Application of Chitosan-Based Edible Coatings in the Prevention of the Growth of Spoilage Microorganisms

Résumé fourni par la source

Edible coatings made from chitosan offer an effective solution for preventing food spoilage by creating a protective layer around fresh produce, which hinders the growth of spoilage microorganisms such as mesotrophic and psychrotrophic bacteria, yeast, and mold. By acting as a physical barrier, these coatings mitigate moisture loss, gas exchange, and oxidation, thereby extending the shelf life of food products. Food spoilage poses a significant threat to global food security and sustainability, resulting in economic losses, environmental harm, and reduced food availability. Adaptation of chitosan-based edible coatings provides a great prospect to impede the spoilage microorganism’s growth in various food products. This chapter explored the chitosan-based coating distinctive properties that aid in the creation of antimicrobial activities, thereby extending the shelf life of fresh produce, meat, poultry, and dairy products, emphasizing their efficacy as a viable preservation method. Integrating chitosan-based coatings as food preservation strategy to combat food spoilage and waste promotes sustainable practices by reducing dependence on synthetic preservatives, as these coatings are biodegradable and non-toxic, making them an eco-friendly alternative. Chitosan’s film-forming capability creates a physical barrier on the food surface while limiting the access of spoilage microorganisms to nutrients. This dual action (chemical and physical) has been shown to enhance the effectiveness of the coatings, thus contributing to global food sustainability efforts toward achieving responsible consumption and production sustainable goals.

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