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<p>Chitosan is a promising natural biopolymer for food preservation because of its antimicrobial, antioxidant, and film-forming properties. Its cationic structure enables direct interaction with microbial cell membranes, providing broad-spectrum activity against bacteria, yeasts, and molds. This review examines the mechanisms underlying chitosan’s preservative effects, its interactions with food matrices, modification strategies, synergistic combinations with natural preservatives, and applications in food systems. Evidence indicates that chitosan inhibits microorganisms through membrane disruption, metal-ion chelation, and interference with intracellular processes. Its antioxidant activity helps reduce oxidative deterioration and maintain food quality. In addition, chitosan-based films and coatings act as barriers to moisture transfer and gas exchange, contributing to shelf-life extension. Preservation efficacy depends on factors such as molecular weight, degree of deacetylation, pH, water activity, and food composition. To overcome performance limitations, recent studies have developed composite materials and functionalized derivatives with improved antimicrobial, antioxidant, and barrier properties. Overall, chitosan’s effectiveness is governed by both its intrinsic characteristics and its interactions within specific food systems. Although challenges remain regarding solubility, mechanical strength, safety assessment of modified forms, and large-scale commercialization, advances in chitosan modification and active packaging continue to strengthen its potential as a sustainable alternative to synthetic food preservatives.</p>

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The role of chitosan as a food preservative and its interactions with food matrices: a review

  • 期刊论文

  • 发表日期：

    2026年6月29日

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  • Great Iruoghene Edo,
  • Susan Chinedu Nwachukwu,
  • Karthika Periyasami,
  • Izuwa Iwanegbe,
  • Agatha Ngukuran Jikah,
  • Emad Yousif,
  • Ephraim Evi Alex Oghroro,
  • Joseph Oghenewogaga Owheruo,
  • Priscillia Nkem Onyibe,
  • Arthur Efeoghene Athan Essaghah,
  • Dina S. Ahmed,
  • Raghda S. Makia,
  • Huzaifa Umar,
  • Ahmed A. Alamiery,
  • Musa A. Said

摘要

Chitosan is a promising natural biopolymer for food preservation because of its antimicrobial, antioxidant, and film-forming properties. Its cationic structure enables direct interaction with microbial cell membranes, providing broad-spectrum activity against bacteria, yeasts, and molds. This review examines the mechanisms underlying chitosan’s preservative effects, its interactions with food matrices, modification strategies, synergistic combinations with natural preservatives, and applications in food systems. Evidence indicates that chitosan inhibits microorganisms through membrane disruption, metal-ion chelation, and interference with intracellular processes. Its antioxidant activity helps reduce oxidative deterioration and maintain food quality. In addition, chitosan-based films and coatings act as barriers to moisture transfer and gas exchange, contributing to shelf-life extension. Preservation efficacy depends on factors such as molecular weight, degree of deacetylation, pH, water activity, and food composition. To overcome performance limitations, recent studies have developed composite materials and functionalized derivatives with improved antimicrobial, antioxidant, and barrier properties. Overall, chitosan’s effectiveness is governed by both its intrinsic characteristics and its interactions within specific food systems. Although challenges remain regarding solubility, mechanical strength, safety assessment of modified forms, and large-scale commercialization, advances in chitosan modification and active packaging continue to strengthen its potential as a sustainable alternative to synthetic food preservatives.