Food spoilage is a global problem nowadays that requires food preservation during storage.
Food spoils every year and becomes inedible causing a shortage of food. We are focused …

Chitosan is produced by deacetylation of chitin, the second most abundant polymer in
nature next to cellulose. Being a unique cationic polysaccharide, chitosan possesses many …

The demand for healthier and safer food having minimal synthetic content and pre-
servatives is increasing nowadays. Biological molecules such as chitosan are emerging …

Food packaging has an essential role in protecting food products from external factors such
as heat, oxidation, and light. Improvements in food packaging studies created active …

Recently, the development of materials based on natural polymers have been observed.
This is the result of increasing environmental degradation, as well as increased awareness …

Chitosan is the deacetylated form of chitin regarded as one of the most abundant polymers
and due to its properties, both chitosan alone or in combination with bioactive substances for …

Environmental and sustainability issues have received increasing attention in recent years.
As a natural biopolymer, chitosan has been developed as a sustainable alternative to …

Recently, increasing attention has been paid to develop and test films with antimicrobial
properties in order to improve food safety and shelf life. Active biomolecules such as …

Some of the current challenges faced by the food industry deal with the natural ripening
process and the short shelf-life of fresh and minimally processed products. The loss of …

Chitin, chitosan and oligosaccharides derived from them, due to their antimicrobial, non-
toxic and biodegradable activity have presented themselves as a versatile, flexible and …