Preparation of nano-chitosan and its application in food preservation

  • SUN Tao ,
  • LIU Weijia ,
  • XIE Jing ,
  • SHAO Zehuai ,
  • GAN Jianhong ,
  • LI Xiaohui ,
  • XUE Bin
Expand
  • 1 (College of Food Sciences & Technology, Shanghai Ocean University, Shanghai 201306, China)
    2 (Shanghai aquatic product processing and storage engineering research center, Shanghai 201306, China)
    3 (Ministry of agriculture cold storage and refrigeration equipment quality supervision, inspection and testing center (Shanghai), Shanghai 201306,China)

Received date: 2019-10-21

  Online published: 2020-05-20

Abstract

Nano-chitosan is a kind of nanoparticles prepared from chitosan which showed excellent antibacterial and antioxidant properties and broad application potentials in food preservation. The preparation methods of nano-chitosan, such as ion crosslinking, emulsion crosslinking and spray drying were briefly introduced in this article, and the characteristics of the three methods were summarized. Furthermore, the effects and advantages of nano-chitosan on the preservation of fruits, vegetables, meat and other foods were reviewed. Finally, the research of nano-chitosan provided a reference for its further application in food preservation.

Cite this article

SUN Tao , LIU Weijia , XIE Jing , SHAO Zehuai , GAN Jianhong , LI Xiaohui , XUE Bin . Preparation of nano-chitosan and its application in food preservation[J]. Food and Fermentation Industries, 2020 , 46(8) : 293 -299 . DOI: 10.13995/j.cnki.11-1802/ts.022594

References

[1] CHANPHAI P, TAJMIR-RIAHI H A. Conjugation of tea catechins with chitosan nanoparticles[J]. Food Hydrocolloids, 2018, 84: 561-570.
[2] KHEZRIAN A, SHAHBAZI Y. Application of nanocompostie chitosan and carboxymethyl cellulose films containing natural preservative compounds in minced camel’s meat[J]. International Journal of Biological Macromolecules, 2017, 106: 1 146-1 158.
[3] AL-NAAMANI L, DOBRETSOV S, DUTTA J. Chitosan-zinc oxide nanoparticle composite coating for active food packaging applications[J]. Innovative Food Science & Emerging Technologies, 2016, 38: 231-237.
[4] PRABASARI I, UTAMA N A, SETIAWAN C K. Synergism between sago starch and chitosan in enhancing biodegradable film properties[C]. ICoSI2014.Yogyakarta: Springer Science,2017:93-100.
[5] RIAZ A, LEI S, AKHTAR H M S, et al. Preparation and characterization of chitosan-based antimicrobial active food packaging film incorporated with apple peel polyphenols[J]. International Journal of Biological Macromolecules, 2018, 114: 11-17.
[6] DIVYA K, VIJAYAN S, JISHA M S. Antifungal, antioxidant and cytotoxic activities of chitosan nanoparticles and its use as an edible coating on vegetables[J]. International Journal of Biological Macromolecules, 2018, 114: 572-577.
[7] O'CALLAGHAN K A M, KERRY J P. Preparation of low- and medium-molecular weight chitosan nanoparticles and their antimicrobial evaluation against a panel of microorganisms, including cheese-derived cultures[J]. Food Control, 2016, 69: 256-261.
[8] GOKCE Y, CENGIZ B, YILDIZ N, et al. Ultrasonication of chitosan nanoparticle suspension: Influence on particle size[J]. Colloids and Surfaces A: Physicochemical and Engineering Aspects, 2014, 462: 75-81.
[9] LIMA R, FEITOSA L O, MARUYAMA C, et al. Evaluation of the genotoxicity of chitosan nanoparticles for use in food packaging films[J]. Journal of Food Science, 2010, 75(6): 89-96.
[10] 赵玲玲. 纳米壳聚糖的制备及其对镉胁迫下小麦种苗生长的影响[D]. 大连:辽宁师范大学, 2010.
[11] CALVO P, REMUNANLOPEZ C. Novel hydrophilic chitosan-polyethylene oxide nanoparticles as protein carriers[J]. Journal of Applied Polymer Science, 1997, 63(1): 125-132.
[12] JANG K I, LEE H G. Stability of chitosan nanoparticles for L-ascorbic acid during heat treatment in aqueous solution [J]. Journal of Agricultural and Food Chemistry, 2008, 56(6): 1 936-1 941.
[13] WU T, WU C, FU S, et al. Integration of lysozyme into chitosan nanoparticles for improving antibacterial activity[J]. Carbohydrate Polymers, 2017, 155: 192-200.
[14] SAHARAN V, MEHROTRA A, KHATIK R, et al. Synthesis of chitosan based nanoparticles and their in vitro evaluation against phytopathogenic fungi[J]. International Journal of Biological Macromolecules, 2013, 62: 677-683.
[15] CHANG P R, JIAN R, YU J, et al. Fabrication and characterisation of chitosan nanoparticles/plasticised-starch composites[J]. Food Chemistry, 2010, 120(3): 736-740.
[16] HOSSEINI S F, REZAEI M, ZANDI M, et al. Fabrication of bio-nanocomposite films based on fish gelatin reinforced with chitosan nanoparticles[J]. Food Hydrocolloids, 2015, 44: 172-182.
[17] ANTONIOU J, LIU F, MAJEED H, et al. Characterization of tara gum edible films incorporated with bulk chitosan and chitosan nanoparticles: A comparative study[J]. Food Hydrocolloids, 2015, 44: 309-319.
[18] 王振旺. 乳化交联法制备壳聚糖微球及其包载药物的研究[D]. 天津:天津大学, 2007.
[19] MUSTAFA M A, ALI A, MANICKAM S. Application of a chitosan based nanoparticle formulation as an edible coating for tomatoes (Solanum lycoperiscum L.)[C]. 7th International Postharvest Symposium. Kuala Lumpur:Acta Horticulturae, 2013: 445-452.
[20] PORRAS M, SOLANS C, GONZÓLEZ C, et al. Studies of formation of W/O nano-emulsions[J]. Colloids and Surfaces A: Physicochem. Eng. Aspects, 2004, 249: 115-118.
[21] 张玮, 张学农. 壳聚糖纳米粒制备技术研究进展[J]. 抗感染药学, 2008, 5(2): 65-69.
[22] YOKSAN R, JIRAWUTTHIWONGCHAI J, ARPO K. Encapsulation of ascorbyl palmitate in chitosan nanoparticles by oil-in-water emulsion and ionic gelation processes[J]. Colloids and Surfaces B: Biointerfaces, 2010, 76(1): 292-297.
[23] KEAWCHAOON L, YOKSAN R. Preparation, characterization and in vitro release study of carvacrol-loaded chitosan nanoparticles[J]. Colloids and Surfaces B: Biointerfaces, 2011, 84(1): 163-171.
[24] NGAN L T K, WANG S L, HIEP D M, et al. Preparation of chitosan nanoparticles by spray dryer and their antibacterial activity[J]. Research on Chemical Intermediates, 2014, 40(6): 2 165-2 175.
[25] HE P, DAVIS S S, ILLUM L. Chitosan microspheres prepared by spray drying[J]. International Journal of Pharmaceutics (Amsterdam), 1999, 187(1): 53-65.
[26] DESAI K G H, PARK H J. Encapsulation of vitamin C in tripolyphosphate cross-linked chitosan microspheres by spray drying[J]. Journal of Microencapsulation, 2005, 22(2): 179-192.
[27] 姚云真. 芳樟醇/季铵化壳聚糖/鱼明胶乳化抗菌膜的制备及性能研究[D]. 北京:北京化工大学, 2017.
[28] 孔慧清, 刘美玲, 张晨, 等. 壳聚糖果蔬保鲜技术研究进展[J]. 保鲜与加工, 2006(4): 6-8.
[29] 任丽宏. 壳聚糖微/纳米分散体系的抑菌性研究[D]. 青岛:中国海洋大学, 2011.
[30] 王余华, 王晓, 刘科亮. 壳聚糖成膜剂的杀菌效果与毒理学研究[J]. 现代预防医学, 2014, 41(10): 1 842-1 843.
[31] ASGARITARGHI G, IRANBAKHSH A, ARDEBILI Z O. Potential benefits and phytotoxicity of bulk and nano-chitosan on the growth, morphogenesis, physiology, and micropropagation of Capsicum annuum.[J]. Plant Physiol Biochem, 2018, 127: 393-402.
[32] 董泽义, 谭丽菊, 王江涛. 壳聚糖保鲜膜研究进展[J]. 食品与发酵工业, 2014, 40(6): 147-151.
[33] 栗子茜, 高彦祥. 壳聚糖在果蔬涂膜保鲜的应用[J]. 中国食品添加剂, 2018(1): 139-145.
[34] PILON L, SPRICIGO P C, MIRANDA M, et al. Chitosan nanoparticle coatings reduce microbial growth on fresh-cut apples while not affecting quality attributes[J]. International Journal of Food Science and Technology, 2015, 50(2): 440-448.
[35] ALI S K G, BADII F, HASHEMI M, et al. Effect of nanochitosan based coating on climacteric behavior and postharvest shelf-life extension of apple cv. Golab Kohanz[J]. LWT - Food Science and Technology, 2016, 70: 33-40.
[36] ESHGHI S, HASHEMI M, MOHAMMADI A, et al. Effect of nanochitosan-based coating with and without copper loaded on physicochemical and bioactive components of fresh strawberry fruit (Fragaria x ananassa Duchesne) during storage[J]. Food and Bioprocess Technology, 2014, 7(8): 2 397-2 409.
[37] 赵梅, 李文香. 纳米壳聚糖对平菇保鲜效果的影响[J]. 食品工业, 2017, 38(6): 96-98.
[38] 周静峰, 罗海波, 王隽, 等. 纳米壳聚糖涂膜对鲜切茭白品质的影响[J]. 现代食品科技, 2013, 29(8): 1 883-1 887.
[39] LUO H, JIANG L, BAO Y, et al. Effect of chitosan/nano-chitosan composite coating on browning and lignification of fresh-cut zizania latifolia[J]. Journal of Food Quality, 2013, 36(6): 426-431.
[40] MOHAMMADI A, HASHEMI M, HOSSEINI S M. Postharvest treatment of nanochitosan-based coating loaded with Zataria multiflora essential oil improves antioxidant activity and extends shelf-life of cucumber[J]. Innovative Food Science and Emerging Technologies, 2016, 33: 580-588.
[41] MARTÓNEZ-HERNÓNDEZ G B, AMODIO M L, Colelli G. Carvacrol-loaded chitosan nanoparticles maintain quality of fresh-cut carrots[J]. Innovative Food Science and Emerging Technologies, 2017, 41: 56-63.
[42] 马玉山. 壳聚糖在肉制品中的应用[J]. 肉类工业, 2004(2): 29-30.
[43] 董浩, 符绍辉. 壳聚糖对于肉类食品防腐和保鲜的应用研究进展[J]. 肉类研究, 2013, 27(10): 37-39.
[44] RAMEZANI Z, ZAREI M, RAMINNEJAD N. Comparing the effectiveness of chitosan and nanochitosan coatings on the quality of refrigerated silver carp fillets[J]. Food Control, 2015, 51: 43-48.
[45] ZAREI M, RAMEZANI Z, EIN-TAVASOLY S, et al. Coating effects of orange and pomegranate peel extracts combined with chitosan nanoparticles on the quality of refrigerated silver carp fillets[J]. Journal of Food Processing and Preservation, 2015, 39: 2 180-2 187.
[46] TAPILATU Y, NUGRAHENI P S, GINZEL T, et al. Nano-chitosan utilization for fresh yellowfin tuna preservation[J]. Aquatic Procedia, 2016, 7: 285-295.
[47] WANG Y, LIU L, ZHOU J, et al. Effect of chitosan nanoparticle coatings on the quality changes of postharvest whiteleg shrimp, Litopenaeus vannamei, during storage at 4 ℃[J]. Food and Bioprocess Technology, 2014, 8(4): 907-915.
[48] MI, HWA, SEO, et al. The physicochemical and sensory properties of milk supplemented with ascorbic acid-soluble nano-chitosan during storage[J]. International Journal of Dairy Technology, 2011, 64(1): 57-63.
Outlines

/