FOOD SCIENCE ›› 2020, Vol. 41 ›› Issue (23): 347-353.doi: 10.7506/spkx1002-6630-20191203-044

• Reviews • Previous Articles    

Recent Progress in the Preparation and Application of Chitosan Nanoparticles as an Antimicrobial in Foods

TAN Xiao, QIU Tingting, LI Ruonan, ZHOU Lisha, ZHAO Yanyun, CHEN Shunsheng, ZHANG Hongcai   

  1. (1. College of Food Sciences and Technology, Shanghai Ocean University, Shanghai 201306, China; 2. Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai 201306, China; 3. National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Shanghai 201306, China; 4. College of Food Science and Technology, Oregon State University, Corvallis 97331-6602, USA)
  • Online:2020-12-15 Published:2020-12-28

Abstract: In recent years, chitosan nanoparticles have been widely applied in materials, medicine, biology and foods because of their non-toxic effects, high biocompatibility, easy biodegradation, and strong antibacterial properties. Nowadays there are many methods available for the preparation of chitosan nanoparticles including ionic cross-linking, coacervation, chemical cross-linking, spray drying and layer-by-layer self-assembly. Ionic cross-linking is widely used in the food field due to its simple operation, high efficiency and non-toxic properties. The main objective of this paper is to review the principles, advantages and disadvantages of these preparation methods. In addition, this paper summarizes recent progress in the application of chitosan nanoparticles as an antibacterial agent in foods.

Key words: chitosan; nanoparticles; ionic cross-linking; antibacterial activity

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