CHitosan-Based Nanocomposites In Food Packaging

Abstract

Since the last decade, there has been a strong drive of reducing packaging waste by replacing plastic food packaging materials with eco-friendly materials from renewable sources. Chitosan is the most abundant biopolymer made up of glucosamine (2-amino-2-deoxy-ß-D-glucose) units linked by 1,4-linkage. Because of its exceptional properties such as effective antimicrobial activity, high biodegradability, and low toxicity, its use has been elevated in food industries. Its shielding wall can delay ripening and prevent water loss as well as increase the shelf life of food products. Its role in foods could be viewed in broad categories based on its functions such as color stabilization, emulsification, antioxidant activity, and dietary fiber-like property aiding water holding and fat entrapment, thereby imparting health benefit. The innovation of nanotechnology in improving the useful properties of chitosan and the development of the chitosan-based materials have been done by merging of nanoparticles, metal oxides, and organic substances like acetic acid, lauric acid, cinnamaldehyde, and propionic acid into chitosan matrix so that it has remarkable applications in food packaging industries. This chapter deals with general information on chitosan and its structure, chitosan nanoparticle preparation by different methods, their characterization and application, chitosan-based bio-nanocomposites, and their role in food packaging.