This reference book provides comprehensive coverage of the application of naturally derived chitosan for improved food quality and shelf life. It describes the application of the chitosan-based composite coating in combination with antimicrobial agents, such as essential oils, organic acid, metal ions, and inorganic nanomaterials. It includes the sensory evaluation of chitosan-coated foods. It also discusses the nutraceutical properties of the coatings. The book also includes information about the marketing, technology transfer, commercialization, and regulatory guidelines associated with these products. The book is meant for researchers and industry experts in food processing and food engineering. Key FeaturesReviews the effects of chitosan coating on delaying loss in chlorophyll quality, malondialdehyde, weight loss, soluble solids content, pH, firmness in various fruits and vegetables Discusses the nutraceutical properties and nutritional benefits of chitosan coating Highlights the combinative effect during the storage of fruits and vegetables using evaporative coolant structure Discusses application of techniques such as proteomics, metabolomics, bioinformatics, and chemometrics for the characterization of the bioactive present in these coatings Covers the various natural sources of chitosan
