKI搜索

    Figures(4)

    Article Metrics

    Article views (5964) PDF downloads(325) Cited by()
    Proportional views
    Related

    /

    DownLoad:  Full-Size Img  PowerPoint
    Return
    Return