The impact of chitosan on seafood quality and human health: A review

Polysaccharide edible film-the new star in food preservation: A review

Polysaccharide edible film (PEF) plays an important role in protecting food from physical extrusion, chemical hazards and microbial invasion. In recent years, on the basis of ensuring food safety, consumers have put forward higher requirements for maintaining sensory characteristics and nutritional value of food in the process of storage and circulation. As a natural component with convenient preparation and rich sources, polysaccharides have antibacterial, anti-inflammatory, antioxidant and other biological activities. The edible preservative film based on polysaccharide has the advantages of environmental protection, safety and no residue. Considering the health of consumers and the sustainable development of the environment, the environment-friendly, safe and effective PEF has become an important material in the field of food preservation and a creative solution to the problem of food preservation. Based on this, review focuses on the application of PEF in the preservation of different kinds of food, and briefly expounds the mechanism of PEF in the preservation of food, the production methods and different types of PEF. At the same time, it summarizes the existing problems and future development prospects and directions of PEF. After years of in-depth research and application, PEF technology has shown an important role and application potential in the field of food preservation. This paper hopes to provide reference value for the further application of PEF in the field of food preservation.

Advances in polysaccharide-based antibacterial materials

Microbial contamination is a major threat to the public health and a primary cause of food spoilage, leading to significant economic losses worldwide. Various materials have been used to combat microbes, including inorganic materials, metals and polymers. Among these, natural polymers have attracted much attention in both academic and industrial research due to their abundance, renewability, biocompatibility, biodegradability and ease of processing. Polysaccharides, such as cellulose and chitosan (chitin), are a crucial category of natural polymers. However, most polysaccharides lack inherent antibacterial activity, limiting their applications in fields like antibacterial packaging and wound dressing etc. Therefore, it is crucial to increase their antibacterial property to expand their application as green antibacterial materials. Various methods, including blending, grafting and in-situ synthesis, have been used to fabricate polysaccharide-based antibacterial materials. This review highlights the major advancements and potential of novel polysaccharide-based antibacterial materials, primarily used in antibacterial food packaging or wound dressings. Moreover, the future prospects and challenges of polysaccharide-based antibacterial materials and the incorporated antimicrobial compounds are also discussed.

Chitosan: A versatile polymer for enhancing plant bioactive accumulation, managing plant diseases, and advancing food preservation technologies

Chitosan is a versatile biopolymer composed of N-acetyl D-glucosamine and D-glucosamine units linked by β-(1→4) glycosidic bonds. It is known for its diverse biological applications, which include antimicrobial, antioxidant, antitumor, immunomodulatory, immunoadjuvant, and metal ion chelating abilities. Despite these benefits, the complexity of chitosan's structure limits its use in specific applications, particularly in scalability, solubility, and formulation stability. This review examines chitosan's role in food technology, agriculture, and tissue culture, focusing on its potential to enhance the accumulation of secondary metabolites and its applications in nanotechnology. A comprehensive search of databases, including PubMed, Scopus, and Google Scholar, was conducted to gather relevant literature. Chitosan is used in food technology to preserve seafood and meat, package them, and monitor degradation. Its role in improving crop productivity and plant disease management and promoting growth in both ex-vitro and in-vitro conditions has been discussed, as have chitosan-based nanoformulations as plant growth promoters and biocides. Further research could unlock chitosan's potential to enhance food security, environmental sustainability, and sustainable agriculture. Future research should be directed toward enabling chitosan's broader applications beyond food technology and agriculture. An integrated effort among academic institutions, research centres, and regulatory bodies is needed to bridge the gap between innovation and practical implementation. These efforts include joint research initiatives, policy framework development, capacity building, public-private partnerships, harmonization of standards, and fostering collaboration between industries and regulatory agencies. These efforts aim to validate new technologies, establish shared databases, streamline approval processes, and ensure research outcomes are translatable into regulatory and commercial frameworks.

Applying Chitosan-Based Films Enriched with Borago officinalis Extract for Active and Green Packaging of Fresh Rainbow Trout Fillets

This study aimed to apply chitosan (CS) coating films enriched with Borago officinalis extract to preserve fresh rainbow trout fillets. Extracts of B. officinalis were prepared using ethyl acetate, ethanol, water, and an ethanol-water mixture. These extracts were incorporated into chitosan coating films at 0.5% and 1% (v/v) concentrations, and their antimicrobial activity and antioxidant abilities were investigated. CS films with borage extract in ethanol-water combination showed the highest antibacterial zone diameter (9.5 ± 2.1 mm) against Staphylococcus aureus. Based on its superior antimicrobial and antioxidant activity, the ethanol-water extract was selected for further film characterization, including moisture content, swelling degree, solubility, and color. The films were then tested for their effectiveness in preserving rainbow trout fillets stored at 7 ± 1 °C. The fish samples were divided into four groups: control, chitosan coating film, chitosan coating film with 0.5% B. officinalis extract, and chitosan coating film with 1% B. officinalis extract. Physicochemical, chemical, and microbiological analyses were conducted until fillet spoilage was observed (12 days). Results demonstrated that chitosan coating films enriched with 1% extract of B. officinalis prolonged the expiration date of the fish by six days, had significant antioxidant properties, and protected fish from discoloration. While the coating films demonstrated promising antioxidant properties and the shelf life extension of the fish samples by six days, further optimization will be required to enhance their antimicrobial effectiveness.

New advances in biological preservation technology for aquatic products

Aquatic products, characterized by their high moisture content, abundant nutrients, and neutral pH, create an optimal environment for the rapid proliferation of spoilage organisms, lipid oxidation, and autolytic degradation. These factors collectively expedite the spoilage and deterioration of aquatic products during storage and transportation within the supply chain. To maintain the quality and extend the shelf-life of aquatic products, appropriate preservation methods must be implemented. The growing consumer preference for bio-preservatives, is primarily driven by consumer demands for naturalness and concerns about environmental sustainability. The present review discusses commonly employed bio-preservatives derived from plants, animals, and microorganisms and their utilization in the preservation of aquatic products. Moreover, the preservation mechanisms of bio-preservatives, including antioxidant activity, inhibition of spoilage bacteria and enzyme activity, and the formation of protective films are reviewed. Integration of bio-preservation techniques with other methods, such as nanotechnology, ozone technology, and coating technology that enhance the fresh-keeping effect are discussed. Importantly, the principal issues in the application of bio-preservation technology for aquatic products and their countermeasures are presented. Further studies and the identification of new bio-preservatives that preserve the safety and quality of aquatic products should continue.

Exploring the Potential of Chitosan-Phytochemical Composites in Preventing the Contamination of Antibiotic-Resistant Bacteria on Food Surfaces: A Review

The escalating presence of antibiotic-resistant bacteria (ARB) in food systems presents a pressing challenge, particularly in preventing contamination and ensuring food safety. Traditional sanitation methods, such as cooking and chemical disinfectants, provide effective means to reduce ARB, yet there is a growing need for additional preventive measures directly on food surfaces. This review explores the potential of chitosan-phytochemical composites (CPCs) as surface coatings to prevent the initial contamination of food by ARB, thereby offering a novel complementary approach to conventional food safety practices. Chitosan, combined with active plant-derived metabolites (phytochemicals), forms composites with notable antibacterial and antioxidant properties that enhance its protective effects. We examine CPC synthesis methodologies, including chemical modifications, free radical-induced grafting, and enzyme-mediated techniques, which enhance the stability and activity of CPCs against ARB. Highlighting recent findings on CPCs' antibacterial efficacy through minimum inhibitory concentrations (MIC) and zones of inhibition, this review underscores its potential to reduce ARB contamination risks on food surfaces, particularly in seafood, meat, and postharvest products. The insights provided here aim to encourage future strategies leveraging CPCs as a preventative surface treatment to mitigate ARB in food production and processing environments.

The Efficiency of Chitosan Against Tert Butylhydroquinone (TBHQ)-Induced Neurobehavioral Changes and Toxicity Effects in Male Rats

BACKGROUND

We investigated chitosan's protective effects against tertiary butylhydroquinone (TBHQ)-induced toxicity in adult male rats, focusing on cognitive functions and oxidative stress in the brain, liver, and kidneys.

METHODS

Rats were divided into four groups (n = 8/group): (1) Control, (2) Chitosan only, (3) TBHQ only, and (4) Chitosan + TBHQ.

RESULTS

TBHQ exposure led to significant cognitive impairments and increased oxidative stress, marked by elevated malondialdehyde (MDA) and decreased superoxide dismutase (SOD) and glutathione (GSH) levels. Behavioral tests, including the Morris Water Maze (MWM) as well as Passive Avoidance Learning (PAL) tasks, confirmed memory and learning deficits in the TBHQ group. Histopathological analysis showed damage in the brain, liver, and kidney tissues of TBHQ-exposed rats. Chitosan treatment significantly mitigated these effects, reducing oxidative stress markers and preserving tissue integrity. These findings suggest that chitosan's antioxidant properties may provide a therapeutic benefit against TBHQ-induced neurotoxicity and organ damage.

CONCLUSIONS

These findings suggest that chitosan exerts potent neuroprotective effects, potentially through its antioxidant and anti-inflammatory properties, and could serve as a therapeutic agent against TBHQ-induced toxicity.

How lipids, as important endogenous nutrient components, affect the quality of aquatic products: An overview of lipid peroxidation and the interaction with proteins

As the global population continues to grow and the pressure on livestock and poultry supply increases, the oceans have become an increasingly important source of quality food for future generations. However, nutrient-rich aquatic product is susceptible to lipid oxidation during storage and transport, reducing its nutritional value and increasing safety risks. Therefore, identifying the specific effects of lipid oxidation on aquatic products has become particularly critical. At the same time, some lipid oxidation products have been found to interact with aquatic product proteins in various ways, posing a safety risk. This paper provides an in-depth exploration of the pathways, specific effects, and hazards of lipid oxidation in aquatic products, with a particular focus on the interaction of lipid oxidation products with proteins. Additionally, it discusses the impact of non-thermal treatment techniques on lipids in aquatic products and examines the application of natural antioxidants in aquatic products. Future research endeavors should delve into the interactions between lipids and proteins in these products and their specific effects to mitigate the impact of non-thermal treatment techniques on lipids, thereby enhancing the safety of aquatic products and ensuring food safety for future generations.

Gelatin-chitosan interactions in edible films and coatings doped with plant extracts for biopreservation of fresh tuna fish products: A review

The preservation of tuna fish products, which are extremely perishable seafood items, is a substantial challenge due to their instantaneous spoilage caused by microbial development and oxidative degradation. The current review explores the potential of employing chitosan-gelatin-based edible films and coatings, which are enriched with plant extracts, as a sustainable method to prolong the shelf life of tuna fish products. The article provides a comprehensive overview of the physicochemical properties of chitosan and gelatin, emphasizing the molecular interactions that underpin the formation and functionality of these biopolymer-based films and coatings. The synergistic effects of combining chitosan and gelatin are explored, particularly in terms of improving the mechanical strength, barrier properties, and bioactivity of the films. Furthermore, the application of botanical extracts, which include high levels of antioxidants and antibacterial compounds, is being investigated in terms of their capacity to augment the protective characteristics of the films. The study also emphasizes current advancements in utilizing these composite films and coatings for tuna fish products, with a specific focus on their effectiveness in preventing microbiological spoilage, decreasing lipid oxidation, and maintaining sensory qualities throughout storage. Moreover, the current investigation explores the molecular interactions associated with chitosan-gelatin packaging systems enriched with plant extracts, offering valuable insights for improving the design of edible films and coatings and suggesting future research directions to enhance their effectiveness in seafood preservation. Ultimately, the review underscores the potential of chitosan-gelatin-based films and coatings as a promising, eco-friendly alternative to conventional packaging methods, contributing to the sustainability of the seafood industry.

Developmental Formulation Principles of Food Preservatives by Nanoencapsulation-Fundamentals, Application, and Challenges

The role of food additives is to preserve food by extending shelf life and limiting harmful microorganism proliferation. They prevent spoilage by enhancing the taste and safety of food by utilizing beneficial microorganisms and their antimicrobial metabolites. Current advances in food preservation and processing utilize green technology principles for green preservative formulation, enhancing nutrition and supplying essential micronutrients safely, while also improving quality, packaging, and food safety. Encapsulation is gaining attention for its potential to protect delicate materials from oxidative degradation and extend their shelf life, thereby ensuring optimal nutrient uptake. Nanoencapsulation of bioactive compounds has significantly improved the food, pharmaceutical, agriculture, and nutraceutical industries by protecting antioxidants, vitamins, minerals, and essential fatty acids by controlling release and ensuring delivery to specific sites in the human body. This emerging area is crucial for future industrial production, improving the sensory properties of foods like color, taste, and texture. Research on encapsulated bioactive compounds like bacteriocins, LAB, natamycin, polylysine, and bacteriophage is crucial for their potential antioxidant and antimicrobial activities in food applications and the food industry. This paper reviews nanomaterials used as food antimicrobial carriers, including nanoemulsions, nanoliposomes, nanoparticles, and nanofibers, to protect natural food antimicrobials from degradation and improve antimicrobial activity. This review discusses nanoencapsulation techniques for biopreservative agents like nisin, poly lysine, and natamycin, focusing on biologically-derived polymeric nanofibers, nanocarriers, nanoliposomes, and polymer-stabilized metallic nanoparticles. Nanomaterials, in general, improve the dispersibility, stability, and availability of bioactive substances, and this study discusses the controlled release of nanoencapsulated biopreservative agents.

Effect of carboxymethyl chitosan on the storage stability of rice dough during frozen storage

In this study, we aimed to determine the effect of carboxymethyl chitosan (CMCh) and carboxymethyl cellulose sodium (CMCNa) on the quality of frozen rice dough. We used a variety of methods to conduct a thorough investigation of frozen rice dough, including nuclear magnetic resonance (NMR), scanning electron microscopy (SEM), Fourier transform infrared (FT-IR) spectroscopy, size exclusion high-performance liquid chromatography (SE-HPLC), X-ray diffraction (X-RD), differential scanning calorimetry (DSC), and rapid visco analyzer (RVA). Our findings showed that frozen storage caused significant damage to the texture of rice dough, and this damage was reduced by the inclusion of CMCh, which led to a gradual change in the orderly structure of proteins. The degree of cross-linking between CMCh-B (DS:1; 0.5 %, 1 %, and 1.5 %) and the large protein polymer was significantly higher than that between CMCh-A (DS:0.8; 0.5 %, 1 %, and 1.5 %) and CMCNa (DS:1; 1 %), which decreased the ability of bound water to become free water. This resulted in the increase of tan δ, which effectively delayed the structural transformation of frozen rice dough. Furthermore, the introduction of CMCh delayed the immediate order of starch and crystal structure modifications, altering the thermal properties and pasting qualities of the frozen rice dough. Therefore, 1.5 % CMCh-B showed the best protective effect on frozen rice dough.

Bilayer coatings for extension of the shelf life of fish fillets: Incorporating seaweed sulfated polysaccharides in chitosan-alginate LbL structures

The aim of this study was to develop a new active coating of layer-by-layer (LbL) structure composed of alginate (as polyanions) and chitosan (as a polycation) containing sulfated polysaccharide (fucoidan) from Sargassum angustifolium, to protect rainbow trout fillets during refrigerated storage. Chitosan and alginate do not combine with each other as a homogeneous solution, so they are suitable for multilayer coatings. The results demonstrated that coating samples with chitosan and fucoidan significantly improved the quality of fish fillets and extended their shelf life from 6 to 16 days. The chemical values (TBARS and TVB-N) and bacterial growth (total viable count (TVC), total psychrophilic count (PTC), and lactic acid bacteria (LAB)) indicated lower levels in the LbL coating samples containing fucoidan compared to the alginate and control samples. Among the different coating samples, the LbL coating with fucoidan (AChF1) exhibited lower weight loss, improved chromaticity (L*, a*, and b*), and minimal changes in mechanical and sensory evaluations. Based on the findings, AChF1 was the most effective treatment for increasing the shelf life of rainbow trout fillets during refrigerated storage. Therefore, it has potential applications in the food packaging industry.

Bio-preservatives and essential oils as an alternative to chemical preservatives in the baking industry: a concurrent review

The use of chemical preservatives in the baking industry is a common practice to extend the shelf life of baked goods However, there is growing interest in natural alternatives due to worries about the security and potential health risks of these chemicals. The purpose of this concurrent review is to investigate the potential of using essential oils and bio-preservatives in place of chemical preservatives in the baking industry. With a focus on their efficiency in extending the shelf life of baked goods, the review includes a thorough analysis of the most recent research on the use of bio-preservatives and essential oils in food preservation. The findings suggest that bio-preservatives and essential oils can be effective in preserving baked goods and may offer a safer and more natural alternative to chemical preservatives. However, further research is needed to fully understand the potential of these natural alternatives and to optimize their use in the baking industry.

An overview of the potential application of chitosan in meat and meat products

Chitosan is considered the second most ubiquitous polysaccharide next to cellulose. It has gained prominence in various industries including biomedicine, textile, pharmaceutical, cosmetic, and notably, the food industry over the last few decades. The polymer's continual attention within the food industry can be attributed to the increasing popularity of greener means of packaging and demand for foods incorporated with natural alternatives instead of synthetic additives. Its antioxidant, antimicrobial, and film-forming abilities reinforced by the polymer's biocompatible, biodegradable, and nontoxic nature have fostered its usage in food packaging and preservation. Microbial activity and lipid oxidation significantly influence the shelf-life of meat, resulting in unfavorable changes in nutritional and sensory properties during storage. In this review, the scientific studies published in recent years regarding potential applications of chitosan in meat products; and their effects on shelf-life extension and sensory properties are discussed. The utilization of chitosan in the form of films, coatings, and additives in meat products has supported the extension of shelf-life while inducing a positive impact on their organoleptic properties. The nature of chitosan and its compatibility with various materials make it an ideal biopolymer to be used in novel arenas of food technology.

Chitosan, chitosan derivatives, and chitosan-based nanocomposites: eco-friendly materials for advanced applications (a review)

For many years, chitosan has been widely regarded as a promising eco-friendly polymer thanks to its renewability, biocompatibility, biodegradability, non-toxicity, and ease of modification, giving it enormous potential for future development. As a cationic polysaccharide, chitosan exhibits specific physicochemical, biological, and mechanical properties that depend on factors such as its molecular weight and degree of deacetylation. Recently, there has been renewed interest surrounding chitosan derivatives and chitosan-based nanocomposites. This heightened attention is driven by the pursuit of enhancing efficiency and expanding the spectrum of chitosan applications. Chitosan's adaptability and unique properties make it a game-changer, promising significant contributions to industries ranging from healthcare to environmental remediation. This review presents an up-to-date overview of chitosan production sources and extraction methods, focusing on chitosan's physicochemical properties, including molecular weight, degree of deacetylation and solubility, as well as its antibacterial, antifungal and antioxidant activities. In addition, we highlight the advantages of chitosan derivatives and biopolymer modification methods, with recent advances in the preparation of chitosan-based nanocomposites. Finally, the versatile applications of chitosan, whether in its native state, derived or incorporated into nanocomposites in various fields, such as the food industry, agriculture, the cosmetics industry, the pharmaceutical industry, medicine, and wastewater treatment, were discussed.

Enhanced mechanical and functional properties of chitosan/polyvinyl alcohol/hydroxypropyl methylcellulose/alizarin composite film by incorporating cinnamon essential oil and tea polyphenols

In this study, cinnamon essential oil and tea polyphenols were added to chitosan/ polyvinyl alcohol/ hydroxypropyl methylcellulose/ alizarin composite films to enhance their mechanical and functional properties. Their addition to the composite films enhanced their antibacterial and antioxidant properties and significantly improved its elongation at break (p < 0.05). Cinnamon essential oil reduced the water vapor permeability, water content, and water solubility of composite films and improved their transparency. The composite films with additive exhibited excellent UV-barrier ability and pH responsivity. Fourier Transform infrared spectroscopy and X-Ray Diffraction analyses confirmed hydrogen bond formation between the polymer molecules and additives. The results of Scanning Electron Microscope-Focused Ion Beam revealed improved surface and cross-section morphology of the films, leading to the generation of a cross-linked structure. Thermogravimetric and differential scanning calorimetry analysis indicated enhanced thermal stability of the composite films upon cinnamon essential oil addition. Analysis of storage quality indicators (TBARS value, TVC, and TVB-N) revealed that the composite films could prolong the freshness of surimi. The incorporation of cinnamon essential oil and tea polyphenols into the composite films has demonstrated significant potential as an effective and natural alternative for active food packaging.

Chitosan-Based Composites: Development and Perspective in Food Preservation and Biomedical Applications

Chitin, which may be the second-most common polymer after cellulose, is the raw material of chitosan. Chitosan has been infused with various plant extracts and subsidiary polymers to improve its biological and physiological properties. Chitosan's physicochemical properties are enhanced by blending, making them potential candidates that can be utilized in multifunctional areas, including food processing, nutraceuticals, food quality monitoring, food packaging, and storage. Chitosan-based biomaterials are biocompatible, biodegradable, low toxic, mucoadhesive, and regulate chemical release. Therefore, they are used in the biomedical field. The present manuscript highlights the application of chitosan-based composites in the food and biomedical industries.

Development of chitosan-based hydrogels for healthcare: A review

Chitosan-based hydrogels (CSH) are promising materials for healthcare. Based on the relationship among structure, property and application, researches reported within last decade are chosen to elucidate the developing approaches and potential applications of target CSH. The applications of CSH are classified into the conventional biomedical fields, such as drug controlled release, tissue repair and monitoring, and the essential ones including food safety, water purification and air cleaning. The approaches focused on in this article are the reversible chemical and physical ones. Apart from describing the current status of the development, suggestions are presented as well.

Chitosan-Based Smart Biomaterials for Biomedical Applications: Progress and Perspectives

Over the past decade, smart and functional biomaterials have escalated as one of the most rapidly emerging fields in the life sciences because the performance of biomaterials could be improved by careful consideration of their interaction and response with the living systems. Thus, chitosan could play a crucial role in this frontier field because it possesses many beneficial properties, especially in the biomedical field such as excellent biodegradability, hemostatic properties, antibacterial activity, antioxidant properties, biocompatibility, and low toxicity. Furthermore, chitosan is a smart and versatile biopolymer due to its polycationic nature with reactive functional groups that allow the polymer to form many interesting structures or to be modified in various ways to suit the targeted applications. In this review, we provide an up-to-date development of the versatile structures of chitosan-based smart biomaterials such as nanoparticles, hydrogels, nanofibers, and films, as well as their application in the biomedical field. This review also highlights several strategies to enhance biomaterial performance for fast growing fields in biomedical applications such as drug delivery systems, bone scaffolds, wound healing, and dentistry.

Recent Developments in Polyphenol Applications on Human Health: A Review with Current Knowledge

Polyphenol has been used in treatment for some health disorders due to their diverse health promoting properties. These compounds can reduce the impacts of oxidation on the human body, prevent the organs and cell structure against deterioration and protect their functional integrity. The health promoting abilities are attributed to their high bioactivity imparting them high antioxidative, antihypertensive, immunomodulatory, antimicrobial, and antiviral activity, as well as anticancer properties. The application of polyphenols such as flavonoids, catechin, tannins, and phenolic acids in the food industry as bio-preservative substances for foods and beverages can exert a superb activity on the inhibition of oxidative stress via different types of mechanisms. In this review, the detailed classification of polyphenolic compunds and their important bioactivity with special focus on human health are addressed. Additionally, their ability to inhibit SARS-CoV-2 could be used as alternative therapy to treat COVID patients. Inclusions of polyphenolic compounds in various foods have demonstrated their ability to extend shelf life and they positive impacts on human health (antioxidative, antihypertensive, immunomodulatory, antimicrobial, anticancer). Additionally, their ability to inhibit the SARS-CoV-2 virus has been reported. Considering their natural occurrence and GRAS status they are highly recommended in food.

The risks of marine micro/nano-plastics on seafood safety and human health

A considerable mass of plastics has been released into the marine environment annually through different human activities, including industrial, agriculture, medical, pharmaceutical and daily care products. These materials are decomposed into smaller particles such as microplastic (MP) and nanoplastic (NP). Hence, these particles can be transported and distributed in coastal and aquatic areas and are ingested by the majority of marine biotas, including seafood products, thus causing the contamination of the different parts of aquatic ecosystems. In fact, seafood involves a wide diversity of edible marine organisms, such as fish, crustaceans, molluscs, and echinoderms, which can ingest the micro/nanoplastics particles, and then transmit them to humans through dietary consumption. Consequently, these pollutants can cause several toxic and adverse impacts on human health and the marine ecosystem. Therefore, this chapter provides information on the potential risks of marine micro/nanoplastics on seafood safety and human health.

A Review of Pickering Emulsions: Perspectives and Applications

Pickering emulsions are systems composed of two immiscible fluids stabilized by organic or inorganic solid particles. These solid particles of certain dimensions (micro- or nano-particles), and desired wettability, have been shown to be an alternative to conventional emulsifiers. The use of biodegradable and biocompatible stabilizers of natural origin, such as clay minerals, presents a promising future for the development of Pickering emulsions and, with this, they deliver some advantages, especially in the area of biomedicine. In this review, the effects and characteristics of microparticles in the preparation and properties of Pickering emulsions are presented. The objective of this review is to provide a theoretical basis for a broader type of emulsion, in addition to reviewing the main aspects related to the mechanisms and applications to promote its stability. Through this review, we highlight the use of this type of emulsion and its excellent properties as permeability promoters of solid particles, providing ideal results for local drug delivery and use in Pickering emulsions.

Using Rosemary Essential Oil as a Potential Natural Preservative during Stirred-like Yogurt Making

The popularity of rosemary has grown as a natural alternative over the synthetic supplements due to its potential health benefits. The rosemary plant has been utilized to preserve food due to its ability to prevent oxidation and microbial contamination. The reason for this study was to determine the phytochemical components and antimicrobial activity of rosemary essential oil (REO) and the effect of REO addition (0.5 and 0.7%) on the chemical, microbiological, and sensory properties of stirred-like yogurt (SLY) during 16 days of storage at 4 °C. The obtained data observed that REO exhibited antimicrobial action against Escherichia coli, Staphylococcus aureus, and Salmonella marcescens, as well as fungi (Aspergillus flavus) and yeasts (Candida albicans). Increased REO to 0.7% accelerated (p < 0.05) the development of lactic acid bacteria (LAB) in SLY (8.3 log cfu/g) and delayed yeast growth up to 12 days. Molds and coliforms were also not found in the SLY samples with REO. In comparison to control samples, sensory results showed that the addition of REO improves the overall acceptance of SLY (p < 0.05). In conclusion, the current study found that REO could be used as a natural preservative during the production of SLY to extend shelf-life and promote LAB development.

Unraveling the hazardous impact of diverse contaminants in the marine environment: Detection and remedial approach through nanomaterials and nano-biosensors

Marine pollution is one of the most underlooked forms of pollution as it affects most aquatic lives and public health in the coastal area. The diverse form of the hazardous pollutant in the marine ecosystem leads the serious genetic level disorders and diseases which include cancer, diabetes, arthritis, reproductive, and neurological diseases such as Parkinson's, Alzheimer's, and several microbial infections. Therefore, a recent alarming study on these pollutants, the microplastics have been voiced out in many countries worldwide, it was even found to be in the human placenta. In recent times, nanomaterials have demonstrated their potential in the detection and remediation of sensitive contaminants. In this review, we presented a comprehensive overview of the source, and distribution of diverse marine pollution on both aquatic and human health by summarizing the concentration of diverse pollutions (heavy metals, pesticides, microbial toxins, and micro/nano plastics) in marine samples such as soil, water, and seafood. Followed by emphasizing its ecotoxicological impact on aquatic animal life and coastal public health. Also discussed are the applicability and advancements of nanomaterials and nano-based biosensors in the detection, prevention, and remediation of diverse pollution in the marine ecosystem.

The Impact of COVID-19 Pandemic on Seafood Safety and Human Health

The coronavirus disease (COVID-19) pandemic caused several negative impacts on global human health and the world's economy. Food and seafood safety and security were among the principal challenges and causes of concern for the food industry and consumers during the spread of this global pandemic. This article focused on the effects of COVID-19 pandemic on potential safety issues with seafood products and their processing methods. Moreover, the potential impacts of coronavirus transmission through seafood on human health were evaluated. The role of authenticity, traceability, and antimicrobials from natural sources to preserve seafood and the possible interaction of functional foods on the human immune system are also discussed. Although seafood is not considered a principal vector of SARS-CoV-2 transmission, the possible infections through contaminated surfaces of such food products cannot be neglected. The positive effects of seafood consumption on possible immunity built up, and COVID-19 are also summarized.

Contribution of polysaccharides from crustacean in fermented food products

Fermented foods are of great importance for their role in preserving nutrients and enriching the human diet. Fermentation ensures longer shelf life and microbiological safety of food. Natural bioactive compounds have been paid attention as nutraceuticals or functional ingredients, which have health-promoting components since polysaccharides, especially chitosan, chitin and their derivatives, are biocompatible and biodegradable, biorenewable, without toxic properties and environmentally friendly. They have been applied in several fields such as medicine, agriculture, and food industry. This chapter provides information on polysaccharides obtained from crustacean as bioactive compounds as well as their effects in fermented foods.

Chitosan-Based Materials: An Overview of Potential Applications in Food Packaging

Chitosan is a multifunctional biopolymer that is widely used in the food and medical fields because of its good antibacterial, antioxidant, and enzyme inhibiting activity and its degradability. The biological activity of chitosan as a new food preservation material has gradually become a hot research topic. This paper reviews recent research on the bioactive mechanism of chitosan and introduces strategies for modifying and applying chitosan for food preservation and different preservation techniques to explore the potential application value of active chitosan-based food packaging. Finally, issues and perspectives on the role of chitosan in enhancing the freshness of food products are presented to provide a theoretical basis and scientific reference for subsequent research.

Sustainable adsorptive removal of antibiotic residues by chitosan composites: An insight into current developments and future recommendations

During COVID-19 crisis, water pollution caused by pharmaceutical residuals have enormously aggravated since millions of patients worldwide are consuming tons of drugs daily. Antibiotics are the preponderance pharmaceutical pollutants in water bodies that surely cause a real threat to human life and ecosystems. The excellent characteristics of chitosan such as nontoxicity, easy functionality, biodegradability, availability in nature and the abundant hydroxyl and amine groups onto its backbone make it a promising adsorbent. Herein, we aimed to provide a comprehensive overview of recent published research papers regarding the removal of antibiotics by chitosan composite-based adsorbents. The structure, ionic form, optimum removal pH and λmax of the most common antibiotics including Tetracycline, Ciprofloxacin, Amoxicillin, Levofloxacin, Ceftriaxone, Erythromycin, Norfloxacin, Ofloxacin, Doxycycline, Cefotaxime and Sulfamethoxazole were summarized. The development of chitosan composite-based adsorbents in order to enhance their adsorption capacity, reusability and validity were presented. Moreover, the adsorption mechanisms of these antibiotics were explored to provide more information about adsorbate-adsorbent interactions. Besides the dominant factors on the adsorption process including pH, dosage, coexisting ions, etc. were discussed. Moreover, conclusions and future recommendations are provided to inspire for further researches.

Natural Food Colorants and Preservatives: A Review, a Demand, and a Challenge

The looming urgency of feeding the growing world population along with the increasing consumers' awareness and expectations have driven the evolution of food production systems and the processes and products applied in the food industry. Although substantial progress has been made on food additives, the controversy in which some of them are still shrouded has encouraged research on safer and healthier next generations. These additives can come from natural sources and confer numerous benefits for health, beyond serving the purpose of coloring or preserving, among others. As limiting factors, these additives are often related to stability, sustainability, and cost-effectiveness issues, which justify the need for innovative solutions. In this context, and with the advances witnessed in computers and computational methodologies for in silico experimental aid, the development of new safer and more efficient natural additives with dual functionality (colorant and preservative), for instance by the copigmentation phenomena, may be achieved more efficiently, circumventing the current difficulties.

Antibacterial Effect of Oregano Essential Oil against Vibrio vulnificus and Its Mechanism

Oregano essential oil (OEO) is an effective natural antibacterial agent, but its antibacterial activity against Vibrio vulnificus has not been widely studied. The aim of this study was to investigate the inhibitory effect and germicidal activity of OEO on V. vulnificus and its possible inhibition mechanism. The minimum inhibitory concentrations (MICs) and minimum bactericidal concentrations (MBCs) of OEO against four V. vulnificus strains (ATCC 27562 and three isolates from seafoods) were from 0.06 to 0.15 μL/mL. Compared with untreated bacteria, OEO reduced the concentration of intracellular adenosine triphosphate (ATP), hyperpolarized the cell membrane, increased the level of reactive oxygen species (ROS), and increased the concentration of intracellular malondialdehyde (MDA), but there was no obvious DNA damage at the OEO test concentration. It was indicated that OEO inactivated V. vulnificus by generating ROS which caused lipid peroxidation of cell membranes, thereby reducing the permeability and integrity of cell membranes and causing morphological changes to cells, but there was no obvious damage to DNA. In addition, OEO could effectively kill V. vulnificus in oysters at 25 °C, and the number of bacteria decreased by 48.2% after 0.09% OEO treatment for 10 h. The good inhibitory effect and bactericidal activity of OEO showed in this study, and the economy and security of OEO make it possible to apply OEO to control V. vulnificus contamination in oysters and other seafoods.

Cryoprotective Roles of Carboxymethyl Chitosan during the Frozen Storage of Surimi: Protein Structures, Gel Behaviors and Edible Qualities

Carboxymethyl chitosan (CMCh) is an ampholytic chitosan derivative that manifests versatile applications in food industry, such as antibacterial ingredients and nutritional additives. However, its use as a cryoprotectant remains under-researched. In this study, the cryoprotective effect of CMCh oligosaccharide (CMCO) on frozen surimi (silver carp) was systematically investigated in terms of protein structures, gelling behaviors, and sensory qualities. CMCO (0.6%) was incorporated in the surimi before frozen storage (-18 °C for 60 days) while the commercial cryoprotectant (4% sucrose, 4% sorbitol) was used as a positive control. Results indicated that CMCO could inhibit the freezing-induced denaturation of myofibrillar protein, whose values of solubility, Ca2+-ATPase and sulfhydryl content were 24.8%, 64.7%, and 17.1% higher than the nonprotected sample, respectively, while the surface hydrophobicity was 21.6% lower. Accordingly, CMCO stabilized microstructure of the surimi gels associated with improved gel strength, viscoelasticity, water-holding capacities, and whiteness. Moreover, the cryoprotective effect of CMCO with higher degree of carboxymethyl substitution (DS: 1.2) was more pronounced than that of low-DS-CMCO (DS: 0.8). Frozen surimi treated with high-DS-CMCO achieved competitive gelling properties and sensory acceptability to those with the commercial counterpart. This study provided scientific insights into the development of ampholytic oligosaccharides as food cryoprotectants.

Effect of carboxymethyl chitosan on the storage stability of frozen dough: State of water, protein structures and quality attributes

Carboxymethyl chitosan (CMCh), an ampholetic chitosan derivative, has found broad applications in the food industry. However, its cryo-protective properties remained less explored compared to other viscous polysaccharides, such as carboxymethyl cellulose, carrageenan etc., which have been widely utilized as frozen food additives. In this study, we investigated the effect of CMCh addition to frozen dough in terms of water state, protein structure, and the textural properties of prepared frozen dumpling wrappers. Results indicated that CMCh restricted the water migration in dough and delayed protein deterioration during frozen storage. Specifically, the content of freezable water in dough was reduced and the water distribution became more uniform as reflected by DCS and LF-NMR analysis. CMCh also stabilized disulfide bond and secondary structures of the protein, leading to inhibition of dough rheology changes. Accordingly, the obtained frozen dumplings wrappers demonstrated decreased cracking rate and water loss, and improved textural properties. Moreover, CMCh with higher degree of carboxymethyl substitution (DS: 1.2, CMCh-B) exhibited better cryo-protective effects compared to CMCh of lower DS (DS: 0.8, CMCh-A). Our study provides novel insights and scientific basis for the development of ampholetic polysaccharides as high-performance food additives.

Extraction of cellulose nanocrystals from areca waste and its application in eco-friendly biocomposite film

Areca nut husk fibers are easily available and they are abundant agricultural waste, whose utilization to high value products needs more attention. The present study aims at the extraction of cellulose nanocrystals (CNCs) from areca nut husk fibers and the evaluation of its reinforcement capacity in polyvinyl alcohol (PVA) and chitosan (CS) film. The CNC showed rod-like structures, which were confirmed by TEM and AFM analysis. The diameter of the isolated CNC was 19 ± 3.3 nm; the length was about 195 ± 24 nm with an aspect ratio of 10.2 ± 6.8. The zeta potential of CNC was -15.3 ± 1.2 mV. Fourier Transform Infrared Spectroscopy analysis showed that the non-cellulosic compounds were effectively eliminated, and the X-ray diffraction results showed that CNC had higher crystallinity than the raw, alkali, and the bleached fibers. Thermogravimetric analysis revealed good thermal stability for the CNC. Moreover, the effects of the incorporation of CNC on the optical and tensile behaviours of the bionanocomposite film were investigated. The bionanocomposite film retained the same transparency as the PVA/CS film, indicating that the CNC was disseminated evenly in the film. The incorporation of CNC (3 wt%) to the PVA/CS film enhanced the tensile strength of the bionanocomposite film (9.46 ± 1.6 MPa) when compared to the control films (7.81 ± 1.4 MPa). Furthermore, the prepared nanobiocomposite film exhibited good antimicrobial activity against foodborne pathogenic bacteria and postharvest pathogenic fungi. These findings suggest that the bionanocomposite film might be suitable for food packaging applications.

Oligochitosan Synthesized by Cunninghamella elegans, a Fungus from Caatinga (The Brazilian Savanna) Is a Better Antioxidant than Animal Chitosan

Animal chitosan (Chit-A) is gaining more acceptance in daily activities. It is used in a range of products from food supplements for weight loss to even raw materials for producing nanoparticles and hydrogel drug carriers; however, it has low antioxidant activity. Fungal oligochitosan (OChit-F) was identified as a potential substitute for Chit-A. Cunninghamella elegans is a fungus found in the Brazilian savanna (Caatinga) that produces OligoChit-F, which is a relatively poorly studied compound. In this study, 4 kDa OChit-F with a 76% deacetylation degree was extracted from C. elegans. OChit-F showed antioxidant activity similar to that of Chit-A in only one in vitro test (copper chelation) but exhibited higher activity than that of Chit-A in three other tests (reducing power, hydroxyl radical scavenging, and iron chelation). These results indicate that OChit-F is a better antioxidant than Chit-A. In addition, Chit-A significantly increased the formation of calcium oxalate crystals in vitro, particularly those of the monohydrate (COM) type; however, OChit-F had no effect on this process in vitro. In summary, OChit-F had higher antioxidant activity than Chit-A and did not induce the formation of CaOx crystals. Thus, OChit-F can be used as a Chit-A substitute in applications affected by oxidative stress.

Chitosan and Whey Protein Bio-Inks for 3D and 4D Printing Applications with Particular Focus on Food Industry

The application of chitosan (CS) and whey protein (WP) alone or in combination in 3D/4D printing has been well considered in previous studies. Although several excellent reviews on additive manufacturing discussed the properties and biomedical applications of CS and WP, there is a lack of a systemic review about CS and WP bio-inks for 3D/4D printing applications. Easily modified bio-ink with optimal printability is a key for additive manufacturing. CS, WP, and WP-CS complex hydrogel possess great potential in making bio-ink that can be broadly used for future 3D/4D printing, because CS is a functional polysaccharide with good biodegradability, biocompatibility, non-immunogenicity, and non-carcinogenicity, while CS-WP complex hydrogel has better printability and drug-delivery effectivity than WP hydrogel. The review summarizes the current advances of bio-ink preparation employing CS and/or WP to satisfy the requirements of 3D/4D printing and post-treatment of materials. The applications of CS/WP bio-ink mainly focus on 3D food printing with a few applications in cosmetics. The review also highlights the trends of CS/WP bio-inks as potential candidates in 4D printing. Some promising strategies for developing novel bio-inks based on CS and/or WP are introduced, aiming to provide new insights into the value-added development and commercial CS and WP utilization.

Chitosan nanoemulsion: Gleam into the futuristic approach for preserving the quality of muscle foods

Trend for consumption of healthy meat without synthetic additives is blooming globally and has attracted the interest of consumers and research sphere to look for enhancement of quality and safety of food. Chitosan is multi-functional marine biopolymer with several befitting properties such as non-toxicity, ease of modification, antimicrobial activity, biodegradability and bio-compatibility, making it suitable for use in meat based food systems, which are highly prone to putrescence due to availability of high level protein, micronutrients and moisture. Bioactive components from plant extracts on account of their natural lineage are exquisite determinants for meat preservation in association with chitosan to replace synthetic molecules, which are considered to evince toxicological effects. Nanoemulsions are viable systems for integrating a myriad of active constituents framed by microfluidization, high-pressure homogenization, ultra-sonication, phase inversion (PIC and PIT) and spontaneous-emulsification with benefits of droplet size reduction, improved solubility, stability and their biological activity. This article summarizes the most important information on formulation, fabrication and advancements in chitosan-based nanoemulsions highlighting their potential benefit for applications in the muscle food system. Supervising the all-around executions of chitosan nanoemulsions for various food systems, the current review has been framed to lay down understandings regarding improvements made in the production and functionality of chitosan nanoemulsions for quality retention of meat products. Furthermore, it highlights the novel trends in chitosan-nanoemulsions application in meat based food systems from a preservation and shelf-life prolongation perspective.

Chitosan films and scaffolds for regenerative medicine applications: A review

Over the last years, chitosan has demonstrated unparalleled characteristics for regenerative medicine applications. Beside excellent antimicrobial and wound healing properties, this polysaccharide biopolymer offers favorable characteristics such as biocompatibility, biodegradability, and film and fiber-forming capabilities. Having plentiful active amine groups, chitosan can be also readily modified to provide auxiliary features for growing demands in regenerative medicine, which is constantly confronted with new problems, necessitating the creation of biocompatible, immunogenic and biodegradable film/scaffold composites. A new look at the chitosan composites structure/activity/application tradeoff is the primary focus of the current review, which can help researchers to detect the bottlenecks and overcome the shortcomings that arose from this intersection. In the current review, the most recent advances in chitosan films and scaffolds in terms of preparation techniques and modifying methods for improving their functional properties, in three major biomedical fields i.e., tissue engineering, wound healing, and drug delivery are surveyed and discussed.

Novel strategies of essential oils, chitosan, and nano- chitosan for inhibition of multi-drug resistant: E. coli O157:H7 and Listeria monocytogenes

Despite the wide range of available antibiotics, food borne bacteria demonstrate a huge spectrum of resistance. The current study aims to use natural components such as essential oils (EOs), chitosan, and nano-chitosan that have very influential antibacterial properties with novel technologies like chitosan solution/film loaded with EOs against multi-drug resistant bacteria. Two strains of Escherichia coli O157:H7 and three strains of Listeria monocytogenes were used to estimate antibiotics resistance. Ten EOs and their mixture, chitosan, nano-chitosan, chitosan plus EO solutions, and biodegradable chitosan film enriched with EOs were tested as antibacterial agents against pathogenic bacterial strains. Results showed that E. coli O157:H7 51,659 and L. monocytogenes 19,116 relatively exhibited considerable resistance to more than one single antibiotic. Turmeric, cumin, pepper black, and marjoram did not show any inhibition zone against L. monocytogenes; Whereas, clove, thyme, cinnamon, and garlic EOs exhibited high antibacterial activity against L. monocytogenes with minimum inhibitory concentration (MIC) of 250–400 μl 100⁻¹ ml and against E. coli O157:H7 with an MIC of 350–500 μl 100⁻¹ ml, respectively. Among combinations, clove, and thyme EOs showed the highest antibacterial activity against E. coli O157:H7 with MIC of 170 μl 100⁻¹ ml, and the combination of cinnamon and clove EOs showed the strongest antibacterial activity against L. monocytogenes with an MIC of 120 μl 100⁻¹ ml. Both chitosan and nano-chitosan showed a promising potential as an antibacterial agent against pathogenic bacteria as their MICs were relatively lower against L. monocytogenes than for E. coli O157:H7. Chitosan combined with each of cinnamon, clove, and thyme oil have a more effective antibacterial activity against L. monocytogenes and E. coli O157:H7 than the mixture of oils alone. Furthermore, the use of either chitosan solution or biodegradable chitosan film loaded with a combination of clove and thyme EOs had the strongest antibacterial activity against L. monocytogenes and E. coli O157:H7. However, chitosan film without EOs did not exhibit an inhibition zone against the tested bacterial strains.

Tracing the heavy metals zinc, lead and nickel in banana shrimp (Penaeus merguiensis) from the Persian Gulf and human health risk assessment

Seafood has long been considered a unique source of nutrition. However, increasing trends in consumption of marine products must be considered, especially in potentially polluted environments such as the Persian Gulf. This study was undertaken to analyse the level of heavy metal contamination of nickel (Ni), zinc (Zn), and lead (Pb) in shrimp (Penaeus merguiensis) captured from the northern Persian Gulf. The concentration of heavy metals in the muscle of shrimp followed the order Zn > Ni > Pb. The content of Zn and Ni was higher than recommended standard limits by the FAO/WHO. The combined impact of all metals was lower than the acceptable limit of 1 in shrimp. The carcinogenic risk for Ni was higher than the unacceptable value. In total, our finding indicated no potential health risk from the daily consumption of this species. However, long-term consumption of shrimp can pose a risk of carcinogenic effects of nickel. Continuous monitoring of these trace metals in seafood is necessary to ensure the quality of seafood and food safety.

Effect of chitosan coating containing Nepeta pogonosperma extract on shelf life of chicken fillets during chilled storage

Chicken meat is highly susceptible to microbial and chemical spoilage due to its high moisture and protein content. The use of edible coatings contains herbal extracts with antioxidant and antibacterial properties that help to extend the shelf life of meat products. In this study, the effect of chitosan coating (2%) and Nepeta pogonosperma extract (NPe) (0.2% and 0.6%) and their combination on chemical properties (pH, peroxide value (PV), thiobarbituric acid index (TBARS), total volatile basic nitrogen (TVB-N)) and microbial (aerobic mesophilic and psychrotrophic microorganisms, lactic acid bacteria, Enterobacteriaceae and Pseudomonas sp.) of chicken fillets were studied over a 12-day refrigerated storage period compared to the control sample. The results of NPe DPPH radical scavenging activity (DRSA) showed that IC50 and total phenolic contents values were 94.65 μg/ml and 113.53 mg GAE/g extract, respectively. Statistical results showed that the rate of increase in pH, PV, TBARS, and TVB-N of all coated treatments were lower than control. Microbial analysis results showed a decrease in the growth of different bacteria in chitosan-treated combined with NPe compared to the control sample during chilled storage. Chicken fillets coated with chitosan and 0.6% NPe displayed a longer shelf life compared to other samples.

Sustainable sources for antioxidant and antimicrobial compounds used in meat and seafood products

The contribution of food in promotion of health has become of most importance. The challenges that lie before the global food supply chain, such as climate changes, food contamination, and antimicrobial resistance may compromise food safety at international scale. Compounds with strong antimicrobial and antioxidant activity can be extracted from different natural and sustainable sources and may contribute to extend the shelf life of meat and seafood products, enhance food safety and enrich foods with additional biologically active and functional ingredients. This chapter describes the use of bioprotective cultures, essential oils, plant extracts, seaweed extracts and grape pomace compounds in production of value-added meat and seafood products with improved shelf life and safety, following the requests from the market and consumers.

Recent advances in the application of microalgae and its derivatives for preservation, quality improvement, and shelf-life extension of seafood

Seafood is a highly perishable food product due to microbiological, chemical, and enzymatic reactions, which are the principal causes of their rapid quality deterioration. Therefore, ever-increasing consumers' demand for high-quality seafood along with a negative perception of synthetic preservatives creates opportunities for natural preservatives such as microalgae extracts. They are potential alternatives to reduce microbial growth, increase oxidative stability, and protect the sensorial properties of seafood. Research has shown that the inclusion of microalgae extracts into the aquatic animal's diet could enhance their meat quality and increase production. This review focuses on the direct application of various microalgae extracts as seafood preservative, and their functional properties in seafood, such as antioxidant and antimicrobial activities. Besides, the potential nutritional application of microalgae extracts as an alternative in aqua-feed and their impact on seafood quality (indirect application) are also presented. The safety aspects and regulatory issues of products from microalgae are highlighted.

Active natural-based films for food packaging applications: The combined effect of chitosan and nanocellulose

This work aimed to evaluate the potential of chitosan/cellulose nanocrystals (CNC) films to be used as active pads for meat packages to prolong its shelf-life and preserve its properties over time. Several CNC concentrations (5, 10, 25, and 50 wt%) were tested and the films were produced by solvent casting. The developed samples were characterized by ATR-FTIR, TGA, FESEM, and XRD. The transparency, antimicrobial, barrier and mechanical properties were also assessed. Finally, the films' ability to prolong food shelf-life was studied in real conditions using chicken meat. CNC incorporation improved the thermal stability and the oxygen barrier while the water vapor permeability was maintained. An enhancement of mechanical properties was also observed by the increase in tensile strength and Young's modulus in chitosan/CNC films. These films demonstrated bactericidal effect against Gram-positive and Gram-negative bacteria and fungicidal activity against Candida albicans. Lastly, chitosan-based films decreased the growth of Pseudomonas and Enterobacteriaceae bacteria in meat during the first days of storage compared to commercial membranes, while chitosan/CNC films reduced the total volatile basic nitrogen (TVB-N), indicating their efficiency in retarding meat's spoilage under refrigeration conditions. This work highlights the great potential of natural-based films to act as green alternatives for food preservation.