Chitosan as a Natural Preservative in the Food Industry: Advances in Its Technofunctional Properties and Applications

This manuscript investigates the utilization of chitosan (CS) as a preservative in the food industry, covering its sources, extraction methods, structural properties, and preparation techniques. CS, derived from shell wastes of crustaceans and various fungi, offers promising antimicrobial and antioxidant properties due to factors like degree of deacetylation and molecular weight. Its application as a preservative spans across diverse food sectors, showcasing its effectiveness in enhancing food quality and extending shelf life while minimizing reliance on chemical additives. CS fortification demonstrates notable impacts on food composition, including moisture retention, reduced lipid oxidation, and improved protein functionality. Notably, its application in the meat and seafood industries proves effective in inhibiting bacterial growth and preserving product freshness. Additionally, the antioxidant activity of CS, influenced by its structural characteristics and supplementation with natural compounds, contributes to its role as a secondary antioxidant in food products. By summarizing existing studies and research, this document provides a comprehensive understanding of CS's multifaceted applications and benefits in enhancing food quality and promoting sustainable practices in food preservation.