37. Casein and Chitosan Polymers: Use in Antimicrobial Packaging

A PONCE; ROURA S; M. R. MOREIRA

ANTIMICROBIAL FOOD PACKAGING

ELSEVIER SCI LTD

Año: 2016; p. 455 - 465

New Note from Barros-Velazquez Jorge, Chapter 45: Chitosan and casein polymers: use in antimicrobial packaging, Antimicrobial Food Packaging RemitenteSin información de firma notify@editorial.elsevier.comAdd contact Destinatariomoreira_maria@fi.mdp.edu.arAdd contact Responder ajorge.barros@usc.esAdd contact Fecha04.06.2014 17:03 Mensaje 1 de 14 < > Dear Maria, Thanks for your prompt response. The revised chapter is now acceptable for publication in the book Antimicrobial Food Packaging. You will hear from us as soon as the galley proofs are ready for corrections. Thanks again for your fine contribution. Regards Jorge Minimal processing operations alter the integrity of fruits and vegetables bringing about negative effects on quality. Also, the presence of microorganisms on the surface may compromise the food safety. Traditionally, edible coatings have been used as a strategy to reduce the deleterious effects that minimal processing imposes on intact vegetable tissues. Biologically active molecules such as chitosan and edible coating from milk protein have a significant potential in view of contaminations associated with food and the increasing concerns in relation with the negative environmental impact of conventional packaging materials. The protein-polysaccharide complexes could exhibit better functional properties respect to proteins and polysaccharides alone. The aim of this work is to summarize the most important information on chitosan and casein film from its bioactivity point of view and to highlight their potential for food preservation technology.