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

被引：1
|
作者：
Tan X. [1 ,2 ,3 ]
Qiu T. [1 ]
Li R. [1 ]
Zhou L. [1 ]
Zhao Y. [4 ]
Chen S. [1 ,2 ,3 ]
Zhang H. [1 ,2 ,3 ]
机构：
[1] College of Food Sciences and Technology, Shanghai Ocean University, Shanghai
[2] Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai
[3] National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Shanghai
[4] College of Food Science and Technology, Oregon State University, Corvallis
来源：
Shipin Kexue/Food Science | 2020年 / 41卷 / 23期
关键词：
Antibacterial activity; Chitosan; Ionic cross-linking; Nanoparticles;
D O I：
10.7506/spkx1002-6630-20191203-044
中图分类号：
学科分类号：
摘要：
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. © 2020, China Food Publishing Company. All right reserved.
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页码：347 / 353
页数：6
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