foodsystFood systemsПищевые системы2618-97712618-7272Федеральный научный центр пищевых систем им. В.М. Горбатова РАН10.21323/2618-9771-2020-3-1-10-15foodsyst-62Research ArticleСтатьиCHITOSAN APPLICATION IN FOOD TECHNOLOGY: A REVIEW OF RESCENT ADVANCESCHITOSAN APPLICATION IN FOOD TECHNOLOGY: A REVIEW OF RESCENT ADVANCEShttps://orcid.org/0000-0001-6339-7795KabanovV. L.KabanovV. L.

Vladimir L. Kabanov —  Junior Researcher, Laboratory of technology and processing of biosynthesis products, Аll-Russian Research Institute for Food Ad-ditives —  Branch of V. M. Gorbatov Federal Research Center for Food Systems of RAS.

191014, St.-Petersburg, Liteynу prospekt, 55.

Tel: +7–812–273–75–24

Vladimir L. Kabanov —  Junior Researcher, Laboratory of technology and processing of biosynthesis products, Аll-Russian Research Institute for Food Ad-ditives —  Branch of V. M. Gorbatov Federal Research Center for Food Systems of RAS.

191014, St.-Petersburg, Liteynу prospekt, 55.

Tel: +7–812–273–75–24

kabanof_v@yahoo.comhttps://orcid.org/0000-0002-9577-9330NovinyukL. V.NovinyukL. V.

Lyudmila V. Novinyuk —  candidate of technical sciences, Chief Researcher, Laboratory of technology and processing of biosynthesis products, Аll-Russian Research Institute for Food Additives —  Branch of V. M. Gorbatov Federal Research Center for Food Systems of RAS.

191014, St.-Petersburg, Liteynу prospekt, 55.

Tel: +7–812–273–75–24

Lyudmila V. Novinyuk —  candidate of technical sciences, Chief Researcher, Laboratory of technology and processing of biosynthesis products, Аll-Russian Research Institute for Food Additives —  Branch of V. M. Gorbatov Federal Research Center for Food Systems of RAS.

191014, St.-Petersburg, Liteynу prospekt, 55.

Tel: +7–812–273–75–24

novinyuk@yandex.ruAll-Russia Research Institute for Food Additives — Branch of V. M. Gorbato Federal Research Center for Food Systems of RASРоссияAll-Russia Research Institute for Food Additives — Branch of V. M. Gorbato Federal Research Center for Food Systems of RASRussian Federation202030032020311015Copyright © Kabanov V.L., Novinyuk L.V., 20202020Kabanov V.L., Novinyuk L.V.Kabanov V.L., Novinyuk L.V.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.fsjour.com/jour/article/view/62

The review focused on global trends in the development of scientific research and the practical applications of chitosan in food technology in recent years. Chitin and its derivative chitosan obtaining from the crustacean shells and the cell wall of fungi are among the most common biopolymers in the world. Chitosan is a polysaccharide discerned by a large number of unsubstituted amino groups. Featured properties of chitosan providing its high chemical and biological activities. Chitosan has various abilities as polycationite, film former, antimicrobial and antioxidant agent. Multifunctional properties open up broad prospects for the chitosan applications in various fields of technology, medicine and industry. The most attention in the review is paid to the works on extending food products shelf life with chitosan based primary edible film coatings and biodegradable packaging. At the same time chitosan applications as an emulsifier, a flocculant, as well as functional food additive, nutrient encapsulating material and dietary supplement are highlighted.

The review focused on global trends in the development of scientific research and the practical applications of chitosan in food technology in recent years. Chitin and its derivative chitosan obtaining from the crustacean shells and the cell wall of fungi are among the most common biopolymers in the world. Chitosan is a polysaccharide discerned by a large number of unsubstituted amino groups. Featured properties of chitosan providing its high chemical and biological activities. Chitosan has various abilities as polycationite, film former, antimicrobial and antioxidant agent. Multifunctional properties open up broad prospects for the chitosan applications in various fields of technology, medicine and industry. The most attention in the review is paid to the works on extending food products shelf life with chitosan based primary edible film coatings and biodegradable packaging. At the same time chitosan applications as an emulsifier, a flocculant, as well as functional food additive, nutrient encapsulating material and dietary supplement are highlighted.

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The authors declare that there are no conflicts of interest present.