Functional properties of chitosan derivatives obtained through Maillard reaction: A novel promising food preservative


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Publication Details

Output type: Journal article

UM6P affiliated Publication?: Yes

Author list: Hafsa J., Smach M.A., Mrid R.B., Sobeh M., Majdoub H., Yasri A.

Publisher: Elsevier: 12 months

Publication year: 2021

Journal: Food Chemistry (0308-8146)

Volume number: 349

ISSN: 0308-8146

URL: https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85100430154&origin=inward

Languages: English (EN-GB)


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Abstract

This review provides an insight about the functional properties of chitosan obtained through Maillard reaction to enhance the shelf life and food quality. Maillard reaction is a promising and safe method to obtain commercial water-soluble chitosan's through Schiff base linkage and Amadori or Heyns rearrangement. Likewise, chitosan derivatives exert an enhanced antimicrobial, antioxidant, and emulsifying properties due to the development of Maillard reaction products (MRPs) like reductones and melanoidins. Additionally, the application of chitosan-MRPs effectively inhibited the microbial spoilage, reduced lipid oxidative, and extended the shelf life and the quality of fresh food products. Therefore, understand the potential of chitosan-MRPs derivatives as a functional biomaterial to improve the postharvest quality and extending the shelf life of food products will scale up its application as a food preservative.


Keywords

chitosan, Food preservation, Functional properties, Maillard reaction, Maillard reaction products


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Last updated on 2021-04-05 at 23:17