Casein and Chitosan Polymers: Use in Antimicrobial Packaging
Abstract Minimal processing operations can alter the integrity of fruits and vegetables and bring about negative effects on quality. Also, the presence of microorganisms on the surface of produce may compromise food safety. Traditionally, edible coatings have been used as a strategy to reduce the deleterious effects that minimal processing imposes on intact vegetable tissues. Biologically active molecules, such as those in chitosan and edible coating from milk protein, have significant potential to curb contaminations associated with food, as well as increasing concerns regarding the negative environmental impact of conventional packaging materials. The protein polysaccharide complexes could exhibit better functional properties than proteins and polysaccharides alone. An improvement of the bactericidal properties of the CH/SC blend respect to those of the neat CH film is reported. The ionic interaction between both macromolecules enhances its antimicrobial properties. This chapter aims to summarize the most important information on chitosan and casein films from a bioactivity point of view, and to highlight their potential for food preservation technology.